Phenolic compounds classification and their distribution in winemaking by-products Adriana SilvaVanessa SilvaPatrícia Poeta Review Article 24 November 2022 Pages: 207 - 239
Impact of processing parameters on the quality attributes of spray-dried powders: a review Sony GeorgeAnish ThomasS. Abdullah Review Article 15 November 2022 Pages: 241 - 257
A new honey adulteration detection approach using hyperspectral imaging and machine learning Tessa PhillipsWaleed Abdulla Original Paper Open access 01 September 2022 Pages: 259 - 272
Phenolic and colour characteristics of must and wine obtained from red grapes treated by pulsed electric fields. Efficacy of PEF to reduce maceration time in elaboration of red wines N. López-GiralR. LópezT. Garde-Cerdán Original Paper Open access 25 August 2022 Pages: 273 - 282
The effect of induced crystallization of lactose on dulce de leche properties Gabriel Gama NettoJúlia d’Almeida FrancisquiniItalo Tuler Perrone Original paper 27 August 2022 Pages: 283 - 294
Melissopalinological, chemical and phenolic analysis of “canudo de pito” honey: a product from specific region of Brazil Patricia BrugnerottoSiluana Katia Tischer SeraglioAna Carolina Oliveira Costa Original Paper 24 September 2022 Pages: 295 - 306
Evaluation of the nutritional value of bee pollen by palynological, antioxidant, antimicrobial, and elemental characteristics Duygu Nur Çobanoğluİlginç Kizilpinar TemizerAytaç Güder Original Paper 15 September 2022 Pages: 307 - 325
Relationship between physical changes in the coffee bean due to roasting profiles and the sensory attributes of the coffee beverage Larissa Marcia AnastácioMarliane de Cássia Soares da SilvaLucas Louzada Pereira Original Paper 12 September 2022 Pages: 327 - 339
Effects of Saccharomyces cerevisiae and Starmerella bacillaris on the physicochemical and sensory characteristics of sparkling pear cider (Perry) Simona GuerriniViola GalliLisa Granchi Original Paper Open access 15 September 2022 Pages: 341 - 352
Buckwheat hull, a valuable bakery product ingredient: assessment of bioaccessible phenolics and antioxidant capacity Natalia BączekClaudia Monika HarosMałgorzata Wronkowska Original Paper Open access 16 September 2022 Pages: 353 - 358
Natural vs. artificial cannabinoid oils: the comparison of their antioxidant activities Andrzej L. DawidowiczRafał TypekMałgorzata Olszowy-Tomczyk Original Paper Open access 22 September 2022 Pages: 359 - 366
Comparison of extraction methods for active biomolecules using sub-critical dimethyl ether and n-butane Michele CiullaValentino CanalePietro Di Profio Original Paper Open access 14 September 2022 Pages: 367 - 374
Phenolic characterization, antioxidant and α-glycosidase inhibitory activities of different fractions from Prinsepia utilis Royle seed shell using in vitro and in silico analyses Xiuqing ZhengFei PanShengbao Cai Original Paper 18 September 2022 Pages: 375 - 386
Production of fermented beverage using pineapple residue as an alcoholic fermentation substrate: a physicochemical and sensory approach Lia Lucia SabinoMatheus Felipe de Oliveira SilvaMaurício Bonatto Machado de Castilhos Original Paper 26 September 2022 Pages: 387 - 396
Use of artificial saliva for instrumental evaluation of the texture of expanded snacks: part I—mechanical and acoustic properties Julaísa Scarpin GuaziAna Carolina Conti Original Paper 10 October 2022 Pages: 397 - 411
The content and profile of biologically active compounds present in individual parts of nasturtium (Tropaeolum majus L.): comprehensive study Lenka ČeslováJitka KlikarováTereza Šalomounová Original Paper 29 September 2022 Pages: 413 - 428
From olive leaves to spherical nanoparticles by one-step RESS process precipitation A. MontesE. MerinoE. J. Martínez de la Ossa Original Paper 06 October 2022 Pages: 429 - 440
Spelt authenticity assessment using a rapid and simple Fourier transform infrared spectroscopy (FTIR) method combined to advanced chemometrics A. S. TsagkarisN. KalogiouriJ. Hajslova Original Paper 06 October 2022 Pages: 441 - 450
Comparative analysis of bioactive-phytochemical characteristics, antioxidants activities, and anti-inflammatory properties of selected black rice germ and bran (Oryza sativa L.) varieties Sariya MapoungWarathit SemmarathPornngarm Dejkriengkraikul Original Paper 08 October 2022 Pages: 451 - 464
Rapid evaluation of ergosterol to detect yeast contamination in fruit juices Filomena Monica VellaRoberto CalandrelliBruna Laratta Original Paper Open access 03 November 2022 Pages: 465 - 472
Establishment and application of quantitative method for 22 organic acids in honey based on SPE-GC–MS Liping SunFengfeng ShiXiaoping Wei Original Paper Open access 15 October 2022 Pages: 473 - 484
Effect of thermal and ultrasound treatments on denaturation and allergenic potential of Pru p 3 protein from peach Ana P. TobajasAna Agulló-GarcíaMaría D. Pérez Original Paper Open access 19 October 2022 Pages: 485 - 495
Characterization of the fingerprint profile of bioactive constituents of extra virgin olive oils from Peninsula Tunisian Cap Bon with regard to altitude Bechir BaccouriTheresa SierenIna Willenberg Original Paper 28 October 2022 Pages: 497 - 509
Characterization of the white dots defect (“PIPS”) in “Doce de leite” Nathalia da Silva CamposIgor Lima de PaulaRodrigo Stephani Original Paper 15 October 2022 Pages: 511 - 521
Influence of hot-air drying methods on the phenolic compounds/allicin content, antioxidant activity and α-amylase/α-glucosidase inhibition of garlic (Allium sativum L.) Prinya WongsaPrakash BhuyarJoachim Müller Original Paper 11 October 2022 Pages: 523 - 535
Identification of key aromas of grapefruit juice and study of their contributions to the enhancement of sweetness perception Zuobing XiaoShenghang ZhangFeng Chen Original Paper 18 October 2022 Pages: 537 - 551