Potential of bioactive compounds derived from underutilized fruit-bearing plants: a comprehensive review Inderjeet KaurArun Dev SharmaJosé Manuel Moreno-Rojas Review Article 29 November 2022 Pages: 553 - 572
Enzymatic hydrolysis of lentil protein concentrate for modification of physicochemical and techno-functional properties Martin Vogelsang-O’DwyerAylin W. SahinEmanuele Zannini Original Paper Open access 15 November 2022 Pages: 573 - 586
Comparison of mineral concentration and bioavailability of various modern and old bread wheat varieties grown in Anatolia in around one century Buket CetinerBayram OzdemirHamit Koksel Original Paper 29 October 2022 Pages: 587 - 596
A new food stabilizer in technological properties of low-fat processed cheese Fernando Antônio AnjoBianka Rocha SaraivaPaula Toshimi Matumoto-Pintro Original Paper 17 October 2022 Pages: 597 - 606
A comprehensive study on the quality characteristics of sweet red pepper paste and the evaluation of near-infrared spectroscopy as a rapid alternative tool Huseyin AyvazRiza TemizkanCigdem Uysal Pala Original Paper 30 October 2022 Pages: 607 - 618
Characterization and comparison of aroma profiles of orange pulp and peel by GC–MS/O, OAV, aroma recombination and omission tests Zuobing XiaoJunbo HeJing Zhang Original Paper 14 November 2022 Pages: 619 - 630
Identification of volatile compounds in chocolate malt Zhengfei YangYirong WangShuo Wang Original Paper 05 November 2022 Pages: 631 - 639
The effect of ultrasound on Syrah wine composition as affected by the ripening or sanitary status of the grapes Paula Pérez-PorrasEncarna Gómez-PlazaAna Belén Bautista-Ortín Original Paper Open access 05 November 2022 Pages: 641 - 651
The phenolic composition, aroma compounds, physicochemical and antimicrobial properties of Nigella sativa L. (black cumin) honey Sevgi KolayliGamze KazazÖmer Ertürk Original Paper 04 November 2022 Pages: 653 - 664
Evaluation of three extraction methods for the isolation of PAHs from recycled paperboard materials intended for food contact applications Ioanna-Efpraxia ParigoridiEleftheria TsoumaniPanagiotis G. Demertzis Original Paper Open access 05 November 2022 Pages: 665 - 673
Development of gluten-free cake formulations: the role of tapioca & potato starch and quinoa in the rheological, textural and powder flow properties Duygu Aslan TürkerMeryem Göksel SaraçMahmut Doğan Original Paper 19 November 2022 Pages: 675 - 684
Assessment of the contributions of Saccharomyces cerevisiae, Hansenula sp. and Pichia kudriavzevii to volatile organic compounds and sensory characteristics of waxy rice wine Yicheng HuangMeiqiao ZhongDan Li Original Paper 03 December 2022 Pages: 685 - 697
Characteristics of beer brewed with unconventional yeasts and addition of grape must, pulp and marc Monika Cioch-SkonecznyKatarzyna KrólakSzymon Skoneczny Original Paper Open access 27 November 2022 Pages: 699 - 711
Characterization of various isomeric photoproducts of ergosterol and vitamin D2 generated by UV irradiation Katrin SommerMarissa HillingerWalter Vetter Original Paper Open access 01 December 2022 Pages: 713 - 726
Classification of walnut varieties obtained from walnut leaf images by the recommended residual block based CNN model Alper Talha KaradenizYüksel ÇelikErdal Başaran Original Paper 11 November 2022 Pages: 727 - 738
Anti-inflammatory alkaloids from lotus (Nelumbo nucifera Gaertn.) leaves Hong-Yu LinCheng-Pei ChungYun-Lian Lin Original Paper 07 February 2023 Pages: 739 - 748
Benchmarking analysis of CNN models for bread wheat varieties Ali Yasar Original Paper 16 November 2022 Pages: 749 - 758
Changes in water absorption and morphology of rice with different eating quality during soaking Shijie ShiGaoyu ZhangYang Jiang Original Paper 23 November 2022 Pages: 759 - 766
Rapid authentication of green tea grade by excitation-emission matrix fluorescence spectroscopy coupled with multi-way chemometric methods Xian-Chun HuHuicheng YuXiao-Li Yin Original Paper 21 November 2022 Pages: 767 - 775
Characterization and classification of non-herbal honey and herb honey with the chemometric approach Tao FengMeiqi LiuXiaoliang Ren Original Paper 30 November 2022 Pages: 777 - 785
Stabilization of solid lipid nanoparticles with glycyrrhizin Hanna SalminenKadriye Nur KasapoğluJochen Weiss Original Paper Open access 06 December 2022 Pages: 787 - 798
Rapid assessment of citrus fruits freshness by fuzzy mathematics combined with E-tongue and GC–MS Yuhao LiXiujuan LiJuan Xu Original Paper 24 November 2022 Pages: 799 - 810
Amylolytic lactic acid bacteria as starter cultures for malt quality improvement Yinong ZengGuolin CaiJian Lu Original Paper 21 November 2022 Pages: 811 - 820
New food, new technology: innovative spreadable cream with strawberry syrup Gabriela Basto de LimaSofia GanhãoMarília Henriques Original Paper Open access 18 January 2023 Pages: 821 - 828
LC–MS/MS analysis of desmosine and isodesmosine in skipjack tuna “Katsuo” elastin Riki AnzawaEri ShiratsuchiToyonobu Usuki Original Paper 01 December 2022 Pages: 829 - 834
A new hybrid model for classification of corn using morphological properties Emre AvuçluŞakir TaşdemirMurat Köklü Original Paper 02 December 2022 Pages: 835 - 847
