Impact of the genetic improvement of fermenting yeasts on the organoleptic properties of beer Antonio AstolaEnrique Durán-GuerreroRemedios Castro Review Article Open access 01 April 2023 Pages: 1677 - 1687
Berries: effects on health, preservation methods, and uses in functional foods: a review Salma BarkaouiJoana MadureiraSandra Cabo Verde Review Article 05 April 2023 Pages: 1689 - 1715
Chemical, microbial, and volatile changes of water kefir during fermentation with economic substrates Çağlar GökırmaklıYonca Karagül YüceerZeynep Banu Guzel-Seydim Original Paper 03 June 2023 Pages: 1717 - 1728
Safe use of organic fertilizer from animal by-products: occurrence of glyceroltriheptanoate (GTH) in different matrices Rosa AvolioSabina PederivaDaniela Marchis Original Paper 31 March 2023 Pages: 1729 - 1738
Effects of different processing methods on the polyphenolic compounds profile and the antioxidant and anti-glycaemic properties of horseradish roots (Armoracia rusticana) Dimitra KarafyllakiAgnieszka NarwojszTomasz Sawicki Original Paper Open access 31 March 2023 Pages: 1739 - 1747
Recognition and identification of compounds contributing to off-flavor of egg white powder by molecular sensory science approach Ying LiuXin LiuShugang Li Original Paper 12 April 2023 Pages: 1749 - 1759
Development of novel isothermal-based DNA amplification assay for detection of pig tissues in adulterated meat Vinaykumar N. DanawadkarS. Wilfred RubanKannan Porteen Original Paper 06 April 2023 Pages: 1761 - 1769
Investigations into the stability of anthocyanins in model solutions and blackcurrant juices produced with various dejuicing technologies Annette WagnerStefan DusslingChristof B. Steingass Original Paper Open access 17 April 2023 Pages: 1771 - 1784
Technological and nutritional characteristics of bran-supplemented spaghetti and reduction of phytic acid content Ferda Unsal-CanayTurgay SanalHamit Koksel Original Paper 21 April 2023 Pages: 1785 - 1795
Wheat polymeric proteins isolation and characterization: microstructural, thermal, configurational and spectroscopic approach Aastha DewanBhupendar Singh Khatkar Original Paper 13 April 2023 Pages: 1797 - 1806
Effect of solvent extraction on the antioxidant and phytochemical profiles of ellagitannins from “wonderful” pomegranate peel: an advanced chemometrics analysis Reaotshepa SetlhodiBoitumelo MashileChika I. Chukwuma Original Paper 12 April 2023 Pages: 1807 - 1820
Changes in anthocyanin pigments, trans-resveratrol, and colorimetric characteristics of Fondillón wine and other “Monastrell” wines during the aging period Reyhan Selin UysalHanán Issa-IssaÁngel A. Carbonell-Barrachina Original Paper Open access 05 April 2023 Pages: 1821 - 1831
A comparative study of vision transformers and convolutional neural networks: sugarcane leaf diseases identification Süleyman ÖğrekçiYavuz ÜnalMuhammet Nuri Dudak Original Paper 21 April 2023 Pages: 1833 - 1843
Pilot-scale process to produce bio-pigment from Monascus purpureus using broken rice as substrate for solid-state fermentation Vishu ChaudharyPriya KatyalAnuj Kumar Poonia Original Paper 26 April 2023 Pages: 1845 - 1855
Comparative study of the potentiality of front-face fluorescence, near- and mid-infrared spectroscopies to authenticate extra virgin argan oil using different chemometric tools El Haddad YoussraAbdelkarim Filali-MaltoufHicham Zaroual Original Paper 13 April 2023 Pages: 1857 - 1873
Assessments of extraction methods onto the phenolic profiles and antioxidant properties in Camellia oleifera Abel oils Yuanchao LuRongrong HouXianghe Meng Original Paper 20 April 2023 Pages: 1875 - 1885
Evaluation of volatile and chemical profile of sherry-like white wine Vernaccia di Oristano from Sardinia by comprehensive targeted and untargeted approach Giacomo PetrettoPietro Paolo UrgegheAlessandra Del Caro Original Paper Open access 21 April 2023 Pages: 1887 - 1897
Valorization of spinach roots for recovery of phenolic compounds by ultrasound-assisted extraction: characterization, optimization, and bioaccessibility Hande OzcanIrem Damar Original Paper 13 April 2023 Pages: 1899 - 1913
Changes in selected chemical and sensory parameters during aging of red wines produced in Poland Paweł ZagrodzkiMichał JancikJustyna Dobrowolska-Iwanek Original Paper Open access 25 April 2023 Pages: 1915 - 1924
Effect of taste and aroma on texture perception in model gels: instrumental and sensory combined approaches Mohammad Khalilian-MovahhedMohebbat MohebbiCharlotte Sinding Original Paper 28 April 2023 Pages: 1925 - 1933