1. Towards computational fluid dynamics applications in brewing process

   • Kacper Jagiełło
   • Wojciech Ludwig

   Review Article Open access 30 November 2023 Pages: 361 - 373

   

2. Tune in to the terrific applications of turanose

   • Muthukumaran Ponnurangam
   • Seetharaman Balaji

   Review Article Open access 13 December 2023 Pages: 375 - 387

   

3. Improving the quality of gluten-free plant-based meat analogs based on soy protein isolate with insoluble soy fibers and low acyl gellan gum

   • Somayeh Taghian Dinani
   • Stijn de Jong
   • Atze Jan van der Goot

   Original Paper Open access 07 November 2023 Pages: 389 - 408

   

4. Binary classification of pumpkin (Cucurbita pepo L.) seeds based on quality features using machine learning algorithms

   • Necati Çetin
   • Ewa Ropelewska
   • Ali Ünlükara

   Original Paper 07 November 2023 Pages: 409 - 423

   

5. Fermentation performance of Saccharomyces cerevisiae yeast strain with high alcoholigenous power

   • Paola Bambina
   • Clara Vitaggio
   • Onofrio Corona

   Original Paper 11 November 2023 Pages: 425 - 440

   

6. Characteristic aroma analysis and interaction study of key aroma compounds of Chuanhong congou black tea

   • Lei Jin
   • Xueyan Lian
   • Dong Li

   Original Paper 12 November 2023 Pages: 441 - 454

   

7. The growing popularity of low-carb cereal-based products: the lay of the land

   • Nicola Gasparre
   • Cristina M. Rosell
   • Fatma Boukid

   Original Paper 13 November 2023 Pages: 455 - 467

   

8. Quantitative data of up to thirty sterols in vegetable oils and fats

   • Sarah Schlag
   • Walter Vetter

   Original Paper Open access 18 November 2023 Pages: 469 - 482

   

9. Determination of cholesterol oxidation products in cheese under photo-oxidative stress using QuEChERS and LC–MS

   • Eleonora Laura De Paola
   • Giuseppe Montevecchi
   • Andrea Antonelli

   Original Paper 18 November 2023 Pages: 483 - 493

   

10. Influence of dextrins and β-glucans on palate fullness and mouthfeel of beer

    • Rolando César Moreno Ravelo
    • Martina Gastl
    • Thomas Becker

    Original Paper Open access 21 November 2023 Pages: 495 - 509

    

11. Combined metabolomics and flavoromics to follow the fermentation process in sweet fermented rice (Khao-Mak)

    • Yutthachai Ruangchaisirawet
    • Yaowapa Lorjaroenphon
    • Kriskamol Na Jom

    Original Paper 21 November 2023 Pages: 511 - 520

    

12. Effect of fining agents on the chemical composition and sensory properties of apple cider

    • Daniel Seriš
    • Josef Balík
    • Hana Dočekalová

    Original Paper Open access 22 November 2023 Pages: 521 - 531

    

13. Chemical characterization of virgin and recycled polyethylene terephthalate films used for food contact applications

    • Bina Bhattarai
    • Yukihiro Kusano
    • Gitte Alsing Pedersen

    Original Paper Open access 22 November 2023 Pages: 533 - 545

    

14. A new approach to evaluate mixing time in a V-type powder mixer: Taguchi weighted grey relational analysis

    • Vildan Gürmeriç
    • Mahmut Doğan

    Original Paper 22 November 2023 Pages: 547 - 564

    

15. Carbohydrates and mineral substances in sweet chestnuts (Castanea sativa Mill.) from important growing areas in Slovakia

    • Janette Musilová
    • Silvia Fedorková
    • Matyáš Orsák

    Original Paper Open access 22 November 2023 Pages: 565 - 572

    

16. The fat content and adiabatic heating impact the lethality of high pressure processing towards Escherichia coli

    • Chandré Van de Merwe
    • Michael G. Gänzle
    • Lynn M. McMullen

    Original Paper 04 December 2023 Pages: 573 - 580

    

17. Development of sourdough bread from roll-milled and stone-ground soft (Triticum aestivum) wheat flours milled to different extraction rates

    • Federica Cardinali
    • Cristiana Garofalo
    • Lucia Aquilanti

    Original Paper Open access 06 December 2023 Pages: 581 - 591

18. Analysis of aroma characteristics and differences among three disease-resistant banana varieties based on electronic nose and HS-SPME-GC–MS

    • Qianhui Zhang
    • Yujun Ding
    • Daizhu Lv

    Original Paper 07 December 2023 Pages: 593 - 602

    

19. Characterization of the key aroma-active compounds in Yangjiang Douchi by sensory-directed flavor analysis

    • Zhuoxuan Han
    • Jing Zhang
    • Huiying Zhang

    Original Paper 07 December 2023 Pages: 603 - 614

    

20. Maturation of wine in underwater springs as a novel wine production process

    • Nada Birkić
    • Eva Ožbolt
    • Lara Saftić Martinović

    Original Paper 08 December 2023 Pages: 615 - 622

    

21. Investigation of in vitro HDAC 1 inhibitory activity of Curcuma longa L. extracts, isolated fractions and curcumin

    • Halil Koyu
    • Huseyin Istanbullu
    • Tijen Kaya Temiz

    Original Paper 09 December 2023 Pages: 623 - 631

    

22. The applicability of microparticulated whey protein as an ingredient in different types of foods and its functionalities: a current patent review

    • Igor Lima de Paula
    • Natalia Casas Mesa
    • Rodrigo Stephani

    Original Paper 11 December 2023 Pages: 633 - 647

    

23. Brewing performance evaluation of Saccharomyces cerevisiae strains isolated from Ethiopian traditional fermented beverages

    • Dagnew Bitew
    • Anteneh Tesfaye
    • Berhanu Andualem

    Original Paper 13 December 2023 Pages: 649 - 665

    

24. Effect of self-induced anaerobiosis fermentation (SIAF) in the volatile compounds and sensory quality of coffee

    • Denes Kaic Alves do Rosário
    • Yhan da Silva Mutz
    • Patrícia Campos Bernardes

    Short Communication 05 November 2023 Pages: 667 - 675