1. Modulation of in vitro predicted glycaemic index of white wheat bread by different strains of Saccharomyces cerevisiae originating from various beverage applications

   • Mareile Heitmann
   • Claudia Axel
   • Elke K. Arendt

   Original Paper 26 April 2017 Pages: 1877 - 1886

   

2. Irrigation with treated wastewater affected the minor components of virgin olive oil from cv. Chemlali in Tunisia

   • Saida Bedbabis
   • Béchir Ben Rouina
   • Giuseppe Ferrara

   Original Paper 26 April 2017 Pages: 1887 - 1894

   

3. Polyphenolic profile and antioxidant activity of olive mill wastewater from two Sicilian olive cultivars: Cerasuola and Nocellara etnea

   • Maria Domenica Di Mauro
   • Roberta Carla Giardina
   • Nicola D’Antona

   Original Paper 27 April 2017 Pages: 1895 - 1903

   

4. Understanding the function of sugar in burger buns: a fundamental study

   • Aylin W. Sahin
   • Claudia Axel
   • Elke K. Arendt

   Original Paper 27 April 2017 Pages: 1905 - 1915

   

5. Nashi or Williams pear fruits? Use of volatile organic compounds, physicochemical parameters, and sensory evaluation to understand the consumer’s preference

   • Cosimo Taiti
   • Elettra Marone
   • Stefano Mancuso

   Original Paper 27 April 2017 Pages: 1917 - 1931

   

6. Degradation of Monastrell grape skins: effect of individual enzymatic activities and their synergic combination

   • Rafael Apolinar-Valiente
   • Inmaculada Romero-Cascales
   • José María Ros-García

   Original Paper 28 April 2017 Pages: 1933 - 1942

   

7. Lactobacillus delbrueckii subsp. lactis as a starter culture significantly affects the dynamics of volatile compound profiles of hard cooked cheeses

   • Solange Buchin
   • Gabriel Duboz
   • Jean-Christophe Salmon

   Original Paper 02 May 2017 Pages: 1943 - 1955

   

8. Comparison of different drying methods on the chemical and sensory properties of chestnut (Castanea sativa M.) slices

   • Teresa Delgado
   • José Alberto Pereira
   • Susana Casal

   Original Paper 03 May 2017 Pages: 1957 - 1971

   

9. Development of fibre-enriched wheat breads: impact of recovered agroindustrial by-products on physicochemical properties of dough and bread characteristics

   • Zita E. Martins
   • Olívia Pinho
   • Thomas Becker

   Original Paper 03 May 2017 Pages: 1973 - 1988

   

10. Comparison of the formation of biogenic amines in irradiated and smoked fish

    • Martin Křížek
    • Eva Dadáková
    • Tamara Pelikánová

    Original Paper 16 May 2017 Pages: 1989 - 1995

11. Preservation of fresh ground beef patties using plant extracts combined with a modified atmosphere packaging

    • Lynda Bouarab-Chibane
    • Balkis Ouled-Bouhedda
    • Nadia Oulahal

    Original Paper 17 May 2017 Pages: 1997 - 2009

    

12. RP-HPLC–DAD-ESI-TOF–MS based strategy for new insights into the qualitative and quantitative phenolic profile in Tunisian industrial Citrus Limon by-product and their antioxidant activity

    • Boutheina Gargouri
    • Sonda Ammar
    • Mohamed Bouaziz

    Original Paper 17 May 2017 Pages: 2011 - 2024

    

13. The relationship between protein changes in porcine longissimus muscle at different courses of meat tenderisation

    • Bożena Grześ
    • Edward Pospiech
    • Elżbieta Krzęcio-Niczyporuk

    Original Paper Open access 23 May 2017 Pages: 2025 - 2034

    

14. Discriminative capacities of infrared spectroscopy and e-nose on Turkish olive oils

    • Olusola Samuel Jolayemi
    • Figen Tokatli
    • Cristina Alamprese

    Original Paper 23 May 2017 Pages: 2035 - 2042

    

15. Comparative study of sodium bentonite and sodium-activated bentonite fining during white wine fermentation: its effect on protein content, protein stability, lees volume, and volatile compounds

    • Fernando N. Salazar
    • Matteo Marangon
    • Francisco López

    Original Paper 23 May 2017 Pages: 2043 - 2054

    

16. Mitigation role of erythritol and xylitol in the formation of 3-monochloropropane-1,2-diol and its esters in glycerol and shortbread model systems

    • Anna Sadowska-Rociek
    • Ewa Cieślik
    • Krzysztof Sieja

    Original Paper Open access 24 May 2017 Pages: 2055 - 2063

    

17. TGF beta2 concentration in dairy products: the effect of processing on its concentration

    • Fernanda Lopes da Silva
    • Antônio Fernandes de Carvalho
    • Italo Tuler Perrone

    Short Communication 26 April 2017 Pages: 2065 - 2071