1. Functional properties of lactic acid bacteria in fermented fruit and vegetable juices: a systematic literature review

   • Julia Szutowska

   Review Article 01 January 2020 Pages: 357 - 372

   

2. Immuno- and nucleic acid-based current technique for Salmonella detection in food

   • Longzhen Lin
   • Qianwang Zheng
   • Liqiong Guo

   Review Article 02 January 2020 Pages: 373 - 395

   

3. Formulation of bread model doughs with resistant starch, vegetable proteins and transglutaminase

   • Noemi Baldino
   • Ilaria Carnevale
   • Domenico Gabriele

   Original Paper 28 November 2019 Pages: 397 - 408

   

4. Evolution of volatile compounds and physical, chemical and sensory characteristics of Toscano PDO ham from fresh to dry-cured product

   • Francesco Sirtori
   • Corrado Dimauro
   • Carolina Pugliese

   Original Paper Open access 28 November 2019 Pages: 409 - 424

   

5. Phthalate ester migration into food: effect of packaging material and time

   • Ali Can Alp
   • Pinar Yerlikaya

   Original Paper 29 November 2019 Pages: 425 - 435

   

6. Phytochemical analysis by liquid chromatography of ten old apple varieties grown in Austria and their antioxidative activity

   • Jan Oszmiański
   • Sabina Lachowicz
   • Hannes Gamsjäger

   Original Paper 02 December 2019 Pages: 437 - 448

   

7. Profiling of the bioactive components of safflower seeds and seed oil: cultivated (Carthamus tinctorius L.) vs. wild (Carthamus oxyacantha M. Bieb.)

   • Suryakant Chakradhari
   • Ingus Perkons
   • Paweł Górnaś

   Original Paper 05 December 2019 Pages: 449 - 459

   

8. Effect of exopolysaccharides produced by Lactobacillus sanfranciscensis on the processing properties of wheat doughs

   • Michael Seitter
   • Markus Fleig
   • Christian Hertel

   Original Paper 07 December 2019 Pages: 461 - 469

   

9. Influence of phosphates and pH value on white efflorescence formation on dry fermented sausages

   • Jonas Hilbig
   • Katrin Hartlieb
   • Monika Gibis

   Original Paper 12 December 2019 Pages: 471 - 484

   

10. Characterization of phenolic compounds using UPLC–HRMS and HPLC–DAD and anti-cholinesterase and anti-oxidant activities of Trifolium repens L. leaves

    • Sultan Ahmad
    • Alam Zeb
    • Michael Murkovic

    Original Paper 12 December 2019 Pages: 485 - 496

    

11. Influence of physical and chemical barrel sanitization treatments on the volatile composition of toasted oak wood

    • Engela Stadler
    • Hans-Georg Schmarr
    • Ulrich Fischer

    Original Paper 16 December 2019 Pages: 497 - 511

    

12. Rennet type and microbial transglutaminase in cheese: effect on sensory properties

    • Belén García-Gómez
    • Lourdes Vázquez-Odériz
    • Manuel Vázquez

    Original Paper 21 December 2019 Pages: 513 - 526

    

13. Identification of rice flour types with near-infrared spectroscopy associated with PLS-DA and SVM methods

    • Pedro Sousa Sampaio
    • Ana Castanho
    • Carla Brites

    Original Paper 21 December 2019 Pages: 527 - 537

    

14. High-intensity pulsed electric fields or thermal treatment of broccoli juice: the effects of processing on minerals and free amino acids

    • Rogelio Sánchez-Vega
    • Teresa Garde-Cerdán
    • Olga Martín-Belloso

    Original Paper 02 January 2020 Pages: 539 - 548

15. Use of strain Hanseniaspora guilliermondii BF1 for winemaking process of white grapes Vitis vinifera cv Fiano

    • Bruno Testa
    • Silvia Jane Lombardi
    • Raffaele Coppola

    Original Paper 02 January 2020 Pages: 549 - 561

    

16. Effect of ILV2 deletion and ILV3 or/and ILV5 overexpression in Saccharomyces uvarum on diacetyl and higher alcohols metabolism during wine fermentation

    • Ping Li
    • Tong Li
    • Dong-guang Xiao

    Original Paper 06 January 2020 Pages: 563 - 572

    

17. Application of vacuum solid-phase microextraction for the analysis of semi-hard cheese volatiles

    • M. Sýkora
    • E. Vítová
    • H. H. Jeleń

    Original Paper Open access 09 January 2020 Pages: 573 - 580

    

18. Identification and absolute quantification of animal blood products by peptide markers using an UPLC–MS/MS method

    • Yingying Zhang
    • Shouwei Wang
    • Yingying Li

    Original Paper 10 January 2020 Pages: 581 - 589

    

19. Significance of FRAP, DPPH, and CUPRAC assays for antioxidant activity determination in apple fruit extracts

    • Shruti Sethi
    • Alka Joshi
    • Pushpendra Kumar

    Original Paper 10 January 2020 Pages: 591 - 598

    

20. Preparation, characterization, and physical stability of cocoa butter and tristearin nanoparticles containing β-carotene

    • Hanna Salminen
    • Anna-Sophie Stübler
    • Jochen Weiss

    Original Paper Open access 18 January 2020 Pages: 599 - 608

    

21. Impact of a combined pulsed electric field (PEF) and enzymatic mash treatment on yield, fermentation behaviour and composition of white wine

    • T. Fauster
    • C. Philipp
    • H. Jaeger

    Original Paper Open access 20 January 2020 Pages: 609 - 620

    

22. Application of mild pulsed electric fields on starter culture accelerates yogurt fermentation

    • Panagiotis Chanos
    • Malou C. Warncke
    • Christian Hertel

    Original Paper Open access 20 January 2020 Pages: 621 - 630

    

23. Establishment and application of a loop-mediated isothermal amplification method with double-stranded displacement probes to quantify the genetically modified rice M12 event

    • Tingting Deng
    • Wensheng Huang
    • Ying Chen

    Original Paper 22 January 2020 Pages: 631 - 641

    

24. Wild Harenna coffee: flavour profiling from the bean to the cup

    • Roberta Ascrizzi
    • Guido Flamini

    Original Paper 24 January 2020 Pages: 643 - 660