Use of triacylglycerol profiles established by HPLC–UV and ELSD to predict cultivar and maturity of Tunisian olive oils Marwa AbdallahMaría Vergara-BarberánErnesto Francisco Simó-Alfonso Original Paper 29 February 2016 Pages: 1607 - 1619
The binding characters study of lead removal by Lactobacillus plantarum CCFM8661 Ruijie YinQixiao ZhaiWei Chen Original Paper 11 March 2016 Pages: 1621 - 1629
Colour-related phenolics, volatile composition, and sensory profile of Nero di Troia wines treated with oak chips or by micro-oxygenation Antonietta BaianoAntonio De GianniMatteo Alessandro Del Nobile Original Paper 27 February 2016 Pages: 1631 - 1646
Components of wheat flour as activator of commercial enzymes for bread improvement Cristian De GobbaKarsten OlsenLeif H. Skibsted Original Paper 04 March 2016 Pages: 1647 - 1654
Vitality and detoxification ability of yeasts in naturally As-rich musts Daniela BertoldiTomás RománRoberto Larcher Original Paper 01 March 2016 Pages: 1655 - 1662
Individual and combined effects of water addition with xylanases and laccase on the loaf quality of composite wheat–cassava bread Luca ServentiLeif H. SkibstedUlla Kidmose Original Paper 12 March 2016 Pages: 1663 - 1672
Dry ice blasting, a new tool for barrel regeneration treatment Antonella CostantiniEnrico VaudanoEmilia Garcia-Moruno Original Paper 23 March 2016 Pages: 1673 - 1683
Determination of Ca addition to the wheat flour by using laser-induced breakdown spectroscopy (LIBS) Gonca BilgeBanu Sezerİsmail Hakkı Boyacı Original Paper 19 March 2016 Pages: 1685 - 1692
As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils Antonietta BaianoMaria Assunta PrevitaliFrancesco Caponio Original Paper 21 March 2016 Pages: 1693 - 1708
Composition of secoiridoid derivatives from Picual virgin olive oil using response surface methodology with regard to malaxation conditions, fruit ripening, and irrigation management Antonia de TorresFrancisco EspínolaEulogio Castro Original Paper 19 March 2016 Pages: 1709 - 1718
Effects of cluster thinning on wine quality of Syrah cultivar (Vitis vinifera L.) Concetta CondursoFabrizio CincottaAntonella Verzera Original Paper 25 March 2016 Pages: 1719 - 1726
Functional barriers or adsorbent to reduce the migration of mineral oil hydrocarbons from recycled cardboard into dry food Martin LommatzschLydia RichterThomas J. Simat Original Paper 05 April 2016 Pages: 1727 - 1733
Optimization of an enzymatic wheat gluten hydrolysis process in an enzyme membrane reactor using a design of experiment approach Pieter BerendsMichael MerzLutz Fischer Original Paper 22 March 2016 Pages: 1735 - 1746
Resistant starch production in wheat bread: effect of ingredients, baking conditions and storage Olga AmaralCatarina S. GuerreiroMarília Cravo Original Paper 22 March 2016 Pages: 1747 - 1753
Mead fermentation monitoring by proton transfer reaction mass spectrometry and medium infrared probe Martha CuencaFlavio CiesaFranco Biasioli Original Paper 31 March 2016 Pages: 1755 - 1762
Possibilities for the specific reduction of fructose Paul PietschRenate Richter Original Paper 07 April 2016 Pages: 1763 - 1776
Identification of antioxidant peptides of hen egg-white lysozyme and evaluation of inhibition of lipid peroxidation and cytotoxicity in the Zebrafish model W. CarrilloJ. A. Gómez-RuizI. Recio Original Paper 01 April 2016 Pages: 1777 - 1785
Establishment of a loop-mediated isothermal amplification (LAMP) detection method for genetically modified maize MON88017 Zhen ZhenMinghui ZhangRenren Zhang Original Paper 22 April 2016 Pages: 1787 - 1793
Chestnut flour sourdough for gluten-free bread making Núria AguilarElena AlbanellMarta Capellas Original Paper 13 April 2016 Pages: 1795 - 1802
Setup of a procedure for cider proteins recovery and quantification Federica MainenteCorrado RizziGabriella Pasini Short Communication 07 June 2016 Pages: 1803 - 1811