Evaluation of the suitability of electronic nose based on fast GC for distinguishing between the plum spirits of different geographical origins Magdalena ŚliwińskaPaulina WiśniewskaJacek Namieśnik Original Paper Open access 16 April 2016 Pages: 1813 - 1819
Browning susceptibility of commercial monovarietal white wines under accelerated oxidation conditions: correlation with compositional data and effect on total phenol content and radical scavenging activity Nikolaos NenadisAdamantini Paraskevopoulou Original Paper 07 April 2016 Pages: 1821 - 1828
Effect of heat, pH and shear on digestibility and antigenic characteristics of wheat gluten Toheder RahamanTodor VasiljevicLata Ramchandran Original Paper 12 April 2016 Pages: 1829 - 1836
Impact of the preparation procedure on gliadin, glutenin and gluten contents of wheat starches determined by RP-HPLC and ELISA Katharina Anne Scherf Original Paper 15 April 2016 Pages: 1837 - 1848
Resveratrol treatment improves plasma and blood glucose concentration and lipid metabolism in high-fat-fed C57BL/6J mice Yue YuNing ZhangErbing Hua Original Paper 04 May 2016 Pages: 1849 - 1856
A study on the effects of oxygen transmission rate of synthetic stopper on wine quality: the case of Nero di Troia Antonietta BaianoAntonio De Gianni Original Paper 12 April 2016 Pages: 1857 - 1867
Carotenoids of indigenous citrus species from Aceh and its in vitro antioxidant, antidiabetic and antibacterial activities ErnawitaRuri Agung WahyuonoVolker Böhm Original Paper 19 April 2016 Pages: 1869 - 1881
Impact of drought stress on concentration and composition of wine proteins in Riesling Miriam MeierNadine JaeckelsFrank Will Original Paper 21 April 2016 Pages: 1883 - 1891
Molecular modeling and conformational IgG epitope mapping on bovine β-casein Fahui LiuJinyan GaoHongbing Chen Original Paper 20 April 2016 Pages: 1893 - 1902
Effect of genotype and environment on the surface characteristics and functionality of air-classified faba bean protein concentrates M. MartinezA. K. StoneM. T. Nickerson Original Paper 04 May 2016 Pages: 1903 - 1911
Phenolic composition of BRS Violeta red wines produced from alternative winemaking techniques: relationship with antioxidant capacity and sensory descriptors Maurício Bonatto Machado de CastilhosIasnaia Maria de Carvalho TavaresIsidro Hermosín-Gutiérrez Original Paper 25 April 2016 Pages: 1913 - 1923
Purification and characterization of pepsinogen and pepsin from the stomach of rainbow trout (Oncorhynchus mykiss) Maleen WaldHartmut RehbeinKarin Schwarz Original Paper 02 May 2016 Pages: 1925 - 1935
Evolution of volatile compounds, aroma attributes, and sensory perception in bottle-aged red wines and their correlation Di LiuRan-Ran XingQiu-Hong Pan Original Paper 04 May 2016 Pages: 1937 - 1948
Phenolic composition of orange peels and modulation of redox status and matrix metalloproteinase activities in primary (Caco-2) and metastatic (LoVo and LoVo/ADR) colon cancer cells Ayokunle O. AdemosunGaniyu ObohMargareth Linde Athayde Original Paper 29 April 2016 Pages: 1949 - 1959
Influence of applied drying methods on phytochemical composition in fresh and dried goji fruits by HPLC fingerprint D. DonnoM. G. MellanoG. L. Beccaro Original Paper 05 May 2016 Pages: 1961 - 1974
Valorization of brewers’ spent grain and spent yeast through protein hydrolysates with antioxidant properties Elsa VieiraJuliana TeixeiraIsabel M. P. L. V. O. Ferreira Original Paper 07 May 2016 Pages: 1975 - 1984
1,1-Diethoxymethane and methanethiol as age markers in Chinese roasted-sesame-like aroma and flavour type liquor Mengxu ZhuWenlai FanQingyun Zhou Original Paper 07 May 2016 Pages: 1985 - 1992
Oxidation of a functional, CLA-rich oil: determination of volatile and non-volatile compounds Gloria Márquez-RuizFrancisca HolgadoMª Carmen García-Martínez Original Paper 05 May 2016 Pages: 1993 - 2000