HS-SPME/GC-MS methodologies for the analysis of volatile compounds in cork material N. MoreiraP. LopesP. Guedes de Pinho Review Article 28 January 2016 Pages: 457 - 466
Characterisation of selected Croatian honey types based on the combination of antioxidant capacity, quality parameters, and chemometrics Ivana FlanjakDaniela KenjerićLjiljana Primorac Original Paper 06 October 2015 Pages: 467 - 475
Effect of durum wheat semolina substitution with broad bean flour (Vicia faba) on the Maccheronccini pasta quality Karima TazrartFarid ZaidiMonika Haros Original Paper 08 October 2015 Pages: 477 - 485
Growth and volatile phenol production by Brettanomyces bruxellensis in different grapevine varieties during fermentation and in finished wine Mahesh ChandraInês MadeiraManuel Malfeito-Ferreira Original Paper 11 November 2015 Pages: 487 - 494
Effects of epicatechin gallate (ECG) on fetal bovine serum (FBS)-induced steatosis in human liver cell line L02 and 2,2′-azobis (2-amidinopropane) (AAPH)-induced oxidative stress in human erythrocytes Shumin LiuHuihua Huang Original Paper 03 October 2015 Pages: 495 - 504
Comparison of in vitro anti-lipase and antioxidant activities, and composition of commercial chokeberry juices Dorota SosnowskaAnna PodsędekMaria Koziołkiewicz Original Paper Open access 08 October 2015 Pages: 505 - 515
Identification, typing and functional characterization of dominant lactic acid bacteria strains from Iranian traditional yoghurt Reza Hajimohammadi FarimaniMohammad Bagher Habibi NajafiBaltasar Mayo Original Paper 08 October 2015 Pages: 517 - 526
Postmortem changes in sarcoplasmic proteins associated with color stability in lamb muscle analyzed by proteomics Xiaoguang GaoWei WuRuitong Dai Original Paper 09 October 2015 Pages: 527 - 535
Evaluation of the contributions of polyphenols in Chinese propolis by on-line HPLC–ABTS method Hongli YangZhongping HuangLili Wang Original Paper 04 November 2015 Pages: 537 - 546
Quantification of the glycation compound 6-(3-hydroxy-4-oxo-2-methyl-4(1H)-pyridin-1-yl)-l-norleucine (maltosine) in model systems and food samples Michael HellwigMagdalena KiesslingThomas Henle Original Paper 07 October 2015 Pages: 547 - 557
Shortening the ageing on lees process in wines by using ultrasound and microwave treatments both combined with stirring and abrasion techniques L. LiuI. LoiraD. Rauhut Original Paper 13 October 2015 Pages: 559 - 569
Potential seaweed-based food ingredients to inhibit lipid oxidation in fish-oil-enriched mayonnaise Philipp J. HonoldCharlotte JacobsenDitte B. Hermund Original Paper 10 October 2015 Pages: 571 - 584
Production and application of barley malt extract with high peptidase activity for the degradation of gluten in wort Verena KnorrRoland KerpesPeter Koehler Original Paper 07 October 2015 Pages: 585 - 597
Assessment of lutein, zeaxanthin and meso-zeaxanthin concentrations in dietary supplements by chiral high-performance liquid chromatography Alfonso Prado-CabreroStephen BeattyJohn M. Nolan Original Paper Open access 07 October 2015 Pages: 599 - 608
Influence of foliage-sprayed zinc sulfate on grape quality and wine aroma characteristics of Merlot Chang-Zheng SongMei-Ying LiuZhu-Mei Xi Original Paper 15 October 2015 Pages: 609 - 623
The MRJP1 honey glycoprotein does not contribute to the overall antibacterial activity of natural honey Marcela BucekovaJuraj Majtan Short Communication 26 February 2016 Pages: 625 - 629