Study of melamine and formaldehyde migration from melamine tableware V. García IbarraA. Rodríguez Bernaldo de QuirósR. Sendón Original Paper 22 January 2016 Pages: 1187 - 1199
Phenolic profile, colour intensity, and radical scavenging activity of Greek unifloral honeys Ioannis K. KarabagiasElpida DimitriouMichael G. Kontominas Original Paper 14 January 2016 Pages: 1201 - 1210
Predicting the properties of the whey protein microparticles produced by heat and mechanical treatments Adrián SuárezLeticia FernándezFrancisco A. Riera Original Paper 13 January 2016 Pages: 1211 - 1220
Screening and evolution of volatile compounds during ripening of ‘Nebbiolo,’ ‘Dolcetto’ and ‘Barbera’ (Vitis vinifera L.) neutral grapes by SBSE–GC/MS Antonio CarlomagnoAndrea SchubertAlessandra Ferrandino Original Paper 09 January 2016 Pages: 1221 - 1233
New controlled release material: aerated egg white gels induced by calcium ions Marta Tomczyńska-MlekoAkihiro HandaStanisław Mleko Original Paper Open access 07 January 2016 Pages: 1235 - 1243
Addition of enzymes to improve sensory quality of composite wheat–cassava bread Luca ServentiSidsel JensenUlla Kidmose Original Paper 16 January 2016 Pages: 1245 - 1252
The influence of particle size on some physicochemical, rheological and melting properties and volatile compound profile of compound chocolate and cocolin samples Omer Said TokerOsman SagdicOrhan Dağlıoğlu Original Paper 09 January 2016 Pages: 1253 - 1266
The effects of cold-hardening and Microdochium nivale infection on oxidative stress and antioxidative protection of the two contrasting genotypes of winter triticale K. GawronskaG. Gołębiowska-Pikania Original Paper Open access 13 January 2016 Pages: 1267 - 1276
Development of event-specific qualitative and quantitative PCR detection methods for the transgenic maize BVLA430101 Jun RaoLitao YangJianxin Shi Original Paper 06 January 2016 Pages: 1277 - 1284
Protein identification and in vitro digestion of fractions from Tenebrio molitor Liya YiMartinus A. J. S. Van BoekelCatriona M. M. Lakemond Original Paper Open access 16 January 2016 Pages: 1285 - 1297
Effect of hot air convective drying on the fatty acid and vitamin E composition of chestnut (Castanea sativa Mill.) slices Teresa DelgadoJosé Alberto PereiraSusana Casal Original Paper 09 January 2016 Pages: 1299 - 1306
Addition of lees from base wine in the production of Bombino sparkling wine Barbara la GattaGianluca PicarielloAldo Di Luccia Original Paper 22 January 2016 Pages: 1307 - 1317
Varietal phenolic composition of Probus, Rumenika and Frankovka red wines from Fruška Gora (Serbia) and changes in main compounds during maceration Jelena CvejićVladimir PuškašDušan Rakić Original Paper 25 January 2016 Pages: 1319 - 1329
Incorporation of dietary fiber concentrates from fruit and vegetable wastes in butter: effects on physicochemical, textural, and sensory properties Meryem Göksel SaraçMahmut Dogan Original Paper 16 February 2016 Pages: 1331 - 1342
Timing of the treatment with oak chips: the case of Nero di Troia wine Antonietta BaianoAntonio De Gianni Original Paper 08 February 2016 Pages: 1343 - 1353
Characterization of chemical, biological, and antiproliferative properties of fermented black carrot juice, shalgam Fatma Y. EkinciGamze M. BaserC.-Y. Oliver Chen Original Paper 17 February 2016 Pages: 1355 - 1368
Volatile profile evolution of Reggianito cheese during ripening under different temperature–time combinations Roberto J. CerutiSusana E. ZorrillaGuillermo A. Sihufe Original Paper 13 February 2016 Pages: 1369 - 1378
Sensory, physicochemical and microbiological properties of dry-cured formed ham: comparison of four different binding systems Arash Sadeghi-MehrRalf LautenschlaegerStephan Drusch Original Paper 06 February 2016 Pages: 1379 - 1391
A voltammetric tool for the evaluation of propolis antioxidant activity Soraia I. FalcãoAndreia TomásMiguel Vilas-Boas Original Paper 08 February 2016 Pages: 1393 - 1401
Chlorogenic acids, caffeine content and antioxidant properties of green coffee extracts: influence of green coffee bean preparation Magdalena Jeszka-SkowronAleksandra SentkowskaMaria Paz De Peña Original Paper Open access 09 February 2016 Pages: 1403 - 1409