Food traceability using the 87Sr/86Sr isotopic ratio mass spectrometry C. BaffiP. R. Trincherini Review Article 31 May 2016 Pages: 1411 - 1439
Effect of dietary rapeseed oil and humus-containing mineral preparation on cholesterol and cholesterol oxidation products content in pork Anna Marietta SalejdaGrazyna Krasnowska Original Paper Open access 08 February 2016 Pages: 1441 - 1446
Study of phenolic composition and antioxidant activity of myrtle leaves and fruits as a function of maturation Louiza BabouLila HadidiPaula B. Andrade Original Paper 22 February 2016 Pages: 1447 - 1457
Apple peel flavonoids as natural antioxidants for vegetable juice applications Laura MassiniDaniel RicoCatherine Barry-Ryan Original Paper 20 February 2016 Pages: 1459 - 1469
Fatty acid profiles and cholesterol content of seven insect species assessed by several extraction systems Rebeca Pilar Ramos-BuenoMaría José González-FernándezJosé Luis Guil-Guerrero Original Paper 13 February 2016 Pages: 1471 - 1477
Identification and quantification of glucosinolates in Korean leaf mustard germplasm (Brassica juncea var. integrifolia) by liquid chromatography–electrospray ionization/tandem mass spectrometry Heon Woong KimHo Cheol KoJung Bong Kim Original Paper Open access 01 March 2016 Pages: 1479 - 1484
Effects of glutenin in wheat gluten on retrogradation of wheat starch Junjie GuoXijun LianLin Li Original Paper 16 February 2016 Pages: 1485 - 1494
Antibacterial effect of kaempferol and (−)-epicatechin on Helicobacter pylori Ricardo A. EscandónMiguel del CampoHéctor Toledo Original Paper 24 February 2016 Pages: 1495 - 1502
Influence of α-amylase and xylanase on the chemical, physical and volatile compound properties of wheat bread supplemented with wholegrain barley flour N. O’SheaK. N. KilcawleyE. Gallagher Original Paper 15 February 2016 Pages: 1503 - 1514
Simultaneous determination of selected anti-nutritional components in Asiatic plants using ion chromatography A. Filipiak-SzokM. KurzawaE. Szłyk Original Paper Open access 25 February 2016 Pages: 1515 - 1521
Black tea processing waste as a source of antioxidant and antimicrobial phenolic compounds Özlem Güçlü ÜstündağSevcan ErşanF. Yesim Ekinci Original Paper 26 February 2016 Pages: 1523 - 1532
Effects of high hydrostatic pressure on chlorophylls and chlorophyll–protein complexes in spinach Rongrong WangShenghua DingYan Zhang Original Paper 23 March 2016 Pages: 1533 - 1543
High molecular weight compounds generated by roasting barley malt are pro-oxidants in metal-catalyzed oxidations Daniel O. CarvalhoLars H. ØgendalLuís F. Guido Original Paper 27 February 2016 Pages: 1545 - 1553
Anti-adipogenic activity of Carduus crispus and its constituent apigenin in 3T3-L1 adipocytes by downregulating PPARγ and C/EBPα Yoo Na HongJaemoo ChunYeong Shik Kim Original Paper 23 February 2016 Pages: 1555 - 1563
Characterisation of the key aroma compounds in commercial native cold-pressed rapeseed oil by means of the Sensomics approach Katrin MatheisMichael Granvogl Original Paper 23 April 2016 Pages: 1565 - 1575
The effect of pH and modified maize starches on texture, rheological properties and meltability of acid casein processed cheese analogues Bartosz SołowiejAgnieszka DylewskaStanisław Mleko Original Paper Open access 23 February 2016 Pages: 1577 - 1585
The role of spontaneous fermentation for the production of cachaça: a study of case Cauré Barbosa PortugalAndré Ricardo AlcardeArthur Paron de Silva Original Paper 07 March 2016 Pages: 1587 - 1597
Cultivar identification in dry hop cones and pellets using microsatellite loci Grazyna Korbecka-GlinkaUrszula SkomraHanna Olszak-Przybys Short Communication 02 June 2016 Pages: 1599 - 1605