Modulation of in vitro predicted glycaemic index of white wheat bread by different strains of Saccharomyces cerevisiae originating from various beverage applications Mareile HeitmannClaudia AxelElke K. Arendt Original Paper 26 April 2017 Pages: 1877 - 1886
Irrigation with treated wastewater affected the minor components of virgin olive oil from cv. Chemlali in Tunisia Saida BedbabisBéchir Ben RouinaGiuseppe Ferrara Original Paper 26 April 2017 Pages: 1887 - 1894
Polyphenolic profile and antioxidant activity of olive mill wastewater from two Sicilian olive cultivars: Cerasuola and Nocellara etnea Maria Domenica Di MauroRoberta Carla GiardinaNicola D’Antona Original Paper 27 April 2017 Pages: 1895 - 1903
Understanding the function of sugar in burger buns: a fundamental study Aylin W. SahinClaudia AxelElke K. Arendt Original Paper 27 April 2017 Pages: 1905 - 1915
Nashi or Williams pear fruits? Use of volatile organic compounds, physicochemical parameters, and sensory evaluation to understand the consumer’s preference Cosimo TaitiElettra MaroneStefano Mancuso Original Paper 27 April 2017 Pages: 1917 - 1931
Degradation of Monastrell grape skins: effect of individual enzymatic activities and their synergic combination Rafael Apolinar-ValienteInmaculada Romero-CascalesJosé María Ros-García Original Paper 28 April 2017 Pages: 1933 - 1942
Lactobacillus delbrueckii subsp. lactis as a starter culture significantly affects the dynamics of volatile compound profiles of hard cooked cheeses Solange BuchinGabriel DubozJean-Christophe Salmon Original Paper 02 May 2017 Pages: 1943 - 1955
Comparison of different drying methods on the chemical and sensory properties of chestnut (Castanea sativa M.) slices Teresa DelgadoJosé Alberto PereiraSusana Casal Original Paper 03 May 2017 Pages: 1957 - 1971
Development of fibre-enriched wheat breads: impact of recovered agroindustrial by-products on physicochemical properties of dough and bread characteristics Zita E. MartinsOlívia PinhoThomas Becker Original Paper 03 May 2017 Pages: 1973 - 1988
Comparison of the formation of biogenic amines in irradiated and smoked fish Martin KřížekEva DadákováTamara Pelikánová Original Paper 16 May 2017 Pages: 1989 - 1995
Preservation of fresh ground beef patties using plant extracts combined with a modified atmosphere packaging Lynda Bouarab-ChibaneBalkis Ouled-BouheddaNadia Oulahal Original Paper 17 May 2017 Pages: 1997 - 2009
RP-HPLC–DAD-ESI-TOF–MS based strategy for new insights into the qualitative and quantitative phenolic profile in Tunisian industrial Citrus Limon by-product and their antioxidant activity Boutheina GargouriSonda AmmarMohamed Bouaziz Original Paper 17 May 2017 Pages: 2011 - 2024
The relationship between protein changes in porcine longissimus muscle at different courses of meat tenderisation Bożena GrześEdward PospiechElżbieta Krzęcio-Niczyporuk Original Paper Open access 23 May 2017 Pages: 2025 - 2034
Discriminative capacities of infrared spectroscopy and e-nose on Turkish olive oils Olusola Samuel JolayemiFigen TokatliCristina Alamprese Original Paper 23 May 2017 Pages: 2035 - 2042
Comparative study of sodium bentonite and sodium-activated bentonite fining during white wine fermentation: its effect on protein content, protein stability, lees volume, and volatile compounds Fernando N. SalazarMatteo MarangonFrancisco López Original Paper 23 May 2017 Pages: 2043 - 2054
Mitigation role of erythritol and xylitol in the formation of 3-monochloropropane-1,2-diol and its esters in glycerol and shortbread model systems Anna Sadowska-RociekEwa CieślikKrzysztof Sieja Original Paper Open access 24 May 2017 Pages: 2055 - 2063
TGF beta2 concentration in dairy products: the effect of processing on its concentration Fernanda Lopes da SilvaAntônio Fernandes de CarvalhoItalo Tuler Perrone Short Communication 26 April 2017 Pages: 2065 - 2071