Rapid strategies for the determination of sensory and chemical differences between a wealth of similar wines Yohanna AlegreMaría-Pilar Sáenz-NavajasPurificación Hernández-Orte Review Article 11 March 2017 Pages: 1295 - 1309
Influence of early seeds removal on the physicochemical, polyphenolic, aromatic and sensory characteristics of red wines from Gaglioppo cv. Massimo GuaitaMaurizio PetrozzielloAntonella Bosso Original Paper 25 January 2017 Pages: 1311 - 1322
Green and roasted coffee extracts as antioxidants in βTC3 cells with induced oxidative stress and lipid accumulation inhibitors in 3T3L1 cells, and their bioactivity in rats fed high fat diet Grażyna BudrynMałgorzata Zakłos-SzydaJerzy Juśkiewicz Original Paper Open access 02 February 2017 Pages: 1323 - 1334
Detection of enteropathogenic Vibrio parahaemolyticus, Vibrio cholerae and Vibrio vulnificus: performance of real-time PCR kits in an interlaboratory study Erik EschbachAnnett MartinBoris Oberheitmann Original Paper 04 March 2017 Pages: 1335 - 1342
Valorization of kiwifruit production: leaves of the pruning branches of Actinidia deliciosa as a promising source of polyphenols Joana HenriquesMaria João RibeiroM. L. M. Serralheiro Original Paper 04 February 2017 Pages: 1343 - 1353
Influence of high hydrostatic pressure on the reaction between glyoxal and lysine residues Uwe SchwarzenbolzAnnett FörsterThomas Henle Original Paper 21 February 2017 Pages: 1355 - 1361
Lactobacillus brevis R2Δ as starter culture to improve biological and technological qualities of barley malt Lorenzo C. PeyerMarcel De KruijfElke K. Arendt Original Paper 02 February 2017 Pages: 1363 - 1374
Solid-phase amination of Geotrichum candidum lipase: ionic immobilization, stabilization and fish oil hydrolysis for the production of Omega-3 polyunsaturated fatty acids Wilson Galvão de Morais JúniorCésar Rafael Fanchini TerrasanBenevides Costa Pessela Original Paper 17 February 2017 Pages: 1375 - 1384
Chemical composition of leguminous seeds: part I—content of basic nutrients, amino acids, phytochemical compounds, and antioxidant activity Eugeniusz R. GrelaBożena KiczorowskaEwa Hanczakowska Original Paper Open access 01 March 2017 Pages: 1385 - 1395
Thermoluminescence analysis and DNA comet assay to identify grapes irradiated as a quarantine treatment Yunhee JoBhaskar SanyalJoong-Ho Kwon Original Paper 22 February 2017 Pages: 1397 - 1403
Volatile compounds associated with desirable flavour and off-flavour generation in ewe´s raw milk commercial cheeses Laura ZabaletaMarta AlbisuLuis Javier R. Barron Original Paper 23 February 2017 Pages: 1405 - 1414
Influence of droplet size on the antioxidant efficacy of oil-in-water emulsions loaded with rosemary in raw fermented sausages Martin E. ErdmannRalf LautenschlaegerJochen Weiss Original Paper 07 April 2017 Pages: 1415 - 1427
Evaluation of the quality, nutritional value and antioxidant activity of gluten-free biscuits made from corn-acorn flour or corn-hemp flour composites Anna KorusDorota GumulJarosław Korus Original Paper 25 February 2017 Pages: 1429 - 1438
Comparison of the volatile antioxidant contents in the aqueous and methanolic extracts of a set of commercial spices and condiments Rafael Estévez BritoJosé González-RodríguezJosé Miguel Rodríguez Mellado Original Paper 01 March 2017 Pages: 1439 - 1445
Mid-infrared spectroscopy and support vector machines applied to control the hydrogenation process of soybean oil Jorge Leonardo SanchezSérgio Benedito Gonçalves PereiraEvandro Bona Original Paper 28 February 2017 Pages: 1447 - 1457
Application of an electronic tongue for Tunisian olive oils’ classification according to olive cultivar or physicochemical parameters Souihli SlimNuno RodriguesAntónio M. Peres Original Paper 01 March 2017 Pages: 1459 - 1470
Stabilization of mineral oil hydrocarbons in recycled paper pulp by organo-functionalized mesoporous silicas and evaluation of migration to food Enrico BuscaroliDaniele BussiniIlaria Braschi Original Paper 17 March 2017 Pages: 1471 - 1484