Kinetic studies of main wort flavor compounds and iso-α-acids during wort boiling: a review Yarong HuangJohannes TippmannThomas Becker Review Article 17 March 2017 Pages: 1485 - 1495
Breakfast cereals with germinated cereal flakes: changes in selected physical, microbiological, and sensory characteristics during storage Tatjana KinceRuta GaloburdaAnita Blija Original Paper 23 March 2017 Pages: 1497 - 1506
Comparison of Sous-vide methods and traditional hydrothermal treatment on GLS content in Brassica vegetables Adam FlorkiewiczEwa CiskaKinga Topolska Original Paper Open access 22 March 2017 Pages: 1507 - 1517
Polyphenols and aromatic volatile compounds in biodynamic and conventional ‘Golden Delicious’ apples (Malus domestica Bork.) Elisa MasiCosimo TaitiStefano Mancuso Original Paper 10 March 2017 Pages: 1519 - 1531
Colour parameters as indicators of lycopene and antioxidant activity traits of cherry tomatoes (Solanum lycopersicum L.) László SiposCsaba OrbánAttila Gere Original Paper 20 March 2017 Pages: 1533 - 1543
The consistency in the sensory analysis of coffees using Q-graders Lucas Louzada PereiraWilton Soares CardosoCarla Schwengber ten Caten Original Paper 09 March 2017 Pages: 1545 - 1554
Comparison of multielemental composition of Polish and Chinese mushrooms (Ganoderma spp.) Siwulski MarekRzymski PiotrMleczek Mirosław Original Paper Open access 17 March 2017 Pages: 1555 - 1566
Influence of high-pressure processing on the oxidative processes in pork batters: efficacy of rosemary extract and sodium ascorbate Gina VillamonteLaurence PottierMarie de Lamballerie Original Paper 16 March 2017 Pages: 1567 - 1576
Characterization and geographical discrimination of saffron from Greece, Spain, Iran, and Morocco based on volatile and bioactivity markers, using chemometrics Ioannis K. KarabagiasMarina KoutsoumpouMichael G. Kontominas Original Paper 22 March 2017 Pages: 1577 - 1591
Variation in bioactive compounds and antiradical activity of Moringa oleifera leaves: influence of climatic factors, tree age, and soil parameters L. A. Vázquez-LeónD. E. Páramo-CalderónG. C. Rodríguez-Jimenes Original Paper 24 March 2017 Pages: 1593 - 1608
Impact of post-harvest degradation of wheat gluten proteins by Fusarium culmorum on the resulting bread quality Marcus SchmidtEmanuele ZanniniElke K. Arendt Original Paper 21 March 2017 Pages: 1609 - 1618
Comparative study of physico-chemical and sensory characteristics of French fries prepared from frozen potatoes using different cooking systems Gabriella GiovanelliLuisa TorriSusanna Buratti Original Paper 21 March 2017 Pages: 1619 - 1631
Antioxidant and antimicrobial activity of linseed lignans and phenolic acids Jan KyselkaDobrochna RabiejVladimír Filip Original Paper 27 March 2017 Pages: 1633 - 1644
Comparative analysis of different groups of phenolic compounds in fruit and leaf extracts of Aronia sp.: A. melanocarpa, A. arbutifolia, and A. ×prunifolia and their antioxidant activities Agnieszka SzopaAdam KokotkiewiczHalina Ekiert Original Paper Open access 27 March 2017 Pages: 1645 - 1657
Characterization of antioxidants from Detarium microcarpum Guill. et Perr. leaves using HPLC-DAD coupled with pre-column DPPH assay N. R. MedaD. FraisseF. Senejoux Original Paper 30 March 2017 Pages: 1659 - 1666
Effects of different vinification procedures and aging containers on phenolic and volatile composition of Greco white wines Antonietta BaianoAnnalisa MentanaMaurizio Quinto Original Paper 24 March 2017 Pages: 1667 - 1680
