1. Kinetic studies of main wort flavor compounds and iso-α-acids during wort boiling: a review

   • Yarong Huang
   • Johannes Tippmann
   • Thomas Becker

   Review Article 17 March 2017 Pages: 1485 - 1495

   

2. Breakfast cereals with germinated cereal flakes: changes in selected physical, microbiological, and sensory characteristics during storage

   • Tatjana Kince
   • Ruta Galoburda
   • Anita Blija

   Original Paper 23 March 2017 Pages: 1497 - 1506

   

3. Comparison of Sous-vide methods and traditional hydrothermal treatment on GLS content in Brassica vegetables

   • Adam Florkiewicz
   • Ewa Ciska
   • Kinga Topolska

   Original Paper Open access 22 March 2017 Pages: 1507 - 1517

   

4. Polyphenols and aromatic volatile compounds in biodynamic and conventional ‘Golden Delicious’ apples (Malus domestica Bork.)

   • Elisa Masi
   • Cosimo Taiti
   • Stefano Mancuso

   Original Paper 10 March 2017 Pages: 1519 - 1531

   

5. Colour parameters as indicators of lycopene and antioxidant activity traits of cherry tomatoes (Solanum lycopersicum L.)

   • László Sipos
   • Csaba Orbán
   • Attila Gere

   Original Paper 20 March 2017 Pages: 1533 - 1543

   

6. The consistency in the sensory analysis of coffees using Q-graders

   • Lucas Louzada Pereira
   • Wilton Soares Cardoso
   • Carla Schwengber ten Caten

   Original Paper 09 March 2017 Pages: 1545 - 1554

   

7. Comparison of multielemental composition of Polish and Chinese mushrooms (Ganoderma spp.)

   • Siwulski Marek
   • Rzymski Piotr
   • Mleczek Mirosław

   Original Paper Open access 17 March 2017 Pages: 1555 - 1566

   

8. Influence of high-pressure processing on the oxidative processes in pork batters: efficacy of rosemary extract and sodium ascorbate

   • Gina Villamonte
   • Laurence Pottier
   • Marie de Lamballerie

   Original Paper 16 March 2017 Pages: 1567 - 1576

   

9. Characterization and geographical discrimination of saffron from Greece, Spain, Iran, and Morocco based on volatile and bioactivity markers, using chemometrics

   • Ioannis K. Karabagias
   • Marina Koutsoumpou
   • Michael G. Kontominas

   Original Paper 22 March 2017 Pages: 1577 - 1591

   

10. Variation in bioactive compounds and antiradical activity of Moringa oleifera leaves: influence of climatic factors, tree age, and soil parameters

    • L. A. Vázquez-León
    • D. E. Páramo-Calderón
    • G. C. Rodríguez-Jimenes

    Original Paper 24 March 2017 Pages: 1593 - 1608

    

11. Impact of post-harvest degradation of wheat gluten proteins by Fusarium culmorum on the resulting bread quality

    • Marcus Schmidt
    • Emanuele Zannini
    • Elke K. Arendt

    Original Paper 21 March 2017 Pages: 1609 - 1618

    

12. Comparative study of physico-chemical and sensory characteristics of French fries prepared from frozen potatoes using different cooking systems

    • Gabriella Giovanelli
    • Luisa Torri
    • Susanna Buratti

    Original Paper 21 March 2017 Pages: 1619 - 1631

    

13. Antioxidant and antimicrobial activity of linseed lignans and phenolic acids

    • Jan Kyselka
    • Dobrochna Rabiej
    • Vladimír Filip

    Original Paper 27 March 2017 Pages: 1633 - 1644

    

14. 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 Szopa
    • Adam Kokotkiewicz
    • Halina Ekiert

    Original Paper Open access 27 March 2017 Pages: 1645 - 1657

    

15. Characterization of antioxidants from Detarium microcarpum Guill. et Perr. leaves using HPLC-DAD coupled with pre-column DPPH assay

    • N. R. Meda
    • D. Fraisse
    • F. Senejoux

    Original Paper 30 March 2017 Pages: 1659 - 1666

    

16. Effects of different vinification procedures and aging containers on phenolic and volatile composition of Greco white wines

    • Antonietta Baiano
    • Annalisa Mentana
    • Maurizio Quinto

    Original Paper 24 March 2017 Pages: 1667 - 1680