Mixed culture fermentation using Torulaspora delbrueckii and Saccharomyces cerevisiae with direct and indirect contact: impact of anaerobic growth factors Paul BrouPatricia TaillandierCédric Brandam Review Article 18 May 2018 Pages: 1699 - 1710
An innovative reverse line blot for simultaneous detection of animal species in food Parviz ShayanDhakam Al-taghlubeeBrigitte Eckert Original Paper 05 May 2018 Pages: 1711 - 1717
Functional traits of Lactobacillus plantarum from fermented Brassica oleracea var. capitata L. in view of multivariate statistical analysis M. Polak-BereckaA. Kubik-KomarA. Waśko Original Paper Open access 04 May 2018 Pages: 1719 - 1727
Amino acid and fatty acid profile and digestible indispensable amino acid score of pasta fortified with salmon (Oncorhynchus tshawytscha) powder Ajay S. DesaiMargaret A. BrennanCharles S. Brennan Original Paper 04 May 2018 Pages: 1729 - 1739
Degradation kinetics of anthocyanins and polyphenols during storage of red apple juice produced from red-fleshed apples Thomas KnebelPeter BraunHelmut Dietrich Original Paper 16 May 2018 Pages: 1741 - 1750
Structural characteristics of food protein-originating di- and tripeptides using principal component analysis Anna IwaniakMonika HrynkiewiczPiotr Minkiewicz Original Paper Open access 10 May 2018 Pages: 1751 - 1758
Rating of the industrial application potential of yeast strains by molecular characterization Alexander LauterbachCaroline WildeRudi F. Vogel Original Paper 16 May 2018 Pages: 1759 - 1772
Influence of chokeberry juice concentrate used as osmotic solution on the quality of differently dried apples during storage Joanna CichowskaKinga SamborskaHanna Kowalska Original Paper Open access 18 May 2018 Pages: 1773 - 1782
Stability effects of methyl β-cyclodextrin on Olea europaea leaf extracts in a natural deep eutectic solvent Vassilis AthanasiadisSpyros GrigorakisDimitris P. Makris Original Paper 17 May 2018 Pages: 1783 - 1792
From the field to coffee cup: impact of planting design on chlorogenic acid isomers and other compounds in coffee beans and sensory attributes of coffee beverage Maria Brígida dos Santos ScholzCintia Sorane Good KitzbergerMiroslava Rakocevic Original Paper 22 May 2018 Pages: 1793 - 1802
Targeted screening and quantitative analyses of antioxidant compounds in aged-garlic extract Toshiaki MatsutomoTimo D. StarkThomas Hofmann Original Paper 19 May 2018 Pages: 1803 - 1814
An alternative method for rapid and specific authentication of four European Donax species, including D. trunculus a commercially-important bivalve Jenyfer Fernández-PérezAna NantónJosefina Méndez Original Paper 17 May 2018 Pages: 1815 - 1820
Characterization of apple seeds and their oils from the cider-making industry Roberto Rodríguez MadreraBelén Suárez Valles Original Paper 17 May 2018 Pages: 1821 - 1827
Effect of HPMC and CMC on rheological behavior at different temperatures of gluten-free bread formulations based on rice and buckwheat flours Noemi BaldinoFrancesca LaitanoDomenico Gabriele Original Paper 25 May 2018 Pages: 1829 - 1842
Processed tomatoes improves the antioxidant status of carbon tetrachloride-intoxicated rat tissues Carmen PintoBeatriz Rodriguez-GaldonPedro Macias Original Paper 25 May 2018 Pages: 1843 - 1852
Beer as a potential source of macroelements in a diet: the analysis of calcium, chlorine, potassium, and phosphorus content in a popular low-alcoholic drink Daniel StyburskiKatarzyna JandaIzabela Gutowska Original Paper Open access 25 May 2018 Pages: 1853 - 1860
Improved detection and quantification of cauliflower mosaic virus in food crops: assessing false positives in GMO screening based on the 35S promoter Regina BeckerAndreas Ulrich Original Paper 08 June 2018 Pages: 1861 - 1871
Sourdoughs as a source of lactic acid bacteria and yeasts with technological characteristics useful for improved bakery products Alessandra MartoranaAngelo Maria GiuffrèRossana Sidari Original Paper 07 June 2018 Pages: 1873 - 1885