Elimination of 3-MCPD fatty acid esters and glycidyl esters during palm oil hydrogenation and wet fractionation Jan KyselkaKateřina MatějkováVladimír Filip Original Paper 06 June 2018 Pages: 1887 - 1895
The antioxidant properties of exotic fruit juices from acai, maqui berry and noni berries Dariusz NowakMichał GoślińskiElżbieta Wojtowicz Original Paper 07 June 2018 Pages: 1897 - 1905
Influence of different pectinolytic enzymes on bioactive compound content, antioxidant potency, colour and turbidity of chokeberry juice Sabina LachowiczJan OszmiańskiJoanna Kolniak-Ostek Original Paper Open access 07 June 2018 Pages: 1907 - 1920
Occurrence and involvement of yeast biota in ripening of Italian Fossa cheese Claudia BiagiottiMaurizio CianiFrancesca Comitini Original Paper 13 June 2018 Pages: 1921 - 1931
Phenolic compounds and antioxidant activity of twelve grape cultivars measured by chemical and electrochemical methods Justyna SamotichaM. José Jara-PalaciosAneta Wojdyło Original Paper 18 June 2018 Pages: 1933 - 1943
Modification of soybean and lupine sprouting conditions: influence on yield, ROS generation, and antioxidative systems Magdalena Zielińska-DawidziakKrzysztof DwieckiKatarzyna Lewko Original Paper Open access 26 June 2018 Pages: 1945 - 1952
Electrochemical, photometric, and chromatographic methods for the evaluation of organic matter and bioactive compounds in coffee brews Constantina GrigoriouSotirios KaravoltsosNick Kalogeropoulos Original Paper 18 June 2018 Pages: 1953 - 1961
Design of biosystems to provide healthy and safe food. Part A: effect of emulsifier and preparation technique on physicochemical, antioxidant and antimicrobial properties Behnoush MaheraniMohamed Ali KhlifiMonique Lacroix Original Paper 25 June 2018 Pages: 1963 - 1975
Kinetics of in vitro starch hydrolysis and relevant starch nutritional fractions in heat-moisture treated blended wheat-based bread matrices: impact of treatment of non-wheat flours Concha CollarEnrique Armero Original Paper 18 June 2018 Pages: 1977 - 1984
Phenolic composition of monovarietal red wines regarding volatile phenols and its precursors Adriana LimaCarla OliveiraJosé António Couto Original Paper 25 June 2018 Pages: 1985 - 1994
Purification and a molecular docking study of α-glucosidase-inhibitory peptides from a soybean protein hydrolysate with ultrasonic pretreatment Mingzhu JiangHui YanYongkun Ma Original Paper 25 June 2018 Pages: 1995 - 2005
Quantification of polyphenol composition and multiple statistical analyses of biological activity in Portuguese red wines Shuang BaiCan CuiKaishun Bi Original Paper 27 June 2018 Pages: 2007 - 2017
The application of FT-IR spectroscopy in discrimination of differently originated and aged whisky Katarzyna SujkaPiotr Koczoń Original Paper Open access 25 June 2018 Pages: 2019 - 2025
Recipe, volatiles profile, sensory analysis, physico-chemical and microbial characterization of acidic beers from both sourdough yeasts and lactic acid bacteria Valery RipariMatteo TomassettiBerardi Enrico Original Paper 02 August 2018 Pages: 2027 - 2040
Amino acid content of Agiorgitiko (Vitis vinifera L. cv.) grape cultivar grown in representative regions of Nemea Sofoklis PetropoulosMaria MetafaStamatina Kallithraka Original Paper 02 August 2018 Pages: 2041 - 2050
Determination of the phenolic profile of peach (Prunus persica L.) kernels using UHPLC–LTQ OrbiTrap MS/MS technique Marija R. KoprivicaJelena Đ. TrifkovićDušanka M. Milojković-Opsenica Original Paper 31 July 2018 Pages: 2051 - 2064
Grains, whole flour, white flour, and some final goods: an elemental comparison Kathrin ErtlWalter Goessler Original Paper Open access 06 August 2018 Pages: 2065 - 2075