Studies on the interaction of the aromatic amino acids tryptophan, tyrosine and phenylalanine as well as tryptophan-containing dipeptides with cyclodextrins Steffi RudolphEdris RiedelThomas Henle Original Paper 29 March 2018 Pages: 1511 - 1519
Lupinus angustifolius L. lactofermentation and protein isolation: effects on phenolic compounds and genistein, antioxidant properties, trypsin inhibitor activity, and protein digestibility Elena BartkieneVytaute SakienePeggy G. Braun Original Paper 27 March 2018 Pages: 1521 - 1531
Assessment of thermal processing contaminant levels in dried and smoked fruits Magdalena SurmaAnna Sadowska-RociekEwa Cieślik Original Paper Open access 26 March 2018 Pages: 1533 - 1543
Development of a HPLC method for the simultaneous analysis of riboflavin and other flavin compounds in liquid milk and milk products Daniela FracassettiSara LimboLuisa Pellegrino Original Paper 23 March 2018 Pages: 1545 - 1554
Genetic and environmental factors underlying variation in yield performance and bioactive compound content of hot pepper varieties (Capsicum annuum) cultivated in two contrasting Italian locations Pasquale TripodiTeodoro CardiRoberto Lo Scalzo Original Paper 28 March 2018 Pages: 1555 - 1567
Isolation and purification of five phenolic compounds from the Xinjiang wine grape (Vitis Vinifera) and determination of their antioxidant mechanism at cellular level Ren XueyanYu JiaKong Qingjun Original Paper 05 April 2018 Pages: 1569 - 1579
Application of sourdough in the production of fat- and salt-reduced puff pastry Christoph SilowClaudia AxelElke K. Arendt Original Paper 10 April 2018 Pages: 1581 - 1593
Effect of added enzymes and quinoa flour on dough characteristics and sensory quality of a gluten-free bakery product Annalisa RomanoPaolo MasiPasquale Ferranti Original Paper 03 April 2018 Pages: 1595 - 1604
Optimization using chemometrics of HS-SPME/GC–MS profiling of saffron aroma and identification of geographical volatile markers Angelo Antonio D’ArchivioLuciana Di PietroLeucio Rossi Original Paper 03 April 2018 Pages: 1605 - 1613
Isolation and identification of two potential antioxidant peptides from sheep abomasum protein hydrolysates Bing LiuHaji Akber AisaAbulimiti Yili Original Paper 09 April 2018 Pages: 1615 - 1625
A thermophilic α-l-Arabinofuranosidase from Geobacillus vulcani GS90: heterologous expression, biochemical characterization, and its synergistic action in fruit juice enrichment Hüseyin İlgüYusuf SürmeliGülşah Şanlı-Mohamed Original Paper 24 April 2018 Pages: 1627 - 1636
Phenolic profiling and quantitative determination of common sage (Salvia plebeia R. Br.) by UPLC-DAD-QTOF/MS Seon-Hye LeeHeon-Woong KimJung-Bong Kim Original Paper Open access 02 May 2018 Pages: 1637 - 1646
Phytochemical content and emulsifying ability of pulses cooking water Jane J. DamianSiyu HuoLuca Serventi Original Paper 21 April 2018 Pages: 1647 - 1655
Effect of water activity on lipid oxidation and nonenzymatic browning in Brazil nut flour Alan G. de O. SartoriSeverino M. de AlencarLeif H. Skibsted Original Paper 20 April 2018 Pages: 1657 - 1663
Assessment of effectiveness of synthetic diacylglycerols as emulsifiers in dispersion systems containing interesterified Turkey fat Małgorzata KowalskaMagdalena WoźniakŁukasz Pazdur Original Paper Open access 21 April 2018 Pages: 1665 - 1674
Chemical composition and antimicrobial activity of chia (Salvia hispanica L.) essential oil Hazem S. ElshafieLuigi AlibertiIppolito Camele Original Paper 20 April 2018 Pages: 1675 - 1682
Comparison of conventional and ultrasound-assisted aqueous extraction of soluble matter and phenolic compounds from apple flesh Lu WangNadia BoussettaEugene Vorobiev Original Paper 30 April 2018 Pages: 1683 - 1689
Essential oil composition and antioxidant activity of Stachys officinalis subsp. algeriensis (Lamiaceae) from a wild population in Tunisia Ridha El MokniKhaled FaidiSaoussen Hammami Original Paper 30 April 2018 Pages: 1691 - 1697