Functional properties of Cornelian cherry (Cornus mas L.): a comprehensive review Oskar M. SzczepaniakJoanna Kobus-CisowskaMonika Przeor Review Article Open access 22 June 2019 Pages: 2071 - 2087
Food traceability: a term map analysis basic review Simona ViolinoFrancesca AntonucciCorrado Costa Review Article 27 June 2019 Pages: 2089 - 2099
Changes in the composition and content of polyphenols in chocolate resulting from pre-treatment method of cocoa beans and technological process Bogumiła UrbańskaDorota DerewiakaJolanta Kowalska Review Article Open access 31 July 2019 Pages: 2101 - 2112
Dietary selenium intake in lactating dairy cows modifies fatty acid composition and volatile profile of milk and 30-day-ripened caciotta cheese Andrea IanniCamillo MartinoGiuseppe Martino Original Paper 22 June 2019 Pages: 2113 - 2121
A study on acetification process to produce olive vinegar from oil mill wastewaters Antonella De LeonardisFrancesca MasinoEmanuele Marconi Original Paper 22 June 2019 Pages: 2123 - 2131
Modulation of infusion processes to obtain coffee-derived food ingredients with distinct composition Guido R. LopesCláudia P. PassosManuel A. Coimbra Original Paper 24 June 2019 Pages: 2133 - 2146
Development of gluten-free and egg-free pasta based on quinoa (Chenopdium quinoa Willd) with addition of lupine flour, vegetable proteins and the oxidizing enzyme POx Laura Linares-GarcíaRitva Repo-Carrasco-ValenciaRegine Schoenlechner Original Paper Open access 27 June 2019 Pages: 2147 - 2156
Irrigation effects on the volatile composition and sensory profile of Albariño wines from two different terroirs José M. Mirás-AvalosYolanda Bouzas-CidElena Falqué Original Paper 02 July 2019 Pages: 2157 - 2171
Effect of different leavening agents on the nutritional characteristics of two durum wheat breads Rita AcquistucciValentina MeliniMauro Mecozzi Original Paper 08 July 2019 Pages: 2173 - 2181
Tetraplex real-time PCR with TaqMan probes for discriminatory detection of cat, rabbit, rat and squirrel DNA in food products Mohammad Nasir Uddin AhamadM. A. Motalib HossainMd. Eaqub Ali Original Paper 09 July 2019 Pages: 2183 - 2194
A multiplex real-time PCR method applied to detect eight pollen species in food for the prevention of allergies Yange YangHongyue WangYajun Wu Original Paper 10 July 2019 Pages: 2195 - 2207
On the use of vibrational spectroscopy and scanning electron microscopy to study phenolic extractability of cooperage byproducts in wine Berta Baca-BocanegraJulio Nogales-BuenoJosé Miguel Hernández-Hierro Original Paper 11 July 2019 Pages: 2209 - 2220
Napping combined with ultra-flash profile (UFP) methodology for sensory assessment of cod and pork subjected to different cooking methods and conditions Alberto González-MohínoTeresa AntequeraSonia Ventanas Original Paper 13 July 2019 Pages: 2221 - 2231
Characterization of the phenolic profile of commercial Montenegrin red and white wines Radmila Pajović ŠćepanovićSilvia WendelinReinhard Eder Original Paper 19 July 2019 Pages: 2233 - 2245
Changes in the content of free phenolic acids and antioxidative capacity of wholemeal bread in relation to cereal species and fermentation type Marta Skrajda-BrdakIwona KonopkaSylwester Czaplicki Original Paper Open access 19 July 2019 Pages: 2247 - 2256
Use of organic acids to improve fractionation of the black soldier fly larvae juice into lipid- and protein-enriched fractions Lise SoetemansMaarten UyttebroekLeen Bastiaens Original Paper Open access 20 July 2019 Pages: 2257 - 2267
Multivariate and machine learning models to assess the heat effects on honey physicochemical, colour and NIR data Severino SegatoRoberta MerlantiFrancesca Capolongo Original Paper 25 July 2019 Pages: 2269 - 2278
Compositional characterization of commercial sparkling wines from cv. Ribolla Gialla produced in Friuli Venezia Giulia Sabrina VoceDomen ŠkrabPaolo Sivilotti Original Paper 31 July 2019 Pages: 2279 - 2292
Determination of physicochemical parameters, phenolic content, and antioxidant capacity of wild cherry plum (Prunus divaricata Ledeb.) from the walnut-fruit forests of Kyrgyzstan Jamila SmanalievaJanyl IskakovaDietrich Darr Original Paper 31 July 2019 Pages: 2293 - 2301
Effects of different cooking conditions on the anthocyanin content of a black rice (Oryza sativa L. ‘Violet Nori’) Silvia CatenaFederica TurriniPaola Zunin Original Paper 31 July 2019 Pages: 2303 - 2310
In vitro effects of protein fractions from Controne beans (Phaseolus vulgaris L. ecotype Controne) on intestinal permeability, ACE and α-amylase activities Connie SchisanoViviana NarcisoEttore Novellino Original Paper 31 July 2019 Pages: 2311 - 2322
Identification of X-ray-irradiated hazelnuts by electron spin resonance (ESR) spectroscopy Andrea ChiappinelliMichele MangiacottiAntonio Eugenio Chiaravalle Original Paper 31 July 2019 Pages: 2323 - 2329
Innovative techniques for identifying a mechanically separated meat: sample irradiation coupled to electronic spin resonance Michele TomaiuoloAntonio Eugenio ChiaravalleMarco Iammarino Original Paper 01 August 2019 Pages: 2331 - 2341