Absorption of 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) from wine by bottle closures Andrii TarasovNicolò GiulianiRainer Jung Original Paper 12 August 2019 Pages: 2343 - 2351
Exploitation of sourdough lactic acid bacteria to reduce raffinose family oligosaccharides (RFOs) content in breads enriched with chickpea flour Viola GalliManuel VenturiLisa Granchi Original Paper 12 August 2019 Pages: 2353 - 2363
1H NMR spectroscopy combined with multivariate data analysis for differentiation of Brazilian lager beer according to brewery Luis Augusto da SilvaDanilo Luiz FlumignanLeonardo Pezza Original Paper 16 August 2019 Pages: 2365 - 2372
Mono- and di-glucoside anthocyanins extraction during the skin contact fermentation in hybrid grape varieties T. RomanL. BarpR. Larcher Original Paper 21 August 2019 Pages: 2373 - 2383
A multiplex PCR method mediated by universal primers for the identification of eight meat ingredients in food products Wanwan LiuJing TaoWanping Sun Original Paper 27 August 2019 Pages: 2385 - 2392
Acrylamide determination in baked potatoes by HPLC–MS: effect of steam and correlation with colour indices Chiara BignardiAntonella CavazzaClaudio Corradini Original Paper 30 August 2019 Pages: 2393 - 2400
Effect of different stabilizers on rheological properties, fat globule size and sensory attributes of novel spreadable processed whey cheese Soumela E. ChatziantoniouApostolos S. ThomareisMichael G. Kontominas Original Paper 10 September 2019 Pages: 2401 - 2412
Lipid composition and dynamics during breadmaking in heat-moisture-treated associated matrices Concha CollarEnrique Armero Original Paper 10 September 2019 Pages: 2413 - 2424
Evaluation of the availability of delphinidin and cyanidin-3-O-sambubioside from Hibiscus sabdariffa and 6-gingerol from Zingiber officinale in colon using liquid chromatography and mass spectrometry detection Yassine Oulad El MajdoubMohammed DiouriLuigi Mondello Original Paper 11 September 2019 Pages: 2425 - 2433
Geographical classification of Iranian and Italian saffron sources based on HPLC analysis and UV–Vis spectra of aqueous extracts Solmaz TabtabaeiAngelo Antonio D’ArchivioHassan Ashktorab Original Paper 12 September 2019 Pages: 2435 - 2446
Purification and characterization of a novel milk-clotting enzyme produced by Bacillus amyloliquefaciens GSBa-1 Xiao ZhaoMiao CaiZhen-Nai Yang Original Paper 14 September 2019 Pages: 2447 - 2457
A multipronged flavor comparison of Ecuadorian CCN51 and Nacional cocoa cultivars Hayley RottiersDaylan Amelia Tzompa SosaKathy Messens Original Paper 17 September 2019 Pages: 2459 - 2478
Assessment of the triacylglycerol fraction of olive oil by 1D-NMR spectroscopy: exploring the usefulness of DEPT tool on the peak assignments of 13C NMR spectra Raquel GarciaArona PiresMaria João Cabrita Original Paper 19 September 2019 Pages: 2479 - 2488
Effect of dairy ingredients on the heat damage and the in vitro digestibility of infant biscuits Stefano CattaneoFabio MasottiIvano De Noni Original Paper 19 September 2019 Pages: 2489 - 2497
Digestibility, antioxidative activity and stability of plant protein-rich products after processing and formulation with polyphenol-rich juices: kale and kale–strawberry as a model Anna-Sophie StüblerUri LesmesKemal Aganovic Original Paper 20 September 2019 Pages: 2499 - 2514
Chemometric tools for determining site-specific elemental and strontium isotopic fingerprints in raw and salted sturgeon caviar Anastassiya TchaikovskyAndreas ZitekThomas Prohaska Original Paper 20 September 2019 Pages: 2515 - 2528
Evaluation of carotenoids and furosine content in air dried carrots and parsnips pre-treated with pulsed electric field (PEF) Alessandra FratianniSerena NiroLuciano Cinquanta Original Paper 23 September 2019 Pages: 2529 - 2537
Multiple regression models and Artificial Neural Network (ANN) as prediction tools of changes in overall quality during the storage of spreadable processed Gouda cheese J. StangierskiD. WeissA. Kaczmarek Original Paper Open access 27 September 2019 Pages: 2539 - 2547
On the suitability of alternative cereals, pseudocereals and pulses in the production of alcohol-reduced beers by non-conventional yeasts Konstantin BellutMaximilian MichelElke K. Arendt Original Paper 27 September 2019 Pages: 2549 - 2564
Evaluation of the impact of pre-treatment and extraction conditions on the polyphenolic profile and antioxidant activity of Belgium apple wood Hannes WithouckAnnick BoeykensLuc De Cooman Original Paper 28 September 2019 Pages: 2565 - 2578
Biofilm and dairy fouling detection in flexible tubing using low-field NMR Olga FysunTheresa AnzmannHorst-Christian Langowski Original Paper 01 October 2019 Pages: 2579 - 2590
Wheat bread enriched with raspberry and strawberry oilcakes: effects on proximate composition, texture and water properties Przemysław Łukasz KowalczewskiKatarzyna WalkowiakHanna Maria Baranowska Original Paper Open access 03 October 2019 Pages: 2591 - 2600
Quality and volatile compounds in red wine at different degrees of dealcoholization by membrane process Onofrio CoronaLoredana LiguoriPaola Russo Original Paper 03 October 2019 Pages: 2601 - 2611