Insects as an alternative source of protein: a review of the potential use of grasshopper (Sphenarium purpurascens Ch.) as a food ingredient Jesús Rodríguez-MirandaJuan Pablo Alcántar-VázquezJosé Manuel Juárez-Barrientos Review Article 17 October 2019 Pages: 2613 - 2620
Spray-dried Ancellotta red wine: natural colorant with potential for food applications Izmari Jasel Alvarez GaonaMartín FanzoneMaría Clara Zamora Review Article 04 October 2019 Pages: 2621 - 2630
Growth performance and nutritional profile of mealworms reared on corn stover, soybean meal, and distillers’ grains Xia ZhangHuaijian TangXu Liu Original Paper 05 August 2019 Pages: 2631 - 2640
Edible Rhus tripartita fruit as source of health-promoting compounds: characterization of bioactive components and antioxidant properties Imen AbchaPaula CriadoMonique Lacroix Original Paper 10 December 2019 Pages: 2641 - 2654
Fruit aroma and sensorial characteristics of traditional and innovative Japanese plum (Prunus salicina Lindl.) cultivars grown in Italy Cosimo TaitiCamilla PandolfiValter Nencetti Original Paper 05 October 2019 Pages: 2655 - 2668
Evaluation of the volatile fraction, pungency and extractable color of different Italian Capsicum annuum cultivars designed for food industry Martina CirliniGiovanni LuzziniGianni Galaverna Original Paper 28 October 2019 Pages: 2669 - 2678
Valorization of the agro-forestry wastes from Italian chestnut cultivars for the recovery of bioactive compounds Filomena Monica VellaLuigi De MasiBruna Laratta Original Paper 29 October 2019 Pages: 2679 - 2686
Identification and in silico analysis of antithrombotic peptides from the enzymatic hydrolysates of Tenebrio molitor larvae Fangyuan ChenHan JiangGuangrong Huang Original Paper 17 October 2019 Pages: 2687 - 2695
Cross-flow filtration of lees grape juice for non-aromatic white wine production: a case study on an Italian PDO Lorenzo GuerriniLuca CalamaiAlessandro Parenti Original Paper 22 October 2019 Pages: 2697 - 2703
Using Torulaspora delbrueckii, Saccharomyces cerevisiae and Saccharomyces bayanus wine yeasts as starter cultures for fermentation and quality improvement of mead Claire SottilJosé M. Salor-TorregrosaTeresa Garcia-Martinez Original Paper 18 October 2019 Pages: 2705 - 2714
Effect of abiotic stress factors on polyphenolic content in the skin and flesh of pear by UPLC-PDA-Q/TOF-MS Tomasz CebulakJan OszmiańskiSabina Lachowicz Original Paper Open access 01 November 2019 Pages: 2715 - 2725
Substances in beer that cause fluorescence: evaluating the qualitative and quantitative determination of these ingredients Eva-Maria KahleMartin ZarnkowFritz Jacob Original Paper 31 October 2019 Pages: 2727 - 2737
The role of hydrogen peroxide in the antibacterial activity of different floral honeys Jarmila FarkasovskaVeronika BugarovaJuraj Majtan Short Communication 28 October 2019 Pages: 2739 - 2744
