1. Insects as an alternative source of protein: a review of the potential use of grasshopper (Sphenarium purpurascens Ch.) as a food ingredient

   • Jesús Rodríguez-Miranda
   • Juan Pablo Alcántar-Vázquez
   • José Manuel Juárez-Barrientos

   Review Article 17 October 2019 Pages: 2613 - 2620

   

2. Spray-dried Ancellotta red wine: natural colorant with potential for food applications

   • Izmari Jasel Alvarez Gaona
   • Martín Fanzone
   • María Clara Zamora

   Review Article 04 October 2019 Pages: 2621 - 2630

   

3. Growth performance and nutritional profile of mealworms reared on corn stover, soybean meal, and distillers’ grains

   • Xia Zhang
   • Huaijian Tang
   • Xu Liu

   Original Paper 05 August 2019 Pages: 2631 - 2640

   

4. Edible Rhus tripartita fruit as source of health-promoting compounds: characterization of bioactive components and antioxidant properties

   • Imen Abcha
   • Paula Criado
   • Monique Lacroix

   Original Paper 10 December 2019 Pages: 2641 - 2654

   

5. Fruit aroma and sensorial characteristics of traditional and innovative Japanese plum (Prunus salicina Lindl.) cultivars grown in Italy

   • Cosimo Taiti
   • Camilla Pandolfi
   • Valter Nencetti

   Original Paper 05 October 2019 Pages: 2655 - 2668

   

6. Evaluation of the volatile fraction, pungency and extractable color of different Italian Capsicum annuum cultivars designed for food industry

   • Martina Cirlini
   • Giovanni Luzzini
   • Gianni Galaverna

   Original Paper 28 October 2019 Pages: 2669 - 2678

   

7. Valorization of the agro-forestry wastes from Italian chestnut cultivars for the recovery of bioactive compounds

   • Filomena Monica Vella
   • Luigi De Masi
   • Bruna Laratta

   Original Paper 29 October 2019 Pages: 2679 - 2686

   

8. Identification and in silico analysis of antithrombotic peptides from the enzymatic hydrolysates of Tenebrio molitor larvae

   • Fangyuan Chen
   • Han Jiang
   • Guangrong Huang

   Original Paper 17 October 2019 Pages: 2687 - 2695

   

9. Cross-flow filtration of lees grape juice for non-aromatic white wine production: a case study on an Italian PDO

   • Lorenzo Guerrini
   • Luca Calamai
   • Alessandro Parenti

   Original Paper 22 October 2019 Pages: 2697 - 2703

   

10. Using Torulaspora delbrueckii, Saccharomyces cerevisiae and Saccharomyces bayanus wine yeasts as starter cultures for fermentation and quality improvement of mead

    • Claire Sottil
    • José M. Salor-Torregrosa
    • Teresa Garcia-Martinez

    Original Paper 18 October 2019 Pages: 2705 - 2714

    

11. Effect of abiotic stress factors on polyphenolic content in the skin and flesh of pear by UPLC-PDA-Q/TOF-MS

    • Tomasz Cebulak
    • Jan Oszmiański
    • Sabina Lachowicz

    Original Paper Open access 01 November 2019 Pages: 2715 - 2725

    

12. Substances in beer that cause fluorescence: evaluating the qualitative and quantitative determination of these ingredients

    • Eva-Maria Kahle
    • Martin Zarnkow
    • Fritz Jacob

    Original Paper 31 October 2019 Pages: 2727 - 2737

    

13. The role of hydrogen peroxide in the antibacterial activity of different floral honeys

    • Jarmila Farkasovska
    • Veronika Bugarova
    • Juraj Majtan

    Short Communication 28 October 2019 Pages: 2739 - 2744