Comparative study of red berry pomaces (blueberry, red raspberry, red currant and blackberry) as source of antioxidants and pigments M. José Jara-PalaciosAdela SantistebanM. Luisa Escudero-Gilete Original Paper 31 July 2018 Pages: 1 - 9
Impact of drying method on the nutritional value of the edible insect protein from black soldier fly (Hermetia illucens L.) larvae: amino acid composition, nutritional value evaluation, in vitro digestibility, and thermal properties Chao HuangWeiliang FengFang Yang Original Paper 06 August 2018 Pages: 11 - 21
Volatile fingerprints of common and rare honeys produced in Greece: in search of PHVMs with implementation of the honey code Ioannis K. KarabagiasChristos NikolaouVassilios K. Karabagias Original Paper 09 August 2018 Pages: 23 - 39
Development and characterization of liquors prepared with an underutilized citrus by-product, the peel Patricia Navarro-MartínezLuis Noguera-ArtiagaÁngel A. Carbonell-Barrachina Original Paper 13 August 2018 Pages: 41 - 50
Melatonin and related bioactive compounds in commercialized date palm fruits (Phoenix dactylifera L.): correlation with some antioxidant parameters Antía VerdeJesús M. MíguezMercedes Gallardo Original Paper 09 August 2018 Pages: 51 - 59
Proving the synergistic effect of Alcalase, PepX and PepN during casein hydrolysis by complete degradation of the released opioid precursor peptide VYPFPGPIPN Timo StresslerThomas EiseleLutz Fischer Original Paper 07 August 2018 Pages: 61 - 71
Phenolic profile and antioxidant capacity of landraces, old and modern Tunisian durum wheat Fatma BoukidMargherita Dall’AstaMondher Mejri Original Paper 09 August 2018 Pages: 73 - 82
Biochemical and molecular profiling of unknown olive genotypes from central Italy: determination of major and minor components Soraya MousaviVitale StanzioneRoberto Mariotti Original Paper 22 August 2018 Pages: 83 - 94
Comparison of various industrially applicable disruption methods to produce yeast extract using spent yeast from top-fermenting beer production: influence on amino acid and protein content Friedrich Felix JacobMathias HutzlerFrank-Jürgen Methner Original Paper 23 August 2018 Pages: 95 - 109
Effect of roasting parameters on the physicochemical characteristics of high-molecular-weight Maillard reaction products isolated from cocoa beans of different Theobroma cacao L. groups Joanna OraczEwa Nebesny Original Paper Open access 21 August 2018 Pages: 111 - 128
Characterization of the key aroma compounds in peach by gas chromatography–olfactometry, quantitative measurements and sensory analysis JianCai ZhuZuoBing Xiao Original Paper 22 August 2018 Pages: 129 - 141
Geographical origin discrimination of Pistachio (Pistacia vera L.) through combined analysis of physical and chemical features Fatma BoukidSimone AbbattangeloElena Vittadini Original Paper 28 August 2018 Pages: 143 - 150
Digital duplex versus real-time PCR for the determination of meat proportions from sausages containing pork and beef René KöppelArthika GaneshanRupert Hochegger Original Paper 23 August 2018 Pages: 151 - 157
Lipolytic volatile compounds in dairy products derived from cows fed with dried olive pomace Federica CastellaniAndrea VitaliGiuseppe Martino Original Paper 23 August 2018 Pages: 159 - 166
Improvement of technological properties of wheat flour due to effects of thermal and mechanical treatments Claudia VogelKatharina Anne ScherfPeter Koehler Original Paper 22 August 2018 Pages: 167 - 178
Wine authentication: a fingerprinting multiclass strategy to classify red varietals through profound chemometric analysis of volatiles Andrea E. Springer Original Paper 22 August 2018 Pages: 179 - 190
Grass pea (Lathyrus sativus) flour: microstructure, physico-chemical properties and in vitro digestion A. RomanoC. V. L. GiosafattoL. Mariniello Original Paper 23 August 2018 Pages: 191 - 198
Critical evaluation of the functionality of soy protein isolates obtained from different raw materials Sónia R. MonteiroJosé A. Lopes-da-Silva Original Paper 05 September 2018 Pages: 199 - 212
Impact of different S. cerevisiae yeast strains on gluten-free dough and bread quality parameters S. W. HorstmannJ. J. AtzlerE. K. Arendt Original Paper 04 September 2018 Pages: 213 - 223
Evaluation of chemical species and bioaccessibility of selenium in dietary supplements Zhenying HuAyako ShiokawaYasumitsu Ogra Original Paper 07 September 2018 Pages: 225 - 232
Odor-active compounds contributing to the characteristic aroma of shrimp cooked whole, including shells and viscera Yui OkabeYutaka InoueTadayoshi Katsumata Original Paper 10 September 2018 Pages: 233 - 241
Purification and identification of dipeptidyl peptidase IV and angiotensin-converting enzyme inhibitory peptides from silver carp (Hypophthalmichthys molitrix) muscle hydrolysate Yuqi ZhangHuaigao LiuYongkang Luo Original Paper 01 October 2018 Pages: 243 - 255
Oak Quercus rubra L. and Quercus robur L. acorns as an unconventional source of gamma- and beta-tocopherol Paweł Górnaś Short Communication 22 August 2018 Pages: 257 - 261