1. Performance comparison between different hydrocolloids to improve quality of pasta made from common wheat

   • Donatella Peressini
   • Lara Tat
   • Alessandro Sensidoni

   Original Paper 05 September 2018 Pages: 263 - 271

   

2. Ham processing: effects of tumbling, cooking and high pressure on proteins

   • Anja Rakotondramavo
   • Hanitra Rabesona
   • Laurence Pottier

   Original Paper 07 September 2018 Pages: 273 - 284

   

3. Chemical, functional and thermal characterization, and fatty acid profile of the edible grasshopper (Sphenarium purpurascens Ch.)

   • Juan G. Torruco-Uco
   • Betsabé Hernández-Santos
   • Jesús Rodríguez-Miranda

   Original Paper 04 September 2018 Pages: 285 - 292

   

4. Managing wine quality using Torulaspora delbrueckii and Oenococcus oeni starters in mixed fermentations of a red Barbera wine

   • Tiziana Nardi
   • Loretta Panero
   • Antonella Bosso

   Original Paper 28 September 2018 Pages: 293 - 307

   

5. Anthocyanins enhance yeast’s adsorption of Ochratoxin A during the alcoholic fermentation

   • Francesca Cecchini
   • Massimo Morassut
   • Emilia Garcia-Moruno

   Original Paper 28 September 2018 Pages: 309 - 314

   

6. Checking syrup adulteration of honey using bioluminescent bacteria and chemometrics

   • Dora Melucci
   • Alessandro Zappi
   • Stefano Girotti

   Original Paper 29 September 2018 Pages: 315 - 324

   

7. Unexplored olive cultivars from the Valencian Community (Spain): some chemical characteristics as a valorization strategy

   • Domingo C. Salazar-García
   • Ricardo Malheiro
   • Isabel Lopéz-Cortés

   Original Paper 28 September 2018 Pages: 325 - 334

   

8. Development of a sensitive and specific qPCR method to detect duck and goose DNA in meat and feathers

   • Małgorzata Natonek-Wiśniewska
   • Piotr Krzyścin
   • Monika Bugno-Poniewierska

   Original Paper Open access 05 October 2018 Pages: 335 - 342

9. Influence of quinoa and zein content on the structural, rheological, and textural properties of gluten-free pasta

   • Meli Sosa
   • Alicia Califano
   • Gabriel Lorenzo

   Original Paper 29 September 2018 Pages: 343 - 353

   

10. Preparation of casein non-phosphopeptide–soybean polypeptide complex, its structure and emulsifying properties’ evaluation

    • Na Zhang
    • Qing-qi Guo
    • Elena V. Motkina

    Original Paper 01 October 2018 Pages: 355 - 363

    

11. Effects of microwave cooking on carotenoids, phenolic compounds and antioxidant activity of Cichorium intybus L. (chicory) leaves

    • Alam Zeb
    • Anisul Haq
    • Michael Murkovic

    Original Paper 01 October 2018 Pages: 365 - 374

    

12. Evaluation of the antimicrobial activity of bacteriocin-like inhibitory substances of enological importance produced by Oenococcus oeni isolated from wine

    • Małgorzata Lasik-Kurdyś
    • Anna Sip

    Original Paper Open access 04 October 2018 Pages: 375 - 382

    

13. Relationship between conversion rate of glucosinolates to isothiocyanates/indoles and genotoxicity of individual parts of Brassica vegetables

    • Dominik Kołodziejski
    • Anna Piekarska
    • Agnieszka Bartoszek

    Original Paper Open access 01 October 2018 Pages: 383 - 400

    

14. Identification of target muscle-proteins using Western blotting and high-resolution mass spectrometry as early quality indicators of nutrient supply practices in rainbow trout (Oncorhynchus mykiss)

    • Tiziana Bongiorno
    • Giulia Cancian
    • Mara Lucia Stecchini

    Original Paper 19 October 2018 Pages: 401 - 410

    

15. Vitamin D enhanced pork from pigs exposed to artificial UVB light in indoor facilities

    • Line Lundbaek Barnkob
    • Paul Michael Petersen
    • Jette Jakobsen

    Original Paper 19 October 2018 Pages: 411 - 418

16. The effect of different substrates on the growth of six cultivated mushroom species and composition of macro and trace elements in their fruiting bodies

    • Marek Siwulski
    • Piotr Rzymski
    • Przemysław Niedzielski

    Original Paper Open access 19 October 2018 Pages: 419 - 431

    

17. Cross-reactions between proteins isolated from new narrow-leafed lupine breeding lines and antibodies present in the sera of patients sensitized to soybeans and peanuts

    • Aneta Tomczak
    • Magdalena Zielińska-Dawidziak
    • Eleonora Lampart-Szczapa

    Original Paper Open access 24 October 2018 Pages: 433 - 441

    

18. Physicochemical and textural quality attributes of gluten-free bread formulated with guar gum

    • Christian R. Encina-Zelada
    • Vasco Cadavez
    • Ursula Gonzales-Barron

    Original Paper 17 October 2018 Pages: 443 - 458

    

19. The effect of deep pectoral myopathy on the properties of broiler chicken muscles characterised by selected instrumental techniques

    • J. Stangierski
    • J. Tomaszewska-Gras
    • P. Konieczny

    Original Paper Open access 10 December 2018 Pages: 459 - 467

    

20. Nutraceutical properties and phytochemical characterization of wild Serbian fruits

    • Maja Natić
    • Aleksandra Pavlović
    • Adele Papetti

    Original Paper 31 October 2018 Pages: 469 - 478

    

21. Antioxidant and angiotensin-I converting enzyme inhibitory peptides from Hippocampus abdominalis

    • Hyun-Soo Kim
    • Jun-Geon Je
    • You-Jin Jeon

    Original Paper 25 October 2018 Pages: 479 - 487

    

22. The effects of adding “flavour enhancers” on levels of chloropropanediol esters and glycidyl esters in savoury shortbread

    • Anna Sadowska-Rociek

    Original Paper Open access 24 October 2018 Pages: 489 - 498

    

23. Quantification of the allergen soy (Glycine max) in food using digital droplet PCR (ddPCR)

    • W. Mayer
    • M. Schuller
    • R. Hochegger

    Original Paper 19 November 2018 Pages: 499 - 509

    

24. A laboratory-scale model cocoa fermentation using dried, unfermented beans and artificial pulp can simulate the microbial and chemical changes of on-farm cocoa fermentation

    • Andrew H. Lee
    • Andrew P. Neilson
    • Amanda C. Stewart

    Short Communication 19 October 2018 Pages: 511 - 519