Factors influencing post-mortem quality, safety and storage stability of mackerel species: a review Izumi SoneTorstein SkåraStein Harris Olsen Review Article 04 January 2019 Pages: 775 - 791
Comparative study on the acceptability and consumer appeal of commercial products and research-optimised low-salt frankfurters and cooked ham manufactured using high-pressure processing and organic acids Ciara M. O’NeillMalco C. Cruz-RomeroJoe P. Kerry Original Paper 02 January 2019 Pages: 793 - 804
Seeking of reliable markers related to Greek nectar honey geographical and botanical origin identification based on sugar profile by HPLC-RI and electro-chemical parameters using multivariate statistics Ioannis K. Karabagias Original Paper 02 January 2019 Pages: 805 - 816
Bioaccumulation of zinc ions in Lactobacillus rhamnosus B 442 cells under treatment of the culture with pulsed electric field Małgorzata GóralUrszula PankiewiczRadosław Kowalski Original Paper Open access 02 January 2019 Pages: 817 - 824
Acinetobacter as a potentially important producer of urocanic acid in chub mackerel, a histidine metabolite of emerging health concern Jian-Jun ZhongNingbo LiaoDonghong Liu Original Paper 02 January 2019 Pages: 825 - 835
Comparing flavor profiles of dark chocolates refined with melanger and conched with Stephan mixer in various alternative chocolate production techniques Michael HinnehDavy Van de WalleKoen Dewettinck Original Paper 02 January 2019 Pages: 837 - 852
Duplex digital PCR for the determination of meat proportions of sausages containing meat from chicken, turkey, horse, cow, pig and sheep René KöppelArthika GaneshanSabine Burkhardt Original Paper 03 January 2019 Pages: 853 - 862
Quality assessment of Cascade Hop (Humulus lupulus L.) grown in Sardinia Mauro ForteschiMaria Cristina PorcuLuca Pretti Original Paper 03 January 2019 Pages: 863 - 871
An in-depth study of the volatile variability of chinotto (Citrus myrtifolia Raf.) induced by the extraction procedure Andrea SalvoRosaria CostaGiacomo Dugo OriginalPaper 14 January 2019 Pages: 873 - 883
Lachancea thermotolerans as a tool to improve pH in red wines from warm regions Antonio MorataMª Antonia BañuelosYang Bi OriginalPaper 16 January 2019 Pages: 885 - 894
Nutritional value and fatty acid profile of two wild edible limpets from the Madeira Archipelago Igor FernandesTomásia FernandesNereida Cordeiro OriginalPaper 17 January 2019 Pages: 895 - 905
Characterization of nutraceutical components in tomato pulp, skin and locular gel Gabriella TamasiAlessio PardiniClaudio Rossi OriginalPaper 17 January 2019 Pages: 907 - 918
Deproteinated potato wastewater as a low-cost nitrogen substrate for very high yeast biomass quantities: starting point for scaled-up applications Iwona GientkaMarta DudaStanisław Błażejak OriginalPaper Open access 18 January 2019 Pages: 919 - 928
Principal component analysis (PCA) of physicochemical compounds’ content in different cultivars of peach fruits, including qualification and quantification of sugars and organic acids by HPLC Paulina NowickaAneta WojdyłoPiotr Laskowski Original Paper Open access 18 January 2019 Pages: 929 - 938
Characterization of rare virgin olive oils cultivated in southern Tunisia during fruits development process: major compounds and oxidative state in tandem with chemometrics Samia Ben BrahimMohamed Bouaziz OriginalPaper 19 January 2019 Pages: 939 - 949
Changes in the quality parameters, bioactive compounds and volatiles of two table grape varieties (Vitis vinifera L. cv Muscat de Hambourg and Alphonse Lavallée) during storage Christophe AubertGuillaume ChalotValentine Cottet Original paper 21 January 2019 Pages: 951 - 961
Comment on “Study of biological activity of Tricholoma equestre fruiting bodies and their safety for human” Piotr RzymskiPiotr KlimaszykDenis Benjamin Short communication Open access 17 January 2019 Pages: 963 - 965
