Correlations between the textural features of wheat kernels and the quantity of DNA of Fusarium fungi Ewa RopelewskaSebastian JurczakPiotr Zapotoczny Original paper Open access 24 January 2019 Pages: 1161 - 1167
Yeast extract production using spent yeast from beer manufacture: influence of industrially applicable disruption methods on selected substance groups with biotechnological relevance Friedrich Felix JacobLisa StriegelFrank-Jürgen Methner Original paper 24 January 2019 Pages: 1169 - 1182
Use of sourdough fermentation to reducing FODMAPs in breads L. A. A. MenezesL. MolognoniJ. De Dea Lindner Original paper 29 January 2019 Pages: 1183 - 1195
Effect of the herbs used in the formulation of a Spanish herb liqueur, Herbero de la Sierra de Mariola, on its chemical and functional compositions and antioxidant and antimicrobial activities Hanán Issa-IssaEva IvanišováÁngel A. Carbonell-Barrachina OriginalPaper 01 February 2019 Pages: 1197 - 1206
Finding the most important sensory descriptors to differentiate some Vitis vinifera L. South American wines using support vector machines Nattane Luíza CostaLaura Andrea García LlobodaninRommel Barbosa OriginalPaper 05 February 2019 Pages: 1207 - 1228
Wort fermentation and beer conditioning with selected non-Saccharomyces yeasts in craft beers M. J. CallejoJ. J. García NavasA. Morata OriginalPaper 05 February 2019 Pages: 1229 - 1238
Rheological behavior of soluble dietary fiber fractions isolated from artichoke residues Cinthia Santo DomingoAna M. RojasLía N. Gerschenson OriginalPaper 11 February 2019 Pages: 1239 - 1249
Influence of mechanical and thermal treatment on particle structure, leaching of alcohol insoluble substances and water binding properties of pectin-rich orange fibre Kenneth KieserlingLale MeyerSebastian Schalow OriginalPaper 12 February 2019 Pages: 1251 - 1262
Effect of different sizes of ceramic membranes in the process of microfiltration on physicochemical parameters of chokeberry juice Sabina LachowiczJan OszmiańskiDaniel Stokłosa OriginalPaper Open access 14 February 2019 Pages: 1263 - 1275
The application of response surface methodology for development of sensory acceptable, low-salt, shelf-stable frankfurters using high-pressure processing and a mix of organic acids Ciara M. O’NeillMalco C. Cruz-RomeroJoe P. Kerry OriginalPaper 21 February 2019 Pages: 1277 - 1291
Evaluation of novel-extruding ingredients to improve the physicochemical and expansion characteristics of a corn-puffed snack-containing pearled barley N. O’SheaE. Gallagher Original Paper 22 February 2019 Pages: 1293 - 1305
Sensory characterisation of an Irish PGI bread: Waterford Blaa R. KellyT. HollowoodA. G. M. Scannell Original Paper 25 February 2019 Pages: 1307 - 1319
Influence of the use of unripe grapes to reduce ethanol content and pH on the color, polyphenol and polysaccharide composition of conventional and hot macerated Pinot Noir and Tannat wines Diego PiccardoGuzman FavreGustavo González-Neves Original Paper 25 February 2019 Pages: 1321 - 1335
Bread staling: understanding the effects of transglutaminase and vital gluten supplementation on crumb moisture and texture using multivariate analysis Fatma BoukidEleonora CariniElena Vittadini Original Paper 26 February 2019 Pages: 1337 - 1345