1. Correlations between the textural features of wheat kernels and the quantity of DNA of Fusarium fungi

   • Ewa Ropelewska
   • Sebastian Jurczak
   • Piotr Zapotoczny

   Original paper Open access 24 January 2019 Pages: 1161 - 1167

   

2. Yeast extract production using spent yeast from beer manufacture: influence of industrially applicable disruption methods on selected substance groups with biotechnological relevance

   • Friedrich Felix Jacob
   • Lisa Striegel
   • Frank-Jürgen Methner

   Original paper 24 January 2019 Pages: 1169 - 1182

   

3. Use of sourdough fermentation to reducing FODMAPs in breads

   • L. A. A. Menezes
   • L. Molognoni
   • J. De Dea Lindner

   Original paper 29 January 2019 Pages: 1183 - 1195

   

4. 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-Issa
   • Eva Ivanišová
   • Ángel A. Carbonell-Barrachina

   OriginalPaper 01 February 2019 Pages: 1197 - 1206

   

5. Finding the most important sensory descriptors to differentiate some Vitis vinifera L. South American wines using support vector machines

   • Nattane Luíza Costa
   • Laura Andrea García Llobodanin
   • Rommel Barbosa

   OriginalPaper 05 February 2019 Pages: 1207 - 1228

   

6. Wort fermentation and beer conditioning with selected non-Saccharomyces yeasts in craft beers

   • M. J. Callejo
   • J. J. García Navas
   • A. Morata

   OriginalPaper 05 February 2019 Pages: 1229 - 1238

   

7. Rheological behavior of soluble dietary fiber fractions isolated from artichoke residues

   • Cinthia Santo Domingo
   • Ana M. Rojas
   • Lía N. Gerschenson

   OriginalPaper 11 February 2019 Pages: 1239 - 1249

   

8. Influence of mechanical and thermal treatment on particle structure, leaching of alcohol insoluble substances and water binding properties of pectin-rich orange fibre

   • Kenneth Kieserling
   • Lale Meyer
   • Sebastian Schalow

   OriginalPaper 12 February 2019 Pages: 1251 - 1262

   

9. Effect of different sizes of ceramic membranes in the process of microfiltration on physicochemical parameters of chokeberry juice

   • Sabina Lachowicz
   • Jan Oszmiański
   • Daniel Stokłosa

   OriginalPaper Open access 14 February 2019 Pages: 1263 - 1275

   

10. 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’Neill
    • Malco C. Cruz-Romero
    • Joe P. Kerry

    OriginalPaper 21 February 2019 Pages: 1277 - 1291

    

11. Evaluation of novel-extruding ingredients to improve the physicochemical and expansion characteristics of a corn-puffed snack-containing pearled barley

    • N. O’Shea
    • E. Gallagher

    Original Paper 22 February 2019 Pages: 1293 - 1305

    

12. Sensory characterisation of an Irish PGI bread: Waterford Blaa

    • R. Kelly
    • T. Hollowood
    • A. G. M. Scannell

    Original Paper 25 February 2019 Pages: 1307 - 1319

    

13. 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 Piccardo
    • Guzman Favre
    • Gustavo González-Neves

    Original Paper 25 February 2019 Pages: 1321 - 1335

    

14. Bread staling: understanding the effects of transglutaminase and vital gluten supplementation on crumb moisture and texture using multivariate analysis

    • Fatma Boukid
    • Eleonora Carini
    • Elena Vittadini

    Original Paper 26 February 2019 Pages: 1337 - 1345