Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread Julio Vidaurre-RuizShessira Matheus-DiazRitva Repo-Carrasco-Valencia Original Paper Open access 26 February 2019 Pages: 1347 - 1355
Prophylactic properties of Bacillus subtilis in a bovine β-lactoglobulin sensitized mice model Wafaa DibHadria GrarOmar Kheroua Original Paper 07 March 2019 Pages: 1357 - 1364
Gluten-free bread: effect of soy and corn co-products on the quality parameters Rafaiane Macedo GuimarãesTatiana Colombo PimentelMariana Buranelo Egea Original Paper 11 March 2019 Pages: 1365 - 1376
Effect of ginger powder addition on quality, fatty acids profile, lipid oxidation and antioxidant capacity of cooked pork burgers Simone ManciniGisella PaciGiovanna Preziuso Original Paper 02 March 2019 Pages: 1377 - 1386
Spruce galactoglucomannan-stabilized emulsions as essential fatty acid delivery systems for functionalized drinkable yogurt and oat-based beverage Fabio ValoppiNdegwa MainaKirsi S. Mikkonen Original Paper Open access 06 April 2019 Pages: 1387 - 1398
Triticum aestivum ssp. vulgare and ssp. spelta cultivars: 2. Bread-making optimisation María Jesús CallejoMaría-Eugenia Vargas-KostiukMarta Rodríguez-Quijano Original Paper 26 March 2019 Pages: 1399 - 1408
Microbiological status based on 454-pyrosequencing and volatilome analysis of gilthead seabream (Sparus aurata) fed on diets with hydrolyzed feather meal and poultry by-product meal as fishmeal replacers Foteini F. ParlapaniIoannis S. BoziarisIoannis T. Karapanagiotidis Original Paper 22 March 2019 Pages: 1409 - 1420
Identification of potential indicators of time-dependent tequila maturation and their determination by selected ion monitoring gas chromatography–mass spectrometry, using salting-out liquid–liquid extraction Luis Fernando Mejia DiazKatarzyna WrobelKazimierz Wrobel Original Paper 22 March 2019 Pages: 1421 - 1430
Impact of triticale malt application on physiochemical composition and profile of volatile compounds in beer Monika Cioch-SkonecznyMarek ZdaniewiczSzymon Skoneczny Original Paper Open access 11 May 2019 Pages: 1431 - 1437
An accurate approach to assessing the hop particle size and its filtration behavior during dry hopping M. KupetzL. BackesT. Becker Original Paper 15 May 2019 Pages: 1439 - 1449
Effect of drying processes in the chemical, physico-chemical, techno-functional and antioxidant properties of flours obtained from house cricket (Acheta domesticus) Raquel Lucas-GonzálezJuana Fernández-LópezManuel Viuda-Martos Original Paper 21 May 2019 Pages: 1451 - 1458
Effect of aroma potential of Saccharomyces cerevisiae fermentation on the volatile profile of raw cocoa and sensory attributes of chocolate produced thereof Brice J. Assi-ClairMaï K. KonéTagro S. Guéhi Original Paper 22 March 2019 Pages: 1459 - 1471
Are mutual interactions between antioxidants the only factors responsible for antagonistic antioxidant effect of their mixtures? Additive and antagonistic antioxidant effects in mixtures of gallic, ferulic and caffeic acids Małgorzata OlszowyAndrzej L. DawidowiczMałgorzata Jóźwik-Dolęba Original Paper Open access 26 February 2019 Pages: 1473 - 1485
Characterization of polyphenolic constituents from Sanguisorba officinalis L. and its antibacterial activity Hong-lin ZhuGang ChenSu-ping Jian Original Paper 20 April 2019 Pages: 1487 - 1498
Effect of harvesting altitude, fermentation time and roasting degree on the aroma released by coffee powder monitored by proton transfer reaction mass spectrometry Martina BodnerKsenia MorozovaMatteo Scampicchio Original Paper 11 April 2019 Pages: 1499 - 1506
Possibilities of reducing amounts of vicine and convicine in faba bean suspensions and sourdoughs Marjo PulkkinenRossana CodaVieno Piironen Original Paper Open access 03 May 2019 Pages: 1507 - 1518
Formation, stability, and sensory characteristics of a lentil-based milk substitute as affected by homogenisation and pasteurisation Stephanie JeskeJuergen BezEmanuele Zannini Original Paper 08 May 2019 Pages: 1519 - 1531
High temperature and heating effect on the oxidative stability of dietary cholesterol in different real food systems arising from eggs Denise InnosaAndrea IanniGiuseppe Martino Short communication 28 February 2019 Pages: 1533 - 1538