1. Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread

   • Julio Vidaurre-Ruiz
   • Shessira Matheus-Diaz
   • Ritva Repo-Carrasco-Valencia

   Original Paper Open access 26 February 2019 Pages: 1347 - 1355

   

2. Prophylactic properties of Bacillus subtilis in a bovine β-lactoglobulin sensitized mice model

   • Wafaa Dib
   • Hadria Grar
   • Omar Kheroua

   Original Paper 07 March 2019 Pages: 1357 - 1364

   

3. Gluten-free bread: effect of soy and corn co-products on the quality parameters

   • Rafaiane Macedo Guimarães
   • Tatiana Colombo Pimentel
   • Mariana Buranelo Egea

   Original Paper 11 March 2019 Pages: 1365 - 1376

   

4. Effect of ginger powder addition on quality, fatty acids profile, lipid oxidation and antioxidant capacity of cooked pork burgers

   • Simone Mancini
   • Gisella Paci
   • Giovanna Preziuso

   Original Paper 02 March 2019 Pages: 1377 - 1386

   

5. Spruce galactoglucomannan-stabilized emulsions as essential fatty acid delivery systems for functionalized drinkable yogurt and oat-based beverage

   • Fabio Valoppi
   • Ndegwa Maina
   • Kirsi S. Mikkonen

   Original Paper Open access 06 April 2019 Pages: 1387 - 1398

   

6. Triticum aestivum ssp. vulgare and ssp. spelta cultivars: 2. Bread-making optimisation

   • María Jesús Callejo
   • María-Eugenia Vargas-Kostiuk
   • Marta Rodríguez-Quijano

   Original Paper 26 March 2019 Pages: 1399 - 1408

   

7. 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. Parlapani
   • Ioannis S. Boziaris
   • Ioannis T. Karapanagiotidis

   Original Paper 22 March 2019 Pages: 1409 - 1420

   

8. 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 Diaz
   • Katarzyna Wrobel
   • Kazimierz Wrobel

   Original Paper 22 March 2019 Pages: 1421 - 1430

   

9. Impact of triticale malt application on physiochemical composition and profile of volatile compounds in beer

   • Monika Cioch-Skoneczny
   • Marek Zdaniewicz
   • Szymon Skoneczny

   Original Paper Open access 11 May 2019 Pages: 1431 - 1437

   

10. An accurate approach to assessing the hop particle size and its filtration behavior during dry hopping

    • M. Kupetz
    • L. Backes
    • T. Becker

    Original Paper 15 May 2019 Pages: 1439 - 1449

    

11. Effect of drying processes in the chemical, physico-chemical, techno-functional and antioxidant properties of flours obtained from house cricket (Acheta domesticus)

    • Raquel Lucas-González
    • Juana Fernández-López
    • Manuel Viuda-Martos

    Original Paper 21 May 2019 Pages: 1451 - 1458

12. 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-Clair
    • Maï K. Koné
    • Tagro S. Guéhi

    Original Paper 22 March 2019 Pages: 1459 - 1471

    

13. 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 Olszowy
    • Andrzej L. Dawidowicz
    • Małgorzata Jóźwik-Dolęba

    Original Paper Open access 26 February 2019 Pages: 1473 - 1485

    

14. Characterization of polyphenolic constituents from Sanguisorba officinalis L. and its antibacterial activity

    • Hong-lin Zhu
    • Gang Chen
    • Su-ping Jian

    Original Paper 20 April 2019 Pages: 1487 - 1498

    

15. Effect of harvesting altitude, fermentation time and roasting degree on the aroma released by coffee powder monitored by proton transfer reaction mass spectrometry

    • Martina Bodner
    • Ksenia Morozova
    • Matteo Scampicchio

    Original Paper 11 April 2019 Pages: 1499 - 1506

    

16. Possibilities of reducing amounts of vicine and convicine in faba bean suspensions and sourdoughs

    • Marjo Pulkkinen
    • Rossana Coda
    • Vieno Piironen

    Original Paper Open access 03 May 2019 Pages: 1507 - 1518

    

17. Formation, stability, and sensory characteristics of a lentil-based milk substitute as affected by homogenisation and pasteurisation

    • Stephanie Jeske
    • Juergen Bez
    • Emanuele Zannini

    Original Paper 08 May 2019 Pages: 1519 - 1531

    

18. High temperature and heating effect on the oxidative stability of dietary cholesterol in different real food systems arising from eggs

    • Denise Innosa
    • Andrea Ianni
    • Giuseppe Martino

    Short communication 28 February 2019 Pages: 1533 - 1538