Assessment of antioxidant, antidiabetic, antiobesity, and anti-inflammatory properties of a Tannat winemaking by-product Adriana Maite Fernández-FernándezAmaia Iriondo-DeHondMaría Dolores del Castillo Original Paper 26 February 2019 Pages: 1539 - 1551
Intracellular biosynthesis of melatonin and other indolic compounds in Saccharomyces and non-Saccharomyces wine yeasts Edwin Fernandez-CruzBeatriz GonzálezJosé Manuel Guillamón Original Paper 26 February 2019 Pages: 1553 - 1560
Triticum aestivum ssp. vulgare and ssp. spelta cultivars. 1. Functional evaluation Marta Rodríguez-QuijanoMaría-Eugenia Vargas-KostiukMaría Jesús Callejo Original Paper 01 March 2019 Pages: 1561 - 1570
Rheological and thermal properties of royal quinoa and wheat flour blends for breadmaking J. Ballester-SánchezE. YalcinC. M. Haros Original Paper 04 March 2019 Pages: 1571 - 1582
Brazilian sourdough: microbiological, structural, and technological evolution Francieli Begnini SiepmannBeatriz Sousa de AlmeidaMichele Rigon Spier Original Paper 06 March 2019 Pages: 1583 - 1594
Quantitative profile of phenolic acids and antioxidant activity of wheat grain exposed to stress Kinga Stuper-SzablewskaDanuta Kurasiak-PopowskaJuliusz Perkowski Original Paper Open access 12 March 2019 Pages: 1595 - 1603
Quantitation of benzene in flavourings and liquid foods containing added cherry-type flavour by a careful work-up procedure followed by a stable isotope dilution assay Stephanie FrankThomas HofmannPeter Schieberle Original Paper 14 March 2019 Pages: 1605 - 1610
Mediterranean jellyfish as novel food: effects of thermal processing on antioxidant, phenolic, and protein contents Antonella LeoneRaffaella Marina LecciStefano Piraino OriginalPaper Open access 16 March 2019 Pages: 1611 - 1627
Comparison of the proximal chemical and fatty acid composition of the fried grasshopper’s (Orthoptera) dish María Fernanda Escamilla-RosalesJosé Alberto Ariza-OrtegaDiana Patricia Olivo-Ramírez Original Paper 21 March 2019 Pages: 1629 - 1640
Method for phenol recovery from “alperujo”: numerical optimization and predictive model Laura Fabiana SoberónAmalia Antonia CarelliLiliana Noemí Ceci Original Paper 22 March 2019 Pages: 1641 - 1650
Sodium reduction in selected fish products by means of salt substitutes Editha GieseCarsten MeyerJan Fritsche Original Paper 05 April 2019 Pages: 1651 - 1664
High-throughput lipidomic profiling of high-density lipoprotein from egg yolk (EYHDL): comparison based on UPLC-MS/MS and GC–MS Zhihui YuXiaole XiangMeihu Ma Original Paper 08 April 2019 Pages: 1665 - 1675
Reverse line blot hybridization assay as a suitable method for the determination of food adulteration in example of sausage samples Tareq Al-QassabParviz ShayanBrigitte Eckert Original Paper 10 April 2019 Pages: 1677 - 1683
High variability in parvalbumin beta 1 genes offers new molecular options for controlling the mislabeling in commercial Salmonids Marta Muñoz-ColmeneroSharmeen RahmanEva Garcia-Vazquez Original Paper 11 April 2019 Pages: 1685 - 1694
A fast and novel approach to evaluate technical enzyme preparations for an efficient protein hydrolysis Kora Kassandra GroßmannMichael MerzLutz Fischer Original Paper Open access 17 April 2019 Pages: 1695 - 1708
Classification of plum brandies based on phenol and anisole compounds using HPLC M. JakubíkováJ. SádeckáK. Hroboňová Original Paper 06 May 2019 Pages: 1709 - 1717
Detection of P. polymyxa biofilm, dairy biofouling and CIP-cleaning agents using low-field NMR Olga FysunTheresa AnzmannHorst-Christian Langowski Original Paper 07 May 2019 Pages: 1719 - 1731
The chemical composition and quality of the Parainema coffee cultivar under different shading conditions, as assessed by a leaf flavonol optical index Lorenza TuccioPatrizia PinelliGiovanni Agati Original Paper 08 May 2019 Pages: 1733 - 1741
Purification and charicterization of angiotensin I-converting enzyme (ACE) inhibitory peptides with specific structure X-Pro Tan ZhangMeng LiHaijin Mou Original Paper 08 May 2019 Pages: 1743 - 1753
Selection of the most suitable mixture of flours and starches for the improvement of gluten-free breads through their volatile profiles Joana PicoBeatriz AntolínManuel Gómez Original Paper 13 May 2019 Pages: 1755 - 1766
A water extraction process for lycopene from tomato waste using a pressurized method: an application of a numerical simulation Monica GalloAndrea FormatoDaniele Naviglio Original Paper 22 May 2019 Pages: 1767 - 1775
Blue wine, a color obtained with synthetic blue dye addition: two case studies C. GalaupL. AurielF. Collin Short Communication 22 May 2019 Pages: 1777 - 1782
Update the comments on “Study of biological activity of Tricholoma equestre fruiting bodies and their safety for human” Bożena MuszyńskaJoanna Gdula-ArgasińskaWłodzimierz Opoka Letter to the Editor Open access 27 February 2019 Pages: 1783 - 1785
