1. Is EU regulation on the use of antioxidants in meat preparation and in meat products still cutting edge?

   • Beniamino T. Cenci-Goga
   • Musafiri Karama
   • Luca Grispoldi

   Review Article 07 January 2020 Pages: 661 - 668

   

2. Antimicrobial effect of oxidative technologies in food processing: an overview

   • Anna Baggio
   • Marilena Marino
   • Michela Maifreni

   Review Article 18 February 2020 Pages: 669 - 692

   

3. Investigating commercially relevant packaging solutions to improve storage stability of mechanically filleted Atlantic mackerel (Scomber scombrus) produced under industrial conditions

   • Izumi Sone
   • Hildur I. Sveinsdóttir
   • Magnea G. Karlsdóttir

   Original Paper Open access 13 January 2020 Pages: 693 - 701

   

4. Use of insects and pea powder as alternative protein and mineral sources in extruded snacks

   • Purificación García-Segovia
   • Marta Igual
   • Javier Martínez-Monzó

   Original Paper 24 January 2020 Pages: 703 - 712

   

5. Fruiting bodies of selected edible mushrooms as a potential source of lovastatin

   • Katarzyna Kała
   • Agata Kryczyk-Poprawa
   • Bożena Muszyńska

   Original Paper Open access 25 January 2020 Pages: 713 - 722

   

6. An investigation on changes in composition and antioxidant potential of mature and immature summer truffle (Tuber aestivum)

   • Nirali Shah
   • Anne Usvalampi
   • Salem Shamekh

   Original Paper 27 January 2020 Pages: 723 - 731

   

7. New insights into the chemical bases of wine color evolution and stability: the key role of acetaldehyde

   • Martino Forino
   • Luigi Picariello
   • Angelita Gambuti

   Original Paper 27 January 2020 Pages: 733 - 743

   

8. Construction of recombinant fusant yeasts for the production of cider with low alcohol and enhanced aroma

   • Zhouli Wang
   • Kuidong Xu
   • Zhenpeng Gao

   Original Paper 30 January 2020 Pages: 745 - 757

   

9. Rapid and specific detection of mango (Mangifera indica) in processed food using an isothermal nucleic acid amplification assay

   • Shyang-Chwen Sheu
   • Po-Chuan Tsou
   • Meng-Shiou Lee

   Original Paper 01 February 2020 Pages: 759 - 766

   

10. Sonicated extracts from the Quorn fermentation co-product as oil-lowering emulsifiers and foaming agents

    • J. Lonchamp
    • M. Akintoye
    • S. R. Euston

    Original Paper Open access 01 February 2020 Pages: 767 - 780

    

11. Drying process, storage conditions, and time alter the biochemical composition and bioactivity of the anti-greenhouse seaweed Asparagopsis taxiformis

    • A. L. Regal
    • V. Alves
    • C. Cardoso

    Original Paper 05 February 2020 Pages: 781 - 793

    

12. Anti-proliferation activities of three bioactive components purified by high-speed counter-current chromatography in essential oil from ginger

    • Chen-xu Wang
    • Li-xia Wang
    • Shao-hua Zhao

    Original Paper 06 February 2020 Pages: 795 - 805

    

13. Characterization of major properties and aroma profile of kiwi wine co-cultured by Saccharomyces yeast (S. cerevisiae, S. bayanus, S. uvarum) and T. delbrueckii

    • Jian Liu
    • Miao Liu
    • Liang Cai

    Original Paper 08 February 2020 Pages: 807 - 820

    

14. Aroma characteristics of Cabernet Sauvignon wines from Loess Plateau in China by QDA®, Napping® and GC–O analysis

    • Ke Tang
    • Xin Tian
    • Yan Xu

    Original Paper 11 February 2020 Pages: 821 - 832

    

15. Evaluation of hazelnut and walnut oil chemical traits from conventional cultivars and native genetic resources in a non-traditional crop environment from Argentina

    • M. Cecilia Cittadini
    • Darío Martín
    • Damián Maestri

    Original Paper 17 February 2020 Pages: 833 - 843

    

16. The impact of l-lanthionine supplementation on the production of nisin by lactococci

    • Eva Feldeková
    • Kateřina Solichová
    • Jan Kyselka

    Short Communication 13 February 2020 Pages: 845 - 851