1. Comparing characteristic aroma components of bead-shaped green teas from different regions using headspace solid-phase microextraction and gas chromatography–mass spectrometry/olfactometry combined with chemometrics

   • Panpan Liu
   • Pengcheng Zheng
   • Zhonghua Liu

   Original Paper 25 June 2020 Pages: 1703 - 1714

   

2. A new population of pequi (Caryocar spp.) developed by Brazilian indigenous people has agro-industrial and nutraceutical advantages

   • Marcelo dos Santos da Silva
   • Aline Medeiros Alves-Santos
   • Madison Willy Silva Cordeiro

   Original Paper 04 June 2020 Pages: 1715 - 1724

   

3. Palynological, physicochemical, biochemical and aroma fingerprints of two rare honey types

   • Ioannis K. Karabagias
   • Miguel Maia
   • Anastasia V. Badeka

   Original Paper 02 June 2020 Pages: 1725 - 1739

   

4. Fatty acid profile and physicochemical properties of Greek protected designation of origin cheeses, implications for authentication

   • G. P. Danezis
   • E. Tsiplakou
   • G. Zervas

   Original Paper 11 June 2020 Pages: 1741 - 1753

   

5. Effects of stigmasterol on the thermal stability of soybean oil during heating

   • Ming Chang
   • Ying Xu
   • Xingguo Wang

   Original Paper 08 June 2020 Pages: 1755 - 1763

   

6. Effectiveness of a pomegranate peel extract (PGE) in reducing Listeria monocytogenes in vitro and on fresh-cut pear, apple and melon

   • I. Belgacem
   • L. Schena
   • M. Abadias

   Original Paper 10 June 2020 Pages: 1765 - 1772

   

7. Production of an antihypertensive peptide from milk by the brown rot fungus Neolentinus lepideus

   • Kenji Okamoto
   • Sayo Kawamura
   • Toru Nabika

   Original Paper 08 June 2020 Pages: 1773 - 1782

   

8. The effect of storage conditions on the carotenoid and phenolic acid contents of selected apple cultivars

   • Zuzana Vondráková
   • Alena Trávníčková
   • Milena Cvikrová

   Original Paper 17 June 2020 Pages: 1783 - 1794

   

9. Effectiveness of chitosan as an alternative to sulfites in red wine production

   • Luigi Picariello
   • Alessandra Rinaldi
   • Angelita Gambuti

   Original Paper 20 June 2020 Pages: 1795 - 1804

   

10. Rapid discrimination of Italian Prosecco wines by head-space gas-chromatography basing on the volatile profile as a chemometric fingerprint

    • Tiziana Forleo
    • Alessandro Zappi
    • Dora Melucci

    Original Paper 23 June 2020 Pages: 1805 - 1816

    

11. Role of Kazachstania humilis and Saccharomyces cerevisiae in the strain-specific assertiveness of Fructilactobacillus sanfranciscensis strains in rye sourdough

    • Esther Rogalski
    • Matthias A. Ehrmann
    • Rudi F. Vogel

    Original Paper 19 June 2020 Pages: 1817 - 1827

    

12. Fluorescence fingerprints of Sidr honey in comparison with uni/polyfloral honey samples

    • Hina Ali
    • Saranjam Khan
    • Bilal Khan

    Original Paper 17 June 2020 Pages: 1829 - 1837

    

13. Technological methods for reducing the content of fructan in rye bread

    • Ewa Pejcz
    • Radosław Spychaj
    • Zygmunt Gil

    Original Paper Open access 23 June 2020 Pages: 1839 - 1846

    

14. Evaluation of physicochemical properties on meringue prepared from phospholipase A₂ enzyme-hydrolyzed liquid egg albumen

    • Muhammed Yüceer

    Original Paper 21 June 2020 Pages: 1847 - 1856

    

15. Chemiluminescence immunoassay approach to quantify Bisphenol S in canned beverage using a NSP-SA-labeled specific monoclonal antibody

    • Fanfan Yang
    • Long Xu
    • Xiaoying Zhang

    Original Paper 20 June 2020 Pages: 1857 - 1865

    

16. Nutritional and nutraceutical properties of raw and traditionally obtained flour from chestnut fruit grown in Tuscany

    • Ermes Lo Piccolo
    • Marco Landi
    • Damiano Remorini

    Original Paper 21 June 2020 Pages: 1867 - 1876

    

17. Sucrose substitution by polyols for the production of shelf stable macaroon: attribution of their molecular weight and synergy

    • Leily Vahid-Dastjerdi
    • Sahar Jazaeri
    • Iman Momken

    Original Paper 22 June 2020 Pages: 1877 - 1887

    

18. The combined impact of sauerkraut with Leuconostoc mesenteroides to enhance immunomodulatory activity in Escherichia coli-infected mice

    • Elok Zubaidah
    • Ike Susanti
    • Ihab Tewfik

    Short Communication 27 June 2020 Pages: 1889 - 1893