A duplex PCR–RFLP–CE for simultaneous detection of mandarin and grapefruit in orange juice Yu-lin LiangYan-jie DingQuan-hou Song Original Paper 07 September 2020 Pages: 1 - 7
Mutual influence of polyphenols and Lactobacillus spp. bacteria in food: a review Lidia Piekarska-RadzikElżbieta Klewicka Original Paper Open access 09 September 2020 Pages: 9 - 24
The effect of cultivar and harvest season on the n-alkane and the n-alkene composition of virgin olive oil Angelo Maria Giuffrè Original Paper 04 September 2020 Pages: 25 - 36
Impact of maturity stage at harvest on the main physicochemical characteristics, the levels of vitamin C, polyphenols and volatiles and the sensory quality of Gariguette strawberry Christophe AubertMarie BruautValentine Cottet Original Paper 18 September 2020 Pages: 37 - 49
Changes in the key aroma compounds of matsutake mushroom (Tricholoma matsutake Sing.) from Canada during pan-frying elucidated by application of the sensomics approach Veronika A. PueschelPeter Schieberle Original Paper 16 September 2020 Pages: 51 - 65
Detoxification of deoxynivalenol by Bacillus subtilis ASAG 216 and characterization the degradation process Ru JiaLirong CaoZhuoyu Shen Original Paper 17 September 2020 Pages: 67 - 76
Detection of animal DNA in vegan food by multiplex qPCR system René KöppelRegula LedermanArthika Ganeshan Original Paper 17 September 2020 Pages: 77 - 83
Green coffee derived supplements and infusions as a source of polyamines and free amino acids Lukas MacheinerAnatol SchmidtHelmut K. Mayer Original Paper Open access 23 September 2020 Pages: 85 - 99
Effects of local environmental factors on the spiciness of habanero chili peppers (Capsicum chinense Jacq.) by coulometric electronic tongue Julio Enrique Oney MontalvoKsenia MorozovaMatteo Scampicchio Original Paper 02 October 2020 Pages: 101 - 110
Investigation of thermo-chemical properties of mechanochemically generated glucose–histidine Maillard reaction mixtures Haoran XingVaroujan Yaylayan Original Paper 16 September 2020 Pages: 111 - 120
Slower liberation and digestion of amylose in high-amylose rice cooked with adzuki bean: contribution of procyanidins Umeo TakahamaSachiko HirotaFilis Morina Original Paper 24 September 2020 Pages: 121 - 131
Exploring the aromatic complexity of Sardinian red wines obtained from minor and rare varieties Federica BonelloMaria Carla CraveroGianni Lovicu Original Paper 09 October 2020 Pages: 133 - 156
Chemometric discrimination of Turkish olive oils by variety and region using PCA and comparison of classification viability of SIMCA and PLS-DA Onur Özdikicierler Original Paper 21 September 2020 Pages: 157 - 168
New insights into the typification of Hellenic monofloral honeys using selected physico-chemical and bio-chemical indicators coupled with z score analysis and chemometric models Ioannis K. KarabagiasVassilios K. KarabagiasAnastasia V. Badeka Original Paper 26 September 2020 Pages: 169 - 182
Hypoglycaemic, antioxidative and phytochemical evaluation of Cornus mas varieties Oskar SzczepaniakJudyta Cielecka-PiontekJoanna Kobus-Cisowska Original Paper Open access 27 October 2020 Pages: 183 - 191
Nutritional characterization of an Italian traditional bread from ancient grains: the case study of the durum wheat bread “Pane di Monreale” Valentina MeliniFrancesca MeliniRita Acquistucci Original Paper 03 October 2020 Pages: 193 - 200
Physicochemical characterization of wines produced using indigenous yeasts from cold climate grapes Monika Cioch-SkonecznyPaweł SatoraKrystian Klimczak Original Paper Open access 29 September 2020 Pages: 201 - 209
Volatile profile of Italian and Montenegrine pomegranate juices for geographical origin classification Deborah BeghèMartina CirliniChiara Dall’Asta Original Paper 09 October 2020 Pages: 211 - 220
Undervalued Atlantic brown seaweed species (Cystoseira abies-marina and Zonaria tournefortii): influence of treatment on their nutritional and bioactive potential and bioaccessibility I. FonsecaI. GuardaC. Afonso Original Paper 10 October 2020 Pages: 221 - 232
Effect of storage temperature on volatile marker compounds in cured loins fermented with Staphylococcus carnosus by brine injection Ramona BosseMelanie WirthMonika Gibis Original Paper Open access 20 October 2020 Pages: 233 - 244
Changes in mineral composition of six strains of Pleurotus after substrate modifications with different share of nitrogen forms Mirosław MleczekMonika GąseckaPiotr Rzymski Original Paper Open access 04 October 2020 Pages: 245 - 257
The effect of pre-slaughter starvation on muscle protein degradation in sea bream (Sparus aurata): formation of ACE inhibitory peptides and increased digestibility of fillet Giovanna LippeBarbara PrandiMara Lucia Stecchini Original Paper 12 October 2020 Pages: 259 - 271
Study of polyphenols, antioxidant capacity and minerals for the valorisation of ancient apple cultivars from Northeast Italy Raffaella PretiAnna Maria Tarola Original Paper Open access 06 October 2020 Pages: 273 - 283
Kelly’s repertory grid method applied to develop sensory terms for consumer characterization (check-all-that-apply) of omega-3 enriched bologna sausages with reduced sodium content Manoela Alves PiresIsabela RodriguesMarco Antonio Trindade Short Communication 24 September 2020 Pages: 285 - 293
Correction to: Compositional characterization of commercial sparkling wines from cv. Ribolla Gialla produced in Friuli Venezia Giulia Sabrina VoceDomen ŠkrabPaolo Sivilotti Correction 11 November 2020 Pages: 295 - 295