1. A duplex PCR–RFLP–CE for simultaneous detection of mandarin and grapefruit in orange juice

   • Yu-lin Liang
   • Yan-jie Ding
   • Quan-hou Song

   Original Paper 07 September 2020 Pages: 1 - 7

   

2. Mutual influence of polyphenols and Lactobacillus spp. bacteria in food: a review

   • Lidia Piekarska-Radzik
   • Elżbieta Klewicka

   Original Paper Open access 09 September 2020 Pages: 9 - 24

   

3. 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

   

4. 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 Aubert
   • Marie Bruaut
   • Valentine Cottet

   Original Paper 18 September 2020 Pages: 37 - 49

   

5. 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. Pueschel
   • Peter Schieberle

   Original Paper 16 September 2020 Pages: 51 - 65

   

6. Detoxification of deoxynivalenol by Bacillus subtilis ASAG 216 and characterization the degradation process

   • Ru Jia
   • Lirong Cao
   • Zhuoyu Shen

   Original Paper 17 September 2020 Pages: 67 - 76

   

7. Detection of animal DNA in vegan food by multiplex qPCR system

   • René Köppel
   • Regula Lederman
   • Arthika Ganeshan

   Original Paper 17 September 2020 Pages: 77 - 83

8. Green coffee derived supplements and infusions as a source of polyamines and free amino acids

   • Lukas Macheiner
   • Anatol Schmidt
   • Helmut K. Mayer

   Original Paper Open access 23 September 2020 Pages: 85 - 99

   

9. Effects of local environmental factors on the spiciness of habanero chili peppers (Capsicum chinense Jacq.) by coulometric electronic tongue

   • Julio Enrique Oney Montalvo
   • Ksenia Morozova
   • Matteo Scampicchio

   Original Paper 02 October 2020 Pages: 101 - 110

   

10. Investigation of thermo-chemical properties of mechanochemically generated glucose–histidine Maillard reaction mixtures

    • Haoran Xing
    • Varoujan Yaylayan

    Original Paper 16 September 2020 Pages: 111 - 120

    

11. Slower liberation and digestion of amylose in high-amylose rice cooked with adzuki bean: contribution of procyanidins

    • Umeo Takahama
    • Sachiko Hirota
    • Filis Morina

    Original Paper 24 September 2020 Pages: 121 - 131

    

12. Exploring the aromatic complexity of Sardinian red wines obtained from minor and rare varieties

    • Federica Bonello
    • Maria Carla Cravero
    • Gianni Lovicu

    Original Paper 09 October 2020 Pages: 133 - 156

    

13. 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

    

14. 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. Karabagias
    • Vassilios K. Karabagias
    • Anastasia V. Badeka

    Original Paper 26 September 2020 Pages: 169 - 182

    

15. Hypoglycaemic, antioxidative and phytochemical evaluation of Cornus mas varieties

    • Oskar Szczepaniak
    • Judyta Cielecka-Piontek
    • Joanna Kobus-Cisowska

    Original Paper Open access 27 October 2020 Pages: 183 - 191

    

16. Nutritional characterization of an Italian traditional bread from ancient grains: the case study of the durum wheat bread “Pane di Monreale”

    • Valentina Melini
    • Francesca Melini
    • Rita Acquistucci

    Original Paper 03 October 2020 Pages: 193 - 200

    

17. Physicochemical characterization of wines produced using indigenous yeasts from cold climate grapes

    • Monika Cioch-Skoneczny
    • Paweł Satora
    • Krystian Klimczak

    Original Paper Open access 29 September 2020 Pages: 201 - 209

    

18. Volatile profile of Italian and Montenegrine pomegranate juices for geographical origin classification

    • Deborah Beghè
    • Martina Cirlini
    • Chiara Dall’Asta

    Original Paper 09 October 2020 Pages: 211 - 220

    

19. Undervalued Atlantic brown seaweed species (Cystoseira abies-marina and Zonaria tournefortii): influence of treatment on their nutritional and bioactive potential and bioaccessibility

    • I. Fonseca
    • I. Guarda
    • C. Afonso

    Original Paper 10 October 2020 Pages: 221 - 232

20. Effect of storage temperature on volatile marker compounds in cured loins fermented with Staphylococcus carnosus by brine injection

    • Ramona Bosse
    • Melanie Wirth
    • Monika Gibis

    Original Paper Open access 20 October 2020 Pages: 233 - 244

    

21. Changes in mineral composition of six strains of Pleurotus after substrate modifications with different share of nitrogen forms

    • Mirosław Mleczek
    • Monika Gąsecka
    • Piotr Rzymski

    Original Paper Open access 04 October 2020 Pages: 245 - 257

    

22. 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 Lippe
    • Barbara Prandi
    • Mara Lucia Stecchini

    Original Paper 12 October 2020 Pages: 259 - 271

    

23. Study of polyphenols, antioxidant capacity and minerals for the valorisation of ancient apple cultivars from Northeast Italy

    • Raffaella Preti
    • Anna Maria Tarola

    Original Paper Open access 06 October 2020 Pages: 273 - 283

    

24. 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 Pires
    • Isabela Rodrigues
    • Marco Antonio Trindade

    Short Communication 24 September 2020 Pages: 285 - 293

    

25. Correction to: Compositional characterization of commercial sparkling wines from cv. Ribolla Gialla produced in Friuli Venezia Giulia

    • Sabrina Voce
    • Domen Škrab
    • Paolo Sivilotti

    Correction 11 November 2020 Pages: 295 - 295