1. Plant-based meat analogues: from niche to mainstream

   • Fatma Boukid

   Review Article 14 October 2020 Pages: 297 - 308

   

2. Foodomics in bee product research: a systematic literature review

   • Ioannis Kafantaris
   • Grigoris D. Amoutzias
   • Dimitris Mossialos

   Review Article 22 October 2020 Pages: 309 - 331

   

3. Correlations between the textural features and chemical properties of sorghum grain using the image processing method

   • Leyla Nazari
   • Mohammad Shaker
   • Ewa Ropelewska

   Original Paper 08 October 2020 Pages: 333 - 342

   

4. Identification and characterization of two novel antioxidant peptides from silkworm pupae protein hydrolysates

   • Yu Zhang
   • Junhong Wang
   • Faizan Ahmed Sadiq

   Original Paper 07 October 2020 Pages: 343 - 352

   

5. Influence of kernel thermal pre-treatments on 5-n-alkylresorcinols, polyphenols and antioxidant activity of durum and einkorn wheat

   • Roberto Ciccoritti
   • Federica Taddei
   • Francesca Nocente

   Original Paper 16 October 2020 Pages: 353 - 362

   

6. Intraspecific variability overlays abiotic site effects on some quality parameters of walnut (Juglans regia L.) fruits from Kyrgyzstan

   • Sabrina Alica Meisen
   • Jamila Smanalieva
   • Florian Wichern

   Original Paper Open access 20 October 2020 Pages: 363 - 373

   

7. Quantitative comparison of three main metabolites in leaves of Coffea accessions by UPLC-MS/MS

   • J. L. Spinoso-Castillo
   • E. Escamilla-Prado
   • V. Morales-Ramos

   Original Paper 23 October 2020 Pages: 375 - 384

   

8. Barley-sorghum craft beer production with Saccharomyces cerevisiae, Torulaspora delbrueckii and Metschnikowia pulcherrima yeast strains

   • Daniel Einfalt

   Original Paper Open access 21 October 2020 Pages: 385 - 393

   

9. Determination of FODMAP contents of common wheat and rye breads and the effects of processing on the final contents

   • Marcus Schmidt
   • Elisabeth Sciurba

   Original Paper Open access 24 October 2020 Pages: 395 - 410

   

10. Characterization and authentication of olive, camellia and other vegetable oils by combination of chromatographic and chemometric techniques: role of fatty acids, tocopherols, sterols and squalene

    • Mingyue Shen
    • Shanshan Zhao
    • Jianhua Xie

    Original Paper 03 November 2020 Pages: 411 - 426

    

11. Perceived aroma characteristic of Tsingtao beer in relation to wort gravity

    • Haiyan Yu
    • Jingru Xie
    • Huaixiang Tian

    Original Paper 04 January 2021 Pages: 427 - 437

    

12. Antioxidant profile at the different stages of craft beers production: the role of phenolic compounds

    • Priscila Aparecida Horn
    • Natalia Bagattoli Pedron
    • Ana Lúcia Bertarello Zeni

    Original Paper 11 November 2020 Pages: 439 - 452

    

13. Influence of sucrose reduction and starch type on bulk and powder properties of ready-to-use powdered dessert

    • Duygu Aslan Türker
    • Meryem Göksel Saraç
    • Mahmut Doğan

    Original Paper 19 November 2020 Pages: 453 - 464

    

14. Influence of variety and weather conditions on fatty acid composition of winter and spring Camelina sativa varieties in Poland

    • Danuta Kurasiak-Popowska
    • Małgorzata Graczyk
    • Kinga Stuper-Szablewska

    Original Paper Open access 12 November 2020 Pages: 465 - 473

    

15. High pressure and thermal processing on the quality of zucchini slices

    • Maria Paciulli
    • Tommaso Ganino
    • Emma Chiavaro

    Original Paper Open access 09 November 2020 Pages: 475 - 484

    

16. The role of wet fermentation in enhancing coffee flavor, aroma and sensory quality

    • Hosam Elhalis
    • Julian Cox
    • Jian Zhao

    Original Paper 11 November 2020 Pages: 485 - 498

    

17. Acylglycerol synthesis including EPA and DHA from rainbow trout (Oncorhynchus mykiss) belly flap oil and caprylic acid catalyzed by Thermomyces lanuginosus lipase under supercritical carbon dioxide

    • M. Elsa Pando
    • Alicia Rodríguez
    • Santiago P. Aubourg

    Original Paper 24 November 2020 Pages: 499 - 511