Plant-based meat analogues: from niche to mainstream Fatma Boukid Review Article 14 October 2020 Pages: 297 - 308
Foodomics in bee product research: a systematic literature review Ioannis KafantarisGrigoris D. AmoutziasDimitris Mossialos Review Article 22 October 2020 Pages: 309 - 331
Correlations between the textural features and chemical properties of sorghum grain using the image processing method Leyla NazariMohammad ShakerEwa Ropelewska Original Paper 08 October 2020 Pages: 333 - 342
Identification and characterization of two novel antioxidant peptides from silkworm pupae protein hydrolysates Yu ZhangJunhong WangFaizan Ahmed Sadiq Original Paper 07 October 2020 Pages: 343 - 352
Influence of kernel thermal pre-treatments on 5-n-alkylresorcinols, polyphenols and antioxidant activity of durum and einkorn wheat Roberto CiccorittiFederica TaddeiFrancesca Nocente Original Paper 16 October 2020 Pages: 353 - 362
Intraspecific variability overlays abiotic site effects on some quality parameters of walnut (Juglans regia L.) fruits from Kyrgyzstan Sabrina Alica MeisenJamila SmanalievaFlorian Wichern Original Paper Open access 20 October 2020 Pages: 363 - 373
Quantitative comparison of three main metabolites in leaves of Coffea accessions by UPLC-MS/MS J. L. Spinoso-CastilloE. Escamilla-PradoV. Morales-Ramos Original Paper 23 October 2020 Pages: 375 - 384
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
Determination of FODMAP contents of common wheat and rye breads and the effects of processing on the final contents Marcus SchmidtElisabeth Sciurba Original Paper Open access 24 October 2020 Pages: 395 - 410
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 ShenShanshan ZhaoJianhua Xie Original Paper 03 November 2020 Pages: 411 - 426
Perceived aroma characteristic of Tsingtao beer in relation to wort gravity Haiyan YuJingru XieHuaixiang Tian Original Paper 04 January 2021 Pages: 427 - 437
Antioxidant profile at the different stages of craft beers production: the role of phenolic compounds Priscila Aparecida HornNatalia Bagattoli PedronAna Lúcia Bertarello Zeni Original Paper 11 November 2020 Pages: 439 - 452
Influence of sucrose reduction and starch type on bulk and powder properties of ready-to-use powdered dessert Duygu Aslan TürkerMeryem Göksel SaraçMahmut Doğan Original Paper 19 November 2020 Pages: 453 - 464
Influence of variety and weather conditions on fatty acid composition of winter and spring Camelina sativa varieties in Poland Danuta Kurasiak-PopowskaMałgorzata GraczykKinga Stuper-Szablewska Original Paper Open access 12 November 2020 Pages: 465 - 473
High pressure and thermal processing on the quality of zucchini slices Maria PaciulliTommaso GaninoEmma Chiavaro Original Paper Open access 09 November 2020 Pages: 475 - 484
The role of wet fermentation in enhancing coffee flavor, aroma and sensory quality Hosam ElhalisJulian CoxJian Zhao Original Paper 11 November 2020 Pages: 485 - 498
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 PandoAlicia RodríguezSantiago P. Aubourg Original Paper 24 November 2020 Pages: 499 - 511