Volume 247, Issue 3

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March 2021

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20 articles in this issue

Culinary–medicinal mushrooms: a review of organic compounds and bioelements with antioxidant activity
Adrian Podkowa
Agata Kryczyk-Poprawa
Bożena Muszyńska
Review Article Open access 27 November 2020 Pages: 513 - 533
Oat proteins as emerging ingredients for food formulation: where we stand?
Fatma Boukid
Review Article 30 January 2021 Pages: 535 - 544
Impact of microfluidization on colloidal properties of insoluble pea protein fractions
Pascal Moll
Hanna Salminen
Jochen Weiss
Original Paper Open access 06 February 2021 Pages: 545 - 554
The tolerance of brewing-related microorganisms to isomerized hop products and the effect on beer stability and quality
Guiheng Yang
Cong Nie
Jinshang Liu
Original Paper 12 November 2020 Pages: 555 - 567
Impact of processing degree on fermentation profile and chemopreventive effects of oat and waxy barley in LT97 colon adenoma cells
W. Schlörmann
F. Keller
M. Glei
Original Paper Open access 25 November 2020 Pages: 569 - 578
Investigation and identification of foreign turbidity particles in beverages via Raman micro-spectroscopy
Eva-Maria Kahle
Martin Zarnkow
Fritz Jacob
Original Paper Open access 11 November 2020 Pages: 579 - 591
The impact of different adsorbents on flavour characteristics of a lentil protein isolate
Burcu Guldiken
Rick Green
Michael T. Nickerson
Original Paper 04 January 2021 Pages: 593 - 604
Evaluation of nutritional composition and ecotoxicity of the stick insect Cladomorphus phyllinum
Vanderleia Botton
Luana Marcele Chiarello
Marcelo Diniz Vitorino
Original Paper 02 December 2020 Pages: 605 - 611
Content of selenoaminoacids and catechins in Chinese green teas
Aleksandra Sentkowska
Original Paper Open access 22 November 2020 Pages: 613 - 622
Technological and nutritional aspects of milk chocolate enriched with grape pomace products
Siegfried Bolenz
Laura Glöde
Original Paper Open access 08 December 2020 Pages: 623 - 636
Conventional and innovative extraction methods applied on Calligonum azel Maire leaves and roots: a comparative study
Marwa Bannour
Ayda Khadhri
Dirk W. Lachenmeier
Original Paper 24 November 2020 Pages: 637 - 649
Novel and efficient approach to identify hop cultivars (Humulus lupulus L.) using cultivar identification diagram strategy based on fingerprint of flavonol di- and tri-O-glycosides
Martin Dušek
Vladimíra Jandovská
Jana Olšovská
Original Paper 26 November 2020 Pages: 651 - 662
LC/MS-based metabolomics to evaluate the milk composition of human, horse, goat and cow from China
Rui Wu
Jinyao Chen
Xiangnan Ren
Original Paper 04 January 2021 Pages: 663 - 675
Phenolic acid content and in vitro antioxidant capacity of einkorn water biscuits as affected by baking time
Juan Edgar Santa Cruz Olivos
Ivano De Noni
Enzio M. Ragg
Original Paper Open access 08 December 2020 Pages: 677 - 686
Moringa oleifera L. leaf powder as ingredient in gluten-free biscuits: nutritional and physicochemical characteristics
Gianluca Giuberti
Andrea Bresciani
Alessandra Marti
Original Paper Open access 08 December 2020 Pages: 687 - 694
Impact of exogenous α-amylases on sugar formation in straight dough wheat bread
Gerold Felix Rebholz
Karin Sebald
Katharina Anne Scherf
Original Paper Open access 15 December 2020 Pages: 695 - 706
Effect of sucrose replacement and resistant starch addition on textural properties of gluten-free doughs and biscuits
Maria Di Cairano
Marisa Carmela Caruso
Fideline Tchuenbou-Magaia
Original Paper Open access 30 January 2021 Pages: 707 - 718
Impact of malolactic fermentation with Lactobacillus plantarum on volatile compounds of sea buckthorn juice
Niko Markkinen
Oskar Laaksonen
Baoru Yang
Original Paper Open access 08 February 2021 Pages: 719 - 736
Dry reagent-based multiplex real-time PCR assays for specific identification of chicken, mutton, beef and pork in raw and processed meat products
Balakrishna Konduru
Sreerohini Sagi
Manmohan Parida
Original Paper 25 January 2021 Pages: 737 - 746
Correction to: Hypoglycaemic, antioxidative and phytochemical evaluation of Cornus mas varieties
Oskar Szczepaniak
Judyta Cielecka-Piontek
Joanna Kobus‑Cisowska
Correction 25 January 2021 Pages: 747 - 748

Volume 247, Issue 3

Culinary–medicinal mushrooms: a review of organic compounds and bioelements with antioxidant activity

Oat proteins as emerging ingredients for food formulation: where we stand?

Impact of microfluidization on colloidal properties of insoluble pea protein fractions

The tolerance of brewing-related microorganisms to isomerized hop products and the effect on beer stability and quality

Impact of processing degree on fermentation profile and chemopreventive effects of oat and waxy barley in LT97 colon adenoma cells

Investigation and identification of foreign turbidity particles in beverages via Raman micro-spectroscopy

The impact of different adsorbents on flavour characteristics of a lentil protein isolate

Evaluation of nutritional composition and ecotoxicity of the stick insect Cladomorphus phyllinum

Content of selenoaminoacids and catechins in Chinese green teas

Technological and nutritional aspects of milk chocolate enriched with grape pomace products

Conventional and innovative extraction methods applied on Calligonum azel Maire leaves and roots: a comparative study

Novel and efficient approach to identify hop cultivars (Humulus lupulus L.) using cultivar identification diagram strategy based on fingerprint of flavonol di- and tri-O-glycosides

LC/MS-based metabolomics to evaluate the milk composition of human, horse, goat and cow from China

Phenolic acid content and in vitro antioxidant capacity of einkorn water biscuits as affected by baking time

Moringa oleifera L. leaf powder as ingredient in gluten-free biscuits: nutritional and physicochemical characteristics

Impact of exogenous α-amylases on sugar formation in straight dough wheat bread

Effect of sucrose replacement and resistant starch addition on textural properties of gluten-free doughs and biscuits

Impact of malolactic fermentation with Lactobacillus plantarum on volatile compounds of sea buckthorn juice

Dry reagent-based multiplex real-time PCR assays for specific identification of chicken, mutton, beef and pork in raw and processed meat products

Correction to: Hypoglycaemic, antioxidative and phytochemical evaluation of Cornus mas varieties

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