The microbiological quality of various foods dried by applying different drying methods: a review Duygu AlpÖzcan Bulantekin Review Article 02 April 2021 Pages: 1333 - 1343
Minimisation of vitamin losses in fortified cookies by response surface methodology and validation of the determination methods Eda Aktas-AkyildizHamit Köksel Original Paper 24 March 2021 Pages: 1345 - 1354
Lentinus crinitus basidiocarp stipe and pileus: chemical composition, cytotoxicity and antioxidant activity Míria B. D. BertéliOlavo B. Q. Oliveira FilhoNelson B. Colauto Original Paper 22 March 2021 Pages: 1355 - 1366
Correction to: Lentinus crinitus basidiocarp stipe and pileus: chemical composition, cytotoxicity and antioxidant activity Míria B. D. BertéliOlavo B. Q. Oliveira FilhoNelson B. Colauto Correction 10 April 2021 Pages: 1367 - 1367
Do drought-adapted peanut genotypes have different bioactive compounds and ROS-scavenging activity? Fernanda Francetto JulianoAdna Prado MassarioliSeverino Matias de Alencar Original Paper 29 March 2021 Pages: 1369 - 1378
Advanced instrumental characterization of the coffee extracts produced by pilot scale instant coffee process Anna Maria SulewskaFlemming Hofmann LarsenAnders Holmen Pedersen Original Paper 27 March 2021 Pages: 1379 - 1387
Selected nutrients determining the quality of different cuts of organic and conventional pork Karolina M. WójciakMichał HalagardaJoanna Stadnik Original Paper Open access 25 March 2021 Pages: 1389 - 1400
The effects of geographic region and cultivar on oxidative stability and elemental analysis of Tunisian extra virgin olive oil Ahmed WaliFadwa DamakMohamed Ksibi Original Paper 28 March 2021 Pages: 1401 - 1409
Preparation of soybean β-conglycinin epitope antibody and its preliminary application in frozen surimi detection Siyue LiHang LinHong Lin Original Paper 02 April 2021 Pages: 1411 - 1423
Impact of exogenous maltogenic α-amylase and maltotetraogenic amylase on sugar release in wheat bread Gerold Felix RebholzKarin SebaldKatharina Anne Scherf Original Paper Open access 26 March 2021 Pages: 1425 - 1436
Strain-specific interaction of Fructilactobacillus sanfranciscensis with yeasts in the sourdough fermentation Esther RogalskiMatthias A. EhrmannRudi F. Vogel Original Paper Open access 22 April 2021 Pages: 1437 - 1447
Influence of germ storage from different corn genotypes on technological properties and fatty acid, tocopherol, and carotenoid profiles of oil Newiton da Silva TimmAdriano Hirsch RamosMaurício de Oliveira Original Paper 27 March 2021 Pages: 1449 - 1460
Comparison of ‘Beibinghong’ dry red wines from six producing areas based on volatile compounds analysis, mineral content analysis, and sensory evaluation analysis Yuning JinNan ShuWenpeng Lu Original Paper 30 March 2021 Pages: 1461 - 1475
Soybean by-products and modified cassava starch for improving alveolar structure and quality characteristics of gluten-free bread C. E. GenevoisM. F. de Escalada Pla Original Paper 05 April 2021 Pages: 1477 - 1488
Quantification of the aromatic potential of ripe fruit of Vanilla planifolia (Orchidaceae) and several of its closely and distantly related species and hybrids Araceli Pérez-SilvaMayra Nicolás-GarcíaMichel Grisoni Original Paper 04 April 2021 Pages: 1489 - 1499
Production of high-purity galacto-oligosaccharides (GOS) by Lactobacillus-derived β-galactosidase Xue ZhangChunxiao YaoBolin Zhang Original Paper 30 March 2021 Pages: 1501 - 1510
Combined approach to studying authenticity markers following spatial, temporal and production practice trends in honey from Croatia Maja LazarusBlanka Tariba LovakovićDragan Bubalo Original Paper 30 March 2021 Pages: 1511 - 1523
Comparison of yield, chemical composition and farinograph properties of common and ancient wheat grains Wioletta BielAnna JaroszewskaJagoda Kępińska-Pacelik Original Paper Open access 29 March 2021 Pages: 1525 - 1538
Distinction of volatile flavor profiles in various skim milk products via HS-SPME–GC–MS and E-nose Xuelu ChiYiwei ShaoBaoguo Sun Original Paper 29 March 2021 Pages: 1539 - 1551
Correction to: Distinction of volatile flavor profiles in various skim milk products via HS-SPME–GC–MS and E-nose Xuelu ChiYiwei ShaoBaoguo Sun Correction 16 April 2021 Pages: 1553 - 1556
Phospholipid and n-alkane composition, anti-α-glucosidase and anti-cyclooxygenase activities of milk thistle oil Saoussem HarrabiAzza FerchichiFarah Hossaineian Original Paper 02 April 2021 Pages: 1557 - 1567