1. Saccharomycopsis fibuligera in liquor production: A review

   • Zai-Bin Xie
   • Kai-Zheng Zhang
   • Jian-Gang Yang

   Review Article 19 April 2021 Pages: 1569 - 1577

   

2. Effect of atmospheric cold plasma treatment on technological and nutrition functionality of protein in foods

   • Neda Mollakhalili-Meybodi
   • Mojtaba Yousefi
   • Nasim Khorshidian

   Review Article 18 April 2021 Pages: 1579 - 1594

   

3. Influence of pre-fermentative addition of aqueous solution tannins extracted from oak wood (Quercus petraea) on the composition of Grillo wines

   • Onofrio Corona
   • Paola Bambina
   • Luciano Cinquanta

   Original Paper Open access 19 May 2021 Pages: 1595 - 1608

   

4. The content of carotenoids and tocochromanols in bitter, semi-sweet and sweet apricots depending on different harvest times and geographical regions

   • Aïcha O. Cherif
   • Mhamed Ben Messaouda
   • Fathi Moussa

   Original Paper 18 May 2021 Pages: 1609 - 1615

5. Influence of fruit logistics on fresh-cut pineapple (Ananas comosus [L.] Merr.) volatiles assessed by HS-SPME–GC–MS analysis

   • Christof B. Steingass
   • Jennifer Dickreuter
   • Reinhold Carle

   Original Paper Open access 31 March 2021 Pages: 1617 - 1630

   

6. Correction to: Influence of fruit logistics on fresh-cut pineapple (Ananas comosus [L.] Merr.) volatiles assessed by HS-SPME–GC–MS analysis

   • Christof B. Steingass
   • Jennifer Dickreuter
   • Reinhold Carle

   Correction 27 April 2021 Pages: 1631 - 1631

7. Taste characteristics and umami mechanism of novel umami peptides and umami-enhancing peptides isolated from the hydrolysates of Sanhuang Chicken

   • Mengdi Chen
   • Xinchang Gao
   • Yali Dang

   Original Paper 11 April 2021 Pages: 1633 - 1644

   

8. Effect of some winemaking factors on rotundone levels of Pelaverga di Verduno wines

   • Maurizio Petrozziello
   • Laura Espada-Rodríguez
   • Ricardo Lopez

   Original Paper 16 April 2021 Pages: 1645 - 1653

   

9. Bioconversion pathways and metabolic profile of daidzin by human intestinal bacteria using UPLC–Q-TOF/MS

   • Ling Wang
   • Jin-hua Tao
   • Shu Jiang

   Original Paper 06 May 2021 Pages: 1655 - 1664

   

10. Characterization of aroma, sensory and taste properties of Angelica keiskei tea

    • Yuzhi Rong
    • Xinzhe Gu
    • Zhengwu Wang

    Original Paper 25 May 2021 Pages: 1665 - 1677

    

11. Quality traits of apple puree treated with conventional, ohmic heating and high-pressure processing

    • Massimiliano Rinaldi
    • Paolo Langialonga
    • Emma Chiavaro

    Original Paper 08 April 2021 Pages: 1679 - 1688

    

12. Characterization of Rubus fruticosus L. berries growing wild in Morocco: phytochemical screening, antioxidant activity and chromatography analysis

    • Hafssa El Cadi
    • Hajar El Bouzidi
    • Francesco Cacciola

    Original Paper 11 April 2021 Pages: 1689 - 1699

    

13. Influence of different leavening agents on technological and nutritional characteristics of whole grain breads obtained from ancient and modern flour varieties

    • Manuel Venturi
    • Viola Galli
    • Lisa Granchi

    Original Paper Open access 12 April 2021 Pages: 1701 - 1710

    

14. An insight into heat-induced gelation of whey protein isolate–lactose mixed and conjugate solutions: rheological behavior, microstructure, and molecular forces

    • Jingjing Wu
    • Hao Chen
    • Chengmei Liu

    Original Paper 17 April 2021 Pages: 1711 - 1724

    

15. A rapid UPLC-QqQ-MS/MS method for targeted screening and quantitative analysis of secondary metabolites in satsuma mandarin

    • Pengmei Guo
    • Wenhui Pang
    • Bining Jiao

    Original Paper 29 April 2021 Pages: 1725 - 1736

    

16. Insight on the relationship between the compositions and antimicrobial activities of Osmanthus fragrans Lour. (Oleaceae family) essential oils by multivariable analysis

    • Huijin Zhu
    • Changxia Sun
    • Qiang Li

    Original Paper 20 April 2021 Pages: 1737 - 1744

    

17. Effect of variety and environment on the physicochemical, functional, and nutritional properties of navy bean flours

    • Burcu Guldiken
    • Dellaney Konieczny
    • Michael T. Nickerson

    Original Paper 26 April 2021 Pages: 1745 - 1756

18. Free and bound MCPD and glycidyl esters in smoked and thermally treated fishery products of the German market

    • Ute Ostermeyer
    • Sybille Merkle
    • Jan Fritsche

    Original Paper Open access 16 April 2021 Pages: 1757 - 1769

    

19. Identification and quantification of dicarboxylic fatty acids in head tissue of farmed Nile tilapia (Oreochromis niloticus)

    • Katja Lehnert
    • Mamun M. Rashid
    • Walter Vetter

    Original Paper Open access 21 April 2021 Pages: 1771 - 1780

    

20. Aroma identification of Greek bee pollen using HS-SPME/GC–MS

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

    Original Paper 16 April 2021 Pages: 1781 - 1789

    

21. Polyphenols separated from Enteromorpha clathrata by one-dimensional coupled with inner-recycling high-speed counter-current chromatography and their antioxidant activities

    • Chen Wang
    • Iftikhar Ali
    • Wenge Yang

    Original Paper 21 April 2021 Pages: 1791 - 1802

    

22. Artisanal oil obtained from insects’ larvae (Speciomerus ruficornis): fatty acids composition, physicochemical, nutritional and antioxidant properties for application in food

    • Orquídea Vasconcelos dos Santos
    • Pamela Cristina Sodré Dias
    • Barbara Elisabeth Teixeira-Costa

    Original Paper 27 April 2021 Pages: 1803 - 1813

    

23. Investigation of the prebiotic potential of rice varieties for Lactobacillus acidophilus bacteria

    • Jamila Smanalieva
    • Janyl Iskakova
    • Peter Fischer

    Original Paper 23 April 2021 Pages: 1815 - 1824

    

24. Functionalisation of wheat and oat bran using single-strain fermentation and its impact on techno-functional and nutritional properties of biscuits

    • Aylin W. Sahin
    • Aidan Coffey
    • Emanuele Zannini

    Original Paper Open access 23 April 2021 Pages: 1825 - 1837