Foodomics technology: promising analytical methods of functional activities of plant polyphenols Fang YangChenyang XieTielin Wang Review Article 05 June 2021 Pages: 2129 - 2142
Metabolomics as a marketing tool for geographical indication products: a literature review Alvaro Luis Lamas CassagoMateus Manfrin ArtêncioFernando Batista Da Costa Review Article 15 June 2021 Pages: 2143 - 2159
A clarifying reagent and microplate-based method for the high-throughput analysis of lipase activity in milk Weiqing ZhangBo WangJiaping Lv Original Paper 16 July 2021 Pages: 2161 - 2169
A sensitive chemiluminescence immunoassay based on immunomagnetic beads for quantitative detection of zearalenone Bo ZhangHongzhou LiDaolin Du Original Paper 19 July 2021 Pages: 2171 - 2181
PCR–RFLP and species-specific PCR efficiency for the identification of adulteries in meat and meat products Héla GargouriNizar MoallaHassen Hadj Kacem Original Paper 26 May 2021 Pages: 2183 - 2192
Optimization of extraction parameters, characterization and assessment of bioactive properties of Ziziphus lotus fruit pulp for nutraceutical potential Imen AbchaLeila Ben Haj SaidMonique Lacroix Original Paper 15 June 2021 Pages: 2193 - 2209
Effect of adjunct starter culture on the quality of reduced fat, white, brined goat cheese: part I. Assessment of chemical composition, proteolysis, lipolysis, texture and sensory attributes A. ZaravelaS. KontakosM. G. Kontominas Original Paper 24 May 2021 Pages: 2211 - 2225
A novel Angiotensin-I-converting enzyme (ACE) inhibitory peptide IAF (Ile-Ala-Phe) from pumpkin seed proteins: in silico screening, inhibitory activity, and molecular mechanisms Fuqiang LiangYumeng ShiRan Zhang Original Paper 03 June 2021 Pages: 2227 - 2237
The use of Li2O fortified growing compost to enhance lithiation in white Agaricus bisporus mushrooms: Li uptake and co-accumulation of other trace elements Sviatlana PankavecJerzy FalandyszDanuta Barałkiewicz Original Paper Open access 17 June 2021 Pages: 2239 - 2252
EPR free radical scavenging activity on superoxide, hydroxyl and tert–butyl hydroperoxide radicals by common hydrophilic antioxidants: effect of mixing and influence of glucose and citric acid Roberto Lo Scalzo Original Paper 06 June 2021 Pages: 2253 - 2265
Development and validation of a method for quantification of common wheat, durum wheat, rye and barley by droplet digital PCR Christian SchulzeAnne-Catrin GeuthnerDietrich Mäde Original Paper Open access 18 June 2021 Pages: 2267 - 2283
Formation of α-dicarbonyl compounds and glycation products in sesame (Sesamum indicum L.) seeds during roasting: a multiresponse kinetic modelling approach Ecem BerkIşıl Gürsul AktağVural Gökmen Original Paper 05 June 2021 Pages: 2285 - 2298
Non-destructive quantitative analysis of carotene content in carrots using Raman spectroscopy Xiaobin WangXi ZhangChunjiang Zhao Original Paper 31 May 2021 Pages: 2299 - 2307
Wood powders of different botanical origin as an alternative to barrel aging for red wine Maria Tiziana LisantiRosa CapuanoAngelita Gambuti Original Paper Open access 15 June 2021 Pages: 2309 - 2320
Enantiomer distribution of major chiral volatile organic compounds in botrytized grapes and wines Andrea MachyňákováLiudmyla KhvalbotaIvan Špánik Original Paper 14 June 2021 Pages: 2321 - 2331
Texture design of gluten-free bread by mixing under controlled headspace atmosphere Sabina PaulikChristoph PaczkowskiMario Jekle Original Paper Open access 19 June 2021 Pages: 2333 - 2343
A multilevel investigation supported by multivariate analysis for tomato product formulation Fatma BoukidElena CurtiElena Vittadini Original Paper Open access 18 June 2021 Pages: 2345 - 2354
In vitro antioxidant and antibacterial activities with polyphenolic profiling of wild cherry, the European larch and sweet chestnut tree bark Charu AgarwalTamás HofmannZoltán Pásztory Original Paper Open access 12 June 2021 Pages: 2355 - 2370
Differentiation of peach cultivars by image analysis based on the skin, flesh, stone and seed textures Ewa RopelewskaKrzysztof P. Rutkowski Original Paper Open access 14 June 2021 Pages: 2371 - 2377
Impact of fermentation of okara on physicochemical, techno-functional, and sensory properties of meat analogues Seyedmahmood RazavizadehGitana AlencikieneAelita Zabulione Original Paper 18 June 2021 Pages: 2379 - 2389
Long-term effects of different starter yeasts on colour and natural antioxidant power of red wines Andrea CaridiRosa RomeoMarco Poiana Original Paper Open access 07 July 2021 Pages: 2391 - 2398