Benchmarking analysis of CNN models for pits of sour cherry cultivars Kadir SabanciMuhammet Fatih AslanEwa Ropelewska Original Paper 04 July 2022 Pages: 2441 - 2449
Chemical composition and technofunctional properties of carrot (Daucus carota L.) pomace and potato (Solanum tuberosum L.) pulp as affected by thermomechanical treatment Antje TrabertVera SchmidMirko Bunzel Original Paper Open access 14 July 2022 Pages: 2451 - 2470
Fatty acids composition and physical properties of stones and kernels from different peach cultivars as biomarker of origin and ripening time Marija KoprivicaDušanka Milojković-OpsenicaKristina Lazarević Original Paper 02 July 2022 Pages: 2471 - 2482
The effect of psyllium (Plantago ovata Forsk) fibres on the mechanical and physicochemical characteristics of plant-based sausages Ana Teresa NoguerolVirginia LarreaM. Jesús Pagán Original Paper 07 July 2022 Pages: 2483 - 2496
Effect of acidification biotechnologies on the production of volatile compounds, lactic acid and colour in red wines after the use of pulsed light pretreatment in grapes Carlos EscottCristian VaqueroAntonio Morata Original Paper 14 July 2022 Pages: 2497 - 2507
Influence of meat batter addition in ground beef on structural properties and quality parameters Lisa M. BergerMonika GibisJochen Weiss Original Paper Open access 13 July 2022 Pages: 2509 - 2520
Impact of gelatinization on common (Fagopyrum esculentum) and Tartary (Fagopyrum tataricum) buckwheat: effect on taste and flavor assessed by e-senses in relation to phenolic compounds Susanna BurattiGabriella GiovanelliAlessandra Marti Original Paper 12 July 2022 Pages: 2521 - 2530
Nut and seed butters: lipid component quality and its changes during storage Michaela RektorisovaMonika TomaniovaJana Hajslova Original Paper 11 August 2022 Pages: 2531 - 2538
Reuse of cells in mead production using Tamarindus indica pulp as an unconventional supplement Anne Kettery Carneiro e SilvaAdriana Soares AnunciaçãoErnesto Acosta Martínez Original Paper 29 June 2022 Pages: 2539 - 2551
Identification of the initial reactive sites of micellar and non-micellar casein exposed to microbial transglutaminase Anja DueraschMaja KoniecznyThomas Henle Original Paper Open access 18 July 2022 Pages: 2553 - 2568
Influence of cocoa origin on the nutritional characterization of chocolate António PandaNuno AlvarengaJoão Dias Original Paper 06 July 2022 Pages: 2569 - 2577
Real-time PCR for detection of pistachio in food targeting a low copy number gene marker Barbara BrežnáJiří ŠmídTomáš Kuchta Original Paper 06 July 2022 Pages: 2579 - 2589
Development and evaluation of an automated solvent-assisted flavour evaporation (aSAFE) Philipp SchlumpbergerChristine A. StübnerMartin Steinhaus Original Paper Open access 04 July 2022 Pages: 2591 - 2602
Dry-cured loin characterization by ultrasound physicochemical and sensory parameters Antonio JiménezAlberto González-MohinoTrinidad Perez-Palacios Original Paper Open access 07 July 2022 Pages: 2603 - 2613
Evaluation of the synergistic effect of plant-based components on the stability of curcuminoid emulsion Hoang Le-TanThomas FausterHenry Jaeger Original Paper Open access 09 July 2022 Pages: 2615 - 2628
The influence of buttermilk powder on the stability of emulsion and colloidal phases of homogenized milk Anna Garczewska-MurzynKatarzyna KiełczewskaMichał Smoczyński Original Paper 05 July 2022 Pages: 2629 - 2636
The mechanism of protective effect on postharvest blackberry fruit treated with ferulic acid and natamycin jointly using transcriptomics and proteomics methods Hongxia LiuHaiyan YangWeilin Li Original Paper 01 August 2022 Pages: 2637 - 2649
Effect of freezing, fast-freezing by liquid nitrogen or refrigeration to preserve premium extra virgin olive oil during storage Anna Díez-BetriuAgustí RomeroFrancesc Guardiola Original Paper Open access 09 July 2022 Pages: 2651 - 2663