Identification, taste properties and molecular docking of novel umami peptides from Butyriboletus roseoflavus Minghong YangTong CheXujia Hu Original Paper 22 August 2022 Pages: 2665 - 2677
A comparative study of volatile compounds in breast milk and infant formula from different brands, countries of origin, and stages Yangzheng HeLi ChenJing Li Original Paper 25 August 2022 Pages: 2679 - 2694
Monitoring the quality of fortified cold-pressed rapeseed oil in different storage conditions Dani DordevicSimona DordevicVeronika Kalová Original Paper 11 July 2022 Pages: 2695 - 2705
Computer vision classification of dry beans (Phaseolus vulgaris L.) based on deep transfer learning techniques Yavuz Selim TaspinarMusa DoganMurat Koklu Original Paper 05 August 2022 Pages: 2707 - 2725
Application of different drying methods and their influence on the physicochemical properties of tomatoes Magdalena ZalewskaMonika Marcinkowska-LesiakAnna Onopiuk Original Paper 13 July 2022 Pages: 2727 - 2735
Comparison of nutritional and sensory quality of processed and unprocessed wild rocket leaves during cold storage Antonio RaffoAltero AguzziFlavio Paoletti Original Paper 22 July 2022 Pages: 2737 - 2752
Identification of MS/MS diagnostic ions to distinguish Schiff bases of Nα- or Nε-mono-glycated and Nα,Nε-di-glycated lysines from their Amadori isomers Haoran XingValeri V. MossineVaroujan Yaylayan Original Paper 15 July 2022 Pages: 2753 - 2763
Optimisation of the physicochemical stability of extra virgin olive oil-in-water nanoemulsion: processing parameters and stabiliser type Jansuda KampaAnastasios KoidisJulia Rodriguez-Garcia Original Paper Open access 05 August 2022 Pages: 2765 - 2777
A rapid, simple, and reliable assay to authenticate Peruvian kiwicha (A. caudatus) for food applications Adnan KanbarJulia BeiselPeter Nick Original Paper Open access 23 July 2022 Pages: 2779 - 2797
Inoculation of cv. Arbequina olives with fungi isolated from leaves and its effect on the extracted oils’ stability and health-related composition Ítala M. G. MarxPaula BaptistaAntónio M. Peres Original Paper 21 July 2022 Pages: 2799 - 2808
The potential of wild olive leaves (Olea europaea L. subsp. oleaster) addition as a functional additive in olive oil production: the effects on bioactive and nutraceutical compounds using LC–ESI–QTOF/MS Bechir BaccouriImene RajhiIna Willenberg Original Paper 19 July 2022 Pages: 2809 - 2823
A statistical tool to determine the quality of extra virgin olive oil (EVOO) Simona ViolinoCosimo TaitiCorrado Costa Original Paper 16 August 2022 Pages: 2825 - 2832
Effect of alginate-based coating charged with hydroxyapatite and quercetin on colour, firmness, sugars and volatile compounds of fresh cut papaya during cold storage Francesca MalvanoOnofrio CoronaDonatella Albanese Original Paper Open access 06 August 2022 Pages: 2833 - 2842
Bioactive compounds and oxidative stability of feral olive oils from Tunisian Amazigh Mountains using LC-ESI-QTOF-MS approach for the development of innovative food products Bechir BaccouriImene RajhiMokhtar Zarrouk Original Paper 01 August 2022 Pages: 2843 - 2855
Rapid and accurate quantification and analysis of nitrofuran metabolites residues in aquatic products by ultra-high performance liquid chromatography–tandem mass spectrometry Xiaoyan OuyangYunyan FanXiaoling Liu Original Paper 05 August 2022 Pages: 2857 - 2864
The effect of the addition of gold flax (Linum usitatissimum L.) and chia seeds (Salvia hispanica L.) on the physicochemical and antioxidant properties of cranberry jams Angelika KosiorowskaSławomir PietrzykRobert Socha Original Paper Open access 09 August 2022 Pages: 2865 - 2876