Volume 248, Issue 11

Search all European Food Research and Technology articles

November 2022

16 articles in this issue

Identification, taste properties and molecular docking of novel umami peptides from Butyriboletus roseoflavus
Minghong Yang
Tong Che
Xujia 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 He
Li Chen
Jing Li
Original Paper 25 August 2022 Pages: 2679 - 2694
Monitoring the quality of fortified cold-pressed rapeseed oil in different storage conditions
Dani Dordevic
Simona Dordevic
Veronika 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 Taspinar
Musa Dogan
Murat Koklu
Original Paper 05 August 2022 Pages: 2707 - 2725
Application of different drying methods and their influence on the physicochemical properties of tomatoes
Magdalena Zalewska
Monika Marcinkowska-Lesiak
Anna 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 Raffo
Altero Aguzzi
Flavio Paoletti
Original Paper 22 July 2022 Pages: 2737 - 2752
Identification of MS/MS diagnostic ions to distinguish Schiff bases of N_α- or N_ε-mono-glycated and N_α,N_ε-di-glycated lysines from their Amadori isomers
Haoran Xing
Valeri V. Mossine
Varoujan 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 Kampa
Anastasios Koidis
Julia 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 Kanbar
Julia Beisel
Peter 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. Marx
Paula Baptista
António 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 Baccouri
Imene Rajhi
Ina Willenberg
Original Paper 19 July 2022 Pages: 2809 - 2823
A statistical tool to determine the quality of extra virgin olive oil (EVOO)
Simona Violino
Cosimo Taiti
Corrado 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 Malvano
Onofrio Corona
Donatella 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 Baccouri
Imene Rajhi
Mokhtar 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 Ouyang
Yunyan Fan
Xiaoling 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 Kosiorowska
Sławomir Pietrzyk
Robert Socha
Original Paper Open access 09 August 2022 Pages: 2865 - 2876

Volume 248, Issue 11

Identification, taste properties and molecular docking of novel umami peptides from Butyriboletus roseoflavus

A comparative study of volatile compounds in breast milk and infant formula from different brands, countries of origin, and stages

Monitoring the quality of fortified cold-pressed rapeseed oil in different storage conditions

Computer vision classification of dry beans (Phaseolus vulgaris L.) based on deep transfer learning techniques

Application of different drying methods and their influence on the physicochemical properties of tomatoes

Comparison of nutritional and sensory quality of processed and unprocessed wild rocket leaves during cold storage

Identification of MS/MS diagnostic ions to distinguish Schiff bases of N_α- or N_ε-mono-glycated and N_α,N_ε-di-glycated lysines from their Amadori isomers

Optimisation of the physicochemical stability of extra virgin olive oil-in-water nanoemulsion: processing parameters and stabiliser type

A rapid, simple, and reliable assay to authenticate Peruvian kiwicha (A. caudatus) for food applications

Inoculation of cv. Arbequina olives with fungi isolated from leaves and its effect on the extracted oils’ stability and health-related composition

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

A statistical tool to determine the quality of extra virgin olive oil (EVOO)

Effect of alginate-based coating charged with hydroxyapatite and quercetin on colour, firmness, sugars and volatile compounds of fresh cut papaya during cold storage

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

Rapid and accurate quantification and analysis of nitrofuran metabolites residues in aquatic products by ultra-high performance liquid chromatography–tandem mass spectrometry

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

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