Analysis of acrylamide in vegetable chips after derivatization with 2-mercaptobenzoic acid by liquid chromatography–mass spectrometry Claudia OelligEva GottsteinMichael Granvogl Original Paper Open access 21 January 2022 Pages: 937 - 946
Aroma analysis of Fuyun 6 and Jinguanyin black tea in the Fu'an area based on E-nose and GC–MS Tingyu YanJiexin LinJiangfan Yang Original Paper 29 January 2022 Pages: 947 - 961
Determination of home-made wine selected parameters and study of honey addition impact on pro-healthy components content Aneta Jastrzębska Original Paper Open access 04 January 2022 Pages: 963 - 973
Prominent strains of kefir grains in the formation of volatile compound profile in milk medium; the role of Lactobacillus kefiranofaciens subsp. kefiranofaciens, Lentilactobacillus kefiri and Lentilactobacillus parakefiri Fatma Ecemnur DuranNilgün ÖzdemirTuğba Kök-Taş Original Paper 25 January 2022 Pages: 975 - 989
Chemometric evaluation of the antioxidant properties and phenolic compounds in Italian honeys as markers of floral origin Raffaella PretiAnna Maria Tarola Original Paper 31 January 2022 Pages: 991 - 1002
Chemical constituents and their antioxidant and anti-inflammatory activities from edible Cornus officinalis fruits Zhongcan PengYuming WangJiekun Xu Original Paper 31 January 2022 Pages: 1003 - 1010
A ready-to-use portable VIS–NIR spectroscopy device to assess superior EVOO quality Simona ViolinoCosimo TaitiCorrado Costa Original Paper 10 January 2022 Pages: 1011 - 1019
Understanding gluten-free bread ingredients during ohmic heating: function, effect and potential application for breadmaking Elok WaziirohRegine SchoenlechnerDenisse Bender Review Article Open access 07 January 2022 Pages: 1021 - 1034
Difference of egg ovalbumin sensitization between egg and duck eggs in BALB/c mice Ruoya ZhouLina ZhangPeng Zhou Original Paper 17 January 2022 Pages: 1035 - 1048
Photo-protective effects of furocoumarins on terpenes in lime, lemon and bergamot essential oils upon UV light irradiation Hannes BitterlingLilo MailänderFlorian C. Stintzing Original Paper 10 January 2022 Pages: 1049 - 1057
Multiple biological effects of secondary metabolites of Ziziphus jujuba: isolation and mechanistic insights through in vitro and in silico studies Didem ŞöhretoğluSevda Deniz BakırSuat Sari Original Paper 08 January 2022 Pages: 1059 - 1067
Sets of internal and external factors influencing olive oil (Olea europaea L.) composition: a review Touria LechhabWafae LechhabFarida Salmoun Review Article 10 January 2022 Pages: 1069 - 1088
Wild and cultivated plants used in traditional alcoholic beverages in Italy: an ethnobotanical review R. MottiG. BonanomiB. de Falco Original Paper 17 January 2022 Pages: 1089 - 1106
Isolation, identification, and molecular docking analysis of novel ACE inhibitory peptides from Spirulina platensis Nan ZhangFuqiang LiShigan Yan Original Paper 06 January 2022 Pages: 1107 - 1115
Authentication of shiitake powder using HPLC fingerprints combined with chemometrics Yahui GuoKunxiu SunHe Qian Original Paper 24 January 2022 Pages: 1117 - 1123
Recent advances in sensors for detecting food pathogens, contaminants, and toxins: a review Joyati DasHari Niwas Mishra Review Article 06 January 2022 Pages: 1125 - 1148
Characterization of endogenous peptides from Dromedary and Bactrian camel milk Lina ZhangBinsong HanPeng Zhou Original Paper 03 January 2022 Pages: 1149 - 1160
Latent potentials of camel’s milk Elrashdy M. RedwanVladimir N. Uversky Short communication 31 January 2022 Pages: 1161 - 1162
Chromatographic fingerprint application possibilities in food authentication Elżbieta Górska-HorczyczakMagdalena ZalewskaAgnieszka Wierzbicka Original Paper Open access 06 January 2022 Pages: 1163 - 1177
Application of a direct immersion—stir bar sorptive extraction (DI-SBSE) combined GC–MS method for fingerprinting alkylpyrazines in tea and tea-like infusions Marina RiglingJean-Philippe KanterYanyan Zhang Original Paper 10 January 2022 Pages: 1179 - 1189
Effect of starter culture, probiotics, and flavor additives on physico-chemical, rheological, and sensory properties of cow and goat dessert yogurts Georgia M. PapaioannouIoanna S. KosmaMichael G. Kontominas Original Paper 10 January 2022 Pages: 1191 - 1202