1. Analysis of acrylamide in vegetable chips after derivatization with 2-mercaptobenzoic acid by liquid chromatography–mass spectrometry

   • Claudia Oellig
   • Eva Gottstein
   • Michael Granvogl

   Original Paper Open access 21 January 2022 Pages: 937 - 946

   

2. Aroma analysis of Fuyun 6 and Jinguanyin black tea in the Fu'an area based on E-nose and GC–MS

   • Tingyu Yan
   • Jiexin Lin
   • Jiangfan Yang

   Original Paper 29 January 2022 Pages: 947 - 961

   

3. 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

4. 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 Duran
   • Nilgün Özdemir
   • Tuğba Kök-Taş

   Original Paper 25 January 2022 Pages: 975 - 989

   

5. Chemometric evaluation of the antioxidant properties and phenolic compounds in Italian honeys as markers of floral origin

   • Raffaella Preti
   • Anna Maria Tarola

   Original Paper 31 January 2022 Pages: 991 - 1002

   

6. Chemical constituents and their antioxidant and anti-inflammatory activities from edible Cornus officinalis fruits

   • Zhongcan Peng
   • Yuming Wang
   • Jiekun Xu

   Original Paper 31 January 2022 Pages: 1003 - 1010

   

7. A ready-to-use portable VIS–NIR spectroscopy device to assess superior EVOO quality

   • Simona Violino
   • Cosimo Taiti
   • Corrado Costa

   Original Paper 10 January 2022 Pages: 1011 - 1019

   

8. Understanding gluten-free bread ingredients during ohmic heating: function, effect and potential application for breadmaking

   • Elok Waziiroh
   • Regine Schoenlechner
   • Denisse Bender

   Review Article Open access 07 January 2022 Pages: 1021 - 1034

   

9. Difference of egg ovalbumin sensitization between egg and duck eggs in BALB/c mice

   • Ruoya Zhou
   • Lina Zhang
   • Peng Zhou

   Original Paper 17 January 2022 Pages: 1035 - 1048

   

10. Photo-protective effects of furocoumarins on terpenes in lime, lemon and bergamot essential oils upon UV light irradiation

    • Hannes Bitterling
    • Lilo Mailänder
    • Florian C. Stintzing

    Original Paper 10 January 2022 Pages: 1049 - 1057

    

11. Multiple biological effects of secondary metabolites of Ziziphus jujuba: isolation and mechanistic insights through in vitro and in silico studies

    • Didem Şöhretoğlu
    • Sevda Deniz Bakır
    • Suat Sari

    Original Paper 08 January 2022 Pages: 1059 - 1067

    

12. Sets of internal and external factors influencing olive oil (Olea europaea L.) composition: a review

    • Touria Lechhab
    • Wafae Lechhab
    • Farida Salmoun

    Review Article 10 January 2022 Pages: 1069 - 1088

13. Wild and cultivated plants used in traditional alcoholic beverages in Italy: an ethnobotanical review

    • R. Motti
    • G. Bonanomi
    • B. de Falco

    Original Paper 17 January 2022 Pages: 1089 - 1106

    

14. Isolation, identification, and molecular docking analysis of novel ACE inhibitory peptides from Spirulina platensis

    • Nan Zhang
    • Fuqiang Li
    • Shigan Yan

    Original Paper 06 January 2022 Pages: 1107 - 1115

    

15. Authentication of shiitake powder using HPLC fingerprints combined with chemometrics

    • Yahui Guo
    • Kunxiu Sun
    • He Qian

    Original Paper 24 January 2022 Pages: 1117 - 1123

    

16. Recent advances in sensors for detecting food pathogens, contaminants, and toxins: a review

    • Joyati Das
    • Hari Niwas Mishra

    Review Article 06 January 2022 Pages: 1125 - 1148

    

17. Characterization of endogenous peptides from Dromedary and Bactrian camel milk

    • Lina Zhang
    • Binsong Han
    • Peng Zhou

    Original Paper 03 January 2022 Pages: 1149 - 1160

    

18. Latent potentials of camel’s milk

    • Elrashdy M. Redwan
    • Vladimir N. Uversky

    Short communication 31 January 2022 Pages: 1161 - 1162

19. Chromatographic fingerprint application possibilities in food authentication

    • Elżbieta Górska-Horczyczak
    • Magdalena Zalewska
    • Agnieszka Wierzbicka

    Original Paper Open access 06 January 2022 Pages: 1163 - 1177

    

20. 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 Rigling
    • Jean-Philippe Kanter
    • Yanyan Zhang

    Original Paper 10 January 2022 Pages: 1179 - 1189

    

21. Effect of starter culture, probiotics, and flavor additives on physico-chemical, rheological, and sensory properties of cow and goat dessert yogurts

    • Georgia M. Papaioannou
    • Ioanna S. Kosma
    • Michael G. Kontominas

    Original Paper 10 January 2022 Pages: 1191 - 1202