Texture profile analysis and sensory evaluation of commercially available gluten-free bread samples Marcell TóthTímea KaszabAnikó Meretei Original Paper Open access 19 March 2022 Pages: 1447 - 1455
Constant temperature mashing at 72 °C for the production of beers with a reduced alcohol content in micro brewing systems Frank EndresAlexandra ProwaldMartin Zarnkow Original Paper Open access 15 March 2022 Pages: 1457 - 1468
Influence of wet extrudates from pumpkin seed proteins on drying, texture, and appearance of dry-cured hybrid sausages Sandra EbertFlorence JungblutJochen Weiss Original Paper Open access 06 March 2022 Pages: 1469 - 1484
Identifying volatile compounds in rabbit fish (Siganus fuscescens) tissues and their enzymatic generation Asada JiarpinijnunJie-Ting GengKazufumi Osako Original Paper 21 February 2022 Pages: 1485 - 1497
Processing techniques and microbial fermentation on microbial profile and chemical and sensory quality of the coffee beverage Marliane Cássia Soares da SilvaJosé Maria Rodrigues da LuzLucas Louzada Pereira Original Paper 03 March 2022 Pages: 1499 - 1512
Molecular characterisation of an atypical coconut-like odour in cocoa Caterina PorcelliMartin Steinhaus Original Paper Open access 12 March 2022 Pages: 1513 - 1523
Kinetic modeling of a Sangiovese wine’s chemical and physical parameters during one-year aging in different tank materials Lorenzo GuerriniFrancesco MaioliValentina Canuti Original Paper Open access 24 February 2022 Pages: 1525 - 1539
Fatty acid composition, squalene and elements in apple by-products: comparison between ancient cultivars and commercial varieties Serena ScortichiniDiego AppignanesiRita Giovannetti Original Paper 14 March 2022 Pages: 1541 - 1551
A universal primer distinguishable PCR (UP-D-PCR) method for simultaneous identification and differentiation of bovine- and ovine/caprine-derived ingredients in ruminant feeds Zuhong LiuXiaokang WangBang Liu Original Paper 10 March 2022 Pages: 1553 - 1561
Aptasensor based on fluorescence resonance energy transfer for the determination of kanamycin Lin WeiHui ZhangQingqing Yang Original Paper 27 February 2022 Pages: 1563 - 1572
Antioxidant effect of traditional and new vinegars on functional oil/vinegar dressing-based formulations Antonella De LeonardisVincenzo MacciolaFrancesco Lopez Original Paper 24 February 2022 Pages: 1573 - 1582
Extraction, purification and stability of C-phycocyanin from Arthrospira platensis J.-F. FabreN. U. F. NiangoranR. Valentin Review Article 10 March 2022 Pages: 1583 - 1599
Development of an immunomagnetic nanoparticle-based lateral flow assay for detecting major kiwi allergen Act d1 in processed foods Wen-Che TsaiHsin-Yi YinHsiao-Wei Wen Original Paper 15 March 2022 Pages: 1601 - 1613
How alanine catalyzes melanoidin formation and dehydration during synthesis from glucose Ghassan Faisal MohsinFranz-Josef SchmittAndrea Hornemann Original Paper Open access 15 March 2022 Pages: 1615 - 1624
Rapid and visual detection of viable Staphylococcus aureus in pork and pork products by PMA and saltatory rolling circle amplification Wei GuoQian YangWei Zhang Original Paper 16 March 2022 Pages: 1625 - 1634
A rheometer-based method to determine the crystal types of cocoa butter in white chocolate Emel YucelGoksel Tirpanci SivriMurat Tasan Original Paper 05 March 2022 Pages: 1635 - 1644
The functionality, bioavailability, and bioactive peptides in white cheeses produced in Turkey Neslihan TuranMuhammed Zeki Durak Original Paper 26 March 2022 Pages: 1645 - 1652
Quantification of tocochromanols in vitamin E dietary supplements by instrumental thin-layer chromatography Alexander KröpflSina SchweizerWalter Vetter Original Paper Open access 25 March 2022 Pages: 1653 - 1662
Monitoring the volatile composition and change in different geographical regions and harvest time of Chinese truffle (Tuber indicum Cooke & Massee) Yang LiJiamei LiJuan Chen Original Paper 23 March 2022 Pages: 1663 - 1677
Development of a new HPLC method for rapid histamine quantification in fish and fishery products without sample clean-up Ayoub KounnounAdnane LouajriMohamed El Maadoudi Original Paper 16 March 2022 Pages: 1679 - 1689
Acorn flour and sourdough: an innovative combination to improve gluten free bread characteristics Rita Beltrão MartinsRaquel GarzónCristina M. Rosell Original Paper Open access 04 April 2022 Pages: 1691 - 1702