1. A survey on computational taste predictors

   • Marta Malavolta
   • Lorenzo Pallante
   • Marco Agostino Deriu

   Review Article Open access 26 May 2022 Pages: 2215 - 2235

2. Characterization of the key aroma compounds in three world-famous black teas

   • Zuobing Xiao
   • Xueying Cao
   • Yunwei Niu

   Original Paper 24 May 2022 Pages: 2237 - 2252

   

3. Differentiation of juice of mandarin-like hybrids based on physicochemical characteristics, bioactive compounds, and antioxidant capacity

   • Mayra Anticona
   • Maria-Carmen Fayos
   • Daniel Lopez-Malo

   Original Paper Open access 17 May 2022 Pages: 2253 - 2262

   

4. Free and conjugated phenolic compounds profile and antioxidant activities of honeybee products of polish origin

   • Tomasz Sawicki
   • Monika Ruszkowska
   • Małgorzata Starowicz

   Original Paper 14 May 2022 Pages: 2263 - 2273

   

5. Influence of selected parameters on DSC characterization of high-protein materials: the case of raw and roasted peanuts

   • Chloé Sainlaud
   • Maxime C. Bohin
   • Antonella Esposito

   Original Paper 23 May 2022 Pages: 2275 - 2284

   

6. Variations in fatty acid composition of Mediterranean anchovies (Engraulis encrasicolus) after different cooking methods

   • Giuseppa Di Bella
   • Federica Litrenta
   • Vincenzo Lo Turco

   Original Paper 25 May 2022 Pages: 2285 - 2290

   

7. Screening of fungi from the phylum Basidiomycota for degradation of boar taint aroma compounds

   • Alejandra B. Omarini
   • Jerry Efoma Eloke
   • Martin Gand

   Original Paper 27 May 2022 Pages: 2291 - 2301

   

8. The influence of heat and mechanical stress on encapsulation efficiency and droplet size of w/o/w multiple emulsions

   • Iveta Klojdová
   • Monika Kumherová
   • Jiří Štětina

   Original Paper 21 May 2022 Pages: 2303 - 2309

   

9. Heterologous expression and characterization of Anaeromyces robustus xylanase and its use in bread making

   • Zhenyang Liu
   • Sitao Wen
   • Huawei Wu

   Original Paper 25 May 2022 Pages: 2311 - 2324

   

10. Determination of aroma compounds in grape mash under conditions of tasting by on-line near-infrared spectroscopy

    • Jana Gehlken
    • Martin Pour Nikfardjam
    • Christian Zörb

    Original Paper Open access 09 June 2022 Pages: 2325 - 2337

    

11. Analytical evaluation of carotenoids, apocarotenoids, capsaicinoids, and phenolics to assess the effect of a protective treatment on chili peppers dried at different temperatures

    • Maria Grimaldi
    • Antonella Cavazza
    • Daniele Giuffrida

    Original Paper Open access 28 May 2022 Pages: 2339 - 2349

    

12. Valorization of rose (Rosa damascena Mill.) by-product: polyphenolic characterization and potential food application

    • Rada Dinkova
    • Alexios Vardakas
    • Kiril Mihalev

    Original Paper 25 May 2022 Pages: 2351 - 2358

    

13. Thermo-mechanical processing of fibre-rich blackcurrant pomace to modify techno-functional properties

    • Anne-Marie Reißner
    • Meike Brunner
    • Harald Rohm

    Original Paper Open access 04 June 2022 Pages: 2359 - 2368

    

14. Effect of applying elicitors to Vitis vinifera L. cv. Monastrell at different ripening times on the complex carbohydrates of the resulting wines

    • Diego F. Paladines-Quezada
    • Rocío Gil-Muñoz
    • Thierry Doco

    Original Paper 31 May 2022 Pages: 2369 - 2381

    

15. Influence of convection and microwave roasting on roasting degree, microstructure and aroma profile of cocoa beans

    • Valérie Lemarcq
    • Eleni Sioriki
    • Koen Dewettinck

    Original Paper 22 June 2022 Pages: 2383 - 2392

    

16. Comparative assessment of quality parameters and bioactive compounds of white and black garlic

    • Hatice Kubra Sasmaz
    • Onur Sevindik
    • Hasim Kelebek

    Original Paper 11 June 2022 Pages: 2393 - 2407

17. Chemical comparison of Astragali Radix by UHPLC/Q-TOF-MS with different growing patterns

    • Lan Yang
    • Rongrong Li
    • Zhenyu Li

    Original Paper 21 June 2022 Pages: 2409 - 2419

    

18. Distinguishing lacto-fermented and fresh carrot slice images using the Multilayer Perceptron neural network and other machine learning algorithms from the groups of Functions, Meta, Trees, Lazy, Bayes and Rules

    • Ewa Ropelewska

    Original Paper 09 June 2022 Pages: 2421 - 2429

    

19. Identification of the hazelnut cultivar in raw kernels and in semi-processed and processed products

    • Talucci Giulia
    • Giulia Vallauri
    • Daniela Torello Marinoni

    Original Paper Open access 25 June 2022 Pages: 2431 - 2440