A survey on computational taste predictors Marta MalavoltaLorenzo PallanteMarco Agostino Deriu Review Article Open access 26 May 2022 Pages: 2215 - 2235
Characterization of the key aroma compounds in three world-famous black teas Zuobing XiaoXueying CaoYunwei Niu Original Paper 24 May 2022 Pages: 2237 - 2252
Differentiation of juice of mandarin-like hybrids based on physicochemical characteristics, bioactive compounds, and antioxidant capacity Mayra AnticonaMaria-Carmen FayosDaniel Lopez-Malo Original Paper Open access 17 May 2022 Pages: 2253 - 2262
Free and conjugated phenolic compounds profile and antioxidant activities of honeybee products of polish origin Tomasz SawickiMonika RuszkowskaMałgorzata Starowicz Original Paper 14 May 2022 Pages: 2263 - 2273
Influence of selected parameters on DSC characterization of high-protein materials: the case of raw and roasted peanuts Chloé SainlaudMaxime C. BohinAntonella Esposito Original Paper 23 May 2022 Pages: 2275 - 2284
Variations in fatty acid composition of Mediterranean anchovies (Engraulis encrasicolus) after different cooking methods Giuseppa Di BellaFederica LitrentaVincenzo Lo Turco Original Paper 25 May 2022 Pages: 2285 - 2290
Screening of fungi from the phylum Basidiomycota for degradation of boar taint aroma compounds Alejandra B. OmariniJerry Efoma ElokeMartin Gand Original Paper 27 May 2022 Pages: 2291 - 2301
The influence of heat and mechanical stress on encapsulation efficiency and droplet size of w/o/w multiple emulsions Iveta KlojdováMonika KumherováJiří Štětina Original Paper 21 May 2022 Pages: 2303 - 2309
Heterologous expression and characterization of Anaeromyces robustus xylanase and its use in bread making Zhenyang LiuSitao WenHuawei Wu Original Paper 25 May 2022 Pages: 2311 - 2324
Determination of aroma compounds in grape mash under conditions of tasting by on-line near-infrared spectroscopy Jana GehlkenMartin Pour NikfardjamChristian Zörb Original Paper Open access 09 June 2022 Pages: 2325 - 2337
Analytical evaluation of carotenoids, apocarotenoids, capsaicinoids, and phenolics to assess the effect of a protective treatment on chili peppers dried at different temperatures Maria GrimaldiAntonella CavazzaDaniele Giuffrida Original Paper Open access 28 May 2022 Pages: 2339 - 2349
Valorization of rose (Rosa damascena Mill.) by-product: polyphenolic characterization and potential food application Rada DinkovaAlexios VardakasKiril Mihalev Original Paper 25 May 2022 Pages: 2351 - 2358
Thermo-mechanical processing of fibre-rich blackcurrant pomace to modify techno-functional properties Anne-Marie ReißnerMeike BrunnerHarald Rohm Original Paper Open access 04 June 2022 Pages: 2359 - 2368
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-QuezadaRocío Gil-MuñozThierry Doco Original Paper 31 May 2022 Pages: 2369 - 2381
Influence of convection and microwave roasting on roasting degree, microstructure and aroma profile of cocoa beans Valérie LemarcqEleni SiorikiKoen Dewettinck Original Paper 22 June 2022 Pages: 2383 - 2392
Comparative assessment of quality parameters and bioactive compounds of white and black garlic Hatice Kubra SasmazOnur SevindikHasim Kelebek Original Paper 11 June 2022 Pages: 2393 - 2407
Chemical comparison of Astragali Radix by UHPLC/Q-TOF-MS with different growing patterns Lan YangRongrong LiZhenyu Li Original Paper 21 June 2022 Pages: 2409 - 2419
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
Identification of the hazelnut cultivar in raw kernels and in semi-processed and processed products Talucci GiuliaGiulia VallauriDaniela Torello Marinoni Original Paper Open access 25 June 2022 Pages: 2431 - 2440