1. Effect of fermentation conditions of bread dough on the sensory and nutritional properties of French bread

   • Romane Troadec
   • Stéphanie Regnault
   • Céline Jouquand

   Original Paper 18 July 2023 Pages: 2749 - 2762

   

2. Ultrasound-assisted extraction of cranberry seed oil: food waste valorization approach

   • Iga Piasecka
   • Rita Brzezińska
   • Agata Górska

   Original Paper Open access 13 July 2023 Pages: 2763 - 2775

   

3. Morphotextural, microbiological, and volatile characterization of flatbread containing cricket (Acheta domesticus) powder and buckwheat (Fagopyrum esculentum) flour

   • Luca Belleggia
   • Roberta Foligni
   • Joanna Harasym

   Original Paper Open access 17 July 2023 Pages: 2777 - 2795

   

4. Optimization and validation of HPLC–DAD method for simultaneous analysis of sweeteners, preservatives, and caffeine in sugar-free beverages

   • Rita Székelyhidi
   • Zsolt Ajtony
   • Beatrix Sik

   Original Paper Open access 08 July 2023 Pages: 2797 - 2805

   

5. Exploring the quality and nutritional profiles of monovarietal oils from millennial olive trees in Tunisia

   • S. Rahmani Mnasri
   • O. Saddoud Debbabi
   • M. M. Miazzi

   Original Paper Open access 15 July 2023 Pages: 2807 - 2820

   

6. Unraveling physicochemical profiles and bioactivities of citrus peel essential oils: a comprehensive review

   • Songthat William Haokip
   • KH. Anush Sheikh
   • Punabati Heisnam

   Review Article 22 July 2023 Pages: 2821 - 2834

   

7. Role of apple pomace in the formulation of a novel healthy mayonnaise

   • Luciano Mangiapelo
   • Federica Ianni
   • Lina Cossignani

   Original Paper Open access 30 July 2023 Pages: 2835 - 2847

   

8. Application of aroma-producing yeasts and ageing technology in Kyoho-fortified wine

   • Yen-Tso Lai
   • Chien-Hao Chen
   • Kuan-Chen Cheng

   Original Paper 19 July 2023 Pages: 2849 - 2860

   

9. Dielectric properties of low moisture foods measured by open-ended coaxial probe and cavity perturbation technique

   • A. C. C. Frabetti
   • T. Garnault
   • S. Curet

   Original Paper 04 August 2023 Pages: 2861 - 2873

   

10. Rapid DNA extraction and colorimetric amplicon visualisation speed up LAMP-based detection of soybean allergen in foods

    • Laura Schäfer
    • Stefanie Allgöwer
    • Thomas Holzhauser

    Original Paper Open access 26 August 2023 Pages: 2875 - 2886

    

11. An aptasensor based on the fluorescence resonance energy transfer of nitrogen-doped carbon quantum dots and graphene oxide to detect fipronil in eggs

    • Yuhang Zhang
    • Xiaolin Bai
    • Guangrong Huang

    Original Paper 02 August 2023 Pages: 2887 - 2895

    

12. Valorization of viticulture waste as verjuice powders: their characterization, storage stability and application in beverage formulation

    • Yuksel Bayram
    • Kubra Ozkan
    • Osman Sagdic

    Original Paper 08 August 2023 Pages: 2897 - 2910

    

13. Assessment of phenolic profile, allicin content, and inhibitory potential against α-amylase and α-glucosidase on conventional and organic garlic (Allium sativum L.)

    • Prinya Wongsa
    • Prakash Bhuyar
    • Joachim Müller

    Original Paper 31 July 2023 Pages: 2911 - 2923

    

14. Effect of formulation on the dispersion kinetics of baby biscuits in water, milk, and fruit juice

    • Naz Erdem
    • Tolgahan Kocadağlı
    • Vural Gökmen

    Original Paper 02 August 2023 Pages: 2925 - 2933

    

15. Preliminary study of variation in quality of fermented Coffea canephora genotypes using sensory assessment and mid-infrared spectroscopy

    • Willian dos Santos Gomes
    • Lucas Louzada Pereira
    • Fábio Luiz Partelli

    Original Paper 03 August 2023 Pages: 2935 - 2946

    

16. Influence of drought stress on increasing bioactive compounds of pomegranate (Punica granatum L.) juice. Exploratory study using LC–MS-based untargeted metabolomics approach

    • M. J. Gómez-Bellot
    • C. J. Garcia
    • M. F. Ortuño

    Original Paper Open access 02 August 2023 Pages: 2947 - 2956

    

17. An overview of prebiotics and their applications in the food industry

    • Vanessa Cosme Ferreira
    • Tiago Linhares Cruz Tabosa Barroso
    • Luciana de Siqueira Oliveira

    Review Article 05 August 2023 Pages: 2957 - 2976

    

18. Comprehensive study of the volatile profile of Niágara Rosada (Vitis labrusca) wines produced from Brettanomyces anomalus using GC–FID–MS: a chemical and sensory approach

    • Jorge Roberto dos Santos Júnior
    • Ingrid Duarte dos Santos
    • Vanildo Luiz Del Bianchi

    Original Paper 21 August 2023 Pages: 2977 - 2988

    

19. Determination of the quality of smoked sea herring (Sardinella maderensis) produced by three smoking processes practiced in Ivory Coast

    • Mariam Cisse
    • Gaoussou Karamoko
    • Romdhane Karoui

    Original Paper 11 August 2023 Pages: 2989 - 3000

    

20. Polycyclic aromatic hydrocarbons contamination levels of dried herbal teas and their infusions

    • Stanislava K. Georgieva
    • Angelika Georgieva
    • Temenuga P. Trifonova

    Original Paper 16 August 2023 Pages: 3001 - 3009