1. Potential of bioactive compounds derived from underutilized fruit-bearing plants: a comprehensive review

   • Inderjeet Kaur
   • Arun Dev Sharma
   • José Manuel Moreno-Rojas

   Review Article 29 November 2022 Pages: 553 - 572

2. Enzymatic hydrolysis of lentil protein concentrate for modification of physicochemical and techno-functional properties

   • Martin Vogelsang-O’Dwyer
   • Aylin W. Sahin
   • Emanuele Zannini

   Original Paper Open access 15 November 2022 Pages: 573 - 586

   

3. Comparison of mineral concentration and bioavailability of various modern and old bread wheat varieties grown in Anatolia in around one century

   • Buket Cetiner
   • Bayram Ozdemir
   • Hamit Koksel

   Original Paper 29 October 2022 Pages: 587 - 596

4. A new food stabilizer in technological properties of low-fat processed cheese

   • Fernando Antônio Anjo
   • Bianka Rocha Saraiva
   • Paula Toshimi Matumoto-Pintro

   Original Paper 17 October 2022 Pages: 597 - 606

   

5. A comprehensive study on the quality characteristics of sweet red pepper paste and the evaluation of near-infrared spectroscopy as a rapid alternative tool

   • Huseyin Ayvaz
   • Riza Temizkan
   • Cigdem Uysal Pala

   Original Paper 30 October 2022 Pages: 607 - 618

   

6. Characterization and comparison of aroma profiles of orange pulp and peel by GC–MS/O, OAV, aroma recombination and omission tests

   • Zuobing Xiao
   • Junbo He
   • Jing Zhang

   Original Paper 14 November 2022 Pages: 619 - 630

   

7. Identification of volatile compounds in chocolate malt

   • Zhengfei Yang
   • Yirong Wang
   • Shuo Wang

   Original Paper 05 November 2022 Pages: 631 - 639

   

8. The effect of ultrasound on Syrah wine composition as affected by the ripening or sanitary status of the grapes

   • Paula Pérez-Porras
   • Encarna Gómez-Plaza
   • Ana Belén Bautista-Ortín

   Original Paper Open access 05 November 2022 Pages: 641 - 651

   

9. The phenolic composition, aroma compounds, physicochemical and antimicrobial properties of Nigella sativa L. (black cumin) honey

   • Sevgi Kolayli
   • Gamze Kazaz
   • Ömer Ertürk

   Original Paper 04 November 2022 Pages: 653 - 664

10. Evaluation of three extraction methods for the isolation of PAHs from recycled paperboard materials intended for food contact applications

    • Ioanna-Efpraxia Parigoridi
    • Eleftheria Tsoumani
    • Panagiotis G. Demertzis

    Original Paper Open access 05 November 2022 Pages: 665 - 673

11. Development of gluten-free cake formulations: the role of tapioca & potato starch and quinoa in the rheological, textural and powder flow properties

    • Duygu Aslan Türker
    • Meryem Göksel Saraç
    • Mahmut Doğan

    Original Paper 19 November 2022 Pages: 675 - 684

    

12. Assessment of the contributions of Saccharomyces cerevisiae, Hansenula sp. and Pichia kudriavzevii to volatile organic compounds and sensory characteristics of waxy rice wine

    • Yicheng Huang
    • Meiqiao Zhong
    • Dan Li

    Original Paper 03 December 2022 Pages: 685 - 697

    

13. Characteristics of beer brewed with unconventional yeasts and addition of grape must, pulp and marc

    • Monika Cioch-Skoneczny
    • Katarzyna Królak
    • Szymon Skoneczny

    Original Paper Open access 27 November 2022 Pages: 699 - 711

    

14. Characterization of various isomeric photoproducts of ergosterol and vitamin D₂ generated by UV irradiation

    • Katrin Sommer
    • Marissa Hillinger
    • Walter Vetter

    Original Paper Open access 01 December 2022 Pages: 713 - 726

    

15. Classification of walnut varieties obtained from walnut leaf images by the recommended residual block based CNN model

    • Alper Talha Karadeniz
    • Yüksel Çelik
    • Erdal Başaran

    Original Paper 11 November 2022 Pages: 727 - 738

    

16. Anti-inflammatory alkaloids from lotus (Nelumbo nucifera Gaertn.) leaves

    • Hong-Yu Lin
    • Cheng-Pei Chung
    • Yun-Lian Lin

    Original Paper 07 February 2023 Pages: 739 - 748

    

17. Benchmarking analysis of CNN models for bread wheat varieties

    • Ali Yasar

    Original Paper 16 November 2022 Pages: 749 - 758

    

18. Changes in water absorption and morphology of rice with different eating quality during soaking

    • Shijie Shi
    • Gaoyu Zhang
    • Yang Jiang

    Original Paper 23 November 2022 Pages: 759 - 766

    

19. Rapid authentication of green tea grade by excitation-emission matrix fluorescence spectroscopy coupled with multi-way chemometric methods

    • Xian-Chun Hu
    • Huicheng Yu
    • Xiao-Li Yin

    Original Paper 21 November 2022 Pages: 767 - 775

    

20. Characterization and classification of non-herbal honey and herb honey with the chemometric approach

    • Tao Feng
    • Meiqi Liu
    • Xiaoliang Ren

    Original Paper 30 November 2022 Pages: 777 - 785

    

21. Stabilization of solid lipid nanoparticles with glycyrrhizin

    • Hanna Salminen
    • Kadriye Nur Kasapoğlu
    • Jochen Weiss

    Original Paper Open access 06 December 2022 Pages: 787 - 798

    

22. Rapid assessment of citrus fruits freshness by fuzzy mathematics combined with E-tongue and GC–MS

    • Yuhao Li
    • Xiujuan Li
    • Juan Xu

    Original Paper 24 November 2022 Pages: 799 - 810

    

23. Amylolytic lactic acid bacteria as starter cultures for malt quality improvement

    • Yinong Zeng
    • Guolin Cai
    • Jian Lu

    Original Paper 21 November 2022 Pages: 811 - 820

    

24. New food, new technology: innovative spreadable cream with strawberry syrup

    • Gabriela Basto de Lima
    • Sofia Ganhão
    • Marília Henriques

    Original Paper Open access 18 January 2023 Pages: 821 - 828

    

25. LC–MS/MS analysis of desmosine and isodesmosine in skipjack tuna “Katsuo” elastin

    • Riki Anzawa
    • Eri Shiratsuchi
    • Toyonobu Usuki

    Original Paper 01 December 2022 Pages: 829 - 834

    

26. A new hybrid model for classification of corn using morphological properties

    • Emre Avuçlu
    • Şakir Taşdemir
    • Murat Köklü

    Original Paper 02 December 2022 Pages: 835 - 847