1. Impact of the genetic improvement of fermenting yeasts on the organoleptic properties of beer

   • Antonio Astola
   • Enrique Durán-Guerrero
   • Remedios Castro

   Review Article Open access 01 April 2023 Pages: 1677 - 1687

   

2. Berries: effects on health, preservation methods, and uses in functional foods: a review

   • Salma Barkaoui
   • Joana Madureira
   • Sandra Cabo Verde

   Review Article 05 April 2023 Pages: 1689 - 1715

   

3. Chemical, microbial, and volatile changes of water kefir during fermentation with economic substrates

   • Çağlar Gökırmaklı
   • Yonca Karagül Yüceer
   • Zeynep Banu Guzel-Seydim

   Original Paper 03 June 2023 Pages: 1717 - 1728

   

4. Safe use of organic fertilizer from animal by-products: occurrence of glyceroltriheptanoate (GTH) in different matrices

   • Rosa Avolio
   • Sabina Pederiva
   • Daniela Marchis

   Original Paper 31 March 2023 Pages: 1729 - 1738

   

5. Effects of different processing methods on the polyphenolic compounds profile and the antioxidant and anti-glycaemic properties of horseradish roots (Armoracia rusticana)

   • Dimitra Karafyllaki
   • Agnieszka Narwojsz
   • Tomasz Sawicki

   Original Paper Open access 31 March 2023 Pages: 1739 - 1747

   

6. Recognition and identification of compounds contributing to off-flavor of egg white powder by molecular sensory science approach

   • Ying Liu
   • Xin Liu
   • Shugang Li

   Original Paper 12 April 2023 Pages: 1749 - 1759

   

7. Development of novel isothermal-based DNA amplification assay for detection of pig tissues in adulterated meat

   • Vinaykumar N. Danawadkar
   • S. Wilfred Ruban
   • Kannan Porteen

   Original Paper 06 April 2023 Pages: 1761 - 1769

   

8. Investigations into the stability of anthocyanins in model solutions and blackcurrant juices produced with various dejuicing technologies

   • Annette Wagner
   • Stefan Dussling
   • Christof B. Steingass

   Original Paper Open access 17 April 2023 Pages: 1771 - 1784

   

9. Technological and nutritional characteristics of bran-supplemented spaghetti and reduction of phytic acid content

   • Ferda Unsal-Canay
   • Turgay Sanal
   • Hamit Koksel

   Original Paper 21 April 2023 Pages: 1785 - 1795

   

10. Wheat polymeric proteins isolation and characterization: microstructural, thermal, configurational and spectroscopic approach

    • Aastha Dewan
    • Bhupendar Singh Khatkar

    Original Paper 13 April 2023 Pages: 1797 - 1806

    

11. Effect of solvent extraction on the antioxidant and phytochemical profiles of ellagitannins from “wonderful” pomegranate peel: an advanced chemometrics analysis

    • Reaotshepa Setlhodi
    • Boitumelo Mashile
    • Chika I. Chukwuma

    Original Paper 12 April 2023 Pages: 1807 - 1820

    

12. Changes in anthocyanin pigments, trans-resveratrol, and colorimetric characteristics of Fondillón wine and other “Monastrell” wines during the aging period

    • Reyhan Selin Uysal
    • Hanán Issa-Issa
    • Ángel A. Carbonell-Barrachina

    Original Paper Open access 05 April 2023 Pages: 1821 - 1831

13. A comparative study of vision transformers and convolutional neural networks: sugarcane leaf diseases identification

    • Süleyman Öğrekçi
    • Yavuz Ünal
    • Muhammet Nuri Dudak

    Original Paper 21 April 2023 Pages: 1833 - 1843

    

14. Pilot-scale process to produce bio-pigment from Monascus purpureus using broken rice as substrate for solid-state fermentation

    • Vishu Chaudhary
    • Priya Katyal
    • Anuj Kumar Poonia

    Original Paper 26 April 2023 Pages: 1845 - 1855

    

15. Comparative study of the potentiality of front-face fluorescence, near- and mid-infrared spectroscopies to authenticate extra virgin argan oil using different chemometric tools

    • El Haddad Youssra
    • Abdelkarim Filali-Maltouf
    • Hicham Zaroual

    Original Paper 13 April 2023 Pages: 1857 - 1873

    

16. Assessments of extraction methods onto the phenolic profiles and antioxidant properties in Camellia oleifera Abel oils

    • Yuanchao Lu
    • Rongrong Hou
    • Xianghe Meng

    Original Paper 20 April 2023 Pages: 1875 - 1885

    

17. Evaluation of volatile and chemical profile of sherry-like white wine Vernaccia di Oristano from Sardinia by comprehensive targeted and untargeted approach

    • Giacomo Petretto
    • Pietro Paolo Urgeghe
    • Alessandra Del Caro

    Original Paper Open access 21 April 2023 Pages: 1887 - 1897

    

18. Valorization of spinach roots for recovery of phenolic compounds by ultrasound-assisted extraction: characterization, optimization, and bioaccessibility

    • Hande Ozcan
    • Irem Damar

    Original Paper 13 April 2023 Pages: 1899 - 1913

    

19. Changes in selected chemical and sensory parameters during aging of red wines produced in Poland

    • Paweł Zagrodzki
    • Michał Jancik
    • Justyna Dobrowolska-Iwanek

    Original Paper Open access 25 April 2023 Pages: 1915 - 1924

    

20. Effect of taste and aroma on texture perception in model gels: instrumental and sensory combined approaches

    • Mohammad Khalilian-Movahhed
    • Mohebbat Mohebbi
    • Charlotte Sinding

    Original Paper 28 April 2023 Pages: 1925 - 1933