1. Review on deep-fat fried foods: physical and chemical attributes, and consequences of high consumption

   • Anish Dangal
   • Reza Tahergorabi
   • Angelo Maria Giuffrè

   Review Article Open access 14 March 2024 Pages: 1537 - 1550

   

2. Analysis of selected deep features with CNN-SVM-based for bread wheat seed classification

   • Ali Yasar

   Original Paper Open access 14 March 2024 Pages: 1551 - 1561

   

3. White mustard (Sinapis alba L.) seeds: the role of oven and microwave roasting on their bioactive components, antioxidant potential, fatty acids and mineral contents

   • Mehmet Musa Özcan
   • Nurhan Uslu
   • Zehra Beyza Atasoy

   Original Paper Open access 14 March 2024 Pages: 1563 - 1572

   

4. Fermented and unfermented brown macroalgae as partial salt replacers in sodium-reduced dough and bread

   • Catrin Tyl
   • Shiori Koga
   • Anne Rieder

   Original Paper Open access 15 March 2024 Pages: 1573 - 1585

   

5. Influence of Quercus alba oak geographical origin on the colour characteristics and phenolic composition of Tempranillo wines

   • Zhao Feng
   • Leticia Martínez-Lapuente
   • Zenaida Guadalupe

   Original Paper Open access 16 March 2024 Pages: 1587 - 1609

   

6. Validation of a fast automated photometric method for the analysis of sulfur dioxide in wines

   • Jairo-Francisco Campo-Martínez
   • María-Luisa Enseñat-Berea
   • María-José González-Castro

   Original Paper Open access 16 March 2024 Pages: 1611 - 1618

   

7. Studying on genetic diversity and metabolic differences of Saccharomyces cerevisiae in Baijiu

   • Qun Li
   • Bin Lin
   • Shenxi Chen

   Original Paper 17 March 2024 Pages: 1619 - 1640

   

8. Effects of hot water treatments on the main physicochemical characteristics and the levels of vitamin C and polyphenols of two sweet cherry cultivars (Prunus avium L.) during cold storage and shelf-life

   • Christophe Aubert
   • Fabrice Bulver
   • Vincent Mathieu-Hurtiger

   Original Paper 17 March 2024 Pages: 1641 - 1651

   

9. Effects of different fermentation methods on the quality of wines made from Actinidia argute

   • Jinli Wen
   • Yining Sun
   • Wenpeng Lu

   Original Paper 18 March 2024 Pages: 1653 - 1665

   

10. Application of microwaves during the winemaking of Garnacha grapes grown in a warm climate: effects on the final wine

    • Z. Piñeiro
    • M. I. Fernández-Marin
    • M. Palma

    Original Paper 18 March 2024 Pages: 1667 - 1682

    

11. Detection of Ganoderma lucidum spore oil adulteration using chemometrics based on a flavor fingerprint by HS-GC-IMS

    • Chunyu Wu
    • Hu Zhang
    • Zhe Song

    Original Paper 19 March 2024 Pages: 1683 - 1693

    

12. Identification of camellia oil based on fatty acids gas-chromatographic fingerprints combined with chemometrics

    • Luyan Mo
    • Junqing Qian
    • Aomei Huang

    Original Paper 20 March 2024 Pages: 1695 - 1705

    

13. Biocatalytic transesterification of salmon oil in ionic liquid media to obtain concentrates of omega-3 polyunsaturated fatty acids

    • Marta G. Fuster
    • Imane Moulefera
    • Gloria Víllora

    Original Paper Open access 25 March 2024 Pages: 1707 - 1719

    

14. Pullulan-Tween 40 emulsified films containing geraniol: production and characterization as potential food packaging materials

    • Alexandra Simões
    • Ana Ramos
    • Ângelo Luís

    Original Paper Open access 27 March 2024 Pages: 1721 - 1732

    

15. Characterization of the physicochemical, phytochemical, and microbiological properties of steam cooked beetroots during refrigerated storage

    • Eirini Intzirtzi
    • Vassilios K. Karabagias
    • Aris E. Giannakas

    Original Paper 30 March 2024 Pages: 1733 - 1743

    

16. Cornelian cherry (Cornus mas L.) as a promising source of antioxidant phenolic substances and minerals

    • Judita Lidiková
    • Natália Čeryová
    • Vladimíra Kňazovická

    Original Paper Open access 30 March 2024 Pages: 1745 - 1754

17. Biochemical characterization of YoAlp®: a sheep-fermented milk obtained with autochthonous starter cultures

    • Tania Flutto
    • Mathieu Merlet
    • Sabina Valentini

    Original Paper Open access 30 March 2024 Pages: 1755 - 1763

    

18. Distinctive properties of the pine, oak, chestnut and multifloral blossom and honeydew honeys

    • Ozgul Ucurum
    • Hakan Tosunoglu
    • Sevgi Kolaylı

    Original Paper Open access 30 March 2024 Pages: 1765 - 1774

    

19. Influence of benzothiadiazole on isoprene metabolism and aroma accumulation in Chardonnay grapes (Vitis vinifera L.) during development

    • Yuqi Han
    • Jianfeng Wang
    • Yumei Jiang

    Original Paper 01 April 2024 Pages: 1775 - 1788

    

20. Effects of high-pressure thawing on the quality and myofibrillar protein denaturation of Atlantic salmon

    • Li Li

    Original Paper 01 April 2024 Pages: 1789 - 1802

    

21. Pectins from food waste: characterization and functional properties of pectic polysaccharide extracted from pumpkin (Cucurbita moschata Duch.) peels

    • Xiaowei Chen
    • Limin Chen
    • Lu Li

    Original Paper 01 April 2024 Pages: 1803 - 1814

    

22. Evidence of 2-methoxypyrazine reduction in cabernet sauvignon wines via spontaneous fermentation

    • Ketlin Schneider
    • Wilson Taybar Assumpção
    • Miguel Pedro Guerra

    Original Paper 03 April 2024 Pages: 1815 - 1821

23. Influence of methyl jasmonate and methyl jasmonate plus urea foliar applications on amino acids composition throughout ‘Tempranillo’ grape ripening over two seasons

    • Miriam González-Lázaro
    • Eva P. Pérez-Álvarez
    • Teresa Garde-Cerdán

    Original Paper Open access 04 April 2024 Pages: 1823 - 1836

    

24. Determination of tomato leafminer: Tuta absoluta (Meyrick) (Lepidoptera: Gelechiidae) damage on tomato using deep learning instance segmentation method

    • Tahsin Uygun
    • Mehmet Metin Ozguven

    Original Paper Open access 04 April 2024 Pages: 1837 - 1852

    

25. Comparison of the baking value of wholegrain flours from different wheat types and pigmentation

    • Zuzanna Posadzka
    • Karolina Pycia
    • Joanna Kaszuba

    Original Paper 04 April 2024 Pages: 1853 - 1864

    

26. Peptide gelation contributes to the tenderness and viscoelasticity of candy abalone

    • Yaxian Mo
    • Jiaqi Ma
    • Jiachen Zang

    Original Paper 04 April 2024 Pages: 1865 - 1879