1. Diversity and functionality of bacillus species associated with alkaline fermentation of bambara groundnut (Vigna subterranean L. Verdc) into dawadawa-type African condiment

   • Gabriel B. Akanni
   • Yvette Naudé
   • Elna M. Buys

   Original Paper 13 January 2018 Pages: 1147 - 1158

   

2. A viability study of C–O isotope fingerprint for different geographical provenances of Spanish wine vinegars

   • Clemente Ortiz-Romero
   • Rocío Ríos-Reina
   • Raquel M. Callejón

   Original Paper 12 January 2018 Pages: 1159 - 1167

   

3. Chromatographic fingerprint, antioxidant activity, and colour characteristic of polish goldenrod (Solidago virgaurea L.) honey and flower

   • Izabela Jasicka-Misiak
   • Ewa Makowicz
   • Natalia Stanek

   Original Paper 20 January 2018 Pages: 1169 - 1184

   

4. Physicochemical properties and antioxidant activities of chocolates enriched with engineered cinnamon nanoparticles

   • Dimas Rahadian Aji Muhammad
   • Arifin Dwi Saputro
   • Koen Dewettinck

   Original Paper 20 January 2018 Pages: 1185 - 1202

   

5. Pilot study on the discrimination of commercial Leptospermum honeys from New Zealand and Australia by HPLC–MS/MS analysis

   • Jana Rückriemen
   • Thomas Henle

   Original Paper 19 January 2018 Pages: 1203 - 1209

   

6. Proteomic and bioinformatic analysis of proteins on cooking loss in yak longissimus thoracis

   • Huixin Zuo
   • Ling Han
   • Guangxing Han

   Original Paper 15 February 2018 Pages: 1211 - 1223

   

7. Square wave voltammetric analysis of polyphenol content and antioxidant capacity of red wines using glassy carbon and disposable carbon nanotubes modified screen-printed electrodes

   • Emad F. Newair
   • Paul A. Kilmartin
   • François Garcia

   Original Paper 10 February 2018 Pages: 1225 - 1237

   

8. Comparison of the mechanism of enzymatic browning in frozen white and brown A. bisporus

   • Emilia Bernaś

   Original Paper 06 February 2018 Pages: 1239 - 1248

   

9. Geographical discrimination of pine and fir honeys using multivariate analyses of major and minor honey components identified by ¹H NMR and HPLC along with physicochemical data

   • Ioannis K. Karabagias
   • Manos Vlasiou
   • Anastasios D. Keramidas

   Original Paper 03 February 2018 Pages: 1249 - 1259

   

10. Effect of pH on malolactic fermentation in southern Italian wines

    • Luciano Cinquanta
    • Giovanni De Stefano
    • Gianfranco Panfili

    Original Paper 08 February 2018 Pages: 1261 - 1268

    

11. Determination of triterpenoids, carotenoids, chlorophylls, and antioxidant capacity in Allium ursinum L. at different times of harvesting and anatomical parts

    • Sabina Lachowicz
    • Jan Oszmiański
    • Rafał Wiśniewski

    Original Paper Open access 10 February 2018 Pages: 1269 - 1280

    

12. Aroma profile and appearance of dark chocolate formulated with palm sugar–sucrose blends

    • Arifin Dwi Saputro
    • Davy Van de Walle
    • Koen Dewettinck

    Original Paper 05 February 2018 Pages: 1281 - 1292

    

13. The stability of palm oils during heating in a rancimat

    • M. Damanik
    • M. Murkovic

    Original Paper 13 March 2018 Pages: 1293 - 1299

    

14. Utilization of ‘early green harvest’ and non-Saccharomyces cerevisiae yeasts as a combined approach to face climate change in winemaking

    • Nemanja Teslić
    • Francesca Patrignani
    • Andrea Versari

    Original Paper 06 February 2018 Pages: 1301 - 1311

    

15. Phytochemical and sensorial characterization of Hyssopus officinalis subsp. aristatus (godr.) Nyman (Lamiaceae) by GC–MS, HPLC–UV–DAD, spectrophotometric assays and e-nose with aid of chemometric techniques

    • Avni Hajdari
    • Annamaria Giorgi
    • Bexhet Mustafa

    Original Paper 06 February 2018 Pages: 1313 - 1327