1. Absorption of 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) from wine by bottle closures

   • Andrii Tarasov
   • Nicolò Giuliani
   • Rainer Jung

   Original Paper 12 August 2019 Pages: 2343 - 2351

   

2. Exploitation of sourdough lactic acid bacteria to reduce raffinose family oligosaccharides (RFOs) content in breads enriched with chickpea flour

   • Viola Galli
   • Manuel Venturi
   • Lisa Granchi

   Original Paper 12 August 2019 Pages: 2353 - 2363

   

3. ¹H NMR spectroscopy combined with multivariate data analysis for differentiation of Brazilian lager beer according to brewery

   • Luis Augusto da Silva
   • Danilo Luiz Flumignan
   • Leonardo Pezza

   Original Paper 16 August 2019 Pages: 2365 - 2372

   

4. Mono- and di-glucoside anthocyanins extraction during the skin contact fermentation in hybrid grape varieties

   • T. Roman
   • L. Barp
   • R. Larcher

   Original Paper 21 August 2019 Pages: 2373 - 2383

   

5. A multiplex PCR method mediated by universal primers for the identification of eight meat ingredients in food products

   • Wanwan Liu
   • Jing Tao
   • Wanping Sun

   Original Paper 27 August 2019 Pages: 2385 - 2392

   

6. Acrylamide determination in baked potatoes by HPLC–MS: effect of steam and correlation with colour indices

   • Chiara Bignardi
   • Antonella Cavazza
   • Claudio Corradini

   Original Paper 30 August 2019 Pages: 2393 - 2400

   

7. Effect of different stabilizers on rheological properties, fat globule size and sensory attributes of novel spreadable processed whey cheese

   • Soumela E. Chatziantoniou
   • Apostolos S. Thomareis
   • Michael G. Kontominas

   Original Paper 10 September 2019 Pages: 2401 - 2412

   

8. Lipid composition and dynamics during breadmaking in heat-moisture-treated associated matrices

   • Concha Collar
   • Enrique Armero

   Original Paper 10 September 2019 Pages: 2413 - 2424

   

9. Evaluation of the availability of delphinidin and cyanidin-3-O-sambubioside from Hibiscus sabdariffa and 6-gingerol from Zingiber officinale in colon using liquid chromatography and mass spectrometry detection

   • Yassine Oulad El Majdoub
   • Mohammed Diouri
   • Luigi Mondello

   Original Paper 11 September 2019 Pages: 2425 - 2433

   

10. Geographical classification of Iranian and Italian saffron sources based on HPLC analysis and UV–Vis spectra of aqueous extracts

    • Solmaz Tabtabaei
    • Angelo Antonio D’Archivio
    • Hassan Ashktorab

    Original Paper 12 September 2019 Pages: 2435 - 2446

    

11. Purification and characterization of a novel milk-clotting enzyme produced by Bacillus amyloliquefaciens GSBa-1

    • Xiao Zhao
    • Miao Cai
    • Zhen-Nai Yang

    Original Paper 14 September 2019 Pages: 2447 - 2457

    

12. A multipronged flavor comparison of Ecuadorian CCN51 and Nacional cocoa cultivars

    • Hayley Rottiers
    • Daylan Amelia Tzompa Sosa
    • Kathy Messens

    Original Paper 17 September 2019 Pages: 2459 - 2478

    

13. Assessment of the triacylglycerol fraction of olive oil by 1D-NMR spectroscopy: exploring the usefulness of DEPT tool on the peak assignments of ¹³C NMR spectra

    • Raquel Garcia
    • Arona Pires
    • Maria João Cabrita

    Original Paper 19 September 2019 Pages: 2479 - 2488

    

14. Effect of dairy ingredients on the heat damage and the in vitro digestibility of infant biscuits

    • Stefano Cattaneo
    • Fabio Masotti
    • Ivano De Noni

    Original Paper 19 September 2019 Pages: 2489 - 2497

    

15. Digestibility, antioxidative activity and stability of plant protein-rich products after processing and formulation with polyphenol-rich juices: kale and kale–strawberry as a model

    • Anna-Sophie Stübler
    • Uri Lesmes
    • Kemal Aganovic

    Original Paper 20 September 2019 Pages: 2499 - 2514

    

16. Chemometric tools for determining site-specific elemental and strontium isotopic fingerprints in raw and salted sturgeon caviar

    • Anastassiya Tchaikovsky
    • Andreas Zitek
    • Thomas Prohaska

    Original Paper 20 September 2019 Pages: 2515 - 2528

    

17. Evaluation of carotenoids and furosine content in air dried carrots and parsnips pre-treated with pulsed electric field (PEF)

    • Alessandra Fratianni
    • Serena Niro
    • Luciano Cinquanta

    Original Paper 23 September 2019 Pages: 2529 - 2537

    

18. Multiple regression models and Artificial Neural Network (ANN) as prediction tools of changes in overall quality during the storage of spreadable processed Gouda cheese

    • J. Stangierski
    • D. Weiss
    • A. Kaczmarek

    Original Paper Open access 27 September 2019 Pages: 2539 - 2547

    

19. On the suitability of alternative cereals, pseudocereals and pulses in the production of alcohol-reduced beers by non-conventional yeasts

    • Konstantin Bellut
    • Maximilian Michel
    • Elke K. Arendt

    Original Paper 27 September 2019 Pages: 2549 - 2564

    

20. Evaluation of the impact of pre-treatment and extraction conditions on the polyphenolic profile and antioxidant activity of Belgium apple wood

    • Hannes Withouck
    • Annick Boeykens
    • Luc De Cooman

    Original Paper 28 September 2019 Pages: 2565 - 2578

    

21. Biofilm and dairy fouling detection in flexible tubing using low-field NMR

    • Olga Fysun
    • Theresa Anzmann
    • Horst-Christian Langowski

    Original Paper 01 October 2019 Pages: 2579 - 2590

    

22. Wheat bread enriched with raspberry and strawberry oilcakes: effects on proximate composition, texture and water properties

    • Przemysław Łukasz Kowalczewski
    • Katarzyna Walkowiak
    • Hanna Maria Baranowska

    Original Paper Open access 03 October 2019 Pages: 2591 - 2600

    

23. Quality and volatile compounds in red wine at different degrees of dealcoholization by membrane process

    • Onofrio Corona
    • Loredana Liguori
    • Paola Russo

    Original Paper 03 October 2019 Pages: 2601 - 2611