1. Radio frequency heating on food of animal origin: a review

   • Ambra Rita Di Rosa
   • Fernando Bressan
   • Vincenzo Chiofalo

   Review Article 21 June 2019 Pages: 1787 - 1797

   

2. The effects of germanium and selenium on growth, metalloid accumulation and ergosterol content in mushrooms: experimental study in Pleurotus ostreatus and Ganoderma lucidum

   • Marek Siwulski
   • Sylwia Budzyńska
   • Mirosław Mleczek

   Original Paper Open access 24 May 2019 Pages: 1799 - 1810

   

3. Assessment of Tunisian virgin olive oils via synchronized analysis of sterols, phenolic acids, and fatty acids in combination with multivariate chemometrics

   • Karim Ennouri
   • Hajer Ben Hlima
   • Slim Smaoui

   Original Paper 24 May 2019 Pages: 1811 - 1824

   

4. Foaming, emulsifying and rheological properties of extracts from a co-product of the Quorn fermentation process

   • Julien Lonchamp
   • P. S. Clegg
   • S. R. Euston

   Original Paper Open access 24 May 2019 Pages: 1825 - 1839

   

5. The incorporation of sourdough in sugar-reduced biscuits: a promising strategy to improve techno-functional and sensory properties

   • Aylin W. Sahin
   • Tom Rice
   • Elke K. Arendt

   Original Paper 24 May 2019 Pages: 1841 - 1854

   

6. Membrane filtration and isoelectric precipitation technological approaches for the preparation of novel, functional and sustainable protein isolate from lentils

   • Loreto Alonso-Miravalles
   • Stephanie Jeske
   • Elke K. Arendt

   Original Paper 24 May 2019 Pages: 1855 - 1869

   

7. Antioxidant capacities and polyphenols in autumn-growing cultivar of Chinese cabbage (Brassica rapa L. ssp. pekinensis cv. Bulam Plus)

   • Yang Gyu Ku
   • Ho Cheol Kim
   • Shela Gorinstein

   Original Paper 25 May 2019 Pages: 1871 - 1879

   

8. Interactions of phenolic compounds with milk proteins

   • Jaejoon Han
   • Yoonjee Chang
   • Monique Lacroix

   Original Paper 27 May 2019 Pages: 1881 - 1888

   

9. Physico-chemical and nutritional properties of meat analogues based on Spirulina/lupin protein mixtures

   • Megala Palanisamy
   • Stefan Töpfl
   • Christian Hertel

   Original Paper 28 May 2019 Pages: 1889 - 1898

   

10. Structure and in vitro digestibility of grass pea (Lathyrus sativus L.) flour following transglutaminase treatment

    • A. Romano
    • C. V. L. Giosafatto
    • L. Mariniello

    Original Paper 03 June 2019 Pages: 1899 - 1905

    

11. Key aroma compounds in fermented Forastero cocoa beans and changes induced by roasting

    • Felix Frauendorfer
    • Peter Schieberle

    Original Paper 05 June 2019 Pages: 1907 - 1915

    

12. Dynamics of volatile compounds and flavor precursors during spontaneous fermentation of fine flavor Trinitario cocoa beans

    • Hayley Rottiers
    • Daylan Amelia Tzompa Sosa
    • Koen Dewettinck

    Original Paper 05 June 2019 Pages: 1917 - 1937

    

13. Nutritional aspects and botanical origin recognition of Mediterranean honeys based on the “mineral imprint’’ with the application of supervised and non-supervised statistical techniques

    • Ioannis K. Karabagias
    • Artemis P. Louppis
    • Michael G. Kontominas

    Original Paper 05 June 2019 Pages: 1939 - 1949

    

14. Comparative study of polyphenolic composition and anti-inflammatory activity of Thymus species

    • Marija Kindl
    • Franz Bucar
    • Sanda Vladimir-Knežević

    Original Paper 06 June 2019 Pages: 1951 - 1962

    

15. Comparison of different aroma-active compounds of Sichuan Dark brick tea (Camellia sinensis) and Sichuan Fuzhuan brick tea using gas chromatography–mass spectrometry (GC–MS) and aroma descriptive profile tests

    • Cong-ning Nie
    • Xiao-xue Zhong
    • Xiao Du

    Original Paper 11 June 2019 Pages: 1963 - 1979

    

16. LC–QQQ and LC–QTOF MS methods for comprehensive detection of potential allergens in various propolis extracts

    • Lara Saftić
    • Željka Peršurić
    • Sandra Kraljević Pavelić

    Original Paper 13 June 2019 Pages: 1981 - 1995

    

17. Phytochemical parameters and antioxidant activity of new cherry silverberry biotypes (Elaeagnus multiflora Thunb.)

    • Sabina Lachowicz
    • Anna Bieniek
    • Bogumił Markuszewski

    Original Paper Open access 15 June 2019 Pages: 1997 - 2005

    

18. Chemical parameters profile analysis by liquid chromatography and antioxidative activity of the Saskatoon berry fruits and their components

    • Sabina Lachowicz
    • Jan Oszmiański
    • Stanisław Pluta

    Original Paper Open access 17 June 2019 Pages: 2007 - 2015

    

19. Physicochemical properties, colour, chemical composition, and antioxidant activity of Spanish Quercus honeydew honeys

    • M. José Jara-Palacios
    • Francisco José Ávila
    • Anass Terrab

    Original Paper 17 June 2019 Pages: 2017 - 2026

    

20. Rapid screening of olive oil cultivar differentiation based on selected physicochemical parameters, pigment content and fatty acid composition using advanced chemometrics

    • Ioannis K. Karabagias
    • Anastasia Badeka
    • Michael G. Kontominas

    Original Paper 18 June 2019 Pages: 2027 - 2038

    

21. Metabolite profiling of wines made from disease-tolerant varieties

    • Silvia Ruocco
    • Daniele Perenzoni
    • Urska Vrhovsek

    Original Paper 18 June 2019 Pages: 2039 - 2052

    

22. Effects of flour mean particle size, size distribution and water content on rheological properties of wheat flour doughs

    • Maria Chiara Cristiano
    • Francesca Froiio
    • Donatella Paolino

    Original Paper 20 June 2019 Pages: 2053 - 2062

    

23. The CUPRAC-paper microzone plates as a simple and rapid method for total antioxidant capacity determination of plant extract

    • Mochammad Amrun Hidayat
    • Rizka Illa Chassana
    • Bambang Kuswandi

    Short Communication 10 June 2019 Pages: 2063 - 2070