Natural Red Pigment Production by Monascus Purpureus in Submerged Fermentation Systems Using a Food Industry Waste: Brewer’s Spent Grain

An Assessment of the Bioactivity of Coffee Silverskin Melanoidins

Acknowledgement to Reviewers of Foods in 2018

Effects of Apricot Fibre on the Physicochemical Characteristics, the Sensory Properties and Bacterial Viability of Nonfat Probiotic Yoghurts

Current Trends in the Realm of Baking: When Indulgent Consumers Demand Healthy Sustainable Foods

Manuel Gomez,Mario M. Martinez

Formation of Biogenic Amines in Pa (Green Onion) Kimchi and Gat (Mustard Leaf) Kimchi

Production and Refinement of Omega-3 Rich Oils from Processing By-Products of Farmed Fish Species

Optimization of Uruset Apple Vinegar Production Using Response Surface Methodology for the Enhanced Extraction of Bioactive Substances

Occurrence of Furosine and Hydroxymethylfurfural in Breakfast Cereals. Evolution of the Spanish Market from 2006 to 2018

Preparation of Chitosan/Corn Starch/Cinnamaldehyde Films for Strawberry Preservation

Kinetic Improvement of Bioactive Compounds Extraction from Red Grape (Vitis vinifera Moldova) Pomace by Ultrasonic Treatment

New Approach Studying Interactions Regarding Trade-Off between Beef Performances and Meat Qualities

Consumer Avoidance of Insect Containing Foods: Primary Emotions, Perceptions and Sensory Characteristics Driving Consumers Considerations

Variations in Amino Acid and Protein Profiles in White versus Brown Teff (Eragrostis Tef) Seeds, and Effect of Extraction Methods on Protein Yields

Bioactive Compounds, Nutritional Value, and Potential Health Benefits of Indigenous Durian (Durio Zibethinus Murr.): A Review

The Effect of High Pressure Processing on Polyphenol Oxidase Activity, Phytochemicals and Proximate Composition of Irish Potato Cultivars？

Dilip K. Rai,Konstantina Tsikrika,Nora O’Brien

Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications

The Importance of Sensory Lexicons for Research and Development of Food Products

Narrow-Leafed Lupin Main Allergen β-Conglutin (Lup an 1) Detection and Quantification Assessment in Natural and Processed Foods

Elena Lima-Cabello,Jose C. Jimenez-Lopez,Juan D. Alché

Study of the Chronology of Expression of Ten Extracellular Matrix Molecules during the Myogenesis in Cattle to Better Understand Sensory Properties of Meat

Changes in Metabolic Profiles of Yellowtail (Seriola quinqueradiata) Muscle during Cold Storage as a Freshness Evaluation Tool Based on GC-MS Metabolomics

Ayaka Ishimaru,Haruka Kikutani,Huiqing Zhao,Miwako Adachi,Ryota Mabuchi,Shota Tanimoto

From Academia to Reality Check: A Theoretical Framework on the Use of Chemometric in Food Sciences

The Development of a Uniform Alginate-Based Coating for Cantaloupe and Strawberries and the Characterization of Water Barrier Properties

The Determination of Some Microbiological and Chemical Features in Herby Cheese

Enzymatic Pea Protein Hydrolysates Are Active Trypsin and Chymotrypsin Inhibitors

Process-Structure-Function in Association with the Main Bioactive of Black Rice Flour Sieving Fractions

Exploratory Monitoring of the Quality and Authenticity of Commercial Honey in Ecuador

Quality Aspects of Insects as Food—Nutritional, Sensory, and Related Concepts

Development of a Breadfruit Flour Pasta Product

Effect of Soluble Solids and High Pressure Treatment on Rheological Properties of Protein Enriched Mango Puree

Cistus incanus L. as an Innovative Functional Additive to Wheat Bread

Extracellular Heme Proteins Influence Bovine Myosatellite Cell Proliferation and the Color of Cell-Based Meat

Andrew Stout,David L. Kaplan,John Yuen,Natalie Rubio,Per Fogelstrand,Robin Simsa

Assessment of Ready-to-Use Freeze-dried Immobilized Biocatalysts as Innovative Starter Cultures in Sourdough Bread Making

Microstructural, Textural, Sensory Properties and Quality of Wheat–Yam Composite Flour Noodles

Ai-Mei Liao,Fan Zhang,Ji-Hong Huang,Jian-Guo Zhang,Kai-Nong Sun,Kiran Thakur,Zhao-Jun Wei

Electrohydrodynamic Drying of Chinese Wolfberry in a Multiple Needle-to-Plate Electrode System

Affordable Production of Antioxidant Aqueous Solutions by Hydrodynamic Cavitation Processing of Silver Fir (Abies alba Mill.) Needles

Nutritional Characteristics of Four Underutilized Edible Wild Fruits of Dietary Interest in Ghana

Isolation and Comparative Study on the Characterization of Guanidine Hydrochloride Soluble Collagen and Pepsin Soluble Collagen from the Body of Surf Clam Shell (Coelomactra antiquata)

Salt Distribution in Raw Sheep Milk Cheese during Ripening and the Effect on Proteolysis and Lipolysis

Environmental Sounds Influence the Multisensory Perception of Chocolate Gelati

Physicochemical Properties and Pollen Profile of Oak Honeydew and Evergreen Oak Honeydew Honeys from Spain: A Comparative Study

Recent Advances in the Use of Sourdough Biotechnology in Pasta Making

Physicochemical, Sensorial and Microbiological Characterization of PoroCheese, an Artisanal Mexican Cheese Made from Raw Milk？

Abid Aslam Maan,Abraham Villegas de Gante,Arturo Hernández-Montes,Azmat Ullah,Catherine Cailliez-Grimal,Citlalli Celeste González Ariceaga,Eleazar Aguirre-Mandujano,Fahed Parvaiz,Haroon Ahmad,Kaleem Imdad,Muhammad Imran,Muhammad Inam Afzal,Muhammad Kashif Iqbal Khan,Muhammad Sajjad,Muhammad Umer,Muriel Jacquot,Shabbar Abbas

Bread for the Aging Population: The Effect of a Functional Wheat–Lentil Bread on the Immune Function of Aged Mice

Alberto Finamore,Alessandra Durazzo,Marianna Roselli,Marina Carcea,Rita Rami,Valentina Narducci,Valeria Turfani

Effect of Microwave Drying on the Drying Characteristics, Color, Microstructure, and Thermal Properties of Trabzon Persimmon

Assessment of Tryptophan, Tryptophan Ethylester, and Melatonin Derivatives in Red Wine by SPE-HPLC-FL and SPE-HPLC-MS Methods

Validation of a HILIC UHPLC-MS/MS Method for Amino Acid Profiling in Triticum Species Wheat Flours

Emmanouil Tsochatzis,Maria Papageorgiou,Stavros Kalogiannis

Advances in Food and Byproducts Processing towards a Sustainable Bioeconomy

The Stability and Activity Changes of Apigenin and Luteolin in Human Cervical Cancer Hela Cells in Response to Heat Treatment and Fe2+/Cu2+ Addition

Hypoallergenic and Low-Protein Ready-to-Feed (RTF) Infant Formula by High Pressure Pasteurization: A Novel Product