págs. 7-7
Minimising food waste: a call for multidisciplinary research.
Maria Del Carmen Alamar, Natalia Falagán, Emel Aktas, Leon A Terry
págs. 8-11
págs. 12-17
págs. 18-26
págs. 27-32
Harvesting and blending options for lower alcohol wines: a sensory and chemical investigation.
Rocco Longo, John Blackman, Guillaume Antalick, Peter J Torley, Suzy Y. Rogiers, Leigh M. Schmidtke
págs. 33-42
Weed interference with peppermint (Mentha x piperita L.) and spearmint (Mentha spicata L.) crops under different herbicide treatments: effects on biomass and essential oil yield.
Anestis Karkanis, Christos Lykas, Vasiliki Liava, Anna Bezou, S. A. Petropoulos, Nikolaos Tsiropoulos
págs. 43-50
págs. 51-63
págs. 64-73
págs. 74-79
Fingerprints of resistant Escherichia coli O157: H7 from vegetables and environmental samples.
Grace Onyukwo Abakpa, Veronica J Umoh, Sijam Kamaruzaman, Mark Ibekwe
págs. 80-86
págs. 87-95
Evaluation of bioactive compounds in black table olives fermented with selected microbial starters.
Miriana Durante, Maria Tufariello, Luca Tommasi, Marcello Salvatore Lenucci, Gianluca Bleve, Giovanni Mita
págs. 96-103
págs. 104-112
págs. 113-121
Hao Zhang, Chao Yu, Danping Hou, Hailang Liu, Huiting Zhang, Rongrong Tao, Han Cai, Junfei Gu, Lijun Liu, Zujian Zhang, Zhiqin Wang, Jianchang Yang
págs. 122-133
Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile.
págs. 134-139
Phenolic compounds and antioxidant properties of arabinoxylan hydrolysates from defatted rice bran.
Prachit Yuwang, Irina Sulaeva, Johannes Hell, Ute Henniges, Stefan Böhmdorfer, Thomas Rosenau, Benjamart Chitsomboon, Sunanta Tongta
págs. 140-146
Acidic electrolysed water delays browning by destroying conformation of polyphenoloxidase.
Jiangping Sun, Meng Wang, Haiquan Liu, Jing Xie, Yingjie Pan, Changhua Xu, Yong Zhao
págs. 147-153
págs. 154-165
Emanuela M Coelho, Luciana C de Azevêdo, Arão C Viana, Ingrid G Ramos, Raquel G. Gómez, Marcos Dos S Lima, Marcelo A Umsza-Guez
págs. 166-173
págs. 174-182
págs. 183-189
págs. 190-197
Antonio Francesco Mottese, Clara Naccari, Rossella Vadalà, Giuseppe Daniel Bua, Giovanni Bartolomeo, Rossana Rando, Nicola Cicero, Giacomo Dugo
págs. 198-204
págs. 205-216
Brazilian Capsicum peppers: capsaicinoid content and antioxidant activity.
Stanislau Jr Bogusz, Silvia H Libardi, Fernanda Fg Dias, Janclei Pereira Coutinho, Vivian C Bochi, Daniele Rodrigues, Arlete Mt Melo, Helena Teixeira Godoy
págs. 217-224
New by-products rich in bioactive substances from the olive oil mill processing.
Concepción Romero, Eduardo Medina Pradas, Mª Antonia Mateo, Manuel Brenes
págs. 225-230
págs. 231-239
Soo Yee Lee, Ahmed Mediani, Maulidiani Maulidiani, Alfi Khatib, Intan Safinar Ismail, Norhasnida Zawawi, Faridah Abas
págs. 240-252
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