Foods  

Ioanna Mantzourani, Antonia Terpou, Athanasios Alexopoulos, Eugenia Bezirtzoglou and Stavros Plessas

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Hosahalli S. Ramaswamy and Anuradha Gundurao

The effects of high pressure treatment on the rheological properties of protein enriched mango puree were evaluated. In the first part, the original soluble solids in mango puree (28° Brix) was lowered to 26, 23 and 20° Brix, and each was suppleme... see more

Xiaohong Wu, Jin Zhu, Bin Wu, Chao Zhao, Jun Sun and Chunxia Dai

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Manalee Guha, Hritwick Banerjee, Pubali Mitra and Madhusudan Das

Food intake plays a pivotal role in human growth, constituting 45% of the global economy and wellbeing in general. The consumption of a balanced diet is essential for overall good health, and a lack of equilibrium can lead to malnutrition, prenatal death,... see more

Bihui Liu, Ji Li, Ruokun Yi, Jianfei Mu, Xianrong Zhou and Xin Zhao

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Victoria Flavian Gowele, Joyce Kinabo, Theresia Jumbe, Carolyn Kirschmann, Jan Frank and Wolfgang Stuetz

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Bin Jiang, Jiaxin Na, Lele Wang, Dongmei Li, Chunhong Liu and Zhibiao Feng

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Oya Berkay Karaca, Nuray Güzeler, Hasan Tangüler, Kurban Yasar and Mutlu Buket Akin

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Foods Editorial Office

Rigorous peer-review is the corner-stone of high-quality academic publishing [...]

Yushuang Lu, Xiaojian Zhao and Sheng Fang

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Chiachung Chen

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Somchai Rice, Madina Tursumbayeva, Matthew Clark, David Greenlee, Murlidhar Dharmadhikari, Anne Fennell and Jacek A. Koziel

The Midwest wine industry has shown a marked increase in growers, hectares planted, wineries, and wine production. This growth coincides with the release of cold-hardy cultivars such as Brianna and Frontenac gris, in 2001 and 2003, respectively. These whi... see more

Michele D’Ambrosio

Glycosidic aroma precursors (GAPs) contribute to the varietal flavor of wine. Researchers have applied various sample preparation and analytical methods in attempts to achieve their separation and identification. However, mass spectrometric methods still ... see more

Suntaree Suwonsichon

A lexicon is a set of standardized vocabularies developed by highly trained panelists for describing a wide array of sensory attributes present in a product. A number of lexicons have been developed to document and describe sensory perception of a variety... see more

Isabella Corsato Alvarenga and Charles Gregory Aldrich

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Alexandra Foscolou, Elena Critselis, Stefanos Tyrovolas, Christina Chrysohoou, Labros S. Sidossis, Nenad Naumovski, Antonia-Leda Matalas, Loukianos Rallidis, Evangelos Polychronopoulos, Jose Luis Ayuso-Mateos, Jose Maria Haro and Demosthenes Panagiotakos

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Verónica Berriel, Patricia Barreto and Carlos Perdomo

In this work, we evaluated the possibility of predicting the geographic origin of Uruguayan honeys using discriminant analysis (DA) on mineral concentration. Although the DA results appeared to discriminate between honeys from the south, central and north... see more

Kamil Ekici, Hayrettin Okut, Ozgur Isleyici, Yakup Can Sancak and Rabia Mehtap Tuncay

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Anaïs Izquierdo-Llopart and Javier Saurina

Cava is a sparkling wine obtained by a secondary fermentation in its own bottle. Grape skin contains several compounds, such as polyphenols, which act like natural protectors and provide flavor and color to the wines. In this paper, a previously optimized... see more

Yusuf Andriana, Tran Dang Xuan, Tran Ngoc Quy, Truong Ngoc Minh, Truong Mai Van and Tran Duc Viet

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Joanna Cichowska, Adam Figiel, Lidia Stasiak-Rózanska and Dorota Witrowa-Rajchert

The purpose of this paper is twofold: on the one hand, we verify effectiveness of alternatives solutes to sucrose solution as osmotic agents, while on the other hand we intend to analyze modeling transfer parameters, using different models. There has also... see more

Nasiru Alhassan, John B. Golding, Ron B. H. Wills, Michael C. Bowyer and Penta Pristijono

Calyx browning and internal quality loss are major physiological causes for the loss of quality in citrus fruit during storage. While the symptoms of calyx senescence are only superficial, it can affect the appearance and consumer acceptability of citrus ... see more

Eleonora Borello and Valentina Domenici

The colour of olive oil is due to the presence of natural pigments belonging to the class of carotenoids, chlorophylls, and their derivatives. These substances, other than being responsible for the colour, an important qualitative feature of the oil, have... see more

Federica Barbieri, Chiara Montanari, Fausto Gardini and Giulia Tabanelli

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Patricia Müller and Markus Schmid

The trend towards sustainability, improved product safety, and high-quality standards are important in all areas of life sciences. In order to satisfy these requirements, intelligent packaging is used in the food sector. These systems can monitor permanen... see more

Siti Nurshabani Salleh, Ahmad Adli Hamizi Fairus, Mohd Nizam Zahary, Naresh Bhaskar Raj and Abbe Maleyki Mhd Jalil

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Takashi Suzuki, Taro Oishi, Hisashi Kurokura and Nobuyuki Yagi

This research examined post-disaster consumer perception of food value and their effects on purchase intent by focusing on Japanese seafood industry after the Great East Japan earthquake. Online surveys on consumers living in Tokyo and Osaka Prefectures w... see more

Gaston Ampek Tumuhimbise, Gerald Tumwine and William Kyamuhangire

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Celestina Omohimi, Clara Piccirillo, Vincenza Ferraro, Mariana C. Roriz, Mobolaji A. Omemu, Sandra M. Dias Santos, Sandrine Da Ressurreição, Louise Abayomi, Abdulraqaz Adebowale, Marta W. Vasconcelos, Oluwasegun Obadina, Lateef Sanni and Maria M. E. Pintado

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Jiulin Wu, Xiaoban Guo, Hui Liu and Li Chen

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