ACTA ALIMENTARIA

Biological values of cultivated mushrooms-a review

Kombucha tea beverage: Microbiological characteristic, antioxidant activity, and phytochemical composition

Use of novel casing in sucuk production: Antimicrobials incorporated into multilayer plastic film

Investigation of overall and melamine migration from melamine bowls

Inhibition of postharvest gray mould decay and induction of disease resistance by Pseudomonas fluorescens in grapes

Phenolic contents and in vitro antioxidant activity of four commonly consumed nuts in algeria

Evaluation of vitamin K (menaquinone-7) stability and secretion in glucose and glycerol-based media by Bacillus subtilis natto

β-aminobutyric acid induces disease resistance against Botrytis cinerea in grape berries by a cellular priming mechanism

Extraction of steviol glycosides from dried Stevia rebaudiana by pressurized hot water extraction

Tocopherol and fatty acids content and proximal composition of four avocado cultivars (Persea americana Mill)

Partial refinement of fungal chitinase (Beauveria bassiana) with multistage membrane filtration

Subjective palatability and appetite after gluten-free pasta: A pilot study

Optimization of conjugated linoleic acid production from safflower oil and purification by low temperature crystallization

Effects of chia seed supplementation on biochemical markers of cardiometabolic diseases in spontaneously hypertensive rats

Baking quality prediction of spelt wheat based on rheological and mixolab parameters

Extraction and characterization of phenolic compounds and dietary fibres from banana peel

Estimation of the occurrence of foodborne salmonellosis in Hungary

Description and discrimination of freshness and biometric qualities of three different fishes: Grass carp, pacu, and catfish

Development of a microwave-assisted UV sterilization system for milk

Polyphenol contents of skin-contact fermented white wines

The effects of onion skin powder on the quality of cooked chicken meat patties during refrigerated storage

Classical and correlative analytical methods for origin identification of Hungarian honeys

Applicability of ELISA methods for high gluten-containing samples

Antibacterial effect of orange Monascus pigment against Staphylococcus aureus

Novel identification methods including a species-specific PCR for hazardous Bacillus species

Evaluation of sensory and antioxidant properties of commercial coffee substitutes

Distribution of selected substances in blue varieties of table grapes

Characterization of odour-active volatile compounds of acerola wine

Effect of linalool and piperine on chicken meat quality during refrigerated conditions

Effect of bean rust [Uromyces appendiculatus (Pers.) Strauss] on photosynthetic characteristics, superoxide-dismutase activity, and lipid peroxidation of common bean (Phaseolus vulgaris L.)

Physicochemical characterization of blueberry (Vaccinium spp.) juices from 55 cultivars grown in Northern Spain

Corn starch nanoparticles: Preparation, characterization, and utilization as a fat replacer in salad dressing

Effect of temperature, time, and asparaginase on acrylamide formation and physicochemical properties of bread

Bioactive properties and antioxidant capacity of oils extracted from citrus fruit seeds

Studying growth characteristics of yeast strains on vegetal fermentation media and with vitamin supplementation

The use of dielectric honey features for overheating diagnostics

Biological evaluation and phytochemical profiling of some lichen species

Growth and haemolytic activity of pathogenic Vibrio species in egg-fried-rice with different egg ratios

Use of sweeteners in osmotic pretreatment before freeze-drying of pear and pineapple

Nanofibre encapsulation of limonene and modelling its release mechanisms

Are meats indeed sold in Portugal without Clostridioides difficile

Why do not polyphenols of red wine protect against the harmful effects of alcohol in alcoholism

Quality and thermal characterization of glutenin-rich fractions of wheat flour (Triticum aestivum) obtained by different extraction methods

Quality of low-fat mozzarella cheese with different fat replacers

Rapid enrichment of peptides with calcium-chelating capacity and characterization of physical chemical properties

Comparison of multicopy pro-microbial transglutaminase encoded gene expression in Pichia pastoris

Liquorice (Glycyrrhiza glabra L.) root sherbet (extract): Microencapsulation and storage stability