Acta Alimentaria publishes original papers and reviews on food science (physics, physical chemistry, chemistry, analysis, biology, microbiology, enzymology, engineering, instrumentation, automation and economics of foods, food production and food technology, food quality, post-harvest treatments, food safety and nutrition).
《食品学报》发表关于食品科学的原创论文和评论（物理学、物理化学、化学、分析、生物学、微生物学、酶学、工程学、仪器仪表、食品自动化和经济学、食品生产和食品技术、食品质量、收获后处理、食品安全和营养）。
Phytochemical profile, antioxidant and antiproliferative activities of olive leaf extracts from autochthonous Tunisian cultivars
来源期刊：Acta AlimentariaDOI：10.1556/066.2019.48.3.14
Yield, quality, antioxidant, and sensorial properties of diced tomato as affected by genotype and industrial processing in Southern Italy
来源期刊：Acta AlimentariaDOI：10.1556/066.2019.48.1.15
Trans fatty acids in food – current legal regulations as protections for consumers and food manufacturers
来源期刊：Acta AlimentariaDOI：10.1556/066.2019.48.1.12
Biological values of cultivated mushrooms-a review
来源期刊：Acta AlimentariaDOI：10.1556/066.2019.48.2.11
Kombucha tea beverage: Microbiological characteristic, antioxidant activity, and phytochemical composition
来源期刊：Acta AlimentariaDOI：10.1556/066.2019.48.3.7
Use of novel casing in sucuk production: Antimicrobials incorporated into multilayer plastic film
来源期刊：Acta AlimentariaDOI：10.1556/066.2018.0001
Investigation of overall and melamine migration from melamine bowls
来源期刊：Acta AlimentariaDOI：10.1556/066.2019.48.2.6
Inhibition of postharvest gray mould decay and induction of disease resistance by Pseudomonas fluorescens in grapes
来源期刊：Acta AlimentariaDOI：10.1556/066.2019.48.3.2
Phenolic contents and in vitro antioxidant activity of four commonly consumed nuts in algeria
来源期刊：Acta AlimentariaDOI：10.1556/066.2018.0009
Evaluation of vitamin K (menaquinone-7) stability and secretion in glucose and glycerol-based media by Bacillus subtilis natto
来源期刊：Acta AlimentariaDOI：10.1556/066.2019.48.4.1
β-aminobutyric acid induces disease resistance against Botrytis cinerea in grape berries by a cellular priming mechanism
来源期刊：Acta AlimentariaDOI：10.1556/066.2019.48.2.5
Extraction of steviol glycosides from dried Stevia rebaudiana by pressurized hot water extraction
来源期刊：Acta AlimentariaDOI：10.1556/066.2019.48.2.12
Tocopherol and fatty acids content and proximal composition of four avocado cultivars (Persea americana Mill)
来源期刊：Acta AlimentariaDOI：10.1556/066.2019.48.1.6
Partial refinement of fungal chitinase (Beauveria bassiana) with multistage membrane filtration
来源期刊：Acta AlimentariaDOI：10.1556/066.2019.48.3.1
Subjective palatability and appetite after gluten-free pasta: A pilot study
来源期刊：Acta AlimentariaDOI：10.1556/066.2019.0001
Optimization of conjugated linoleic acid production from safflower oil and purification by low temperature crystallization
来源期刊：Acta AlimentariaDOI：10.1556/066.2018.0008
Effects of chia seed supplementation on biochemical markers of cardiometabolic diseases in spontaneously hypertensive rats
来源期刊：Acta AlimentariaDOI：10.1556/066.2019.0005
Baking quality prediction of spelt wheat based on rheological and mixolab parameters
来源期刊：Acta AlimentariaDOI：10.1556/066.2019.0002
Extraction and characterization of phenolic compounds and dietary fibres from banana peel
来源期刊：Acta AlimentariaDOI：10.1556/066.2019.48.4.14
Estimation of the occurrence of foodborne salmonellosis in Hungary
来源期刊：Acta AlimentariaDOI：10.1556/066.2019.48.1.11
Description and discrimination of freshness and biometric qualities of three different fishes: Grass carp, pacu, and catfish
来源期刊：Acta AlimentariaDOI：10.1556/066.2019.48.3.9
Development of a microwave-assisted UV sterilization system for milk
来源期刊：Acta AlimentariaDOI：10.1556/066.2018.0004
Polyphenol contents of skin-contact fermented white wines
来源期刊：Acta AlimentariaDOI：10.1556/066.2019.48.4.13
The effects of onion skin powder on the quality of cooked chicken meat patties during refrigerated storage
来源期刊：Acta AlimentariaDOI：10.1556/066.2019.48.4.3
Classical and correlative analytical methods for origin identification of Hungarian honeys
来源期刊：Acta AlimentariaDOI：10.1556/066.2019.48.4.9
Applicability of ELISA methods for high gluten-containing samples
来源期刊：Acta AlimentariaDOI：10.1556/066.2019.48.3.12
Antibacterial effect of orange Monascus pigment against Staphylococcus aureus
来源期刊：Acta AlimentariaDOI：10.1556/066.2019.48.2.4
Novel identification methods including a species-specific PCR for hazardous Bacillus species
来源期刊：Acta AlimentariaDOI：10.1556/066.2019.48.4.2
Evaluation of sensory and antioxidant properties of commercial coffee substitutes
来源期刊：Acta AlimentariaDOI：10.1556/066.2019.48.3.3
Distribution of selected substances in blue varieties of table grapes
来源期刊：Acta AlimentariaDOI：10.1556/066.2019.48.2.10
Characterization of odour-active volatile compounds of acerola wine
来源期刊：Acta AlimentariaDOI：10.1556/066.2019.48.3.5
Effect of linalool and piperine on chicken meat quality during refrigerated conditions
来源期刊：Acta AlimentariaDOI：10.1556/066.2019.48.4.4
Effect of bean rust [Uromyces appendiculatus (Pers.) Strauss] on photosynthetic characteristics, superoxide-dismutase activity, and lipid peroxidation of common bean (Phaseolus vulgaris L.)
来源期刊：Acta AlimentariaDOI：10.1556/066.2019.48.2.13
Physicochemical characterization of blueberry (Vaccinium spp.) juices from 55 cultivars grown in Northern Spain
来源期刊：Acta AlimentariaDOI：10.1556/066.2019.48.2.14
Corn starch nanoparticles: Preparation, characterization, and utilization as a fat replacer in salad dressing
来源期刊：Acta AlimentariaDOI：10.1556/066.2019.48.2.8
Effect of temperature, time, and asparaginase on acrylamide formation and physicochemical properties of bread
来源期刊：Acta AlimentariaDOI：10.1556/066.2019.48.2.3
Bioactive properties and antioxidant capacity of oils extracted from citrus fruit seeds
来源期刊：Acta AlimentariaDOI：10.1556/066.2019.48.2.7
Studying growth characteristics of yeast strains on vegetal fermentation media and with vitamin supplementation
来源期刊：Acta AlimentariaDOI：10.1556/066.2019.48.2.1
The use of dielectric honey features for overheating diagnostics
来源期刊：Acta AlimentariaDOI：10.1556/066.2018.0006
Biological evaluation and phytochemical profiling of some lichen species
来源期刊：Acta AlimentariaDOI：10.1556/066.2019.48.4.7
Growth and haemolytic activity of pathogenic Vibrio species in egg-fried-rice with different egg ratios
来源期刊：Acta AlimentariaDOI：10.1556/066.2019.48.2.15
Use of sweeteners in osmotic pretreatment before freeze-drying of pear and pineapple
来源期刊：Acta AlimentariaDOI：10.1556/066.2019.48.2.2
Nanofibre encapsulation of limonene and modelling its release mechanisms
来源期刊：Acta AlimentariaDOI：10.1556/066.2019.48.1.7
Are meats indeed sold in Portugal without Clostridioides difficile
来源期刊：Acta AlimentariaDOI：10.1556/066.2019.48.3.15
Why do not polyphenols of red wine protect against the harmful effects of alcohol in alcoholism
来源期刊：Acta AlimentariaDOI：10.1556/066.2019.48.3.11
Quality and thermal characterization of glutenin-rich fractions of wheat flour (Triticum aestivum) obtained by different extraction methods
来源期刊：Acta AlimentariaDOI：10.1556/066.2019.48.3.8
Quality of low-fat mozzarella cheese with different fat replacers
来源期刊：Acta AlimentariaDOI：10.1556/066.2019.48.4.5
Rapid enrichment of peptides with calcium-chelating capacity and characterization of physical chemical properties
来源期刊：Acta AlimentariaDOI：10.1556/066.2019.48.4.8
Comparison of multicopy pro-microbial transglutaminase encoded gene expression in Pichia pastoris
来源期刊：Acta AlimentariaDOI：10.1556/066.2019.0003
Liquorice (Glycyrrhiza glabra L.) root sherbet (extract): Microencapsulation and storage stability
来源期刊：Acta AlimentariaDOI：10.1556/066.2019.48.1.9
