Serial measurements in COVID-19-induced acute respiratory disease to unravel heterogeneity of the disease course: design of the Maastricht Intensive Care COVID cohort (MaastrICCht) by Joachim Wildberger, Jeanette Tas, Rob J J van Gassel, Serge J H Heines, Mark M G Mulder, Nanon F L Heijnen, Melanie J Acampo-de Jong, Julia L M Bels, Frank C Bennis, Marcel Koelmann, Rald V M Groven, Moniek A Donkers, Frank van Rosmalen, Ben J M Hermans, Steven JR Meex, Alma Mingels, Otto Bekers, Paul Savelkoul, Astrid M L Oude Lashof, Fabian H Tijssen, Wolfgang Buhre, Jan-Willem E M Sels, Chahinda Ghossein-Doha, Rob G H Driessen, Pieter L Kubben, Gerry A F Nicolaes, Ulrich Strauch, Zafer Geyik, Thijs S R Delnoij, Kim H M Walraven, Coen DA Stehouwer, Jeanine A M C F Verbunt, Walther N.K.A Van Mook, Susanne van Santen, Ronny M Schnabel, Marcel C G van de Poll, Dennis Bergmans, Sander van Kuijk, Bas C T van Bussel

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Quality Changes during Frozen Storage of Mechanical-Separated Flesh Obtained from an Underutilized Crustacean by Silvia Tappi, Ana Cristina De Aguiar Saldanha Pinheiro, Dario Mercatante, Gianfranco Picone, Francesca Soglia, Maria Teresa Rodriguez-Estrada, Massimiliano Petracci, Francesco Capozzi, Pietro Rocculi

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Sustainable Drying and Green Deep Eutectic Extraction of Carotenoids from Tomato Pomace by Celeste Lazzarini, Enrico Casadei, Enrico Valli, Matilde Tura, Luigi Ragni, Alessandra Bendini, Tullia Gallina Toschi

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Exploring the Effect of Pulsed Electric Fields on the Technological Properties of Chicken Meat by Giulia Baldi, Fabio D’Elia, Francesca Soglia, Silvia Tappi, Massimiliano Petracci, Pietro Rocculi

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Effect of High Hydrostatic Pressure on the Metabolite Profile of Striped Prawn (<i>Melicertus kerathurus</i>) during Chilled Storage by Qiuyu Lan, Silvia Tappi, Giacomo Braschi, Gianfranco Picone, Pietro Rocculi, Luca Laghi

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An HS-GC-IMS Method for the Quality Classification of Virgin Olive Oils as Screening Support for the Panel Test by Enrico Valli, Filippo Panni, Enrico Casadei, Sara Barbieri, Chiara Cevoli, Alessandra Bendini, Diego L. García-González, Tullia Gallina Toschi

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Instrumental and Sensory Analyses of Salami from Autochthonous and Conventional Pig Breeds by Enrico Valli, Federica Tesini, Matilde Tura, Francesca Soglia, Massimiliano Petracci, Alessandra Bendini, Tullia Gallina Toschi

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Consumer Perception and Liking of Parmigiano Reggiano Protected Designation of Origin (PDO) Cheese Produced with Milk from Cows Fed Fresh Forage vs. Dry Hay by Matilde Tura, Mara Antonia Gagliano, Francesca Soglia, Alessandra Bendini, Francesca Patrignani, Massimiliano Petracci, Tullia Gallina Toschi, Enrico Valli

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HPLC-MS/MS Phenolic Characterization of Olive Pomace Extracts Obtained Using an Innovative Mechanical Approach by Ilaria Grigoletto, Patricia García Salas, Enrico Valli, Alessandra Bendini, Federico Ferioli, Federica Pasini, Sebastián Sánchez Villasclaras, Roberto García-Ruiz, Tullia Gallina Toschi

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Effect of Combined High-Pressure Homogenization and Biotechnological Processes on Chitin, Protein, and Antioxidant Activity of Cricket Powder-Based Ingredients by Samantha Rossi, Davide Gottardi, Alberto Barbiroli, Mattia Di Nunzio, Lorenzo Siroli, Giacomo Braschi, Oliver Schlüter, Francesca Patrignani, Rosalba Lanciotti

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Canning Processes Reduce the DNA-Based Traceability of Commercial Tropical Tunas by Carlo Pecoraro, Valentina Crobe, Alice Ferrari, Federica Piattoni, Anna Sandionigi, Adam J. Andrews, Alessia Cariani, Fausto Tinti

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Fatty Acid Ethyl Esters in Virgin Olive Oils: In-House Validation of a Revised Method by Rosa Palagano, Enrico Valli, Matilde Tura, Chiara Cevoli, María del Carmen Pérez-Camino, Wenceslao Moreda, Alessandra Bendini, Tullia Gallina Toschi

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Sensory Perception and Willingness to Pay for a Local Ancient Pear Variety: Evidence from In-Store Experiments in Italy by Sergio Rivaroli, Massimiliano Calvia, Roberta Spadoni, Stefano Tartarini, Roberto Gregori, Cristina Calvo-Porral, Maurizio Canavari

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Characterization of Lactic Acid Bacteria Isolated from Spontaneously Fermented Sausages: Bioprotective, Technological and Functional Properties by Ivana Nikodinoska, Giulia Tabanelli, Loredana Baffoni, Fausto Gardini, Francesca Gaggìa, Federica Barbieri, Diana Di Gioia

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Consumer Sentiments and Emotions in New Seafood Product Concept Development: A Co-Creation Approach Using Online Discussion Rooms in Croatia, Italy and Spain by Marta Verza, Luca Camanzi, Cosimo Rota, Marija Cerjak, Luca Mulazzani, Giulio Malorgio

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Rheological and Viscoelastic Properties of Chitosan Solutions Prepared with Different Chitosan or Acetic Acid Concentrations by Paulo José do Amaral Sobral, Gebremedhin Gebremariam, Federico Drudi, Ana Cristina De Aguiar Saldanha Pinheiro, Santina Romani, Pietro Rocculi, Marco Dalla Rosa

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Variability in Physicochemical Parameters and Its Impact on Microbiological Quality and Occurrence of Foodborne Pathogens in Artisanal Italian Organic Salami by Frédérique Pasquali, Antonio Valero, Arícia Possas, Alex Lucchi, Cecilia Crippa, Lucia Gambi, Gerardo Manfreda, Alessandra De Cesare

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Multiunit In Vitro Colon Model for the Evaluation of Prebiotic Potential of a Fiber Plus D-Limonene Food Supplement by Lorenzo Nissen, Maria Chiara Valerii, Enzo Spisni, Flavia Casciano, Andrea Gianotti

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Glyphosate and Glufosinate Residues in Honey and Other Hive Products by Giulia Rampazzo, Teresa Gazzotti, Elisa Zironi, Giampiero Pagliuca

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Flash Gas Chromatography in Tandem with Chemometrics: A Rapid Screening Tool for Quality Grades of Virgin Olive Oils by Sara Barbieri, Chiara Cevoli, Alessandra Bendini, Beatriz Quintanilla-Casas, Diego Luis García-González, Tullia Gallina Toschi

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