1. A new strategy for the analysis of tetracycline residues in foodstuffs by a surface plasmon resonance biosensor

   • Nadine Moeller
   • Erika Mueller-Seitz
   • Michael Petz

   Original Paper 10 June 2006 Pages: 285 - 292

   

2. Antioxidative effect of crackling hydrolysates during frozen storage of cooked pork meatballs

   • Magdalena Rudzińska
   • Ewa Flaczyk
   • Józef Korczak

   Original Paper 18 August 2006 Pages: 293 - 299

   

3. Retention of ochratoxin A and fumonisin B1 and B2 from beer on solid surfaces: comparison of efficiency of adsorbents with different origin

   • Elena Belajová
   • Drahomíra Rauová
   • Lubomír Daško

   Original Paper 07 November 2006 Pages: 301 - 308

   

4. Determination of epoxidized soy bean oil (ESBO) in oily foods by GC–FID or GC–MS analysis of the methyl diepoxy linoleate

   • Sandra Biedermann-Brem
   • Maurus Biedermann
   • Rüdiger Helling

   Original Paper 07 November 2006 Pages: 309 - 314

   

5. Thermal Inactivation kinetics of acid phosphatase (ACP) in cod (Gadus morhua)

   • Sissel O. Johnsen
   • Dagbjørn Skipnes
   • Marc E. Hendrickx

   Original Paper 09 November 2006 Pages: 315 - 320

   

6. Colour of Amontillado wines aged in two oak barrel types

   • A. F. Recamales
   • D. Hernanz
   • Francisco J. Heredia

   Original Paper 23 November 2006 Pages: 321 - 327

   

7. A study on the effects of different gums on dielectric properties and quality of breads baked in infrared-microwave combination oven

   • Semin Ozge Keskin
   • Gulum Sumnu
   • Serpil Sahin

   Original Paper 31 March 2006 Pages: 329 - 334

   

8. Influence of inulin modification and flour type on the sensory quality of prebiotic wafer crackers

   • Steffi Hempel
   • Annette Jacob
   • Harald Rohm

   Original Paper 31 March 2006 Pages: 335 - 341

   

9. Production of malic and succinic acids by sugar-tolerant yeast Zygosaccharomyces rouxii

   • Ok Taing
   • Kazuya Taing

   Original Paper 31 March 2006 Pages: 343 - 347

   

10. Influence of freezing and of frozen storage on the specific heat capacity of trout and herring fillet

    • Michael Beyrer
    • Mark Rüsch gen. Klaas

    Original Paper 31 March 2006 Pages: 349 - 353

    

11. Analytical characterization and the impact of ageing on anthocyanin composition and degradation in juices from five sour cherry cultivars

    • Daniel Bonerz
    • Kirsten Würth
    • Frank Will

    Original Paper 31 March 2006 Pages: 355 - 364

    

12. Studies on heat stabilized wheat germ and its influence on rheological characteristics of dough

    • Alok K. Srivastava
    • M. L. Sudha
    • K. Leelavathi

    Original Paper 08 April 2006 Pages: 365 - 372

    

13. Short anoxic treatments to enhance trans-resveratrol content in grapes and wine

    • J. B. Jiménez
    • J. M. Orea
    • A. Guadarrama

    Original Paper 05 April 2006 Pages: 373 - 378

    

14. Analysis of isomeric diacylglycerolic classes to evaluate the quality of olive oil in relation to storage conditions

    • L. Cossignani
    • R. Luneia
    • E. Tiscornia

    Original Paper 06 April 2006 Pages: 379 - 383

15. One for all—all for one: proof of authenticity and tracing of foods with flavonoids

    • Benno F. Zimmermann
    • Rudolf Galensa

    Original Paper 07 April 2006 Pages: 385 - 393

    

16. Selenium content in selected Portuguese foodstuffs

    • Márcia Gonçalves Ventura
    • Maria do Carmo Freitas
    • Hubert Theodore Wolterbeek

    Original Paper 19 September 2006 Pages: 395 - 401

17. Selenium content in selected Portuguese foodstuffs

    • Márcia Gonçalves Ventura
    • Maria do Carmo Freitas
    • Hubert Theodore Wolterbeek

    Erratum 24 November 2006 Pages: 403 - 403