1. Dark chocolate’s compositional effects revealed by oscillatory rheology

   • Kasper van der Vaart
   • Frédéric Depypere
   • Koen Dewettinck

   Original Paper 21 March 2013 Pages: 931 - 942

   

2. Biliverdin: the blue-green pigment in the bones of the garfish (Belone belone) and eelpout (Zoarces viviparus)

   • Frank Jüttner
   • Maike Stiesch
   • Waldemar Ternes

   Original Paper Open access 26 March 2013 Pages: 943 - 953

   

3. Electrochemical detection of pyrosine with electrochemically reduced graphene oxide modified glassy carbon electrode

   • Yong Kong
   • Xiaolin Ren
   • Chao Yao

   Original Paper 26 March 2013 Pages: 955 - 961

   

4. Colorimetry and photoacoustic spectroscopy as a suitable tool for determination of fat-free cocoa solids in dark chocolates

   • O. Dóka
   • E. Prágai
   • Z. Ajtony

   Original Paper 26 March 2013 Pages: 963 - 968

   

5. Stability of hydroxycinnamic acids and caffeine from green coffee extracts after heating in food model systems

   • Grażyna Budryn
   • Ewa Nebesny
   • Danuta Rachwał-Rosiak

   Original Paper Open access 29 March 2013 Pages: 969 - 978

   

6. Differentiation of fish species by PCR-based DNA analysis of nuclear genes

   • Hartmut Rehbein

   Original Paper 30 March 2013 Pages: 979 - 990

   

7. Efficient induction of inulin fructotransferase by inulin and by difructose anhydride III in Arthrobacter aurescens SK 8.001

   • Meng Zhao
   • Bo Jiang
   • Glyn O. Phillips

   Original Paper 30 March 2013 Pages: 991 - 998

   

8. Analysis of phytosteryl and phytostanyl fatty acid esters in enriched dairy foods: a combination of acid digestion, lipid extraction, and on-line LC-GC

   • Rebecca Esche
   • Alessandro Carcelli
   • Karl-Heinz Engel

   Original Paper 30 March 2013 Pages: 999 - 1007

   

9. Increased esters and decreased higher alcohols production by engineered brewer’s yeast strains

   • Cui-Ying Zhang
   • Yu-Lan Liu
   • Dong-Guang Xiao

   Original Paper 30 March 2013 Pages: 1009 - 1014

   

10. A comparative study of oat (Avena sativa) cultivars as brewing adjuncts

    • Birgit Schnitzenbaumer
    • Elke K. Arendt

    Original Paper 30 March 2013 Pages: 1015 - 1025

    

11. Application of enzyme in aqueous extraction of sesame oil

    • Li Xia Hou
    • Xiao Lei Shang
    • Jing Liu

    Original Paper 30 March 2013 Pages: 1027 - 1030

12. Application of a new sampling device for determination of volatile compounds released during heating olive and sunflower oil: sensory evaluation of those identified compounds

    • Ignacio Ontanón
    • Laura Culleré
    • Ana Escudero

    Original Paper 30 March 2013 Pages: 1031 - 1040

    

13. Impact of environmental water activity on E. faecium thermoresistance and possibility of regeneration of heat-damaged cells in pasteurised canned meat

    • Bożena Danyluk
    • Jerzy Stangierski
    • Jan Pyrcz

    Original Paper Open access 03 April 2013 Pages: 1041 - 1047

14. Effect of temperature and starch concentration on the creep/recovery behaviour of the grape molasses: modelling with ANN, ANFIS and response surface methodology

    • Omer Said Toker
    • Mahmut Dogan

    Original Paper 04 April 2013 Pages: 1049 - 1061

    

15. Beneficial effects of Trichoderma genus microbes on qualitative parameters of Brassica rapa L. subsp. sylvestris L. Janch. var. esculenta Hort.

    • Monica Gallo
    • Grazia Esposito
    • Daniele Naviglio

    Original Paper 04 April 2013 Pages: 1063 - 1071

    

16. Establishment and preliminary application of oligonucleotide microarray assay for detection of food-borne toxigenic microorganisms

    • Jiawang Feng
    • Xiaoyu Wang
    • Lideng Liu

    Original Paper 06 April 2013 Pages: 1073 - 1083

    

17. Key aroma volatile compounds of gulupa (Passiflora edulis Sims fo edulis) fruit

    • Natalia Conde-Martínez
    • Aleyda Jiménez
    • Coralia Osorio

    Original Paper 06 April 2013 Pages: 1085 - 1091

    

18. Multiplex real-time PCR for the detection and quantification of DNA from duck, goose, chicken, turkey and pork

    • René Köppel
    • Michael Daniels
    • Claudia Brünen-Nieweler

    Original Paper 09 April 2013 Pages: 1093 - 1098

19. The importance of solvent type in estimating antioxidant properties of phenolic compounds by ABTS assay

    • Andrzej L. Dawidowicz
    • Małgorzata Olszowy

    Original Paper Open access 10 April 2013 Pages: 1099 - 1105

    

20. Enhancements of isoflavone aglycones, total phenolic content, and antioxidant activity of black soybean by solid-state fermentation with Rhizopus spp.

    • Kuan-Chen Cheng
    • Jiun-Yi Wu
    • Wen-Hsiung Liu

    Short Communication 02 March 2013 Pages: 1107 - 1113