1. In vino scientia analytica

   • E. Leitner

   FECS/Division of Food Chemistry 01 September 2001 Pages: 249 - 249

2. Isolation and Purification Techniques for Pesticide Residue Analyses in Samples of Plant or Animal Origin

   • Jozef Tekel
   • Tatiana Hudecová
   • Kateřina Pecníková

   Review 05 March 2014 Pages: 250 - 258

3. Tomato (Lycopersicon esculentum) allergens in pollen-allergic patients

   • Kay Foetisch
   • Dae Son
   • Stefan Vieths

   Original Paper 05 March 2014 Pages: 259 - 266

4. Slaughtering of gilthead seabream (Sparus aurata) in liquid ice: influence on fish quality

   • A. Huidobro
   • R. Mendes
   • M. Nunes

   Original Paper 05 March 2014 Pages: 267 - 272

5. Stability of microbial transglutaminase to high pressure treatment

   • Sabine Lauber
   • Ivonne Noack
   • Thomas Henle

   Original Paper 05 March 2014 Pages: 273 - 276

6. Isolation and purification of isoflavones from soy flour by high-speed countercurrent chromatography

   • Andreas Degenhardt
   • Peter Winterhalter

   Original Paper 05 March 2014 Pages: 277 - 280

7. Effect of different oak woods on aged wine color and anthocyanin composition

   • Isabel Revilla
   • Maria González-SanJosé

   Original Paper 05 March 2014 Pages: 281 - 285

8. A comparative study of tea catechins and α-tocopherol as antioxidants in cooked beef and chicken meat

   • Shuze Tang
   • Joe P. Kerry
   • Joe D. Buckley

   Original Paper 05 March 2014 Pages: 286 - 289

9. Antioxidative capacity, nutrient content and sensory quality of orange juice and an orange-lemon-carrot juice product after high pressure treatment and storage in different packaging

   • Avelina Fernández García
   • Peter Butz
   • Bernhard Tauscher

   Original paper 05 March 2014 Pages: 290 - 296

10. Antioxidative effect of soya bud in model systems

    • M. Doval
    • A. Romero
    • Maria Judis

    Original Paper 05 March 2014 Pages: 297 - 300

11. Separation and identification of carotenoids from different coloured paprika (Capsicum annuum) by reversed-phase high-performance liquid chromatography

    • József Deli
    • Zoltán Matus
    • Gyula Tóth

    Original paper 05 March 2014 Pages: 301 - 305

12. Polysaccharide-based composite coating formulations for shelf-life extension of fresh banana and mango

    • F. Kittur
    • N. Saroja
    • R. Tharanathan

    Original Paper 05 March 2014 Pages: 306 - 311

13. Study of the total replacement of egg by white lupine protein, emulsifiers and xanthan gum in yellow cakes

    • Iñigo Arozarena
    • Hugo Bertholo
    • Isabel Sousa

    Original paper 05 March 2014 Pages: 312 - 316

14. Fungal phytase as a potential breadmaking additive

    • Monica Haros
    • Cristina M. Rosell
    • Carmen Benedito

    Original Paper 05 March 2014 Pages: 317 - 322

15. Use of response surface methodology to investigate the effects of processing conditions on frozen dough quality and stability

    • S. Kenny
    • H. Grau
    • E. Arendt

    Original paper 05 March 2014 Pages: 323 - 328

16. Studies on distribution and binding of endogenous glutathione in wheat dough and gluten. I. Distribution of glutathione in Osborne fractions

    • S. Hüttner
    • H. Wieser

    Original paper 05 March 2014 Pages: 329 - 334

17. The effect of fermentation on viscosity and protein solubility of Boza, a traditional cereal-based fermented Turkish beverage

    • M. Hayta
    • M. Alpaslan
    • E. Köse

    Original Paper 05 March 2014 Pages: 335 - 337

18. Mince gels with hydrocolloids and salts: composition/function relationships and discrimination of functionality by multivariate analysis

    • P. Montero
    • M. Pérez-Mateos

    Original Paper 05 March 2014 Pages: 338 - 342

19. Content of nitrogen compounds in raw and preserved seeds of grass pea (Lathyrus sativus L.)

    • Zofia Lisiewska
    • Waldemar Kmiecik
    • Anna Korus

    Original Paper 05 March 2014 Pages: 343 - 348

20. A detailed and comprehensive study of amaranth (Amaranthus cruentus L.) oil fatty profile

    • Manuel León-Camacho
    • Diego L. García-González
    • Ramón Aparicio

    Original Paper 05 March 2014 Pages: 349 - 355

21. Fast characterisation of selected β-casein and β-lactoglobulin variants using specific single nucleotide polymorphisms derived from milk cell DNA: a novel real-time PCR approach

    • Ralf Einspanier
    • Andreas Klotz
    • Ingolf Krause

    Original Paper 05 March 2014 Pages: 356 - 360

22. Increased sensitivity for detection of specific target DNA in milk by concentration in milk fat

    • Roland Poms
    • Josef Glössl
    • Helmut Foissy

    Original paper 05 March 2014 Pages: 361 - 365

23. PCR-ELISA for the CaMV-35S promoter as a screening method for genetically modified Roundup Ready soybeans

    • Hans-Josef Brunnert
    • Friedrich Spener
    • Torsten Börchers

    Original Paper 05 March 2014 Pages: 366 - 371

24. HPLC with evaporative light scattering detection for the determination of polar compounds in used frying oils

    • Anton Kaufmann
    • Bianca Ryser
    • Bea Suter

    Original Paper 05 March 2014 Pages: 372 - 376

25. Comparison of different methods to determine polar compounds in frying oils

    • Anton Kaufmann
    • Bianca Ryser
    • Bea Suter

    Original Paper 05 March 2014 Pages: 377 - 380

26. Method devised for determining low molecular weight organic acids in vinic samples by capillary electrophoresis: validation of the method with real samples

    • Maria de Valme García
    • Cristina J. Campoy
    • Carmelo Barroso

    Original Paper 05 March 2014 Pages: 381 - 385

27. Gas-chromatographic determination of S-methylcysteine sulfoxide in cruciferous vegetables

    • Roman Kubec
    • Markéta Svobodová
    • Jan Velíšek

    Original Paper 05 March 2014 Pages: 386 - 388

28. Stir bar sorptive extraction (SBSE)-enantio-MDGC-MS – a rapid method for the enantioselective analysis of chiral flavour compounds in strawberries

    • Mirjam Kreck
    • Annette Scharrer
    • Armin Mosandl

    Original Paper 05 March 2014 Pages: 389 - 394

29. Thermal analysis of plant cell wall materials depending on the chemical structure and pre-treatment prior to drying

    • Ralf Godeck
    • Herbert Kunzek
    • Robert Kabbert

    Original paper 05 March 2014 Pages: 395 - 404

30. Antioxidant activity of (+)-catechin. Rate constant for hydrogen-atom transfer to peroxyl radicals

    • Pamela Pedrielli
    • Laura M. Holkeri
    • Leif H. Skibsted

    Original paper 05 March 2014 Pages: 405 - 408

31. Efficacy testing of commercial disinfectants against foodborne pathogenic and spoilage microbes in biofilm-constructs

    • Gun Wirtanen
    • Mervi Aalto
    • Tiina Mattila-Sandholm

    Original paper 05 March 2014 Pages: 409 - 414