The significance of physico chemical properties of plant cell wall materials for the development of innovative food products Herbert KunzekSilke MüllerRalf Godeck Critical review Pages: 361 - 376
Addition of microbial transglutaminase and protease inhibitors to improve gel properties of frozen squid muscle Miriam Pérez-MateosPilar MonteroCarmen M. Gómez-Guillén Original Paper Pages: 377 - 381
Effects of various cryostabilisers on protein functionality in frozen-stored minced blue whiting muscle: The importance of inhibiting formaldehyde production Juan Rodríguez HerreraLaura PastorizaGabriel Sampedro Original Paper Pages: 382 - 387
Identification of a new flavanol glucoside from barley (Hordeum vulgare L.) and malt Wolfgang FriedrichRudolf Galensa Original paper Pages: 388 - 393
Linear viscoelasticity of tomato sauce products: influence of previous tomato paste processing C. Valencia M. Sánchez C. Gallegos Original Paper Pages: 394 - 399
The use of different adsorbents for selective removal of compounds from olive residue oil miscella Suzana Ferreira-DiasJoão P. MonteiroMaria H. Ribeiro Original paper Pages: 400 - 404
Production of exopolysaccharides by lactic acid bacteria isolated from traditional fermented foods in Nigeria Abiodun I. SanniAnthony A. OniludeRebecca O. Afolabi Original Paper Pages: 405 - 407
Protection of maize (Zea mays) and soybeans (Glycine max) using Aframomum danielli Gabriel AdegokeRonke GbadamosiBrent Skura Original paper Pages: 408 - 411
Acidity reduction in northern region berry juices by the malolactic bacterium Oenococcus oeni Sanna ViljakainenSimo Laakso Original Paper Pages: 412 - 417
Industrial development of proton exchange for tartrate stabilization of sherry wines J. Gomez Benítez V. Palacios Macías L. Pérez Rodríguez Original Paper Pages: 418 - 422
Quality changes in orange juice packed in materials based on polylactate Vibeke HaugaardClaus WeberGrete Bertelsen Original paper Pages: 423 - 428
Safety of food contact silicone rubber: Liberation of volatile compounds from soothers and teats Kirsten H. LundJens Petersen Original Paper Pages: 429 - 434
Availability of membrane technology for purifying and concentrating oligosaccharides Takeo KamadaMitsutoshi NakajimaSatoshi Iwamoto Original Paper Pages: 435 - 440
Application of a new analytical method to determine the susceptibility of wine to browning Miguel PalmaCarmelo Barroso Original paper Pages: 441 - 443
Physico-chemical parameters justifying the vintage qualifications in wines from Spanish Protected Designation of Origin Silvia Pérez-MagariñoMaría González-SanJosé Original paper Pages: 444 - 448
5'-Nuclease PCR for quantitative event-specific detection of the genetically modified Mon810 MaisGard maize Askild HolckMarc VaïtilingomKnut Rudi Original paper Pages: 449 - 454
