Effect of the addition of corn flour and colorants on the colour of fried, battered squid rings Raquel BaixauliAna SalvadorCarlos Calvo Original Paper Pages: 457 - 461
Selective adsorption of limonin and naringin from orange juice to natural and synthetic adsorbents Maria H. RibeiroDirce SilveiraSuzana Ferreira-Dias Original Paper Pages: 462 - 471
New functional legume foods by germination: effect on the nutritive value of beans, lentils and peas Concepción Vidal-ValverdeJuana FriasYu-Haey Kuo Original Paper Pages: 472 - 477
Phenolic composition of the cotyledon and the seed coat of lentils (Lens culinaris L.) Montserrat DueñasTeresa HernándezIsabel Estrella Original Paper Pages: 478 - 483
Effect of storage on the rheological and parotta-making characteristics of frozen parotta dough Dasappa IndraniPichan PrabhasankarGandham Rao Original Paper Pages: 484 - 488
Phenolic compounds in natural black Spanish olive varieties Concepción RomeroPedro GarcíaAntonio Garrido Original Paper Pages: 489 - 496
Preservation of raspberry fruits by freezing: physical, physico-chemical and sensory aspects Eva M. GonzálezBegoña de AncosPilar M. Cano Original Paper Pages: 497 - 503
Storage studies of mango packed using biodegradable chitosan film P. SrinivasaRevathy Baskaran R. Tharanathan Original Paper Pages: 504 - 508
Application of lactic acid bacteria starter cultures for decreasing the biogenic amine levels in sauerkraut Jiří ŠpičkaPavel KalačMartin Křížek Original Paper Pages: 509 - 514
Effects of tarhana fermentation and drying methods on the fate of Escherichia coli O157:H7 and Staphylococcus aureus Orhan DagliogluMuhammet AriciTuncay Gumus Original Paper Pages: 515 - 519
Studies on the sample weight for ochratoxin A determination in raw coffee Günter SommerfeldBernd Gabel Original Paper Pages: 520 - 522
Qualitative determination of bioaccumulative halogenated natural products in food and novel food Walter VetterElke Stoll Original Paper Pages: 523 - 528
Determination of some phenolic compounds in flax seed and nettle roots by HPLC with coulometric electrode array detection Tanja KraushoferGerhard Sontag Original Paper Pages: 529 - 533
Use of HPSEC analysis of polar compounds to assess the influence of crushing temperature on virgin olive oil's quality Francesco CaponioAntonella PasqualonePasquale Catalano Original Paper Pages: 534 - 537
Determination of β-glucan content of cereals with an amperometric glucose electrode İsmail BoyacıUrartu ŞekerMehmet Mutlu Original Paper Pages: 538 - 541