Volatile compounds on the surface and within Iberian dry-cured loin Elena MurielTeresa AntequeraJorge Ruiz Original Paper 28 July 2004 Pages: 445 - 451
Evaluation of potent odorants in heated egg yolk by aroma extract dilution analysis Christoph CernyRenée Guntz Original Paper 12 August 2004 Pages: 452 - 454
Lactic acid bacteria profiles and tyramine and tryptamine contents of Turkish tulum cheeses Zubeyde ÖnerOsman SağdiçBedia Şimşek Original Paper 25 August 2004 Pages: 455 - 459
Study of the aroma compounds of rose apple (Syzygium jambos Alston) fruit from Brazil Clarissa M. GuedesAlice B. PintoCarlos A.B. De Maria Original Paper 12 August 2004 Pages: 460 - 464
Production of biogenic amines by Morganella morganii, Klebsiella pneumoniae and Hafnia alvei using a rapid HPLC method F. Özoğul Original Paper 25 August 2004 Pages: 465 - 469
Volatile compound analysis of SPME headspace and extract samples from roasted Italian chestnuts (Castanea sativa Mill.) using GC-MS Sabine KristHeidrun UnterwegerGerhard Buchbauer Original Paper 10 August 2004 Pages: 470 - 473
Antioxidative activity and general fruit characteristics in different traditional orange [Citrus sinensis (L.) Osbeck] varieties María T. PretelMaría A. BotellaMaría Serrano Original Paper 08 September 2004 Pages: 474 - 478
Quantification of anthocyanins in black carrot extracts (Daucus carota ssp. sativus var. atrorubens Alef.) and evaluation of their color properties Dietmar KammererReinhold CarleAndreas Schieber Original Paper 04 August 2004 Pages: 479 - 486
Composition of the surface wax from tomatoes Stefan BauerErhard SchulteHans-Peter Thier Original Paper 25 August 2004 Pages: 487 - 491
Quality of fresh-cut tomato as affected by type of cut, packaging, temperature and storage time Encarna AguayoVíctor EscalonaFrancisco Artés Original Paper 07 August 2004 Pages: 492 - 499
Microwave drying characteristics of potato and the effect of different microwave powers on the dried quality of potato Jun WangYong-Sen XiongYong Yu Original Paper 06 August 2004 Pages: 500 - 506
Changes in organoleptic attributes and physical properties of carrot during hydrothermal treatment Julitta BorowskaMarta KowalskaKatarzyna Majewska Original Paper 25 August 2004 Pages: 507 - 513
Physical and microscopic studies of flour–water systems Ljiljana UnbehendMeinolf G. LindhauerFriedrich Meuser Original Paper 25 August 2004 Pages: 514 - 521
Continuous production of wheat gluten peptide with foaming properties using immobilized enzymes Hirofumi MotoiShinichi FukudomeItaru Urabe Original Paper 29 July 2004 Pages: 522 - 528
Anticoagulant activity of heterochitosans and their oligosaccharide sulfates Pyo-Jam ParkJae-Young JeSe-Kwon Kim Original Paper 28 July 2004 Pages: 529 - 533
Stability of bisphenol A diglycidyl ether and bisphenol F diglycidyl ether in water-based food simulants Ivana PoustkováJaroslav DobiášMichal Voldřich Original Paper 08 September 2004 Pages: 534 - 539
Estimation of the quality of frozen cod using a new instrumental method Michael KentJörg OehlenschlagerOve Schimmer Original Paper 04 September 2004 Pages: 540 - 544
Using 1H and 13C NMR techniques and artificial neural networks to detect the adulteration of olive oil with hazelnut oil Diego L. García-GonzálezLuisa ManninaRamón Aparicio Original Paper 12 August 2004 Pages: 545 - 548
Capillary electrophoresis separation of rosemary antioxidants from subcritical water extracts Antonio Luis CregoElena IbáñezAlejandro Cifuentes Original Paper 07 August 2004 Pages: 549 - 556
Determination of l-lactic acid in yoghurt by a bienzyme amperometric graphite–Teflon composite biosensor A. M. HerreroT. RequenaJ. M. Pingarrón Original Paper 28 July 2004 Pages: 557 - 560