Occurrence of 3-chloropropane-1,2-diol and its esters in coffee Marek DoležalMarta ChaloupskáJan Velišek Original Paper 14 July 2005 Pages: 221 - 225
Use of hydrogen peroxide and carbonate/bicarbonate buffer for soaking of bacalao (salted cod) Oscar Martínez-AlvarezJavier BorderíasMaría del Carmen Gómez-Guillén Original Paper 09 February 2005 Pages: 226 - 231
Effect of smoking on quality parameters of farmed gilthead sea bream (Sparus aurata L.) and sensory attributes of the smoked product Sophia VasiliadouIoannis AmbrosiadisIrene Gavriilidou Original Paper 09 February 2005 Pages: 232 - 236
Impact of dairy protein powders on biscuit quality Eimear GallagherSheila KennyElke K. Arendt Original Paper 10 February 2005 Pages: 237 - 243
The relationship between sensory quality and volatile compounds in raw juice processed from elderberries (Sambucus nigra L.) K. KaackL. P. ChristensenR. Eder Original Paper 22 February 2005 Pages: 244 - 254
Models in a Bayesian framework for inactivation of pectinesterase in a commercial enzyme formulation by pulsed electric fields Joaquín GinerEsteban BailoOlga Martín-Belloso Original Paper 24 March 2005 Pages: 255 - 264
Influence of defined milk products on the flavour of white coffee beverages using static headspace gas chromatography–mass spectrometry/olfactometry and sensory analysis Marijana Parat-WilhelmsMatthias DenkerHans Steinhart Original Paper 18 February 2005 Pages: 265 - 273
Stability of carotenoids in tomato juice during processing C. H. LinB. H. Chen Original Paper 22 February 2005 Pages: 274 - 280
Changes of microbiological quality in meatballs after heat treatment İsmail YılmazMuhammet ArıcıTuncay Gümüş Original Paper 03 May 2005 Pages: 281 - 283
A thermal treatment to increase the antioxidant capacity of natural phenols: catechin, resveratrol and grape extract cases Manuel PineloMonica RubilarMaria Jose Nuñez Original Paper 25 February 2005 Pages: 284 - 290
Effect of α- and δ-tocopherol on the oxidative stability of a mixed hydrogenated fat under frying conditions Malgorzata Nogala-KaluckaJozef KorczakKarl-Heinz Wagner Original Paper 11 March 2005 Pages: 291 - 297
Impact of microbial transglutaminase on the staling behaviour of enzyme-supplemented pan breads Concepción CollarClara Bollaín Original Paper 05 March 2005 Pages: 298 - 304
Changes in phenolic composition of Tinta Miúda red wines after 2 years of ageing in bottle: effect of winemaking technologies Baoshan SunM. Isabel Spranger Original Paper 17 March 2005 Pages: 305 - 312
Application of by-products from industrial processing of potato flour and yellow peas as ingredients in low-fat high-fibre sausages Karl KaackLene Pedersen Original Paper 24 March 2005 Pages: 313 - 319
Indole production and deepwater pink shrimp (Parapenaeus longirostris) decomposition Rogério MendesAmparo GonçalvesCarla Pestana Original Paper 31 March 2005 Pages: 320 - 328
Effect of low-dose irradiation and refrigeration on the microflora, sensory characteristics and biogenic amines of Atlantic horse mackerel (trachurus trachurus) Rogério MendesHelena Alves SilvaJosé Manuel Abecassis Empis Original Paper 01 April 2005 Pages: 329 - 335
Effect of antiviral genetical modification on softening of potato tubers during cooking Jadwiga SadowskaJosef VacekWłodzimierz Zagórski-Ostoja Original Paper 01 April 2005 Pages: 336 - 341
Rheology of dairy custard model systems: Influence of milk -fat and hydrocolloid type Jorge F. Vélez-RuizLuis González-TomásElvira Costell Original Paper 24 March 2005 Pages: 342 - 347
Changes in the colour and the acidity number of egg yolk upon irradiation Petr DvořákJana KunováVeronika Kunová Original Paper 24 May 2005 Pages: 348 - 350
Determination of thermal conductivity and convective heat transfer coefficient during deep fat frying of “Kroštula” dough Bernarda ŠerugaSandra Budžaki Original Paper 31 March 2005 Pages: 351 - 356
Degradation of β-carotene with the effects of light and sulfur dioxide may be responsible for the formation of white spot in dried apricots Pelin OnsekizoğluVural GökmenJale Acar Original Paper 30 March 2005 Pages: 357 - 360
Toxic and essential elements in soft wheat grain cultivated in Serbia Biljana ŠkrbićSvetlana Čupić Original Paper 31 March 2005 Pages: 361 - 366
Low energy chocolate cake with potato pulp and yellow pea hulls K. KaackL. Pedersen Original Paper 20 May 2005 Pages: 367 - 375
Higher acrylamide contents in French fries prepared from “fresh” prefabricates Katell FiselierAnnetta HartmannKoni Grob Original Paper 29 April 2005 Pages: 376 - 381
Deactivation of riboflavin triplet-excited state by phenolic antioxidants: mechanism behind protective effects in photooxidation of milk-based beverages Eleonora Miquel BeckerDaniel R. CardosoLeif H. Skibsted Original Paper 19 May 2005 Pages: 382 - 386
Texture evolution of “Amaretti” cookies during storage Antonio PigaPasquale CatzedduEfisio Scano Original Paper 26 April 2005 Pages: 387 - 391
Effects of high O2 levels on post-harvest quality and shelf life of table grapes during long-term storage Yun DengYing WuYunfei Li Original Paper 08 June 2005 Pages: 392 - 397
Small strain viscoelastic behaviour of wheat gluten – pentosan mixtures Dora M. J. SantosSónia R. MonteiroJ. A. Lopes da Silva Original Paper 17 June 2005 Pages: 398 - 405
Provitamin A carotenoids in table olives according to processing styles, cultivars, and commercial presentations Antonio LópezAlfredo MontañoAntonio Garrido Original Paper 02 July 2005 Pages: 406 - 411
Effect of fat level and ripening temperature on biochemical and sensory characteristics of naturally fermented Turkish sausages (sucuk) Ayla Soyer Original Paper 09 April 2005 Pages: 412 - 415
Epoxidized soy bean oil (ESBO) migrating from the gaskets of lids into food packed in glass jars Anja Fankhauser-NotiKatell FiselierIngun Skjevrak Original Paper 02 July 2005 Pages: 416 - 422
Optimization of low-temperature blanching for retention of potato firmness: Effect of previous storage time on compression properties Wenceslao CanetMaría Dolores AlvarezCristina Fernández Original Paper 21 April 2005 Pages: 423 - 433
Effect of coffee physical structure on volatile release Monica AneseLara ManzoccoEnrico Maltini Original Paper 21 July 2005 Pages: 434 - 438
Phenolic compounds in tomatoes. Natural variations and effect of gamma-irradiation Michaela SchindlerSonja SolarGerhard Sontag Original Paper 21 April 2005 Pages: 439 - 445
Modelling of drying and rehydration of carrots using Peleg’s model M. PlaninićD. VelićA. Bucić Original Paper 26 April 2005 Pages: 446 - 451
Process stability of Capsicum annuum pectin methylesterase in model systems, pepper puree and intact pepper tissue Sónia Marília CastroAnn Van LoeyMarc Hendrickx Original Paper 29 April 2005 Pages: 452 - 458
Preparative column chromatography of four groups of isoflavones from soybean cake T. H. KaoY. F. LuB. H. Chen Original Paper 04 May 2005 Pages: 459 - 465
The effect of soy protein concentrate addition on the physical, chemical, and sensory properties of strawberry flavored ice cream Muhammet DervisogluFehmi YaziciOguz Aydemir Original Paper 03 May 2005 Pages: 466 - 470
Peroxyl radical-scavenging activity of coffee brews María Dolores del CastilloMichael H. GordonJennifer M. Ames Original Paper 29 April 2005 Pages: 471 - 477
In vitro antioxidant analysis of supercritical fluid extracts from rosemary (Rosmarinus officinalis L.) Sofía CaveroLaura JaimeElena Ibañez Original Paper 16 February 2005 Pages: 478 - 486
Isolation and chemical characterisation of water-extractable arabinoxylans from wheat and rye during breadmaking Georg HartmannMichael PiberPeter Koehler Original Paper 22 February 2005 Pages: 487 - 492
Geographic origin of meat—elements of an analytical approach to its authentication Bettina M. FrankeGérard GremaudMichael Kreuzer Original Paper 04 March 2005 Pages: 493 - 503
Analysis of volatile components of Petite Arvine wine Claudia FretzSusanne KänelRenato Amadò Original Paper 11 March 2005 Pages: 504 - 510
Development and applications of real-time PCR standards for GMO quantification based on tandem-marker plasmids Elia MattarucchiFlorian WeighardtGuy Van den Eede Original Paper 03 June 2005 Pages: 511 - 519
Classification of South African red and white wines according to grape variety based on the non-coloured phenolic content André de VilliersPavel MajekPat Sandra Original Paper 01 April 2005 Pages: 520 - 528
Fe, Cu and Zn distribution in different components of commercial infant formulas R. DomínguezE. PeñaP. Bermejo Original Paper 17 March 2005 Pages: 529 - 537
Non-destructive and objective methods for the evaluation of the maturation level of olive fruit José M. GarciaKhaled Yousfi Original Paper 24 March 2005 Pages: 538 - 541
Comparative study of egg white proteins from different species by chromatographic and electrophoretic methods Marta MiguelM. Asunción MansoMercedes Ramos Original Paper 14 July 2005 Pages: 542 - 546
Fatty acid profile and mineral content of the wild snail (Helix pomatia) from the region of the south of the Turkey Yesim ÖzogulFatih ÖzogulA. Ilkan Olgunoglu Original Paper 22 June 2005 Pages: 547 - 549
Identification of some Slovakian and European wines origin by the use of factor analysis of elemental data Mária KoreňovskáMilan Suhaj Original Paper 19 May 2005 Pages: 550 - 558