1. A PNA-array platform for the detection of hidden allergens in foodstuffs

   • Stefano Rossi
   • Elena Scaravelli
   • Rosangela Marchelli

   Original Paper 18 January 2006 Pages: 1 - 6

   

2. Effect of natural compounds alternative to commercial antimelanosics on polyphenol oxidase activity and microbial growth in cultured prawns (Marsupenaeus tiger) during chilled storage

   • María Elvira López-Caballero
   • Óscar Martínez-Álvarez
   • Pilar Montero

   Original Paper 20 January 2006 Pages: 7 - 15

   

3. Melanosis inhibition and 4-hexylresorcinol residual levels in deepwater pink shrimp (Parapenaeus longirostris) following various treatments

   • P. Montero
   • O. Martínez-Álvarez
   • M. C. Gómez-Guillén

   Original Paper 20 December 2005 Pages: 16 - 21

   

4. Quantitative analysis of physical and chemical measurands in honey by mid-infrared spectrometry

   • Kaspar Ruoff
   • María Teresa Iglesias
   • Renato Amadò

   Original Paper 28 December 2005 Pages: 22 - 29

   

5. Effect of temperature and substrate on Pef inactivation of Lactobacillus plantarum in an orange juice–milk beverage

   • Fernando Sampedro
   • Alejandro Rivas
   • Miguel Rodrigo

   Original Paper 18 January 2006 Pages: 30 - 34

   

6. Production of nitric oxide (NO) by lactic acid bacteria isolated from fermented products

   • Arzu Kart Gündoğdu
   • Aynur Gül Karahan
   • M. Lütfü Çakmakç

   Original Paper 26 January 2006 Pages: 35 - 38

7. Comparison of three methods for detection of herbal food supplement irradiation

   • Torben Leth
   • Hanne Boskov Hansen
   • Flemming Boisen

   Original Paper 21 December 2005 Pages: 39 - 43

8. A comparison and joint use of NIR and MIR spectroscopic methods for the determination of some parameters in European Emmental cheese

   • Romdhane Karoui
   • Abdul Mounem Mouazen
   • Jacques-Olivier Bosset

   Original Paper 28 December 2005 Pages: 44 - 50

   

9. Determination of polychlorinated dibenzo-p-dioxins (PCDDs), polychlorinated dibenzo-p-furans (PCDFs) and polychlorinated biphenyls (PCBs) in buffalo milk and mozzarella cheese

   • Francesca Santelli
   • Floriana Boscaino
   • Antonio Malorni

   Original Paper 21 January 2006 Pages: 51 - 56

   

10. Relationship between sensory quality and volatile compounds of elderflower (Sambucus nigra L.) extracts

    • K. Kaack
    • L. P. Christensen
    • R. Eder

    Original Paper 04 January 2006 Pages: 57 - 70

    

11. Temperature and pressure stability of l-ascorbic acid and/or [6s] 5-methyltetrahydrofolic acid: A kinetic study

    • I. Oey
    • P. Verlinde
    • A. Van Loey

    Original Paper 13 January 2006 Pages: 71 - 77

    

12. Manipulate and stretch single pectin molecules with modified molecular combing and fluid fixation techniques

    • Hongshun Yang
    • Hongjie An
    • Yunfei Li

    Original Paper 28 December 2005 Pages: 78 - 82

    

13. Influence of acids, salt, sugars and hydrocolloids on the colour stability of anthocyanin rich black currant and elderberry concentrates

    • Eva Maria Hubbermann
    • Anja Heins
    • Karin Schwarz

    Original Paper 23 December 2005 Pages: 83 - 90

    

14. Properties of and mechanisms of protein interactions in films formed from different proportions of heated and unheated whey protein solutions

    • S. Guckian
    • C. Dwyer
    • F. J. Monahan

    Original Paper 20 December 2005 Pages: 91 - 95

    

15. Analysis of saffron volatile fraction by TD–GC–MS and e-nose

    • Manuel Carmona
    • Javier Martínez
    • Gonzalo Luis Alonso

    Original Paper 28 December 2005 Pages: 96 - 101

    

16. Phenol content related to antioxidant and antimicrobial activities of Passiflora spp. extracts

    • Alessandra Bendini
    • Lorenzo Cerretani
    • Marisa Levi

    Original Paper 30 December 2005 Pages: 102 - 109

    

17. The influence of lactic acid fermentation process of red beet juice on the stability of biologically active colorants

    • Agata Czyżowska
    • Elżbieta Klewicka
    • Zdzisława Libudzisz

    Original Paper 16 February 2006 Pages: 110 - 116

    

18. Changes in quality and phenolic compounds of virgin olive oils during objectively described fruit maturation

    • Khaled Yousfi
    • Rosa M. Cert
    • José M. García

    Original Paper 28 December 2005 Pages: 117 - 124

19. Cocoa substitute: Evaluation of sensory qualities and flavour stability

    • Hoda H. M. Fadel
    • Magda A. Abdel Mageed
    • Shereen N. Lotfy

    Original Paper 20 January 2006 Pages: 125 - 131

    

20. Preparation and temperature effect on the swelling behavior of konjac glucomannan—methylcellulose blend film

    • B. Li
    • Z. Xu
    • B. J. Xie

    Original Paper 23 December 2005 Pages: 132 - 138

    

21. A PCR-based method for the detection of genetically modified potatoes by the gene ac2 from Amaranthus caudatus

    • Radka Pribylova
    • Ivo Pavlik
    • Milan Bartos

    Original Paper 20 January 2006 Pages: 139 - 142

    

22. Concentration dependence of recovery rates of an exogenous short linear DNA fragment from soya flour

    • L`ubica Piknová
    • Tomáš Kuchta

    Short Communication 07 January 2006 Pages: 143 - 145

    

23. Acknowledgement to referees

    Acknowledgement to Referees 05 April 2006 Pages: 146 - 148