A new strategy for the analysis of tetracycline residues in foodstuffs by a surface plasmon resonance biosensor Nadine MoellerErika Mueller-SeitzMichael Petz Original Paper 10 June 2006 Pages: 285 - 292
Antioxidative effect of crackling hydrolysates during frozen storage of cooked pork meatballs Magdalena RudzińskaEwa FlaczykJózef Korczak Original Paper 18 August 2006 Pages: 293 - 299
Retention of ochratoxin A and fumonisin B1 and B2 from beer on solid surfaces: comparison of efficiency of adsorbents with different origin Elena BelajováDrahomíra RauováLubomír Daško Original Paper 07 November 2006 Pages: 301 - 308
Determination of epoxidized soy bean oil (ESBO) in oily foods by GC–FID or GC–MS analysis of the methyl diepoxy linoleate Sandra Biedermann-BremMaurus BiedermannRüdiger Helling Original Paper 07 November 2006 Pages: 309 - 314
Thermal Inactivation kinetics of acid phosphatase (ACP) in cod (Gadus morhua) Sissel O. JohnsenDagbjørn SkipnesMarc E. Hendrickx Original Paper 09 November 2006 Pages: 315 - 320
Colour of Amontillado wines aged in two oak barrel types A. F. RecamalesD. HernanzFrancisco J. Heredia Original Paper 23 November 2006 Pages: 321 - 327
A study on the effects of different gums on dielectric properties and quality of breads baked in infrared-microwave combination oven Semin Ozge KeskinGulum SumnuSerpil Sahin Original Paper 31 March 2006 Pages: 329 - 334
Influence of inulin modification and flour type on the sensory quality of prebiotic wafer crackers Steffi HempelAnnette JacobHarald Rohm Original Paper 31 March 2006 Pages: 335 - 341
Production of malic and succinic acids by sugar-tolerant yeast Zygosaccharomyces rouxii Ok TaingKazuya Taing Original Paper 31 March 2006 Pages: 343 - 347
Influence of freezing and of frozen storage on the specific heat capacity of trout and herring fillet Michael BeyrerMark Rüsch gen. Klaas Original Paper 31 March 2006 Pages: 349 - 353
Analytical characterization and the impact of ageing on anthocyanin composition and degradation in juices from five sour cherry cultivars Daniel BonerzKirsten WürthFrank Will Original Paper 31 March 2006 Pages: 355 - 364
Studies on heat stabilized wheat germ and its influence on rheological characteristics of dough Alok K. SrivastavaM. L. SudhaK. Leelavathi Original Paper 08 April 2006 Pages: 365 - 372
Short anoxic treatments to enhance trans-resveratrol content in grapes and wine J. B. JiménezJ. M. OreaA. Guadarrama Original Paper 05 April 2006 Pages: 373 - 378
Analysis of isomeric diacylglycerolic classes to evaluate the quality of olive oil in relation to storage conditions L. CossignaniR. LuneiaE. Tiscornia Original Paper 06 April 2006 Pages: 379 - 383
One for all—all for one: proof of authenticity and tracing of foods with flavonoids Benno F. ZimmermannRudolf Galensa Original Paper 07 April 2006 Pages: 385 - 393
Selenium content in selected Portuguese foodstuffs Márcia Gonçalves VenturaMaria do Carmo FreitasHubert Theodore Wolterbeek Original Paper 19 September 2006 Pages: 395 - 401
Selenium content in selected Portuguese foodstuffs Márcia Gonçalves VenturaMaria do Carmo FreitasHubert Theodore Wolterbeek Erratum 24 November 2006 Pages: 403 - 403
