Colour stability of canned strawberries using black carrot and elderberry juice concentrates as natural colourants Dietmar R. KammererSandra SchillmöllerReinhold Carle Original Paper 07 June 2006 Pages: 667 - 679
Effects of controlled atmosphere storage and low-dose irradiation on potato tuber components affecting acrylamide and color formations upon frying Vural GökmenBülent AkbudakAtilla Eriş Original Paper 30 May 2006 Pages: 681 - 687
Degradation of polysaccharides and non-digestible oligosaccharides by Bacillus subtilis and Bacillus pumilus isolated from Soumbala, a fermented African locust bean (Parkia biglobosa) food Condiment Labia Irène Ivette OuobaBréhima DiawaraMogens Jakobsen Original Paper 02 August 2006 Pages: 689 - 694
Influence of wood origin in the polyphenolic composition of a Spanish red wine aging in bottle, after storage in barrels of Spanish, French and American oak wood Teresa HernándezIsabel EstrellaEstrella Cadahía Original Paper 30 May 2006 Pages: 695 - 705
Optimization of microwave frying of osmotically dehydrated potato slices by using response surface methodology Mecit Halil OztopSerpil SahinGulum Sumnu Original Paper 22 June 2006 Pages: 707 - 713
Biochemical changes during a submerged chickpea fermentation used as a leavening agent for bread production M. HatzikamariD. A. KyriakidisE. Litopoulou-Tzanetaki Original Paper 01 July 2006 Pages: 715 - 723
Malolactic fermentation in four varieties of sea buckthorn (Hippophaë rhamnoides L.) Katja TiitinenMarjatta VahvaselkäHeikki Kallio Original Paper 30 May 2006 Pages: 725 - 732
Antioxidant activity of effluents during the purification of hydroxytyrosol and 3,4-dihydroxyphenyl glycol from olive oil waste Guillermo RodríguezRocío RodríguezAna Jiménez Original Paper 30 May 2006 Pages: 733 - 741
Effects of β-carotene on soybean lipoxygenase activity: kinetic studies Arda SerpenVural Gökmen Original Paper 30 May 2006 Pages: 743 - 748
Reversible degradation kinetics of vitamin C in peas during frozen storage Arda SerpenVural GökmenJale Acar Original Paper 28 July 2006 Pages: 749 - 753
Effects of various clarification treatments on phenolic compounds and color of apple juice Jan OszmiańskiAneta Wojdyło Original Paper 29 July 2006 Pages: 755 - 762
Calcium-binding peptide derived from pepsinolytic hydrolysates of hoki (Johnius belengerii) frame Won-Kyo JungSe-Kwon Kim Original Paper 30 June 2006 Pages: 763 - 767
Quantitation of type B-trichothecene mycotoxins in foods and feeds by a multiple stable isotope dilution assay Stefan AsamMichael Rychlik Original Paper 01 July 2006 Pages: 769 - 783
Oligopeptides hydrolysed by muscle dipeptidyl peptidases can generate angiotensin-I converting enzyme inhibitory dipeptides Miguel Ángel SentandreuFidel Toldrá Original Paper 08 June 2006 Pages: 785 - 790
Studies on the effects of microwave drying and cabinet tray drying on the chemical composition of volatile oils of garlic powders Pamidighantam Prabhakara RaoAllani NagenderDubasi Govardhana Rao Short Communication 10 June 2006 Pages: 791 - 795
Determination of cholesterol oxidation products in raw and processed beef and pork preparations Karin ThurnerEbrahim Razzazi-FazeliWolfgang Luf Short Communication 30 June 2006 Pages: 797 - 800
Screening of some Algerian medicinal plants for the phenolic compounds and their antioxidant activity A. DjeridaneM. YousfiP. Stocker Review Article 01 July 2006 Pages: 801 - 809
Oligopeptides hydrolysed by muscle dipeptidyl peptidases can generate angiotensin-I converting enzyme inhibitory dipeptides Miguel Ángel SentandreuFidel Toldrá Erratum 15 August 2006 Pages: 811 - 811
