Partition of phenolic compounds during the virgin olive oil industrial extraction process Luz-Stella ArtajoMaria-Paz RomeroMaria-José Motilva Original Paper 15 September 2006 Pages: 617 - 625
Determination of flumequine, nalidixic acid and oxolinic acid in shrimps by high-performance liquid chromatography with fluorescence detection Ute SchröderAnke Machetzki Original Paper 30 August 2006 Pages: 627 - 635
Time-dependent nature in peptic hydrolysis of native bovine hemoglobin Rong-Xin SuWei QiZhi-Min He Original Paper 12 September 2006 Pages: 637 - 647
Modulation of the thermal stability of β-lactoglobulin by transglutaminase treatment Chuan-He TangChing-Yung Ma Original Paper 30 August 2006 Pages: 649 - 652
Development and evaluation of alternative processes for sterilization and deodorization of cork barks and natural cork stoppers Panagiotis VlachosAdamantia KampiotiGerasimos Lyberatos Original Paper 15 September 2006 Pages: 653 - 663
Phospholipid oxidation, non-enzymatic browning development and volatile compounds generation in model systems containing liposomes from porcine Longissimus dorsi and selected amino acids Sonia VentanasMario EstévezJorge Ruiz Original Paper 15 September 2006 Pages: 665 - 675
Effect of salt content and processing conditions on volatile compounds formation throughout the ripening of Iberian ham Ana I. AndresRamon CavaJorge Ruiz Original Paper 16 September 2006 Pages: 677 - 684
Image analysis of osmotically dehydrated fruits: melons dehydration in a ternary system Sueli RodriguesFabiano A. N. Fernandes Original Paper 15 September 2006 Pages: 685 - 691
Synergy between high-pressure, temperature and ascorbic acid on the inactivation of Bacillus cereus Guadalupe PréstamoAna PedrazuelaPedro D. Sanz Original Paper 16 September 2006 Pages: 693 - 698
Combination and comparison of multivariate analysis for the identification of orange varieties using visible and near infrared reflectance spectroscopy Haiyan CenYong HeMin Huang Original Paper 19 September 2006 Pages: 699 - 705
Identification of Slovakian, Polish, and Romanian bryndza cheeses origin by factor analysis of some elemental data Mária KoreňovskáMilan Suhaj Original Paper 16 September 2006 Pages: 707 - 713
Evaluation of sensory quality of instant foods fortified with omega-3 PUFA by addition of fish oil powder Wojciech KolanowskiDanuta JaworskaJenny Weißbrodt Original Paper 06 October 2006 Pages: 715 - 721
Effects of variety, ripening condition and ripening stage on the quality of sulphite-free dried mango slices Busarakorn MahayotheeSybille NeidhartWerner Mühlbauer Original Paper 09 November 2006 Pages: 723 - 732
Optimization of nano-emulsions production by microfluidization Seid Mahdi JafariYinghe HeBhesh Bhandari Original Paper 05 October 2006 Pages: 733 - 741
Immumochromatographic assay for determination of hexoestrol residues Tieming HuoChifang PengLiqiang Liu Original Paper 07 October 2006 Pages: 743 - 747
Sensory profiling of aroma in Greek dry red wines using rank-rating and monadic scoring related to headspace composition Elisabeth KoussissiAlistair PatersonJohn R. Piggott Original Paper 07 November 2006 Pages: 749 - 756
Changes in physico-chemical properties, hydroxymethylfurfural and volatile compounds during concentration of honey and sugars in Alicante and Jijona turrón Laura VázquezAlexis VerdúAngel A. Carbonell-Barrachina Original Paper 07 October 2006 Pages: 757 - 767
The fatty acid composition of the oil from Lupinus albus cv. Luxe as affected by environmental and agricultural factors Giovanna BoschinAlessandra D’AgostinaAnna Arnoldi Original Paper 13 October 2006 Pages: 769 - 776
Identification of flavanones from peel of Citrus changshan-huyou Y. B. Chang, by HPLC–MS and NMR Chunmei LiHaifeng GuLiming Zhou Original Paper 17 January 2007 Pages: 777 - 782
Obtaining fruit segments from a traditional orange variety (Citrus sinensis (L.) Osbeck cv. Sangrina) by enzymatic peeling M. Teresa PretelM. Ángeles BotellaFelix Romojaro Original Paper 11 October 2006 Pages: 783 - 788
Study of the changes of trans-resveratrol caused by ultraviolet light and determination of trans- and cis-resveratrol in Spanish white wines Julia López-HernándezPerfecto Paseiro-LosadaMaria Assunción Lage-Yusty Original Paper 10 October 2006 Pages: 789 - 796
Preservation of iced refrigerated sea bream (Sparus aurata) by irradiation: microbiological, chemical and sensory attributes Özkan ÖzdenMüge İnuğurNuray Erkan Original Paper 24 October 2006 Pages: 797 - 805
Protein breakdown during the preparation of frozen batter-coated squid rings Empar LlorcaIsabel HernandoM. Ángeles Lluch Original Paper 11 October 2006 Pages: 807 - 813
Effects of some cations on the formation of acrylamide and furfurals in glucose–asparagine model system Vural GökmenHamide Z. Şenyuva Original Paper 30 November 2006 Pages: 815 - 820
The effects of wheat sourdough on glutenin patterns, dough rheology and bread properties Duygu GocmenOzan GurbuzIsmet Sahin Original Paper 17 October 2006 Pages: 821 - 830
Construction of proteinase A deficient transformant of industrial brewing yeast Zhao-Yue WangGuo-Qing HeBo-Run Zhang Original Paper 07 November 2006 Pages: 831 - 835
Taurine content of raw and processed fish fillets/portions T. Ronan GormleyTanja NeumannNigel P. Brunton Original Paper 07 November 2006 Pages: 837 - 842
Antioxidant activities of crude tea polyphenols, polysaccharides and proteins of selenium-enriched tea and regular green tea Fang YuJianchun ShengQiuhui Hu Original Paper 24 October 2006 Pages: 843 - 848
Various instrumental and biochemical parameters as ageing indicators of beef Longissimus dorsi muscle and their relation to creatine and creatinine content Tomaž PolakLea GašperlinBožidar Žlender Original Paper 30 November 2006 Pages: 849 - 855
Quantification of 3-aminopropionamide in cocoa, coffee and cereal products Michael GranvoglPeter Schieberle Original Paper 05 December 2006 Pages: 857 - 863
Partial characterization of peroxidase from the leaves of thymbra plant (Thymbra spicata L. var. spicata) Serap DoğanPınar TuranMahir Alkan Original Paper 29 November 2006 Pages: 865 - 871
Determination of guaiacol produced by Alicyclobacillus acidoterrestris in apple juice by using HPLC and spectrophotometric methods, and mathematical modeling of guaiacol production K. Savaş BahçeciJale Acar Original Paper 15 November 2006 Pages: 873 - 878
Colour correction in white wines by use of immobilized yeasts on κ-carragenate and alginate gels Azahara Lopez-ToledanoJulieta MeridaManuel Medina Original Paper 30 November 2006 Pages: 879 - 885
Analysis of phenolic compounds and antioxidant activity with H4IIE cells of three different rice grain varieties Hee-Youn ChiChang-Ho LeeIll-Min Chung Original Paper 19 December 2006 Pages: 887 - 893
Analysis of element species fractions in buckwheat and amaranth flours by SEC/ICP-MS and MALDI-MS Oto MestekJan PolákFrantišek Kvasnička Original Paper 16 November 2006 Pages: 895 - 904
Effect of technological processes and storage on flavonoids content and total, cumulative fast-kinetics and cumulative slow-kinetics antiradical activities of citrus juices Enrique SentandreuJosé L. NavarroJosé M. Sendra Original Paper 16 November 2006 Pages: 905 - 912
Detection of estrogenic activity in herbal teas by in vitro reporter assays Hirao KohnoKatsuyasu KoudaYoshiaki Sonoda Original Paper 15 November 2006 Pages: 913 - 920
Spermine and spermidine concentrations in pork loin as affected by storage, curing and thermal processing Peter PaulsenFriedrich Bauer Short Communication 30 August 2006 Pages: 921 - 924
The effects of okara on rat growth, cecal fermentation, and serum lipids Guadalupe PréstamoPilar RupérezMiguel Angel Lasunción Short Communication 15 November 2006 Pages: 925 - 928
Effect of pre-drying and par-frying conditions on the crispness of French fries Wil A. M. van LoonJendo E. VisserAlphons G. J. Voragen Review Article 12 September 2006 Pages: 929 - 935