Application of alpha-tocotrienol for detection of palm mid-fraction in dark chocolate formulation Elham Moazami FarahanyJinap SelamatNor Aini Idris Original Paper 25 July 2008 Pages: 163 - 168
Effects of culture conditions on γ-aminobutyric acid accumulation during germination of foxtail millet (Setaria italica L.) Qingyun BaiGongjian FanFeirong Gu Original Paper 22 July 2008 Pages: 169 - 175
An enzyme-based extraction process for the purification and enrichment of vegetable proteins to be applied in bakery products Marie BildsteinMark LohmannHauke Hilz Original Paper 22 July 2008 Pages: 177 - 186
Phenolic composition of rhubarb Nicole KrafczykMatthias KötkeMarcus A. Glomb Original Paper 23 July 2008 Pages: 187 - 196
A novel real-time polymerase chain reaction method for the qualitative detection of pistachio in food B. BrežnáH. DudášováT. Kuchta Original Paper 21 August 2008 Pages: 197 - 203
Antimicrobial activity of recombinant human lactoferrin from Aspergillus awamori, human milk lactoferrin and their hydrolysates Celia ConesaMaría Carmen RotaLourdes Sánchez Original Paper 22 July 2008 Pages: 205 - 211
Properties of thermostable extracellular FOS-producing fructofuranosidase from Cryptococcus sp. Saartje HernalsteensFrancisco Maugeri Original Paper 22 July 2008 Pages: 213 - 221
The effect of storage temperature and time on the consistency and color of sterilized processed cheese František BuňkaJiří ŠtětinaJan Hrabě Original Paper 31 July 2008 Pages: 223 - 229
Probiotic Enterococcus faecium CRL 183 inhibit chemically induced colon cancer in male Wistar rats K. SivieriA. L. T. Spinardi-BarbisanE. A. Rossi Original Paper 01 August 2008 Pages: 231 - 237
Phenolic acids, flavonoids, vitamin C and antioxidant capacity of strawberry juices processed by high-intensity pulsed electric fields or heat treatments Isabel Odriozola-SerranoRobert Soliva-FortunyOlga Martín-Belloso Original Paper 31 July 2008 Pages: 239 - 248
Occurrence of furosine and hydroxymethylfurfural as markers of thermal damage in dehydrated vegetables José A. Rufián-HenaresBelén García-VillanovaEduardo Guerra-Hernández Original Paper 07 August 2008 Pages: 249 - 256
Influence of temperature on continuous high gravity brewing with yeasts immobilized on spent grains Giuliano DragoneSolange I. MussattoJoão B. Almeida e Silva Original Paper 05 August 2008 Pages: 257 - 264
Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions Michael CzernyMartin ChristlbauerPeter Schieberle Original Paper 05 August 2008 Pages: 265 - 273
Intake of isoflavone-supplemented soy yogurt fermented with Enterococcus faecium lowers serum total cholesterol and non-HDL cholesterol of hypercholesterolemic rats Elizeu Antonio RossiDaniela Cardoso Umbelino CavalliniGraciela Font de Valdez Original Paper 14 August 2008 Pages: 275 - 282
Release of aroma compounds from dry-fermented sausages as affected by antioxidant and saliva addition Mónica FloresAlicia Olivares Original Paper 21 August 2008 Pages: 283 - 290
Optimization of exopolysaccharide yields in sourdoughs fermented by lactobacilli Susanne KaditzkyRudi F. Vogel Original Paper 21 August 2008 Pages: 291 - 299
A papaya-specific gene, papain, used as an endogenous reference gene in qualitative and real-time quantitative PCR detection of transgenic papayas Wentao XuWeibin BaiKunlun Huang Original Paper 21 August 2008 Pages: 301 - 309
Characterization of the Maillard reaction in bread crisps Edoardo CapuanoAntonella FerrignoVincenzo Fogliano Original Paper 01 October 2008 Pages: 311 - 319