Novel materials and surface investigations for optimizing dough carrier interactions M. BeckM. JekleT. Becker Review Article 01 April 2009 Pages: 183 - 189
A rapid and high-throughput real-time PCR assay for species identification: application to stockfish sold in Italy Gianluca BertojaValerio GiacconeBarbara Cardazzo Original Paper 06 March 2009 Pages: 191 - 195
Evaluation of four types of resistant starch in muffins. II. Effects in texture, colour and consumer response T. SanzA. SalvadorS. M. Fiszman Original Paper 07 March 2009 Pages: 197 - 204
Quality of mashed potatoes: effect of adding blends of kappa-carrageenan and xanthan gum C. FernándezW. CanetM. D. Alvarez Original Paper 10 March 2009 Pages: 205 - 222
Detection and quantification of melatonin and serotonin in eight Sweet Cherry cultivars (Prunus avium L.) D. González-GómezM. LozanoA. B. Rodríguez Original Paper 10 March 2009 Pages: 223 - 229
The interaction between water-insoluble pentosan and gluten of the whole wheat Fu-min MaZhang WangRong-rong Lu Original Paper 13 March 2009 Pages: 231 - 238
Formation of rice flavor powder with α-cyclodextrin by spray drying Koji KawakamiAkiko FujitaTakeshi Furuta Original Paper 14 March 2009 Pages: 239 - 245
Antimicrobial activity and cytotoxicity towards cancer cells of Melaleuca alternifolia (tea tree) oil Xia LiuYuangang ZuThomas Efferth Original Paper 25 March 2009 Pages: 247 - 253
Effect of activated carbon on ochratoxin A reduction in “Pedro Ximenez” sweet wine made from off-vine dried grapes Francisco José EspejoSandra Armada Original Paper 25 March 2009 Pages: 255 - 262
Measurement of the colour of white and rosé wines in visual tasting conditions Carlos Sáenz GamasaBegoña HernándezJosé Manuel Diñeiro Original Paper 28 March 2009 Pages: 263 - 276
Sensory evaluation of precooked chicken meat with mate (Ilex paraguariensis) added as antioxidant Aline M. C. RacanicciBodil Helene Allesen-HolmLeif H. Skibsted Original Paper 28 March 2009 Pages: 277 - 280
Rheological properties of whey protein isolate stabilized emulsions with pectin and guar gum Emine Alben ErçelebiEsra Ibanoğlu Original Paper 28 March 2009 Pages: 281 - 286
Assessment of carbon dioxide solubility coefficients for semihard cheeses: the effect of temperature and fat content Marianne JakobsenPernille Nygaard JensenJens Risbo Original Paper 28 March 2009 Pages: 287 - 294
Development of a quadruplex-real-time-PCR for screening food for genetically modified organisms Thomas GaudronClaude PetersGilbert Moris Original Paper 31 March 2009 Pages: 295 - 305
Effects of oxidase and protease treatments on the breadmaking functionality of a range of gluten-free flours Stefano RenzettiElke K. Arendt Original Paper 02 April 2009 Pages: 307 - 317
Characterisation of the key aroma compounds in the peel oil of Pontianak oranges (Citrus nobilis Lour. var. microcarpa Hassk.) by aroma reconstitution experiments Anja FischerPeter Schieberle Original Paper 03 April 2009 Pages: 319 - 328
Effects of pretreatments on colour alterations of litchi during drying and storage Busarakorn MahayotheePatchimaporn UdomkunJoachim Mueller Original Paper 04 April 2009 Pages: 329 - 337
The influence of dietary lipid source on quality characteristics of raw and processed chicken meat Maurizio BianchiFederico FerioliClaudio Cavani Original Paper 07 April 2009 Pages: 339 - 348
Quantitative determination of Lactobacillus spp. in milk using a series piezoelectric quartz crystal sensor Hung-Der JangKu-Shang ChangChuan-Liang Hsu Original Paper 07 April 2009 Pages: 349 - 355
Lipase-catalyzed acylation of l-carnitine with conjugated linoleic acid in [Bmim]PF6 ionic liquid Jinqiang TianQiang WangZhongyuan Zhang Original Paper 07 April 2009 Pages: 357 - 363
