Protecting probiotic bacteria by microencapsulation: challenges for industrial applications Susanna RokkaPirjo Rantamäki Review Paper 09 March 2010 Pages: 1 - 12
Production and characterization of angiotensin converting enzyme (ACE) inhibitory peptides from apricot (Prunus armeniaca L.) kernel protein hydrolysate Zhenbao ZhuNongxue QiuJianhua Yi Original Paper 06 March 2010 Pages: 13 - 19
Generation of linalool derivatives in an artificial honey produced from bees fed with linalool-enriched sugar syrup Eleftherios AlissandrakisEvangelos MantziarasMoshos Polissiou Original Paper 09 March 2010 Pages: 21 - 25
The influence of germination conditions on beta-glucan, dietary fibre and phytate during the germination of oats and barley Florian HübnerTonya O’NeilElke K. Arendt Original Paper 09 March 2010 Pages: 27 - 35
Sensory evaluation of gluten-free breads assessed by a trained panel of celiac assessors E. PagliariniM. LaureatiV. Lavelli Original Paper 09 March 2010 Pages: 37 - 46
Quantitative analysis of shrimp allergen in food matrices using a protein chip based on sandwich immunoassay Li ZhenxingZhang YiqunJiang Jie Original Paper 12 March 2010 Pages: 47 - 54
Synthesis of oligosaccharides with lactose and N-acetylglucosamine as substrates by using β-d-galactosidase from Bacillus circulans Wei LiYi SunXiaoxiong Zeng Original Paper 12 March 2010 Pages: 55 - 63
Degree of hydrolysis of some vegetable proteins used as fining agents and its influence on polyphenol removal from red wine Christopher TschierschMartin Pour NikfardjamWolfgang Schwack Original Paper 12 March 2010 Pages: 65 - 74
Effects of the isoflavone puerarin and its glycosides on melanogenesis in B16 melanocytes Young-Mi ChoiHee-jin JunSung-Joon Lee Original Paper 12 March 2010 Pages: 75 - 83
Comparison of traditional and reductive winemaking: influence on some fixed components and sensorial characteristics Andrea AntonelliGiuseppe ArfelliElisa Sartini Original Paper 16 March 2010 Pages: 85 - 91
Polyphenol oxidase activity and implications on the quality of intermediate moisture and dried apples Vera LavelliPamela Caronni Original Paper 16 March 2010 Pages: 93 - 100
Biogenic amine content of kefir: a fermented dairy product Özgül ÖzdestanAli Üren Original Paper 16 March 2010 Pages: 101 - 107
Study of the physical properties of whey protein: sericin protein-blended edible films Jing WangJiejing ShangXiaojing Leng Original Paper 16 March 2010 Pages: 109 - 116
Composition of phospholipid fraction in raw chicken meat and pre-cooked chicken patties: influence of feeding fat sources and processing technology Federico FerioliMaria Fiorenza Caboni Original Paper 16 March 2010 Pages: 117 - 126
Evaluation of angiotensin I-converting enzyme (ACE) inhibitory activities of smooth hound (Mustelus mustelus) muscle protein hydrolysates generated by gastrointestinal proteases: identification of the most potent active peptide Ali BougatefRafik BaltiMoncef Nasri Original Paper 18 March 2010 Pages: 127 - 135
Nisin-producing Lactococcus spp. from mayonnaise-based products and their raw materials Petr MillerJana ChumchalováLynn M. McMullen Original Paper 30 March 2010 Pages: 137 - 141
Estimation of the homoplasmy degree for transplastomic tobacco using quantitative real-time PCR Huifeng ShenBingjun QianDabing Zhang Original Paper 31 March 2010 Pages: 143 - 150
The antioxidative effects of probiotic Lactobacillus casei Zhang on the hyperlipidemic rats Yong ZhangRuiting DuHeping Zhang Short Communication 16 March 2010 Pages: 151 - 158
