Microencapsulation of phenolic compounds extracted from sour cherry pomace: effect of formulation, ultrasonication time and core to coating ratio Betul CilekAlexandru LucaGulum Sumnu Original Paper 25 July 2012 Pages: 587 - 596
The impact of analytical quality criteria and data evaluation on the quantification of genetically modified organisms W. MeyerM. Caprioara-BudaH. Emons Original Paper 27 July 2012 Pages: 597 - 610
Investigations on tyrosinase activity in melanin-free ink from Sepia officinalis: potential for food proteins cross-linking Aref NeifarWalid SaibiAli Gargouri Original Paper 27 July 2012 Pages: 611 - 618
First ring-trial validation of real-time PCR methods for the quantification of allergenic food ingredients Marion SiegelKarin SchnurHans-Ulrich Waiblinger Original Paper 29 July 2012 Pages: 619 - 630
Preparative separation of polymethoxylated flavones from Ponkan (Citrus reticulata Blanco cv. Ponkan) peel by high-speed countercurrent chromatography and their antifungal activities against Aspergillus niger Li LiuXiaoyun XuSiyi Pan Original Paper 05 August 2012 Pages: 631 - 635
Compositions of anthocyanins in blackberry juice and their thermal degradation in relation to antioxidant activity Lixia ZhangJianzhong ZhouZhenxin Gu Original Paper 05 August 2012 Pages: 637 - 645
Serial connection of packed-bed reactors with different reaction temperatures: enhanced operational stability for enzymatically interesterified trans-free lipid production Jong Won WonKyung Min ParkPahn-Shick Chang Original Paper 07 August 2012 Pages: 647 - 657
Exploitation of buckwheat sourdough for the production of wheat bread Alice V. MoroniEmanuele ZanniniElke K. Arendt Original Paper 07 August 2012 Pages: 659 - 668
Biogenic amine contents of commercially processed traditional fish products originating from European countries and Turkey Sevim KöseSerkan KoralDrago Koçar Original Paper 07 August 2012 Pages: 669 - 683
Low-level bromate analysis by ion chromatography on a polymethacrylate-based monolithic column followed by a post-column reaction Nani WangShiwei HeYan Zhu Original Paper 08 August 2012 Pages: 685 - 692
Biodenitrification of concentrated red beet juice Dorota Walkowiak-Tomczak Original Paper Open access 08 August 2012 Pages: 693 - 698
Changes in prolamin and high resistant starch composition during the production process of Boza, a traditional cereal-based beverage Laura QuintieriAnnunziata MonteverdeLeonardo Caputo Original Paper 08 August 2012 Pages: 699 - 709
Mitigation of acrylamide formation in cookies by using Maillard reaction products as recipe modifier in a combined partial conventional baking and radio frequency post-baking process Tolgahan KocadağlıT. Koray PalazoğluVural Gökmen Original Paper 08 August 2012 Pages: 711 - 717
Effects of Chlorella vulgaris and Arthrospira platensis addition on viability of probiotic bacteria in yogurt and its biochemical properties Hannane BeheshtipourAmir Mohammad MortazavianKianoosh Khosravi Darani Original Paper 08 August 2012 Pages: 719 - 728
Effect of the addition of β-glucanases and commercial yeast preparations on the chemical and sensorial characteristics of traditional sparkling wine José Manuel Rodriguez-NogalesEncarnación Fernández-FernándezJosefina Vila-Crespo Original Paper 08 August 2012 Pages: 729 - 744
Differentiation of flue-cured tobacco leaves in different positions based on neutral volatiles with principal component analysis (PCA) Weifeng SunZhilei ZhouFang Zhong Original Paper 08 August 2012 Pages: 745 - 752
Use of patatin, a protein extracted from potato, as alternative to animal proteins in fining of red wine A. GambutiA. RinaldiL. Moio Original Paper 12 August 2012 Pages: 753 - 765