Impact of sourdough fermented with Lactobacillus plantarum FST 1.7 on baking and sensory properties of gluten-free breads Anika WolterAnna-Sophie HagerElke K. Arendt Original Paper 28 February 2014 Pages: 1 - 12
Copigmentation, colour and antioxidant activity of single-cultivar red wines J. Heras-RogerM. Pomposo-MedinaJ. Darias-Martín Original Paper 05 March 2014 Pages: 13 - 19
Purification and characterisation of thermo-alkaline pectinase enzyme from Hylocereus polyrhizus Mehrnoush AmidYazid ManapKhanani Zohdi Original Paper 05 March 2014 Pages: 21 - 29
Influence of various factors on formation of 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one (DDMP) in a solid-state model system of Maillard reaction Zhilei ZhouZhiqiang XuFang Zhong Original Paper 06 March 2014 Pages: 31 - 40
Fermentative aptitude of non-Saccharomyces wine yeast for reduction in the ethanol content in wine Mirko GobbiLuciana De VeroMaurizio Ciani Original Paper 07 March 2014 Pages: 41 - 48
Guaraná, a supplement rich in caffeine and catechin, modulates cytokines: evidence from human in vitro and in vivo protocols Cristina da Costa KrewerLeila SuleimanIvana Beatrice Mânica da Cruz Original Paper 18 March 2014 Pages: 49 - 57
Molecular identification of lactic acid bacteria in Chinese rice wine using species-specific multiplex PCR Leqin KeLiling WangLi Zhao Original Paper 21 March 2014 Pages: 59 - 65
Changes in the profile of volatile compounds and amino acids during cider fermentation using dessert variety of apples Mengqi YeTianli YueYahong Yuan Original Paper 28 March 2014 Pages: 67 - 77
Enhanced fed-batch production, partial purification, characterization of jenseniin P, and discovery of a new bacteriocin-like substance produced by Propionibacterium jensenii B1264 Gaoyan WangJohn G. AbercrombieTzuen-Rong Jeremy Tzeng Original Paper 28 March 2014 Pages: 79 - 86
A comparative study of different PCR-based DNA fingerprinting techniques for typing of lactic acid bacteria Patricia RuizSusana SeseñaMaría Llanos Palop Original Paper 28 March 2014 Pages: 87 - 98
Hydrolysis of flatulence causing oligosaccharides by α-d-galactosidase of a probiotic Lactobacillus plantarum MTCC 5422 in selected legume flours and elaboration of probiotic attributes in soy-based fermented product Arekal N. RoopashriMandyam C. Varadaraj Original Paper 28 March 2014 Pages: 99 - 115
A new resource from traditional wines: characterisation of the microbiota of “Vino Santo” grapes as a biocontrol agent against Botrytis cinerea Raffaele GuzzonElena FranciosiRoberto Larcher Original Paper 29 March 2014 Pages: 117 - 126
Purification and characterization of an alkaline pectin lyase produced by a newly isolated Brevibacillus borstelensis (P35) and its applications in fruit juice and oil extraction Nazan DemirHayrunnisa NadarogluMedine Gulluce Original Paper 29 March 2014 Pages: 127 - 135
Development of Panax quinquefolius Yaoqu and Panax quinquefolius Sake and determination of ginsenosides Rg1, Rb1, and Re in both samples by HPLC–MS/MS Li LiBo GaoJun Yang Original Paper 29 March 2014 Pages: 137 - 147
Calcium regulating growth and GABA metabolism pathways in germinating soybean (Glycine max L.) under NaCl stress Yongqi YinRunqiang YangZhenxin Gu Original Paper 31 March 2014 Pages: 149 - 156
New dimensionality reduction model (manifold learning) coupled with electronic tongue for green tea grade identification Ruicong ZhiLei ZhaoYi Jin Original Paper 01 April 2014 Pages: 157 - 167
Determining adulteration of canned products using SNIF-NMR and IRMS: detection of undeclared addition of synthetic acetic acid Adéla GrégrováEva NeradováHelena Čížková Original Paper 01 April 2014 Pages: 169 - 174
Genetic variation in the αS1-casein of Chinese yak (Bos grunniens) Yanhua CuiTing YuYing Ma Short Communication 12 May 2014 Pages: 175 - 181
