Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry Tomás NortonDa-Wen Sun OriginalPaper 25 September 2007 Pages: 2 - 34
Acrylamide Formation in Foods during Thermal Processing with a Focus on Frying Vural GökmenTunç Koray Palazoğlu OriginalPaper 03 August 2007 Pages: 35 - 42
Current Applications and Future Trends of Lactic Acid Bacteria and their Bacteriocins for the Biopreservation of Aquatic Food Products Pilar Calo-MataSamuel ArlindoJorge Barros-Velazquez OriginalPaper 03 October 2007 Pages: 43 - 63
Optimization of Baking of Rice Cakes in Infrared–Microwave Combination Oven by Response Surface Methodology Elif TurabiGulum SumnuSerpil Sahin OriginalPaper 25 July 2007 Pages: 64 - 73
Recovery of Wine-Must Aroma Compounds by Supercritical CO2 Sofia MacedoSusana FernandesManuel Nunes da Ponte OriginalPaper 25 July 2007 Pages: 74 - 81
GAB Generalized Equation for Sorption Phenomena Jiří BlahovecStavros Yanniotis OriginalPaper 14 September 2007 Pages: 82 - 90
Thermal Degradation Kinetics of Chlorophyll in Pureed Coriander Leaves S. Gaur RudraB. C. SarkarU. S. Shivhare OriginalPaper 22 September 2007 Pages: 91 - 99
Effect of Moisture on Trichoderma Conidia Production on Corn and Wheat Bran by Solid State Fermentation Rosane S. CavalcanteHelder L. S. LimaSueli Rodrigues Communication 21 November 2007 Pages: 100 - 104