1. A comparative qualitative study of the profile of volatile organic compounds associated with Salmonella contamination of packaged aged and fresh beef by HS-SPME/GC-MS

   • Paramita Bhattacharjee
   • Suranjan Panigrahi
   • Martin Marchello

   Original Article 30 November 2010 Pages: 1 - 13

   

2. The effect of rice fibre fractions on the growth of co-cultures of probiotics

   • Warnakulasuriya Mary Ann Dipika Binosha Fernando
   • Steve Flint
   • Arthur Bamunuarachchi

   Original Article 08 November 2010 Pages: 14 - 25

   

3. Quality of products containing defatted groundnut cake flour

   • Chitra Purohit
   • Peram Rajyalakshmi

   Original Article 04 November 2010 Pages: 26 - 35

4. Purification of alkaline protease from chicken intestine by aqueous two phase system of polyethylene glycol and sodium citrate

   • B. K. Sarangi
   • D. P. Pattanaik
   • N. S. Mahendrakar

   Original Article 01 November 2010 Pages: 36 - 44

5. Effect of pretreatment and drying methods on quality of value-added dried aonla (Emblica officinalis Gaertn) shreds

   • V. K. Prajapati
   • Prabhat K. Nema
   • S. S. Rathore

   Original Article 09 October 2010 Pages: 45 - 52

6. Antioxidant activity of hydrolysates and peptide fractions derived from porcine hemoglobin

   • Qian Sun
   • Huixing Shen
   • Yongkang Luo

   Original Article 02 December 2010 Pages: 53 - 60

   

7. Tenderizing effect of blade tenderizer and pomegranate fruit products in goat meat

   • K. Narsaiah
   • Shyam N. Jha
   • Jhari Sahoo

   Original Article 04 November 2010 Pages: 61 - 68

   

8. Effect of sucrose on the generation of free amino acids and biogenic amines in Chinese traditional dry-cured fish during processing and storage

   • Jinjie Zhang
   • Zhenfeng Liu
   • Xingqian Ye

   Original Article 11 November 2010 Pages: 69 - 75

   

9. Development and storage study of reduced sugar soy containing compound chocolate

   • Alka Pandey
   • Gurmukh Singh

   Original Article 28 October 2010 Pages: 76 - 82

10. Chemical composition of European squid and effects of different frozen storage temperatures on oxidative stability and fatty acid composition

    • Servet Atayeter
    • Hüdayi Ercoşkun

    Original Article 12 November 2010 Pages: 83 - 89

11. Preparation, chemical composition and storage studies of quamachil (Pithecellobium dulce L.) aril powder

    • Galla Narsing Rao
    • Allani Nagender
    • Dubasi Govardhana Rao

    Original Article 30 October 2010 Pages: 90 - 95

    

12. Development of restructured chicken block utilizing gizzard and its refrigerated storage stability

    • K. Sudheer
    • Prabhat Kumar Mandal
    • Vadupu Kesava Rao

    Original Article 28 October 2010 Pages: 96 - 101

13. Effect of blending and storage on quality characteristics of blended sand pear-apple juice beverage

    • Dev Raj
    • P. C. Sharma
    • Devina Vaidya

    Original Article 08 October 2010 Pages: 102 - 105

14. Evaluation of irradiation in foods using DNA Comet assay

    • Affaf Khawar
    • Ijaz Ahmad Bhatti
    • T. Ali

    Original Article 22 October 2010 Pages: 106 - 109

    

15. Formation of volatiles and fattyacids of therapeutic importance in the probiotic Lactobacillus plantarum LPcfr adapted to resist GIT conditions

    • G. Vanaja
    • Velitchka Gotcheva
    • Renu Agrawal

    Original Article 30 October 2010 Pages: 110 - 113

16. Microscopic detection of adulteration of Bengal gram (Cicer arietinum) flour with other legume flour based on the seed testa macrosclereids

    • Akshatha M. Dattatreya
    • Divyashree K. Nanjegowda
    • Prema Viswanath

    Short Communication 20 November 2010 Pages: 114 - 119

    

17. Effect of MAP on microbiological quality of Mozzarella cheese stored in different packages at 7 ± 1 °C

    • Tanweer Alam
    • G. K. Goyal

    Short Communication 10 November 2010 Pages: 120 - 123