1. Chips, lees, and micro-oxygenation: influence on some flavors and sensory profile of a bottled red Sangiovese wine

   • Giuseppe Arfelli
   • Elisa Sartini
   • Alessandra Fabiani

   Original Paper 06 May 2011 Pages: 1 - 10

   

2. Antioxidant activity of rosemary and thyme by-products and synergism with added antioxidant in a liposome system

   • Gema Nieto
   • Kevin Huvaere
   • Leif H. Skibsted

   Original Paper 15 May 2011 Pages: 11 - 18

   

3. Assessment of the genetic stability of GMOs with a detailed examination of MON810 using Scorpion probes

   • Georg Neumann
   • Christian Brandes
   • Rupert Hochegger

   Original Paper 18 May 2011 Pages: 19 - 30

   

4. Isoelectric protein precipitation from mild-acidic extracts of de-oiled sunflower (Helianthus annuus L.) press cake

   • Claudia Pickardt
   • Thomas Hager
   • Dietmar R. Kammerer

   Original Paper 25 May 2011 Pages: 31 - 44

   

5. A new method to analyse odour strength in a meat product by using a dynamic dilution olfactometer

   • José Sánchez del Pulgar
   • A. I. Carrapiso
   • C. García

   Original Paper 25 May 2011 Pages: 45 - 49

   

6. The role of acyl moiety in the formation and reactions of steryl ester hydroperoxides

   • Mari Lehtonen
   • Anna-Maija Lampi
   • Vieno Piironen

   Original Paper 25 May 2011 Pages: 51 - 61

   

7. Probing the interaction between 3 flavonoids and pancreatic lipase by methods of fluorescence spectroscopy and enzymatic kinetics

   • Yan-Qin Li
   • Peng Yang
   • Bin Wu

   Original Paper 25 May 2011 Pages: 63 - 69

   

8. The fitness for purpose of randomised experimental designs for analysis of genetically modified ingredients

   • Malcolm Burns
   • Steve Ellison

   Original Paper 25 May 2011 Pages: 71 - 78

   

9. UV inactivation of milk-related microorganisms with a novel electrodeless lamp apparatus

   • Gang Lu
   • Chaolin Li
   • Peng Liu

   Original Paper 28 May 2011 Pages: 79 - 87

   

10. Effect of reaction conditions on lactulose-derived trisaccharides obtained by transgalactosylation with β-galactosidase of Kluyveromyces lactis

    • Alejandra Cardelle-Cobas
    • Nieves Corzo
    • Mar Villamiel

    Original Paper 01 June 2011 Pages: 89 - 94

    

11. Effect of dynamic high-pressure microfluidization at different temperatures on the antigenic response of bovine β-lactoglobulin

    • Junzhen Zhong
    • Chengmei Liu
    • Jie Wan

    Original Paper 01 June 2011 Pages: 95 - 102

    

12. Antioxidant activity of corozo (Bactris guineensis) fruit by electron paramagnetic resonance (EPR) spectroscopy

    • Coralia Osorio
    • José G. Carriazo
    • Ovidio Almanza

    Original Paper 01 June 2011 Pages: 103 - 108

    

13. Correlation between sensory and chemical markers in the evaluation of Brazil nut oxidative shelf-life

    • Camile Zajdenwerg
    • Gabriel F. Branco
    • Inar A. Castro

    Original Paper 03 June 2011 Pages: 109 - 116

    

14. A construct-specific qualitative and quantitative PCR detection method of transgenic maize BVLA430101

    • Changqing Su
    • Yao Sun
    • Yufa Peng

    Original Paper 03 June 2011 Pages: 117 - 122

    

15. Heterologous extracellular production of enterocin P in Lactococcus lactis by a food-grade expression system

    • Guorong Liu
    • Haifeng Wang
    • Pinglan Li

    Original Paper 03 June 2011 Pages: 123 - 129

    

16. Proteolytic activities and safety of use of Enterococci strains isolated from traditional Azerbaijani dairy products

    • Aynur Ahmadova
    • Svetoslav Dimov
    • Thomas Haertlé

    Original Paper 03 June 2011 Pages: 131 - 140

    

17. Significance of lipid binding on the functional and nutritional profiles of single and multigrain matrices

    • Alessandro Angioloni
    • Concha Collar

    Original Paper 03 June 2011 Pages: 141 - 150

    

18. Isolation and identification of Di-D-fructose dianhydrides resulting from heat-induced degradation of inulin

    • Kathrin Trabs
    • Nena Kasprick
    • Thomas Henle

    Original Paper 04 June 2011 Pages: 151 - 158

    

19. Carotenoids production from a newly isolated Sporidiobolus pararoseus strain by submerged fermentation

    • Maria Marina Serrão Cabral
    • Karine Cence
    • Helen Treichel

    Original Paper 04 June 2011 Pages: 159 - 166

    

20. Inulin and oligofructose as fat and sugar substitutes in quick breads (scones): a mixture design approach

    • Christian Rößle
    • Anastasia Ktenioudaki
    • Eimear Gallagher

    Original Paper 07 June 2011 Pages: 167 - 181