1. Microencapsulation of phenolic compounds extracted from sour cherry pomace: effect of formulation, ultrasonication time and core to coating ratio

   • Betul Cilek
   • Alexandru Luca
   • Gulum Sumnu

   Original Paper 25 July 2012 Pages: 587 - 596

   

2. The impact of analytical quality criteria and data evaluation on the quantification of genetically modified organisms

   • W. Meyer
   • M. Caprioara-Buda
   • H. Emons

   Original Paper 27 July 2012 Pages: 597 - 610

   

3. Investigations on tyrosinase activity in melanin-free ink from Sepia officinalis: potential for food proteins cross-linking

   • Aref Neifar
   • Walid Saibi
   • Ali Gargouri

   Original Paper 27 July 2012 Pages: 611 - 618

   

4. First ring-trial validation of real-time PCR methods for the quantification of allergenic food ingredients

   • Marion Siegel
   • Karin Schnur
   • Hans-Ulrich Waiblinger

   Original Paper 29 July 2012 Pages: 619 - 630

   

5. 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 Liu
   • Xiaoyun Xu
   • Siyi Pan

   Original Paper 05 August 2012 Pages: 631 - 635

   

6. Compositions of anthocyanins in blackberry juice and their thermal degradation in relation to antioxidant activity

   • Lixia Zhang
   • Jianzhong Zhou
   • Zhenxin Gu

   Original Paper 05 August 2012 Pages: 637 - 645

   

7. Serial connection of packed-bed reactors with different reaction temperatures: enhanced operational stability for enzymatically interesterified trans-free lipid production

   • Jong Won Won
   • Kyung Min Park
   • Pahn-Shick Chang

   Original Paper 07 August 2012 Pages: 647 - 657

   

8. Exploitation of buckwheat sourdough for the production of wheat bread

   • Alice V. Moroni
   • Emanuele Zannini
   • Elke K. Arendt

   Original Paper 07 August 2012 Pages: 659 - 668

   

9. Biogenic amine contents of commercially processed traditional fish products originating from European countries and Turkey

   • Sevim Köse
   • Serkan Koral
   • Drago Koçar

   Original Paper 07 August 2012 Pages: 669 - 683

10. Low-level bromate analysis by ion chromatography on a polymethacrylate-based monolithic column followed by a post-column reaction

    • Nani Wang
    • Shiwei He
    • Yan Zhu

    Original Paper 08 August 2012 Pages: 685 - 692

    

11. Biodenitrification of concentrated red beet juice

    • Dorota Walkowiak-Tomczak

    Original Paper Open access 08 August 2012 Pages: 693 - 698

    

12. Changes in prolamin and high resistant starch composition during the production process of Boza, a traditional cereal-based beverage

    • Laura Quintieri
    • Annunziata Monteverde
    • Leonardo Caputo

    Original Paper 08 August 2012 Pages: 699 - 709

    

13. 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 Kocadağlı
    • T. Koray Palazoğlu
    • Vural Gökmen

    Original Paper 08 August 2012 Pages: 711 - 717

    

14. Effects of Chlorella vulgaris and Arthrospira platensis addition on viability of probiotic bacteria in yogurt and its biochemical properties

    • Hannane Beheshtipour
    • Amir Mohammad Mortazavian
    • Kianoosh Khosravi Darani

    Original Paper 08 August 2012 Pages: 719 - 728

    

15. Effect of the addition of β-glucanases and commercial yeast preparations on the chemical and sensorial characteristics of traditional sparkling wine

    • José Manuel Rodriguez-Nogales
    • Encarnación Fernández-Fernández
    • Josefina Vila-Crespo

    Original Paper 08 August 2012 Pages: 729 - 744

    

16. Differentiation of flue-cured tobacco leaves in different positions based on neutral volatiles with principal component analysis (PCA)

    • Weifeng Sun
    • Zhilei Zhou
    • Fang Zhong

    Original Paper 08 August 2012 Pages: 745 - 752

    

17. Use of patatin, a protein extracted from potato, as alternative to animal proteins in fining of red wine

    • A. Gambuti
    • A. Rinaldi
    • L. Moio

    Original Paper 12 August 2012 Pages: 753 - 765