1. Theoretical considerations about usage of metabolic inhibitors as possible alternative to reduce alcohol content of wines from hot areas

   • R. Vejarano
   • A. Morata
   • J. A. Suárez-Lepe

   Review Paper 08 May 2013 Pages: 281 - 290

   

2. Bioluminescence and ice-nucleation microbial biosensors for l-arabinose content analysis in arabinoxylans

   • Justyna Łukasiak
   • Karsten Olsen
   • Dimitrios G. Georgakopoulos

   Original Paper 16 April 2013 Pages: 291 - 298

   

3. Gelatinization properties of wheat flour as determined by empirical and fundamental rheometric method

   • Milica Pojić
   • Miroslav Hadnađev
   • Tamara Dapčević Hadnađev

   Original Paper 16 April 2013 Pages: 299 - 307

   

4. Changes in biogenic amine and polyamine contents in smear-ripened cheeses during storage

   • Eva Samková
   • Eva Dadáková
   • Tamara Pelikánová

   Original Paper 19 April 2013 Pages: 309 - 314

   

5. Nonaplex real-time PCR detection of Listeria monocytogenes, Campylobacter, Salmonella and enteropathogene E. coli after universal enrichment in food samples

   • René Köppel
   • Agne Rüegg Kuslyte
   • Gabriela Marti

   Original Paper 04 May 2013 Pages: 315 - 322

6. Gold nanoparticle-based colorimetric detection of staphylococcal enterotoxin B using ssDNA aptamers

   • Aiping Liu
   • Yongxia Zhang
   • Fusheng Chen

   Original Paper 10 May 2013 Pages: 323 - 329

   

7. Extraction, structural characterization and antioxidant activity of polyhydroxylated 1,4-naphthoquinone pigments from spines of sea urchin Glyptocidaris crenularis and Strongylocentrotus intermedius

   • Dong-Mei Li
   • Da-Yong Zhou
   • Yoshiyuki Murata

   Original Paper 12 May 2013 Pages: 331 - 339

   

8. An explorative study on the cell wall polysaccharides in the pulp and peel of dragon fruits (Hylocereus spp.)

   • Wijitra Liaotrakoon
   • Sandy Van Buggenhout
   • Marc E. Hendrickx

   Original Paper 30 April 2013 Pages: 341 - 351

   

9. Evaluation of the effects of thermal treatments on color, polyphenol stability, enzyme activities and antioxidant capacities of innovative pasty celeriac (Apium graveolens L. var. rapaceum (Mill.) DC.) products

   • Andrea Kaiser
   • Katja I. Hartmann
   • Reinhold Carle

   Original Paper 03 May 2013 Pages: 353 - 365

   

10. Evaluation of Portuguese and Spanish Quercus pyrenaica and Castanea sativa species used in cooperage as natural source of phenolic compounds

    • Lucía Castro-Vázquez
    • M. Elena Alañón
    • Olga Laureano

    Original Paper 10 May 2013 Pages: 367 - 375

    

11. Bleaching of colored whey and milk by a multiple-enzyme system

    • Renata T. Szweda
    • Katharina Schmidt
    • Holger Zorn

    Original Paper 01 May 2013 Pages: 377 - 384

    

12. Oxidative stability of tuna fat spreads (O/W/O emulsions) using conventional lipid oxidation methods, SPME-GC/MS and sensory analysis

    • Sandra P. O’Dwyer
    • David O’Beirne
    • Brendan T. O’Kennedy

    Original Paper 15 May 2013 Pages: 385 - 398

    

13. Purification, characterization, and production of β-mannanase from Bacillus subtilis TJ-102 and its application in gluco-mannooligosaccharides preparation

    • Mengfan Wang
    • Shengping You
    • Zhimin He

    Original Paper 07 May 2013 Pages: 399 - 408

    

14. Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean

    • Slađana Žilić
    • H. Gül Akıllıoğlu
    • Vural Gökmen

    Original Paper 08 May 2013 Pages: 409 - 418

    

15. Characteristics of cocoa butter and chocolates obtained from cocoa varieties grown in Bahia, Brazil

    • Priscilla Efraim
    • José Luis Pires
    • Nelson H. Pezoa-Garcia

    Original Paper 07 June 2013 Pages: 419 - 428

    

16. Enhancement of low molecular weight ginsenosides from low-quality ginseng through ultra-high-pressure and fermentation processes

    • Woon Yong Choi
    • Woo Seok Choi
    • Hyeon Yong Lee

    Original Paper 12 June 2013 Pages: 429 - 440

    

17. Salicylic acid modulated flavonol biosynthesis in three key phases during grape berry development

    • Fang Fang
    • Wei-Dong Huang

    Original Paper 25 May 2013 Pages: 441 - 448

    

18. Separation, purification and preliminary structure analysis of acidic polysaccharides from safflower

    • Ai-Nong Ren
    • Ying Lu
    • Hong Shen

    Original Paper 14 May 2013 Pages: 449 - 455

    

19. Isolation of a thermostable trypsin inhibitor with exploitable potential

    • Yongxiang Hong
    • Xixi Cai
    • Pingfan Rao

    Original Paper 15 May 2013 Pages: 457 - 465