From the green bean to the cup of coffee: investigating coffee roasting by on-line monitoring of volatiles Chahan YeretzianAlfons JordanWerner Lindinger Original paper 07 February 2014 Pages: 92 - 104
Investigation of the volatile aroma components of garlic leaves essential oil. Possibility of utilization to enrich garlic bulb oil Amr E. EdrisHoda M. Fadel Original Paper 07 February 2014 Pages: 105 - 107
Fatty acid composition of Portuguese spreadable fats with emphasis on trans isomers Duarte TorresSusana CasalMaria P. Oliveira Original paper 07 February 2014 Pages: 108 - 111
Influence of keeping system on the fatty acid composition in the longissimus muscle of bulls and odorants formed after pressure-cooking Stephanie LorenzAndrea BuettnerKarin Nürnberg Original Paper 07 February 2014 Pages: 112 - 118
Effects of hydrocolloids and high-pressure-heating processing on minced fish gels Miriam Pérez-MateosPilar Montero Original paper 07 February 2014 Pages: 119 - 124
Indole levels in deepwater pink shrimp (Parapenaeus longirostris) from the Portuguese coast. Effects of temperature abuse Rogério MendesAlmudena HuidobroElvira Caballero Original Paper 07 February 2014 Pages: 125 - 130
Physicochemical and biochemical characterisation of selected wheat cultivars and their correlation to chapati making quality Pichan PrabhasankarRagu ManoharLalitha R. Gowda Original paper 07 February 2014 Pages: 131 - 137
Formation of protein-bound residues of the fungicide chlorothalonil in tomatoes (Lycopersicon esculentum Mill.) Holger HrennCarsten JahnWolfgang Schwack Original paper 07 February 2014 Pages: 138 - 142
Detection and activity evaluation of radical scavenging compounds by using DPPH free radical and on-line HPLC-DPPH methods Donata BandonienėMichael MurkovicDainora Gruzdienė Original paper 07 February 2014 Pages: 143 - 147
Changes to polyphenols in the process of production of must and wines from blackcurrants and cherries. Part I. Total polyphenols and phenolic acids Agata CzyzowskaEugeniusz Pogorzelski Original paper 07 February 2014 Pages: 148 - 154
An in vitro method to simulate phenolic compound release from the food matrix in the gastrointestinal tract Angel Gil-IzquierdoPilar ZafrillaFrancisco A. Tomás-Barberán Original paper 07 February 2014 Pages: 155 - 159
Data transferability between two MS-based electronic noses using processed cheeses and evaporated milk as reference materials Laurent PillonelJacques BossetRaphael Tabacchi Original paper 07 February 2014 Pages: 160 - 162
Determination of trimethylamine in milk using an MS based electronic Nose Silvia AmpueroThierry ZesigerJacques Bosset Original paper 07 February 2014 Pages: 163 - 167
Towards the development of a dipstick immunoassay for the detection of trace amounts of egg proteins in food S. BaumgartnerI. SteinerJ. Yeung Original paper 07 February 2014 Pages: 168 - 170
Differentiation of raw or processed eel by PCR-based techniques: restriction fragment length polymorphism analysis (RFLP) and single strand conformation polymorphism analysis (SSCP) Hartmut RehbeinCarmen G. SoteloManuel Rey-Mendez Original Paper 07 February 2014 Pages: 171 - 177
Detection of histamine-producing bacteria using polymerase chain reaction techniques and DNA probes Rita AlvesAna dos SantosMaria Martins Original paper 07 February 2014 Pages: 178 - 180