Optimisation of fermentation conditions for the production of a novel cooked fermented ham product Amalia G. ScannellPaul M. KenneallyElke K. Arendt Original Paper Pages: 183 - 188
Combined effects of modified atmosphere packaging and lauric acid on the stability of pre-cooked fish products during refrigerated storage Laura PastorizaMarta L. CaboJuan J. Herrera Original Paper Pages: 189 - 193
A comparison of the retention of vitamins B1, B2 and B6, and cooking yield in pork loin with conventional and enhanced meal-service systems Anne LassenMorten KallLars Ovesen Original Paper Pages: 194 - 199
Qualitative and quantitative characterisation of the lipid fraction of bouillon cubes Francesco CaponioTommaso GomesDebora Delcuratolo Original Paper Pages: 200 - 203
Oil composition of coriander (Coriandrum sativum L.) fruit-seeds Mohamed RamadanJörg-Thomas Mörsel Original Paper Pages: 204 - 209
Characterization of melanoidins from a glucose-glycine model system Rosa C. BorrelliVincenzo FoglianoJennifer M. Ames Original Paper Pages: 210 - 215
Changes in the level of vitamin C, beta-carotene, thiamine, and riboflavin during preservation of immature grass pea (Lathyrus sativus L.) seeds Zofia LisiewskaAnna KorusWaldemar Kmiecik Original Paper Pages: 216 - 220
Free and glycosidically bound volatiles in the mammee apple (Mammea americana) fruit Alicia L. MoralesCarmenza Duque Original Paper Pages: 221 - 226
Effect of different drying methods on the volatile components of parsley (Petroselinum crispum L.) M. Díaz-Maroto M. Pérez-Coello M. Cabezudo Original Paper Pages: 227 - 230
Effect of partial dehydration on quality of canned potatoes Pradeep NegiNirankar Nath Original Paper Pages: 231 - 234
Chemometric evaluation of concentration profiles from compounds relevant in beer ageing Kurt VarmuzaIngrid SteinerHelmut Klein Original Paper Pages: 235 - 239
2-Phenylethylamine formation by enterococci in vitro Dorothea M. BeutlingDoreen Walter Original Paper Pages: 240 - 242
Studies on the usability of recycled PET for food packaging applications Vasileios I. TriantafyllouAristoula G. KaramaniPanagiotis G. Demertzis Original paper Pages: 243 - 248
A novel and simple approach for assessing the freshness of hazelnuts Harald SchäferErhard SchulteHans-Peter Thier Original paper Pages: 249 - 254
Analysis of sugar acids by capillary electrophoresis with indirect UV detection. Application to samples of must and wine. Maria de Valme García MorenoRemedios Castro MejíasCarmelo García Barroso Original Paper Pages: 255 - 259
Analytical methods for the determination of the geographic origin of Emmentaler cheese. Main framework of the project; chemical, biochemical, microbiological, colour and sensory analyses L. Pillonel R. Badertscher J. Bosset Original Paper Pages: 260 - 267
A simple spectrophotometric determination of total β-carotene in food additives with varying E/Z-isomer ratios using an isobestic wavelength Joseph SchierleThomas SchellenbergerRoland Betz Original Paper Pages: 268 - 274