Selenium content in sea bass of the Adriatic Sea Viktor ŠatovićDubravka Beker Original Paper 13 November 2003 Pages: 111 - 113
Effect of various additives to marinating baths on some properties of cattle meat Alper ÖnençMeltem SerdaroğluKıyalbek Abdraimov Original Paper 12 November 2003 Pages: 114 - 117
Shelf life extension of beef retail cuts subjected to an advanced vacuum skin packaging system Beatriz I. VázquezLuis CarreiraJorge Barros-Velázquez Original Paper 29 November 2003 Pages: 118 - 122
Time-dependent flow properties of starch–milk–sugar pastes Basim Abu-JdayilHazim A. Mohameed Original Paper 21 November 2003 Pages: 123 - 127
Effect of extrusion cooking on protein modification in wheat flour Thomas Fischer Original Paper 22 October 2003 Pages: 128 - 132
Enhancement of angiotensin I converting enzyme inhibitory activity and improvement of the emulsifying and foaming properties of corn gluten hydrolysate using ultrafiltration membranes Jin Man KimJong Hyun WhangHyung Joo Suh Original Paper 07 November 2003 Pages: 133 - 138
Impact of microbial transglutaminase on the viscoelastic profile of formulated bread doughs Concepción CollarClara Bollaín Original Paper 25 October 2003 Pages: 139 - 146
Studies on the occurrence and formation of 1,2-dicarbonyls in honey Kai U. WeigelTommy OpitzThomas Henle Original Paper 29 October 2003 Pages: 147 - 151
Effect of high hydrostatic pressure and temperature on carrot peroxidase inactivation Çiğdem SoysalZerrin SöylemezFaruk Bozoğlu Original Paper 30 October 2003 Pages: 152 - 156
Effects of type of packaging material on shelf-life of fresh broccoli by means of changes in weight, colour and texture Annelie JacobssonTim NielsenIngegerd Sjöholm Original Paper 31 October 2003 Pages: 157 - 163
Pectinesterase activity and the texture of Jalapeño pepper Elda G. Villarreal-AlbaJuan C. Contreras-EsquivelMaria L. Reyes-Vega Original Paper 06 November 2003 Pages: 164 - 166
Changes in flavour and texture during the ripening of strawberries Ramin AzodanlouCharly DarbellayRenato Amadò Original Paper 26 November 2003 Pages: 167 - 172
In vitro antioxidant activity of red grape skins Begoña BartoloméVerónica NuñezCarmen Gómez-Cordovés Original Paper 29 November 2003 Pages: 173 - 177
Fermentation of beet juice by bacteria of genus Lactobacillus sp. Elżbieta KlewickaIlona MotylZdzisława Libudzisz Original Paper 29 November 2003 Pages: 178 - 183
Selection of LAB strains for fermented red beet juice production Ágnes BaráthAnna HalászZsolt Zalán Original Paper 29 November 2003 Pages: 184 - 187
Combined effect of thymol and cymene to control the growth of Bacillus cereus vegetative cells Begoña DelgadoAlfredo PalopPaula M. Periago Original Paper 25 October 2003 Pages: 188 - 193
Effect of food preservatives on the inhibitory activity of acidocin CH5 and bacteriocin D10 Markéta GiesováJana ChumchalováMilada Plocková Original Paper 13 November 2003 Pages: 194 - 197
Classification of unifloral honeys with an MS-based electronic nose using different sampling modes: SHS, SPME and INDEX S. AmpueroS. BogdanovJ.-O. Bosset Original Paper 29 November 2003 Pages: 198 - 207
A GC/MS method for the determination of carcinogenic polycyclic aromatic hydrocarbons (PAH) in smoked meat products and liquid smokes Wolfgang Jira Original Paper 15 November 2003 Pages: 208 - 212