1. Selenium content in sea bass of the Adriatic Sea

   • Viktor Šatović
   • Dubravka Beker

   Original Paper 13 November 2003 Pages: 111 - 113

   

2. Effect of various additives to marinating baths on some properties of cattle meat

   • Alper Önenç
   • Meltem Serdaroğlu
   • Kıyalbek Abdraimov

   Original Paper 12 November 2003 Pages: 114 - 117

3. Shelf life extension of beef retail cuts subjected to an advanced vacuum skin packaging system

   • Beatriz I. Vázquez
   • Luis Carreira
   • Jorge Barros-Velázquez

   Original Paper 29 November 2003 Pages: 118 - 122

   

4. Time-dependent flow properties of starch–milk–sugar pastes

   • Basim Abu-Jdayil
   • Hazim A. Mohameed

   Original Paper 21 November 2003 Pages: 123 - 127

   

5. Effect of extrusion cooking on protein modification in wheat flour

   • Thomas Fischer

   Original Paper 22 October 2003 Pages: 128 - 132

   

6. 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 Kim
   • Jong Hyun Whang
   • Hyung Joo Suh

   Original Paper 07 November 2003 Pages: 133 - 138

   

7. Impact of microbial transglutaminase on the viscoelastic profile of formulated bread doughs

   • Concepción Collar
   • Clara Bollaín

   Original Paper 25 October 2003 Pages: 139 - 146

   

8. Studies on the occurrence and formation of 1,2-dicarbonyls in honey

   • Kai U. Weigel
   • Tommy Opitz
   • Thomas Henle

   Original Paper 29 October 2003 Pages: 147 - 151

   

9. Effect of high hydrostatic pressure and temperature on carrot peroxidase inactivation

   • Çiğdem Soysal
   • Zerrin Söylemez
   • Faruk Bozoğlu

   Original Paper 30 October 2003 Pages: 152 - 156

   

10. Effects of type of packaging material on shelf-life of fresh broccoli by means of changes in weight, colour and texture

    • Annelie Jacobsson
    • Tim Nielsen
    • Ingegerd Sjöholm

    Original Paper 31 October 2003 Pages: 157 - 163

    

11. Pectinesterase activity and the texture of Jalapeño pepper

    • Elda G. Villarreal-Alba
    • Juan C. Contreras-Esquivel
    • Maria L. Reyes-Vega

    Original Paper 06 November 2003 Pages: 164 - 166

12. Changes in flavour and texture during the ripening of strawberries

    • Ramin Azodanlou
    • Charly Darbellay
    • Renato Amadò

    Original Paper 26 November 2003 Pages: 167 - 172

    

13. In vitro antioxidant activity of red grape skins

    • Begoña Bartolomé
    • Verónica Nuñez
    • Carmen Gómez-Cordovés

    Original Paper 29 November 2003 Pages: 173 - 177

    

14. Fermentation of beet juice by bacteria of genus Lactobacillus sp.

    • Elżbieta Klewicka
    • Ilona Motyl
    • Zdzisława Libudzisz

    Original Paper 29 November 2003 Pages: 178 - 183

    

15. Selection of LAB strains for fermented red beet juice production

    • Ágnes Baráth
    • Anna Halász
    • Zsolt Zalán

    Original Paper 29 November 2003 Pages: 184 - 187

    

16. Combined effect of thymol and cymene to control the growth of Bacillus cereus vegetative cells

    • Begoña Delgado
    • Alfredo Palop
    • Paula M. Periago

    Original Paper 25 October 2003 Pages: 188 - 193

    

17. Effect of food preservatives on the inhibitory activity of acidocin CH5 and bacteriocin D10

    • Markéta Giesová
    • Jana Chumchalová
    • Milada Plocková

    Original Paper 13 November 2003 Pages: 194 - 197

    

18. Classification of unifloral honeys with an MS-based electronic nose using different sampling modes: SHS, SPME and INDEX

    • S. Ampuero
    • S. Bogdanov
    • J.-O. Bosset

    Original Paper 29 November 2003 Pages: 198 - 207

    

19. 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