1. Shelf life extension of Atlantic pomfret (Brama brama) fillets by packaging under a vacuum-skin system

   • Francisco Pérez-Alonso
   • Santiago P. Aubourg
   • Jorge Barros-Velázquez

   Original Paper 29 November 2003 Pages: 313 - 317

2. Functionality of batters containing different starch types for deep-fat frying of chicken nuggets

   • Bilge Altunakar
   • Serpil Sahin
   • Gulum Sumnu

   Original Paper 03 February 2004 Pages: 318 - 322

   

3. Characterisation of carrageenan and whey protein gels using NMR PGSTE diffusion experiments

   • Joachim Götz
   • Klaus Zick
   • Horst Weisser

   Original Paper 03 February 2004 Pages: 323 - 332

   

4. Effects of process parameters on growth and metabolism of Lactobacillus sanfranciscensis and Candida humilis during rye sourdough fermentation

   • Markus J. Brandt
   • Walter P. Hammes
   • Michael G. Gänzle

   Original Paper 06 February 2004 Pages: 333 - 338

   

5. Effect of mixing and viscosity on rehydration of dry food particulates

   • A. Marabi
   • M. Jacobson
   • I. S. Saguy

   Original Paper 23 January 2004 Pages: 339 - 344

   

6. Rheological behavior of syrups containing sugar substitutes

   • Ramakrishna Chetana
   • Sripathi Krishnamurthy
   • Sunki Reddy Yella Reddy

   Original Paper 03 February 2004 Pages: 345 - 348

   

7. Enzyme-catalyzed hydrolysis of γ-oryzanol

   • Andreas Miller
   • Lina Majauskaite
   • Karl-Heinz Engel

   Original Paper 28 January 2004 Pages: 349 - 354

   

8. Changes to polyphenols in the process of production of must and wines from blackcurrants and cherries. Part II. Anthocyanins and flavanols

   • Agata Czyżowska
   • Eugeniusz Pogorzelski

   Original Paper 10 January 2004 Pages: 355 - 359

9. Effects of cold maceration on red wine quality from Tuscan Sangiovese grape

   • A. Parenti
   • P. Spugnoli
   • C. Gori

   Original Paper 21 January 2004 Pages: 360 - 366

   

10. Variability of Satureja cuneifolia Ten. essential oils and their antimicrobial activity depending on the stage of development

    • Skočibušić Mirjana
    • Bezić Nada
    • Dunkić Valerija

    Original Paper 21 January 2004 Pages: 367 - 371

11. Non-structural carbohydrates in processed soft fried onion (Allium cepa L.)

    • K. Kaack
    • L. P. Christensen
    • K. Grevsen

    Original Paper 21 January 2004 Pages: 372 - 379

    

12. Chemical composition of the pulp of three typical Amazonian fruits: araça-boi (Eugenia stipitata), bacuri (Platonia insignis) and cupuaçu (Theobroma grandiflorum)

    • Hervé Rogez
    • Raphaële Buxant
    • Yvan Larondelle

    Original Paper 23 January 2004 Pages: 380 - 384

    

13. Influence of jam processing upon the contents of phenolics, organic acids and free amino acids in quince fruit (Cydonia oblonga Miller)

    • Branca Maria Silva
    • Paula Branquinho Andrade
    • Margarida Alice Ferreira

    Original Paper 14 January 2004 Pages: 385 - 389

14. Comparison of three types of methods for the isolation of DNA from flours, biscuits and instant paps

    • Lýdia Olexová
    • Ľubomira Dovičovičová
    • Tomáš Kuchta

    Original Paper 04 February 2004 Pages: 390 - 393

15. New method of citrinin determination by HPLC after polyamide column clean-up

    • Ute Meister

    Original Paper 03 February 2004 Pages: 394 - 399

    

16. An in-house validated method for the determination of the dry matter content of soy sauce

    • Colin Crews
    • Sarah Hasnip
    • Paul Brereton

    Original Paper 03 February 2004 Pages: 400 - 402