Thermal and photochemical degradation of myoglobin pigments in relation to colour stability of sliced dry-cured Parma ham and sliced dry-cured ham produced with nitrite salt Christina E. AdamsenJens K. S. MøllerLeif H. Skibsted Original Paper 03 March 2004 Pages: 403 - 409
Cholesterol oxidation in pasta produced with eggs of different origin Emanuele BoselliMaria Fiorenza CaboniGiovanni Lercker Original Paper 06 March 2004 Pages: 410 - 414
Elevated concentrations of oxygen on the stability of live mussel stored refrigerated Laura PastorizaMarta BernárdezJuan J. R. Herrera Original Paper 06 February 2004 Pages: 415 - 419
Changes in the quality of fishburger produced from Tilapia (Oreochromis niloticus) during frozen storage (−18 °C) Bahar TokurAbdurrahman PolatSerhat Özkütük Original Paper 07 February 2004 Pages: 420 - 423
Characterization of collagen from Japanese sea bass caudal fin as waste material Takeshi Nagai Original Paper 09 March 2004 Pages: 424 - 427
Composition of the glutenin macropolymer: effects of flour quality and nonamylolytic enzyme addition Cristina Primo-MartínMaría Antonia Martínez-AnayaConcepción Collar Original Paper 03 February 2004 Pages: 428 - 436
Solubility and emulsifying properties of barley protein concentrate Berna BilgiSüeda Çelik Original Paper 09 March 2004 Pages: 437 - 441
Evaluation of the taste contribution of theaflavins in black tea infusions using the taste activity concept Susanne ScharbertMagnus JezussekThomas Hofmann Original Paper 12 February 2004 Pages: 442 - 447
Study of the mineral profile of Catalonian “brut” cava using atomic spectrometric methods Angeles JosIsabel MorenoAna María Cameán Original Paper 03 February 2004 Pages: 448 - 451
An evaluation of some quality parameters of a laboratory-prepared fermented groundnut milk E. O. Sunny-RobertsE. T. OtunolaB. T. Iwakun Original Paper 04 February 2004 Pages: 452 - 455
Degradation of quality attributes of sweetened Julie and Ogbomoso mango juices during storage K. O. FaladeS. O. BabalolaA. A. Ogunlade Original Paper 04 February 2004 Pages: 456 - 459
The inhibitory action of aqueous garlic extract on the growth of certain pathogenic bacteria Zakaria El Astal Original Paper 03 March 2004 Pages: 460 - 464
Effects of storage on quality of carrot juices produced with lactofermentation and acidification Nilay DemirJale AcarK. Savaş Bahçeci Original Paper 27 February 2004 Pages: 465 - 468
Lactic acid fermentation of Brassica rapa: chemical and microbial evaluation of a typical Italian product (brovada) Michela MaifreniMarilena MarinoLanfranco Conte Original Paper 27 February 2004 Pages: 469 - 473
Expansion characteristics of a nutritious extruded snack food using response surface methodology Emir Ayşe ŐzerŞenol İbanoğluCahide Yağmur Original Paper 06 February 2004 Pages: 474 - 479
Detection of hazelnut oil in virgin olive oil by a spectrofluorimetric method A. SayagoM. T. MoralesR. Aparicio Original Paper 03 February 2004 Pages: 480 - 483
Classification of different quality virgin olive oils by metal-oxide sensors Diego L. García-GonzálezRamón Aparicio Original Paper 23 January 2004 Pages: 484 - 487
Colour characterisation of thyme and avocado honeys by diffuse reflectance spectrophotometry and spectroradiometry Anass TerrabLourdes González-MiretFrancisco J. Heredia Original Paper 25 February 2004 Pages: 488 - 492
Polymerase chain reaction (PCR) for the detection of celery (Apium graveolens) in food Ľ. DovičovičováL. OlexováT. Kuchta Original Paper 28 February 2004 Pages: 493 - 495
Real-time loop-mediated isothermal amplification for the CaMV-35S promoter as a screening method for genetically modified organisms Shiro FukutaYuko MizukamiMichio Kanbe Original Paper 23 January 2004 Pages: 496 - 500
