Formation of 3-chloropropane-1,2-diol in systems simulating processed foods Pavel CaltaJan VelíšekZuzana Réblová Original Paper 19 March 2004 Pages: 501 - 506
Pro-oxidant activities of carnosine, rutin and quercetin in a beef model system and their effects on the metmyoglobin-reducing activity A. E. D. BekhitG. H. GeesinkR. Bickerstaffe Original Paper 06 March 2004 Pages: 507 - 514
Peroxyl radical scavenging activity of melanoidins in aqueous systems Francisco J. MoralesSalvio Jiménez-Pérez Original Paper 03 April 2004 Pages: 515 - 520
Antioxidant effect of dittany (Origanum dictamnus) in pre-cooked chicken meat balls during chill-storage in comparison to rosemary (Rosmarinus officinalis) Aline M. C. RacanicciBente DanielsenLeif H. Skibsted Original Paper 17 March 2004 Pages: 521 - 524
Thermal degradation kinetics of anthocyanin and visual colour of plum puree J. AhmedU. S. ShivhareG. S. V. Raghavan Original Paper 06 March 2004 Pages: 525 - 528
Optimization of the process variables for the preparation of processed paneer using response surface methodology V. NandaS. SinghD. C. Saxena Original Paper 12 March 2004 Pages: 529 - 534
Influence of edible coating on shelf life and quality of “Picota” sweet cherries Jesús AlonsoRafael Alique Original Paper 12 March 2004 Pages: 535 - 539
Adsorption isotherm and heat of sorption of osmotically pretreated and air-dried pineapple slices. K. O. FaladeI. OlukiniG. O. Adegoke Original Paper 17 March 2004 Pages: 540 - 543
Rheological behaviour of fresh and frozen potato puree in steady and dynamic shear at different temperatures María Dolores AlvarezCristina FernándezWenceslao Canet Original Paper 01 April 2004 Pages: 544 - 553
Sourdough-isolated Lactobacillus fermentum as a potent anti-mould preservative of a traditional Iranian bread M. R. FazeliA. R. ShahverdiN. Samadi Original Paper 09 March 2004 Pages: 554 - 556
Effect of additives on the quality and microstructure of vermicelli made from Triticum aestivum R. JyotsnaP. PrabhasankarG. Venkateswara Rao Original Paper 12 February 2004 Pages: 557 - 562
Dietary fiber from coconut residue: effects of different treatments and particle size on the hydration properties S. N. RaghavendraN. K. RastogiR. N. Tharanathan Original Paper 12 February 2004 Pages: 563 - 567
Control of postharvest Rhizopus rot of peach by microwave treatment and yeast antagonist Hongyin ZhangChengxin FuYifei Wang Original Paper 03 March 2004 Pages: 568 - 572
Gas chromatographic-olfactometric characterization of aroma active compounds in sun-dried and vacuum-dried tarhana Duygu GocmenOzan GurbuzA. Fatih Dagdelen Original Paper 08 April 2004 Pages: 573 - 578
Flavour compounds in backslop fermented uji (an East African sour porridge) Calvin OnyangoThomas BleyThomas Henle Original Paper 05 March 2004 Pages: 579 - 583
Differentiation of heat-treated pork liver pastes according to their metal content using multivariate data analysis G. BritoE. M. Peña-MéndezF. J. García Original Paper 17 March 2004 Pages: 584 - 588
Two-step mass spectrometric approach for the identification of diketopiperazines in chicken essence Yi-Hong ChenSu-Er LiouChu-Chin Chen Original Paper 11 March 2004 Pages: 589 - 597
Adaption of a vane tool for the viscosity determination of flavoured yoghurt Mario KrulisHarald Rohm Original Paper 15 April 2004 Pages: 598 - 601