1. Water holding capacity, dielectric properties and light microscopy of conventionally and ohmically cooked meat emulsion batter

   • Nicky Shirsat
   • Nigel P. Brunton
   • Brian McKenna

   Original Paper 05 May 2004 Pages: 1 - 5

   

2. Control of food spoiling bacteria in cooked meat products with nisin, lacticin 3147, and a lacticin 3147-producing starter culture

   • Almudena Soriano
   • Helge M. Ulmer
   • Elke K. Arendt

   Original Paper 29 April 2004 Pages: 6 - 13

   

3. Quality characteristics of spent layer surimi during frozen storage

   • Ümran Ensoy
   • Nuray Kolsarıcı
   • Kezban Candoğan

   Original Paper 11 May 2004 Pages: 14 - 19

   

4. Purification and characterization of an antioxidative peptide from enzymatic hydrolysate of yellowfin sole ( Limanda aspera) frame protein

   • Shin-Young Jun
   • Pyo-Jam Park
   • Se-Kwon Kim

   Original Paper 31 March 2004 Pages: 20 - 26

   

5. Effect of slurry ice on chemical changes related to quality loss during European Hake (Merluccius merluccius) chilled storage

   • Vanesa Losada
   • Carmen Piñeiro
   • Santiago P. Aubourg

   Original Paper 01 May 2004 Pages: 27 - 31

   

6. Oxidative stability of mayonnaise and milk drink produced with structured lipids based on fish oil and caprylic acid

   • Maike Timm-Heinrich
   • Xuebing Xu
   • Charlotte Jacobsen

   Original Paper 24 April 2004 Pages: 32 - 41

   

7. Pyrraline content in enteral formula processing and storage and model systems

   • José Ángel Rufián-Henares
   • Eduardo Guerra-Hernández
   • Belén García-Villanova

   Original Paper 12 May 2004 Pages: 42 - 47

   

8. Characterisation of traditional Albanian breads derived from different cereals

   • A. Pasqualone
   • F. Caponio
   • V. Arapi

   Original Paper 24 April 2004 Pages: 48 - 51

9. Effect of wheat germ addition on the microbiological quality, in vitro protein digestibility, and gelatinization behavior of macaroni

   • İlkay Pınarlı
   • Mehmet D. Öner
   • Şenol İbanoğlu

   Original Paper 13 May 2004 Pages: 52 - 59

   

10. Radical scavenging activity of hetero-chitooligosaccharides

    • Jae-Young Je
    • Pyo-Jam Park
    • Se-Kwon Kim

    Original Paper 23 April 2004 Pages: 60 - 65

    

11. Comparison of six cultivars of strawberries (Fragaria x ananassa Duch.) grown in northwest Poland

    • Katarzyna Skupień
    • Jan Oszmiański

    Original Paper 01 April 2004 Pages: 66 - 70

12. Arsenic content of some edible mushroom species

    • János Vetter

    Original Paper 24 April 2004 Pages: 71 - 74

13. Absorption of sorbic and benzoic acids in the flesh of table olives

    • Manuel Brenes
    • Concepción Romero
    • Antonio Garrido

    Original Paper 24 April 2004 Pages: 75 - 79

    

14. Thermal kinetics on antiradical capacity of mulberry fruit extract

    • Hyung Joo Suh
    • Jin Man Kim
    • Yang Moon Choi

    Original Paper 15 April 2004 Pages: 80 - 83

    

15. Production of H₂S and properties of sulfite reductase from selected strains of wine-producing yeasts

    • Agnieszka Nowak
    • Danuta Kusewicz
    • Piotr Patelski

    Original Paper 27 February 2004 Pages: 84 - 89

16. Detection and identification of transgenic virus resistant papaya and squash by multiplex PCR

    • Erika M. Wall
    • Tracy S. Lawrence
    • Michael E. Rott

    Original Paper 06 May 2004 Pages: 90 - 96

    

17. Characterization of Swiss vineyards using isotopic data in combination with trace elements and classical parameters

    • Gérard Gremaud
    • Sylvie Quaile
    • Claude Corvi

    Original Paper 03 April 2004 Pages: 97 - 104