1. Identification of novel pyranoanthocyanins in berry juices

   • Maarit J. Rein
   • Velimatti Ollilainen
   • Marina Heinonen

   Original Paper 11 November 2004 Pages: 239 - 244

   

2. Influence of processing on the generation of γ-aminobutyric acid in green coffee beans

   • Gerhard Bytof
   • Sven-Erik Knopp
   • Dirk Selmar

   Original Paper 09 November 2004 Pages: 245 - 250

   

3. Total and individual tocopherol contents of sunflower oil at different steps of refining

   • Murat Tasan
   • Mehmet Demirci

   Original Paper 22 October 2004 Pages: 251 - 254

4. Influence of processing, storage time, and pasteurisation upon the tocopherol and amino acid contents of treated green table olives

   • Alfredo Montaño
   • Francisco Javier Casado
   • Luis Rejano

   Original Paper 08 December 2004 Pages: 255 - 260

5. Heat and light stability of three natural blue colorants for use in confectionery and beverages

   • Lone Jespersen
   • Lene D. Strømdahl
   • Leif H. Skibsted

   Original Paper 10 November 2004 Pages: 261 - 266

   

6. Biocatalyzed acidolysis of olive oil triacylglycerols with 9c,11t and 10t,12c isomers of conjugated linoleic acid

   • Lina Cossignani
   • M. Stella Simonetti
   • Pietro Damiani

   Original Paper 23 December 2004 Pages: 267 - 271

   

7. Amyloglucosidase-catalyzed synthesis of n-octyl-d-glucoside—analysis using response surface methodology

   • Giriyapura R. Vijayakumar
   • Balaraman Manohar
   • Soundar Divakar

   Original Paper 05 November 2004 Pages: 272 - 277

   

8. Low-energy and high-fibre liver paté processed using potato pulp

   • Karl Kaack
   • Lene Pedersen

   Original Paper 15 December 2004 Pages: 278 - 282

   

9. The effect of various types of poultry pre- and post-rigor meats on emulsification capacity, water-holding capacity and cooking loss

   • Mustafa Karakaya
   • Cemalettin Saricoban
   • Mustafa T. Yilmaz

   Original Paper 27 November 2004 Pages: 283 - 286

10. Quality changes of fish patties produced from anchovy during refrigerated storage

    • Pinar Yerlikaya
    • Nalan Gokoglu
    • Harun Uran

    Original Paper 12 October 2004 Pages: 287 - 291

    

11. Quality assessment of gutted wild sea bass (Dicentrarchus Labrax) stored in ice, cling film and aluminium foil

    • F. Özogul
    • C. Gökbulut
    • M. Dural

    Original Paper 28 October 2004 Pages: 292 - 298

    

12. Effect of sous vide cooking, with freezing, on selected quality parameters of seven fish species in a range of sauces

    • J. D. Fagan
    • T. R. Gormley

    Original Paper 12 November 2004 Pages: 299 - 304

13. Preparation and the shelf-life assessment of ready-to-eat fish soup

    • Sühendan Mol

    Original Paper 26 October 2004 Pages: 305 - 308

14. Changes of colour and pH in fish musculature after ionizing radiation exposure

    • Petr Dvořák
    • Bohdan Kratochvíl
    • Magda Grolichová

    Original Paper 12 October 2004 Pages: 309 - 311

15. Amino acid-decarboxylase activity of bacteria isolated from ice-preserved anchovies

    • Sofia Pons-Sánchez-Cascado
    • Sara Bover-Cid
    • M. Carmen Vidal-Carou

    Original Paper 08 December 2004 Pages: 312 - 315

16. Effect of reducing agents on physicochemical properties and gel-forming ability of surimi produced from frozen fish

    • Soottawat Benjakul
    • Chutima Thongkaew
    • Wonnop Visessanguan

    Original Paper 10 December 2004 Pages: 316 - 321

    

17. Collagen changes in refrigerated sea bass muscle treated with pyrophosphate and stored in modified- atmosphere packaging

    • Payap Masniyom
    • Soottawat Benjakul
    • Wonnop Visessanguan

    Original Paper 10 December 2004 Pages: 322 - 325

    

18. Browning development in white wines: dependence on compositional parameters and impact on antioxidant characteristics

    • Nikos Sioumis
    • Stamatina Kallithraka
    • Panagiotis Kefalas

    Original Paper 15 October 2004 Pages: 326 - 330

    

19. Evolution of polyphenols in red wines from Vitis vinifera L. during aging in the bottle

    • María Monagas
    • Begoña Bartolomé
    • Carmen Gómez-Cordovés

    Original Paper 21 January 2005 Pages: 331 - 340

    

20. Cell wall anthocyanin adsorption by different Saccharomyces strains during the fermentation of Vitis vinifera L. cv Graciano grapes

    • A. Morata
    • M. C. Gómez-Cordovés
    • J. A. Suárez

    Original Paper 11 November 2004 Pages: 341 - 346

    

21. Migration of 2,4,6-trichloroanisole from cork stoppers to wine

    • R. Juanola
    • D. Subirà
    • E. Anticó

    Original Paper 08 December 2004 Pages: 347 - 352

    

22. Biological control of postharvest green mold decay of oranges by Rhodotorula glutinis

    • Xiao Dong Zheng
    • Hong Yin Zhang
    • Ping Sun

    Original Paper 28 October 2004 Pages: 353 - 357

    

23. Properties of sucrose-free chocolates enriched with viable lactic acid bacteria

    • Ewa Nebesny
    • Dorota Żyżelewicz
    • Zdzisława Libudzisz

    Original Paper 22 December 2004 Pages: 358 - 362

    

24. Reactive oxygen species scavenging, metal chelation, reducing power and lipid peroxidation inhibition properties of different solvent fractions from Hizikia fusiformis

    • Rohan Karawita
    • Nalin Siriwardhana
    • You-Jin Jeon

    Original Paper 08 December 2004 Pages: 363 - 371

    

25. Relationships between dough functional indicators during breadmaking steps in formulated samples

    • Concepción Collar
    • Clara Bollaín

    Original Paper 08 December 2004 Pages: 372 - 379

    

26. Rheological characterisation of salad-dressing-type emulsions stabilised by egg yolk/sucrose distearate blends

    • Maria Angustias Riscardo
    • José E. Moros
    • Críspulo Gallegos

    Original Paper 11 November 2004 Pages: 380 - 388

    

27. Influence of high-melting milk fat fraction on quality and fat bloom stability of chocolate

    • Biljana Pajin
    • Olga Jovanovic

    Original Paper 27 November 2004 Pages: 389 - 394

    

28. Intestinal microbiota in rats fed with tofu (soy curd) treated under high pressure

    • G. Arroyo
    • E. Peñas
    • G. Préstamo

    Original Paper 26 January 2005 Pages: 395 - 400

    

29. Supercritical fluid extraction of tea seed oil and its comparison with solvent extraction

    • Ahmad Rajaei
    • Mohsen Barzegar
    • Yaddollah Yamini

    Original Paper 22 October 2004 Pages: 401 - 405

    

30. The effects of concentration on electrical conductivity of orange juice concentrates during ohmic heating

    • Filiz Icier
    • Coskan Ilicali

    Original Paper 13 November 2004 Pages: 406 - 414

    

31. Increasing the moisture content of imitation cheese: effects on texture, rheology and microstructure

    • Paul J. Hennelly
    • Peter G. Dunne
    • Dolores O’Riordan

    Original Paper 08 December 2004 Pages: 415 - 420

    

32. Blanching effects on chemistry, quality and structure of green beans (cv. Moncayo)

    • Wenceslao Canet
    • María Dolores Alvarez
    • María Estrella Tortosa

    Original Paper 11 November 2004 Pages: 421 - 430

    

33. Recovery of anthocyanins from grape pomace extracts (Vitis vinifera L. cv. Cabernet Mitos) using a polymeric adsorber resin

    • Dietmar Kammerer
    • Jasenka Gajdos Kljusuric
    • Andreas Schieber

    Original Paper 09 February 2005 Pages: 431 - 437

    

34. Detection of RNA variants transcribed from the transgene in Roundup Ready soybean

    • Andreas Rang
    • Bettina Linke
    • Bärbel Jansen

    Original Paper 02 December 2004 Pages: 438 - 443

    

35. Detection of bovine DNA in raw and heat-processed foodstuffs, commercial foods and specific risk materials by a novel specific polymerase chain reaction method

    • Ananías Pascoal
    • Marta Prado
    • Jorge Barros-Velázquez

    Original Paper 08 January 2005 Pages: 444 - 450