Metabolic response to combined mild heat pre-treatments and modified atmosphere packaging on fresh-cut peach Ana SteinerMarta AbreuMargarida Moldão-Martins Original Paper 13 January 2006 Pages: 217 - 222
Application of Partial Least Squares regression to predict sensory attributes of artisanal and industrial Manchego cheeses Lourdes CabezasMiguel Angel González-ViñasPedro J. Martín-Alvarez Original Paper 15 September 2005 Pages: 223 - 228
Effects of plasticizers on the properties of edible films from skin gelatin of bigeye snapper and brownstripe red snapper Akkasit JongjareonrakSoottawat BenjakulMunehiko Tanaka Original Paper 17 September 2005 Pages: 229 - 235
Antioxidant properties of water and ethanol extracts from hot air-dried and freeze-dried daylily flowers Lin-Chun MaoXin PanXue-Hua Fang Original Paper 17 September 2005 Pages: 236 - 241
Protein-backbone-modifications: Formation of imidazolines Thomas PaulusChristoph RiemerHenning Klostermeyer Original Paper 17 September 2005 Pages: 242 - 249
Microbial, chemical and sensorial variables of the Spanish traditional blue-veined Cabrales cheese, as affected by inoculation with commercial Penicillium roqueforti spores Ana Belén FlórezPatricia Ruas-MadiedoBaltasar Mayo Original Paper 17 September 2005 Pages: 250 - 257
Persistence and distribution of intravenously injected DNA in blood and organs of Atlantic salmon (Salmo salar L.) Christer Røss NielsenArne Holst-JensenKnut G. Berdal Original Paper 17 September 2005 Pages: 258 - 265
Oxidative stability of phytosterols in some food applications Laura SoupasLaura HuikkoVieno Piironen Original Paper 20 September 2005 Pages: 266 - 273
Characterization of several hazelnut (Corylus avellana L.) cultivars based in chemical, fatty acid and sterol composition Joana S. AmaralSusana CasalBeatriz P. P. Oliveira Original Paper 21 September 2005 Pages: 274 - 280
Limonene, linalool, α-terpineol, and terpinen-4-ol as quality control parameters in mandarin juice processing Antonio J. Pérez-LópezDomingo SauraÁngel A. Carbonell-Barrachina Original Paper 21 September 2005 Pages: 281 - 285
Assessment of the residual immunoreactivity of soybean whey hydrolysates obtained by combined enzymatic proteolysis and high pressure Elena PeñasPatrizia RestaniRosario Gómez Original Paper 21 September 2005 Pages: 286 - 290
Properties of MTGase treated gluten film Hsi-Mei LaiI-Chen Chiang Original Paper 21 September 2005 Pages: 291 - 297
Measurement of relaxation times in foodstuffs using a one-sided portable magnetic resonance probe Sana RahmatallahYan LiRichard M. Aspden Original Paper 21 September 2005 Pages: 298 - 301
Changes in the polyphenolic and volatile content of “Fino” Sherry wine exposed to high temperature and ultraviolet and visible radiation Patricia BenítezRemedios CastroCarmelo García Barroso Original Paper 21 September 2005 Pages: 302 - 309
Purification and characterization of antioxidative peptide derived from muscle of conger eel (Conger myriaster) Sanjeewa RanathungaNiranjan RajapakseSe-Kwon Kim Original Paper 23 September 2005 Pages: 310 - 315
Amino acid and fatty acid composition of wild sea bass (Dicentrarchus labrax): a seasonal differentiation Gülsün ÖzyurtAbdurrahman Polat Original Paper 23 September 2005 Pages: 316 - 320
Comparative study on shelf life of orange juice processed by high intensity pulsed electric fields or heat treatment Pedro Elez-MartínezRobert C. Soliva-FortunyOlga Martín-Belloso Original Paper 23 September 2005 Pages: 321 - 329
PCR detection of Lactobacillus sanfranciscensis in sourdough and Panettone baked product C. PicozziF. D’AnchiseR. Foschino Original Paper 23 September 2005 Pages: 330 - 335
Microencapsulation of fish oil by spray drying--impact on oxidative stability. Part 1 Wojciech KolanowskiMaciej ZiolkowskiGünther Laufenberg Original Paper 23 September 2005 Pages: 336 - 342
Lactic acid bacteria as protective cultures against Listeria spp. on cold-smoked salmon Alexander WeissWalter P. Hammes Original Paper 23 September 2005 Pages: 343 - 346
Tomato pulp as source for the production of lycopene powder containing high proportion of cis-isomers C. Y. WangB. H. Chen Original Paper 28 September 2005 Pages: 347 - 353
Preliminary characterisation of virgin olive oils obtained from different cultivars in Sardinia Lorenzo CerretaniAlessandra BendiniTullia Gallina Toschi Original Paper 28 September 2005 Pages: 354 - 361
Chlorella vulgaris and Haematococcus pluvialis biomass as colouring and antioxidant in food emulsions Luísa GouveiaAnabela RaymundoJosé Empis Original Paper 28 September 2005 Pages: 362 - 367
Effect of roasting on the radical scavenging activity of cocoa beans Carmelina SummaFernando Cordeiro RaposoElke Anklam Original Paper 05 October 2005 Pages: 368 - 375
Characterisation and quality assessment of ripened sausages in relation to the origin of raw material used Francesco CaponioCarmine SummoMarco Gobbetti Original Paper 05 October 2005 Pages: 376 - 379
Presence of insecticides in shrimp farms adjacent to the sea of cortes: detection, quantification, and toxicity testing Armando Burgos-HernándezManuel Guillermo Leyva ZapiénRosalina Ramírez Olivas Original Paper 05 October 2005 Pages: 380 - 384
The advantages of solid fat content determination in cocoa butter and cocoa butter equivalents by the Karlshamns method Aleksandra TorbicaOlga JovanovicBiljana Pajin Original Paper 05 October 2005 Pages: 385 - 391
Effect of high hydrostatic pressure on physicochemical and biochemical properties of milk Ergin Murat AltunerHami AlpasFaruk Bozoglu Original Paper 06 October 2005 Pages: 392 - 396
Anthocyanin composition of the red wine Babić affected by maceration treatment I. Budić-LetoT. LovrićU. Vrhovšek Original Paper 06 October 2005 Pages: 397 - 402
Vitamin D and provitamin D in fish Ute OstermeyerThomas Schmidt Original Paper 06 October 2005 Pages: 403 - 413
Influence of the frying temperature on acrylamide formation in French fries Katell FiselierDiego BazzoccoKoni Grob Original Paper 06 October 2005 Pages: 414 - 419
Influence of technological practices on biogenic amine contents in red wines Pedro J. Martín-ÁlvarezÁngela MarcobalM. Victoria Moreno-Arribas Original Paper 25 October 2005 Pages: 420 - 424
Quality of Norway lobster (Nephrops norwegicus) treated with a 4-hexylresorcinol-based formulation María Elvira López-CaballeroÓscar Martínez-ÁlvarezPilar Montero Original Paper 25 October 2005 Pages: 425 - 431
Free amino acid amounts in raw cocoas from different origins Christina RohsiusReinhard MatissekReinhard Lieberei Original Paper 26 October 2005 Pages: 432 - 438
Rheological behaviour of Galician honeys Diego Gómez-DíazJosé M. NavazaLourdes C. Quintáns-Riveiro Original Paper 26 October 2005 Pages: 439 - 442
Applicability of NIR spectroscopy to determine oil and other physicochemical parameters in Rosa mosqueta and Chilean hazelnut Daniel FrancoMaría José NúñezJorge Sineiro Original Paper 26 October 2005 Pages: 443 - 450
Influence of aerobic and anaerobic conditions and yeasts on the reaction between (+)-catechin and glyoxylic acid Julieta MeridaAzahara Lopez-ToledanoManuel Medina Original Paper 23 November 2005 Pages: 451 - 457
Walnut, microbial transglutaminase and chilling storage time effects on salt-free beef batter characteristics Susana CofradesJosune AyoFrancisco Jiménez-Colmenero Original Paper 24 November 2005 Pages: 458 - 466
Characterization of casein lactosylation by capillary electrophoresis and mass spectrometry W. SteffanH. H. BalzerT. Henle Original Paper 29 November 2005 Pages: 467 - 471
Enrichment of food products with polyunsaturated fatty acids by fish oil addition Wojciech KolanowskiGünther Laufenberg Review Article 23 September 2005 Pages: 472 - 477
Pectin methylesterase activity in juices from mandarins, oranges and hybrids Jose V. CarbonellPatricia ContrerasJose Luis Navarro Erratum 10 January 2006 Pages: 478 - 478
