1. Freezing, thawing and cooking effects on quality profile assessment of green beans (cv. Win)

   • Armando Ferreira
   • Wenceslao Canet
   • María Estrella Tortosa

   Original Paper 13 January 2006 Pages: 433 - 445

   

2. PVC plasticizers/additives migrating from the gaskets of metal closures into oily food: Swiss market survey June 2005

   • Anja Fankhauser-Noti
   • Sandra Biedermann-Brem
   • Koni Grob

   Original Paper 21 January 2006 Pages: 447 - 453

3. Headspace volatiles from frozen berries of sea buckthorn (Hippophaë rhamnoides L.) varieties

   • Katja Tiitinen
   • Mari Hakala
   • Heikki Kallio

   Original Paper 13 January 2006 Pages: 455 - 460

   

4. Inhibition of protein and lipid oxidation by rapeseed, camelina and soy meal in cooked pork meat patties

   • Hanna Salminen
   • Mario Estévez
   • Marina Heinonen

   Original Paper 18 January 2006 Pages: 461 - 468

   

5. Antioxidant activity of coffee brews

   • Bettina Cämmerer
   • Lothar W. Kroh

   Original Paper 01 February 2006 Pages: 469 - 474

   

6. Influence of high-pressure–low-temperature treatments on fruit and vegetable quality related enzymes

   • Sandy Van Buggenhout
   • Inge Messagie
   • Marc Hendrickx

   Original Paper 20 January 2006 Pages: 475 - 485

   

7. Effect of refrigerated storage on vitamin C and antioxidant activity of orange juice processed by high-pressure or pulsed electric fields with regard to low pasteurization

   • Lucía Plaza
   • Concepción Sánchez-Moreno
   • M. Pilar Cano

   Original Paper 18 January 2006 Pages: 487 - 493

   

8. Germination as a process to improve the antioxidant capacity of Lupinus angustifolius L. var. Zapaton

   • Rebeca Fernandez-Orozco
   • Mariusz K. Piskula
   • Concepción Vidal-Valverde

   Original Paper 18 January 2006 Pages: 495 - 502

   

9. Microbial characterisation of the traditional Spanish blue-veined Cabrales cheese: identification of dominant lactic acid bacteria

   • Ana Belén Flórez
   • Teresa María López-Díaz
   • Baltasar Mayo

   Original Paper 01 February 2006 Pages: 503 - 508

10. Changes in 4-hexylresorcinol residues during processing of deepwater pink shrimp (Parapenaeus longirostris)

    • Rogério Mendes
    • José Pestana
    • Carla Pestana

    Original Paper 01 February 2006 Pages: 509 - 515

    

11. Effect of processing on the texture and structure of raspberry (cv. Heritage) and blackberry (cv. Thornfree)

    • María Beatriz Sousa
    • Wenceslao Canet
    • María Estrella Tortosa

    Original Paper 27 January 2006 Pages: 517 - 532

    

12. Acetylsalicylic acid alleviates chilling injury of postharvest loquat (Eriobotrya japonica Lindl.) fruit

    • Chong Cai
    • Xian Li
    • KunSong Chen

    Original Paper 21 February 2006 Pages: 533 - 539

    

13. Nature of the inactivation of Escherichia coli suspended in an orange juice and milk beverage

    • A. Rivas
    • F. Sampedro
    • M. Rodrigo

    Original Paper 04 February 2006 Pages: 541 - 545

    

14. Effects of increasing levels of transglutaminase on cooking quality of bran supplemented spaghetti

    • Arzu Basman
    • Hamit Koksel
    • Ayhan Atli

    Original Paper 01 February 2006 Pages: 547 - 551

    

15. Influence of drying conditions on functional properties of potato flour

    • A. Ramesh Yadav
    • Manisha Guha
    • R. S. Ramteke

    Original Paper 26 January 2006 Pages: 553 - 560

    

16. Some characteristics of acetylated, cross-linked and dual modified Indian rice starches

    • C. S. Raina
    • S. Singh
    • D. C. Saxena

    Original Paper 11 February 2006 Pages: 561 - 570

    

17. Effect of wheat fibre in frozen stored fish muscular gels

    • Isabel Sánchez-Alonso
    • Ramin Haji-Maleki
    • A. Javier Borderías

    Original Paper 18 March 2006 Pages: 571 - 576