Influence of damaged starch on cookie and bread-making quality Gabriela N. BarreraGabriela T. PérezAlberto E. León Original Paper 01 August 2006 Pages: 1 - 7
The effect of roasting method on headspace composition of robusta coffee bean aroma Ewa NebesnyGrażyna BudrynTeresa Majda Original Paper 02 August 2006 Pages: 9 - 19
Stability of yellow-orange cactus pear (Opuntia ficus-indica [L.] Mill. cv. ‘Gialla’) betalains as affected by the juice matrix and selected food additives Markus R. MoßhammerMichael RoheReinhold Carle Original Paper 10 June 2006 Pages: 21 - 32
Dark chocolates supplemented with Lactobacillus strains Ewa NebesnyDorota ŻyżelewiczZdzisława Libudzisz Original Paper 13 September 2006 Pages: 33 - 42
Analysis of vitamin B2 using front-face intrinsic beer fluorescence Ewa Sikorska Original Paper 20 June 2006 Pages: 43 - 48
Detection of genetically modified plant products by protein strip testing: an evaluation of real-life samples Marc Van den BulckeAdinda De SchrijverMyriam Sneyers Original Paper 30 June 2006 Pages: 49 - 57
Investigation of the use of rolling circle amplification for the detection of GM food Susan PangFizza QureshiNeil Harris Original Paper 31 October 2006 Pages: 59 - 66
Inhibition kinetics of polyphenol oxidase by glutamic acid Serap DoğanPınar TuranOktay Arslan Original Paper 08 June 2006 Pages: 67 - 73
Effect of laccase and transglutaminase on the textural and water-binding properties of cooked chicken breast meat gels Raija LanttoEero PuolanneKarin Autio Original Paper 27 June 2006 Pages: 75 - 83
Physicochemical characterization and stability of inulin gels Emma ChiavaroElena VittadiniClaudio Corradini Original Paper 10 June 2006 Pages: 85 - 94
A new amperometric biosensor for hydrogen peroxide determination based on HRP-nanogold-PTH-nanogold-modified carbon paste electrodes Fuchang WangRuo YuanYaqin Chai Original Paper 12 September 2006 Pages: 95 - 104
Behaviour of oat globulins in lactic acid fermentation of oat bran Jussi LoponenPia LaineHannu Salovaara Original Paper 15 June 2006 Pages: 105 - 110
Varietal differentiation of Tannat, Cabernet-Sauvignon and Merlot grapes and wines according to their anthocyanic composition Gustavo González-NevesJorge FrancoAlain Carbonneau Original Paper 10 June 2006 Pages: 111 - 117
Effect of critical processing procedures on transgenic components in quality and quantity level during soymilk processing of Roundup Ready Soybean Ying ChenYiqiang GeYuan Wang Original Paper 16 August 2006 Pages: 119 - 126
Chromatic characteristics and anthocyanin profile of a micro-oxygenated red wine after oak or bottle maturation Marta Cano-LópezFrancisco Pardo-MinguezEncarna Gómez-Plaza Original Paper 29 July 2006 Pages: 127 - 132
Antioxidant activity of half N-acetylated water-soluble chitosan in vitro Tao FengYumin DuPingjia Yao Original Paper 07 June 2006 Pages: 133 - 138
Refractometric investigation of butter and margarine Krastena NikolovaIvan PanchevSimeon Sainov Original Paper 20 June 2006 Pages: 139 - 143
Evolution of some phenolic components, carotenoids and chlorophylls during ripening of three Italian grape varieties Gabriella GiovanelliOreste V. Brenna Original Paper 11 August 2006 Pages: 145 - 150