1. Influence of damaged starch on cookie and bread-making quality

   • Gabriela N. Barrera
   • Gabriela T. Pérez
   • Alberto E. León

   Original Paper 01 August 2006 Pages: 1 - 7

   

2. The effect of roasting method on headspace composition of robusta coffee bean aroma

   • Ewa Nebesny
   • Grażyna Budryn
   • Teresa Majda

   Original Paper 02 August 2006 Pages: 9 - 19

   

3. 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. Moßhammer
   • Michael Rohe
   • Reinhold Carle

   Original Paper 10 June 2006 Pages: 21 - 32

   

4. Dark chocolates supplemented with Lactobacillus strains

   • Ewa Nebesny
   • Dorota Żyżelewicz
   • Zdzisława Libudzisz

   Original Paper 13 September 2006 Pages: 33 - 42

   

5. Analysis of vitamin B₂ using front-face intrinsic beer fluorescence

   • Ewa Sikorska

   Original Paper 20 June 2006 Pages: 43 - 48

   

6. Detection of genetically modified plant products by protein strip testing: an evaluation of real-life samples

   • Marc Van den Bulcke
   • Adinda De Schrijver
   • Myriam Sneyers

   Original Paper 30 June 2006 Pages: 49 - 57

   

7. Investigation of the use of rolling circle amplification for the detection of GM food

   • Susan Pang
   • Fizza Qureshi
   • Neil Harris

   Original Paper 31 October 2006 Pages: 59 - 66

   

8. Inhibition kinetics of polyphenol oxidase by glutamic acid

   • Serap Doğan
   • Pınar Turan
   • Oktay Arslan

   Original Paper 08 June 2006 Pages: 67 - 73

   

9. Effect of laccase and transglutaminase on the textural and water-binding properties of cooked chicken breast meat gels

   • Raija Lantto
   • Eero Puolanne
   • Karin Autio

   Original Paper 27 June 2006 Pages: 75 - 83

   

10. Physicochemical characterization and stability of inulin gels

    • Emma Chiavaro
    • Elena Vittadini
    • Claudio Corradini

    Original Paper 10 June 2006 Pages: 85 - 94

    

11. A new amperometric biosensor for hydrogen peroxide determination based on HRP-nanogold-PTH-nanogold-modified carbon paste electrodes

    • Fuchang Wang
    • Ruo Yuan
    • Yaqin Chai

    Original Paper 12 September 2006 Pages: 95 - 104

    

12. Behaviour of oat globulins in lactic acid fermentation of oat bran

    • Jussi Loponen
    • Pia Laine
    • Hannu Salovaara

    Original Paper 15 June 2006 Pages: 105 - 110

    

13. Varietal differentiation of Tannat, Cabernet-Sauvignon and Merlot grapes and wines according to their anthocyanic composition

    • Gustavo González-Neves
    • Jorge Franco
    • Alain Carbonneau

    Original Paper 10 June 2006 Pages: 111 - 117

    

14. Effect of critical processing procedures on transgenic components in quality and quantity level during soymilk processing of Roundup Ready Soybean

    • Ying Chen
    • Yiqiang Ge
    • Yuan Wang

    Original Paper 16 August 2006 Pages: 119 - 126

    

15. Chromatic characteristics and anthocyanin profile of a micro-oxygenated red wine after oak or bottle maturation

    • Marta Cano-López
    • Francisco Pardo-Minguez
    • Encarna Gómez-Plaza

    Original Paper 29 July 2006 Pages: 127 - 132

    

16. Antioxidant activity of half N-acetylated water-soluble chitosan in vitro

    • Tao Feng
    • Yumin Du
    • Pingjia Yao

    Original Paper 07 June 2006 Pages: 133 - 138

    

17. Refractometric investigation of butter and margarine

    • Krastena Nikolova
    • Ivan Panchev
    • Simeon Sainov

    Original Paper 20 June 2006 Pages: 139 - 143

    

18. Evolution of some phenolic components, carotenoids and chlorophylls during ripening of three Italian grape varieties

    • Gabriella Giovanelli
    • Oreste V. Brenna

    Original Paper 11 August 2006 Pages: 145 - 150