1. Partition of phenolic compounds during the virgin olive oil industrial extraction process

   • Luz-Stella Artajo
   • Maria-Paz Romero
   • Maria-José Motilva

   Original Paper 15 September 2006 Pages: 617 - 625

   

2. Determination of flumequine, nalidixic acid and oxolinic acid in shrimps by high-performance liquid chromatography with fluorescence detection

   • Ute Schröder
   • Anke Machetzki

   Original Paper 30 August 2006 Pages: 627 - 635

   

3. Time-dependent nature in peptic hydrolysis of native bovine hemoglobin

   • Rong-Xin Su
   • Wei Qi
   • Zhi-Min He

   Original Paper 12 September 2006 Pages: 637 - 647

   

4. Modulation of the thermal stability of β-lactoglobulin by transglutaminase treatment

   • Chuan-He Tang
   • Ching-Yung Ma

   Original Paper 30 August 2006 Pages: 649 - 652

   

5. Development and evaluation of alternative processes for sterilization and deodorization of cork barks and natural cork stoppers

   • Panagiotis Vlachos
   • Adamantia Kampioti
   • Gerasimos Lyberatos

   Original Paper 15 September 2006 Pages: 653 - 663

   

6. Phospholipid oxidation, non-enzymatic browning development and volatile compounds generation in model systems containing liposomes from porcine Longissimus dorsi and selected amino acids

   • Sonia Ventanas
   • Mario Estévez
   • Jorge Ruiz

   Original Paper 15 September 2006 Pages: 665 - 675

   

7. Effect of salt content and processing conditions on volatile compounds formation throughout the ripening of Iberian ham

   • Ana I. Andres
   • Ramon Cava
   • Jorge Ruiz

   Original Paper 16 September 2006 Pages: 677 - 684

   

8. Image analysis of osmotically dehydrated fruits: melons dehydration in a ternary system

   • Sueli Rodrigues
   • Fabiano A. N. Fernandes

   Original Paper 15 September 2006 Pages: 685 - 691

   

9. Synergy between high-pressure, temperature and ascorbic acid on the inactivation of Bacillus cereus

   • Guadalupe Préstamo
   • Ana Pedrazuela
   • Pedro D. Sanz

   Original Paper 16 September 2006 Pages: 693 - 698

   

10. Combination and comparison of multivariate analysis for the identification of orange varieties using visible and near infrared reflectance spectroscopy

    • Haiyan Cen
    • Yong He
    • Min Huang

    Original Paper 19 September 2006 Pages: 699 - 705

    

11. Identification of Slovakian, Polish, and Romanian bryndza cheeses origin by factor analysis of some elemental data

    • Mária Koreňovská
    • Milan Suhaj

    Original Paper 16 September 2006 Pages: 707 - 713

    

12. Evaluation of sensory quality of instant foods fortified with omega-3 PUFA by addition of fish oil powder

    • Wojciech Kolanowski
    • Danuta Jaworska
    • Jenny Weißbrodt

    Original Paper 06 October 2006 Pages: 715 - 721

    

13. Effects of variety, ripening condition and ripening stage on the quality of sulphite-free dried mango slices

    • Busarakorn Mahayothee
    • Sybille Neidhart
    • Werner Mühlbauer

    Original Paper 09 November 2006 Pages: 723 - 732

    

14. Optimization of nano-emulsions production by microfluidization

    • Seid Mahdi Jafari
    • Yinghe He
    • Bhesh Bhandari

    Original Paper 05 October 2006 Pages: 733 - 741

    

15. Immumochromatographic assay for determination of hexoestrol residues

    • Tieming Huo
    • Chifang Peng
    • Liqiang Liu

    Original Paper 07 October 2006 Pages: 743 - 747

    

16. Sensory profiling of aroma in Greek dry red wines using rank-rating and monadic scoring related to headspace composition

    • Elisabeth Koussissi
    • Alistair Paterson
    • John R. Piggott

    Original Paper 07 November 2006 Pages: 749 - 756

    

17. Changes in physico-chemical properties, hydroxymethylfurfural and volatile compounds during concentration of honey and sugars in Alicante and Jijona turrón

    • Laura Vázquez
    • Alexis Verdú
    • Angel A. Carbonell-Barrachina

    Original Paper 07 October 2006 Pages: 757 - 767

    

18. The fatty acid composition of the oil from Lupinus albus cv. Luxe as affected by environmental and agricultural factors

    • Giovanna Boschin
    • Alessandra D’Agostina
    • Anna Arnoldi

    Original Paper 13 October 2006 Pages: 769 - 776

    

19. Identification of flavanones from peel of Citrus changshan-huyou Y. B. Chang, by HPLC–MS and NMR

    • Chunmei Li
    • Haifeng Gu
    • Liming Zhou

    Original Paper 17 January 2007 Pages: 777 - 782

    

20. Obtaining fruit segments from a traditional orange variety (Citrus sinensis (L.) Osbeck cv. Sangrina) by enzymatic peeling

    • M. Teresa Pretel
    • M. Ángeles Botella
    • Felix Romojaro

    Original Paper 11 October 2006 Pages: 783 - 788

    

21. Study of the changes of trans-resveratrol caused by ultraviolet light and determination of trans- and cis-resveratrol in Spanish white wines

    • Julia López-Hernández
    • Perfecto Paseiro-Losada
    • Maria Assunción Lage-Yusty

    Original Paper 10 October 2006 Pages: 789 - 796

    

22. Preservation of iced refrigerated sea bream (Sparus aurata) by irradiation: microbiological, chemical and sensory attributes

    • Özkan Özden
    • Müge İnuğur
    • Nuray Erkan

    Original Paper 24 October 2006 Pages: 797 - 805

    

23. Protein breakdown during the preparation of frozen batter-coated squid rings

    • Empar Llorca
    • Isabel Hernando
    • M. Ángeles Lluch

    Original Paper 11 October 2006 Pages: 807 - 813

    

24. Effects of some cations on the formation of acrylamide and furfurals in glucose–asparagine model system

    • Vural Gökmen
    • Hamide Z. Şenyuva

    Original Paper 30 November 2006 Pages: 815 - 820

    

25. The effects of wheat sourdough on glutenin patterns, dough rheology and bread properties

    • Duygu Gocmen
    • Ozan Gurbuz
    • Ismet Sahin

    Original Paper 17 October 2006 Pages: 821 - 830

    

26. Construction of proteinase A deficient transformant of industrial brewing yeast

    • Zhao-Yue Wang
    • Guo-Qing He
    • Bo-Run Zhang

    Original Paper 07 November 2006 Pages: 831 - 835

    

27. Taurine content of raw and processed fish fillets/portions

    • T. Ronan Gormley
    • Tanja Neumann
    • Nigel P. Brunton

    Original Paper 07 November 2006 Pages: 837 - 842

28. Antioxidant activities of crude tea polyphenols, polysaccharides and proteins of selenium-enriched tea and regular green tea

    • Fang Yu
    • Jianchun Sheng
    • Qiuhui Hu

    Original Paper 24 October 2006 Pages: 843 - 848

    

29. Various instrumental and biochemical parameters as ageing indicators of beef Longissimus dorsi muscle and their relation to creatine and creatinine content

    • Tomaž Polak
    • Lea Gašperlin
    • Božidar Žlender

    Original Paper 30 November 2006 Pages: 849 - 855

    

30. Quantification of 3-aminopropionamide in cocoa, coffee and cereal products

    • Michael Granvogl
    • Peter Schieberle

    Original Paper 05 December 2006 Pages: 857 - 863

    

31. Partial characterization of peroxidase from the leaves of thymbra plant (Thymbra spicata L. var. spicata)

    • Serap Doğan
    • Pınar Turan
    • Mahir Alkan

    Original Paper 29 November 2006 Pages: 865 - 871

    

32. Determination of guaiacol produced by Alicyclobacillus acidoterrestris in apple juice by using HPLC and spectrophotometric methods, and mathematical modeling of guaiacol production

    • K. Savaş Bahçeci
    • Jale Acar

    Original Paper 15 November 2006 Pages: 873 - 878

    

33. Colour correction in white wines by use of immobilized yeasts on κ-carragenate and alginate gels

    • Azahara Lopez-Toledano
    • Julieta Merida
    • Manuel Medina

    Original Paper 30 November 2006 Pages: 879 - 885

    

34. Analysis of phenolic compounds and antioxidant activity with H4IIE cells of three different rice grain varieties

    • Hee-Youn Chi
    • Chang-Ho Lee
    • Ill-Min Chung

    Original Paper 19 December 2006 Pages: 887 - 893

    

35. Analysis of element species fractions in buckwheat and amaranth flours by SEC/ICP-MS and MALDI-MS

    • Oto Mestek
    • Jan Polák
    • František Kvasnička

    Original Paper 16 November 2006 Pages: 895 - 904

    

36. Effect of technological processes and storage on flavonoids content and total, cumulative fast-kinetics and cumulative slow-kinetics antiradical activities of citrus juices

    • Enrique Sentandreu
    • José L. Navarro
    • José M. Sendra

    Original Paper 16 November 2006 Pages: 905 - 912

37. Detection of estrogenic activity in herbal teas by in vitro reporter assays

    • Hirao Kohno
    • Katsuyasu Kouda
    • Yoshiaki Sonoda

    Original Paper 15 November 2006 Pages: 913 - 920

    

38. Spermine and spermidine concentrations in pork loin as affected by storage, curing and thermal processing

    • Peter Paulsen
    • Friedrich Bauer

    Short Communication 30 August 2006 Pages: 921 - 924

39. The effects of okara on rat growth, cecal fermentation, and serum lipids

    • Guadalupe Préstamo
    • Pilar Rupérez
    • Miguel Angel Lasunción

    Short Communication 15 November 2006 Pages: 925 - 928

40. Effect of pre-drying and par-frying conditions on the crispness of French fries

    • Wil A. M. van Loon
    • Jendo E. Visser
    • Alphons G. J. Voragen

    Review Article 12 September 2006 Pages: 929 - 935