Orange fibre as potential functional ingredient for dry-cured sausages Juana Fernández-LópezManuel Viuda-MartosJosé Angel Pérez-Alvarez Original Paper 15 November 2006 Pages: 1 - 6
A procedural approach for the identification of sources of uncertainty associated with GM quantification and real-time quantitative PCR measurements Malcolm BurnsHernan Valdivia Original Paper 15 November 2006 Pages: 7 - 18
Technological performances of commercial yeast strains (Saccharomyces cerevisiae) in different complex dough formulations Manuela RolliniErnestina CasiraghiMatilde Manzoni Original Paper 09 January 2007 Pages: 19 - 24
Effects of the methods of pre-treatment before freezing on the retention of chlorophylls in frozen leaf vegetables prepared for consumption Zofia LisiewskaPiotr GębczyńskiWaldemar Kmiecik Original Paper 15 November 2006 Pages: 25 - 31
Effect of temperature, pressure and calcium soaking pre-treatments and pressure shift freezing on the texture and texture evolution of frozen green bell peppers (Capsicum annuum) Sónia Marília CastroAnn Van LoeyMarc Hendrickx Original Paper 05 December 2006 Pages: 33 - 43
Comparison of the most odour-active volatiles in different hop varieties by application of a comparative aroma extract dilution analysis Martin SteinhausWolfgang WilhelmPeter Schieberle Original Paper 29 November 2006 Pages: 45 - 55
Predicting the organoleptic stability of beer from chemical data using multivariate analysis Luís Ferreira GuidoAndreia CurtoAquiles Araújo Barros Original Paper 07 December 2006 Pages: 57 - 62
Prediction of colour of European Emmental cheeses by using near infrared spectroscopy: a feasibility study Laurent PillonelEric DufourRomdhane Karoui Original Paper 15 December 2006 Pages: 63 - 69
Antioxidant activities of phlorotannins purified from Ecklonia cava on free radical scavenging using ESR and H2O2-mediated DNA damage Gin-Nae AhnKil-Nam KimYou-Jin Jeon Original Paper 07 December 2006 Pages: 71 - 79
Co-existence and traceability of GM and non-GM products in the feed chain Nicolas GrysonKathy MessensMia Eeckhout Original Paper 13 December 2006 Pages: 81 - 85
Botanical origin of monovarietal dark honeys (from heather, holm oak, pyrenean oak and sweet chestnut) based on their chromatic characters and amino acid profiles Ana M. González-ParamásRafael J. García-VillanovaRamón Ardanuy Albajar Original Paper 07 December 2006 Pages: 87 - 92
Partial characterization of lettuce (Lactuca sativa L.) polyphenol oxidase Serap DoğanÜmran Salman Original Paper 29 November 2006 Pages: 93 - 103
Effect of phytic acid degradation by soaking and exogenous phytase on the bioavailability of magnesium and zinc from Pisum sativum, L. Gloria UrbanoSławomir FrejnagelMaría López-Jurado Original Paper 08 December 2006 Pages: 105 - 111
Rearrangement of SDS insoluble glutenins in flour blends: relationships with technological parameters Olivier SurelOlivier DardeDidier Kleiber Original Paper 14 December 2006 Pages: 113 - 119
Scanner-based color measurement in L * a * b * format with artificial neural networks (ANN) Kıvanç KılıçBaran Onal-Ulusoyİsmail Hakkı Boyacı Original Paper 05 December 2006 Pages: 121 - 126
The relation between (bio-)chemical, morphological, and mechanical properties of thermally processed carrots as influenced by high-pressure pretreatment condition Daniel N. SilaXu YueMarc Hendrickx Original Paper 08 December 2006 Pages: 127 - 135
Investigations into the stabilization of a volatile aroma compound using a combined emulsification and spray drying process Monika BrücknerMario BadeBenno Kunz Original Paper 10 January 2007 Pages: 137 - 146
Formation and stabilization of emulsion with A1, A2 and B β-casein genetic variants Małgorzata DarewiczJerzy Dziuba Original Paper 21 December 2006 Pages: 147 - 152
Pre-dried refiner flakes allow very short or even continuous conching of milk chocolate Siegfried BolenzElisa KutschkeAnnika Senkpiehl Original Paper 10 January 2007 Pages: 153 - 160
The role of rheological behaviour in flavour perception in model oil/water emulsions Sara BayarriTolulope SmithJoanne Hort Original Paper 21 December 2006 Pages: 161 - 168
Oxidative stability of red wine stored in packages with different oxygen permeability Gabriella GiovanelliOreste V. Brenna Original Paper 21 December 2006 Pages: 169 - 179
Determination of vitamins A and E in cooked sausages Felicidad VallsMiguel A. Fernández-MuiñoMaria Teresa Sancho Ortiz Original Paper 14 December 2006 Pages: 181 - 185
Maleic anhydride derivatives of a protein isolate: preparation and functional evaluation Olayide S. LawalModupe O. Dawodu Original Paper 21 December 2006 Pages: 187 - 198
Supercritical fluid and solid–liquid extraction of phenolic antioxidants from grape pomace: a comparative study Manuel PineloAlejandro Ruiz-RodríguezMaría J. Núñez Original Paper 20 December 2006 Pages: 199 - 205
Surface functional properties of blood plasma protein fractions Eduard DàvilaElena SaguerDolors Parés Original Paper 20 December 2006 Pages: 207 - 214
Evidence of mixed wild populations of Oenococcus oeni strains during wine spontaneous malolactic fermentations Isabel LópezCarmen TenorioFernanda Ruiz-Larrea Original Paper 10 January 2007 Pages: 215 - 223
Formation of cadaverine, histamine, putrescine and tyramine by bacteria isolated from meat, fermented sausages and cheeses Anita PircherFriedrich BauerPeter Paulsen Original Paper 21 December 2006 Pages: 225 - 231
Enzymatic modification of selected functional properties of myofibril preparation obtained from mechanically recovered poultry meat Jerzy StangierskiJan ZabielskiJacek Kijowski Original Paper 30 January 2007 Pages: 233 - 237
Temperature dependence of the autoxidation and antioxidants of soybean, sunflower, and olive oil Jiyeun LeeYoosung LeeEunok Choe Original Paper 20 December 2006 Pages: 239 - 246
Influence of cocoa components on the PCR detection of soy lecithin DNA Nicolas GrysonKoen DewettinckKathy Messens Original Paper 10 January 2007 Pages: 247 - 254
Synthesis of vanillyl-maltoside using glucosidases by response surface methodology Ramaiah SivakumarBalaraman ManoharSoundar Divakar Original Paper 16 January 2007 Pages: 255 - 263
Screening of lactic acid bacteria for antimicrobial properties from mayonnaise-based products and raw materials Kateřina KučerováJana ChumchalováLinda Ho Original Paper 10 January 2007 Pages: 265 - 272
Physical degradation of genomic DNA of soybean flours does not impair relative quantification of its transgenic content Frédéric DebodeEric JanssenGilbert Berben Original Paper 10 January 2007 Pages: 273 - 280
Antimicrobial effect of food-grade GML microemulsions against Staphylococcus aureus Hui ZhangFengqin FengXiaodong Zheng Original Paper 09 January 2007 Pages: 281 - 286
Effects of previous frozen storage on chemical, microbiological and sensory changes during chilled storage of Mediterranean hake (Merluccius merluccius) after thawing Sònia Baixas-NoguerasSara Bover-CidM. Carmen Vidal-Carou Original Paper 10 January 2007 Pages: 287 - 293
Oxidative rancidity in avocado purée as affected by α-tocopherol, sorbic acid and storage atmosphere Pedro Elez-MartínezRobert Soliva-FortunyOlga Martín-Belloso Original Paper 21 December 2006 Pages: 295 - 300
Mathematical quantification of almond content in Jijona turrón Alexis VerdúLaura Vázquez-AraujoÁngel A. Carbonell-Barrachina Original Paper 10 January 2007 Pages: 301 - 306
Guidelines for reduction of morphine in poppy seed intended for food purposes Constanze SprollRoland C. PerzDirk W. Lachenmeier Short Communication 21 December 2006 Pages: 307 - 310
Determination of carnosine in Black-Bone Silky Fowl (Gallus gallus domesticus Brisson) and common chicken by HPLC Yinggang TianMingyong XieLin Lin Short Communication 23 January 2007 Pages: 311 - 314
