1. Aroma-active compounds of butter: a review

   • Silvia Mallia
   • Felix Escher
   • Hedwig Schlichtherle-Cerny

   Review Article 23 January 2007 Pages: 315 - 325

   

2. Innovative extraction procedure for obtaining high pure lycopene from tomato

   • Domenico Montesano
   • Francesca Fallarino
   • Pietro Damiani

   Original Paper 26 January 2007 Pages: 327 - 335

   

3. Influence of ripening stage and maceration length on the contribution of grape skins, seeds and stems to phenolic composition and astringency in wine-simulated macerations

   • María Carmen del Llaudy
   • Roser Canals
   • Fernando Zamora

   Original Paper 10 January 2007 Pages: 337 - 344

   

4. The effect of three organic pre-harvest treatments on Swiss chard (Beta vulgaris L. var. cycla L.) quality

   • Nancy Daiss
   • M. Gloria Lobo
   • Monica Gonzalez

   Original Paper 10 January 2007 Pages: 345 - 353

   

5. Characterising polysaccharides in cherimoya (Annona cherimola Mill.) purée and their enzymatic liquefaction

   • Beatriz Brito
   • Marisol Rodríguez
   • Fabrice Vaillant

   Original Paper 23 January 2007 Pages: 355 - 361

   

6. Pressurized acidified water extraction of black carrot [Daucus carota ssp. sativus var. atrorubens Alef.] anthocyanins

   • A. Murat Gizir
   • Nuzhet Turker
   • Erdem Artuvan

   Original Paper 16 January 2007 Pages: 363 - 370

   

7. Antimicrobial resistance in Escherichia coli strains isolated from organic and conventional pork meat: a comparative survey

   • J. M. Miranda
   • B. I. Vázquez
   • C. M. Franco Abuín

   Original Paper 10 January 2007 Pages: 371 - 375

8. Recovery of vanillin from aqueous solutions using macroporous adsorption resins

   • Qing-Feng Zhang
   • Zi-Tao Jiang
   • Rong Li

   Original Paper 10 January 2007 Pages: 377 - 383

   

9. Influence of processing parameters on the texture and microstructure of imitation cheese

   • Nessa Noronha
   • E. Dolores O’Riordan
   • Michael O’Sullivan

   Original Paper 06 February 2007 Pages: 385 - 393

   

10. Isolation, identification, and color characterization of cyanidin-3-glucoside and cyanidin-3-sophoroside from red raspberry

    • Yan Zhang
    • Xiaojun Liao
    • Xiaosong Hu

    Original Paper 12 January 2007 Pages: 395 - 403

    

11. The use of an optimised organoleptic assessment protocol to describe and quantify different flavour attributes of cocoa liquors made from Ghana and Trinitario beans

    • Darin A. Sukha
    • David R. Butler
    • Emma Boult

    Original Paper 12 January 2007 Pages: 405 - 413

    

12. Scavenging and anti-fatigue activity of fermented defatted soybean peptides

    • Bo Yu
    • Zhao-Xin Lu
    • Xian-Qing Huang

    Original Paper 08 February 2007 Pages: 415 - 421

    

13. Analysis of organic acid content in cultivars of tomato harvested in Tenerife

    • Marcos Hernández Suárez
    • Elena Rodríguez Rodríguez
    • Carlos Díaz Romero

    Original Paper 19 January 2007 Pages: 423 - 435

    

14. Structure/processing relation of vacuum infused strawberry tissue frozen under different conditions

    • S. Van Buggenhout
    • T. Grauwet
    • M. Hendrickx

    Original Paper 11 January 2007 Pages: 437 - 448

    

15. The sensory quality of dry fermented sausages as affected by fermentation stage and curing agents

    • Aurora Marco
    • José Luis Navarro
    • Mónica Flores

    Original Paper 27 March 2007 Pages: 449 - 458

    

16. Content of selected bioactive components and antioxidant properties of broccoli (Brassica oleracea L.)

    • Jerzy Borowski
    • Agnieszka Szajdek
    • Henryk Zieliński

    Original Paper 24 January 2007 Pages: 459 - 465

17. Effect of different coagulants on yield and quality of tofu from soymilk

    • Veronica A. Obatolu

    Original Paper 31 January 2007 Pages: 467 - 472

18. Protective effects of fermented onion juice containing higher amount of querectin aglycone against oxidative stress by 2,2′-azobis (2-amidinopropane) dihydrochloride (AAPH) treatment in Sprague–Dawley rats

    • Young Hee Son
    • Won-Kyo Jung
    • Chi Ho Lee

    Original Paper 21 March 2007 Pages: 473 - 482

    

19. Colour implications of self-association processes of wine anthocyanins

    • Susana González-Manzano
    • Celestino Santos-Buelga
    • Teresa Escribano-Bailón

    Original Paper 09 February 2007 Pages: 483 - 490

    

20. Quantification of DNA during winemaking by fluorimetry and Vitis vinifera L.-specific quantitative PCR

    • Jiří Drábek
    • Jan Stávek
    • Ivo Frébort

    Original Paper 26 January 2007 Pages: 491 - 497

    

21. Effect of selenium on increasing free radical scavenging activities of polysaccharide extracts from a Se-enriched mushroom species of the genus Ganoderma

    • Lei Zhao
    • Guanghua Zhao
    • Xiaosong Hu

    Original Paper 14 February 2007 Pages: 499 - 505

    

22. Antioxidant activity of Dioscorea batatas Decne glycoprotein

    • Phil-Sun Oh
    • Kye-Taek Lim

    Original Paper 25 January 2007 Pages: 507 - 515

    

23. The effects of planting time on fatty acids and tocopherols in chickpea

    • Muhammet Kemal Gül
    • Cem Ömer Egesel
    • Hakan Turhan

    Original Paper 26 January 2007 Pages: 517 - 522

24. Textural and colour changes during storage and sensory shelf life of muffins containing resistant starch

    • R. Baixauli
    • A. Salvador
    • S. M. Fiszman

    Original Paper 08 March 2007 Pages: 523 - 530

    

25. In vitro chromium availability in breakfast cereals

    • Carmen José Mateos
    • María Victorina Aguilar
    • María Carmen Martínez Para

    Original Paper 01 February 2007 Pages: 531 - 536

    

26. Bioactive compounds in spelt bread

    • Henryk Zieliński
    • Alicja Ceglińska
    • Anna Michalska

    Original Paper 01 February 2007 Pages: 537 - 544

    

27. Behavior of mustard seed (Sinapis alba L.) myrosinase during temperature/pressure treatments: a case study on enzyme activity and stability

    • D. Van Eylen
    • I. Oey
    • A. Van Loey

    Original Paper 06 February 2007 Pages: 545 - 553

    

28. Effect of frying time on acrylamide content and quality aspects of French fries

    • Santina Romani
    • Mara Bacchiocca
    • Marco Dalla Rosa

    Original Paper 06 February 2007 Pages: 555 - 560

    

29. Effect of two different rice dehusking procedures on total arsenic concentration in rice

    • A. Signes
    • K. Mitra
    • A. A. Carbonell-Barrachina

    Original Paper 01 February 2007 Pages: 561 - 567

    

30. Extraction and quantification of main pigments in pesto sauces

    • Francesca Masino
    • Alessandro Ulrici
    • Andrea Antonelli

    Original Paper 06 February 2007 Pages: 569 - 575

    

31. Effect of γ-irradiaton on the volatile compounds of licorice (Glycyrrhiza uralensis Fischer)

    • Rajendra Gyawali
    • Hye-Young Seo
    • Kyong-Su Kim

    Original Paper 21 February 2007 Pages: 577 - 582

    

32. Reevaluation of bioactivity and antioxidant activity of Myrtus communis extract before and after encapsulation in liposomes

    • Olga Gortzi
    • Stavros Lalas
    • John Tsaknis

    Original Peper 24 February 2007 Pages: 583 - 590

    

33. Interference of denaturing and reducing agents on the antigen/antibody interaction. Impact on the performance of quantitative immunoassays in gliadin analysis

    • V. V. Doña
    • C. A. Fossati
    • F. G. Chirdo

    Original Paper 01 March 2007 Pages: 591 - 602

    

34. Effect of transglutaminase on the quality of wheat-based pasta products

    • Krisztina Takács
    • Éva Gelencsér
    • Elisabeth T. Kovács

    Original Paper 21 March 2007 Pages: 603 - 611

    

35. Formulation of food-grade microemulsions with glycerol monolaurate: effects of short-chain alcohols, polyols, salts and nonionic surfactants

    • Hui Zhang
    • Fengqin Feng
    • Xiaodong Zheng

    Original Paper 21 March 2007 Pages: 613 - 619

    

36. Isolation and characterization of the volatile aroma compounds from the concrete headspace and the absolute of Jasminum sambac (L.) Ait. (Oleaceae) flowers grown in Egypt

    • Amr E. Edris
    • Remigus Chizzola
    • Chlodwig Franz

    Original Paper 20 April 2007 Pages: 621 - 626

37. Influence of a dry fractionation of butterfat on the content of fatty acids including conjugated linoleic acids

    • Brita Rehberger
    • Ueli Bütikofer
    • Marius Collomb

    Short Communication 16 January 2007 Pages: 627 - 632

38. Obituary

    • Hanns Joachim Kyrein

    Obituary 05 September 2007 Pages: 633 - 633