1. A generic procedure to monitor Maillard-derived fluorescent compounds in cookies by flow-injection analysis

   • Julia Calvarro
   • Vural Gökmen
   • Francisco J. Morales

   Original Paper 07 August 2009 Pages: 843 - 851

   

2. A novel molecular simulation method for evaluating the endothermic transition of amylose recrystallite

   • Yaoqi Tian
   • Yin Li
   • Xueming Xu

   Original Paper 09 August 2009 Pages: 853 - 858

   

3. Phenolic characterization of commercial enological tannins

   • Elías Obreque-Slíer
   • Alvaro Peña-Neira
   • Fernando Zamora-Marín

   Original Paper 14 August 2009 Pages: 859 - 866

   

4. Development of a nucleic acid lateral flow immunoassay for simultaneous detection of Listeria spp. and Listeria monocytogenes in food

   • Martina Blažková
   • Marjo Koets
   • Aart van Amerongen

   Original Paper Open access 15 August 2009 Pages: 867 - 874

   

5. Protein profile and sensorial properties of rye breads

   • Anna Horszwald
   • Agnieszka Troszyńska
   • Henryk Zieliński

   Original Paper 20 August 2009 Pages: 875 - 886

   

6. An investigation on dielectric properties of major constituents of grape must using electrochemical impedance spectroscopy

   • Sicong Zheng
   • Qiang Fang
   • Irena Cosic

   Original Paper 20 August 2009 Pages: 887 - 897

   

7. Geographical differentiation of saffron by GC–MS/FID and chemometrics

   • E. Anastasaki
   • C. Kanakis
   • M. G. Polissiou

   Original Paper 21 August 2009 Pages: 899 - 905

   

8. Antioxidant capacity and antioxidative compounds in barley (Hordeum vulgare L.) grain optimized using response surface methodology in hot air roasting

   • Mary Omwamba
   • Qiuhui Hu

   Original Paper 23 August 2009 Pages: 907 - 914

   

9. Effects of heat treatment and in vitro digestion on the Angiotensin converting enzyme inhibitory activity of some legume species

   • H. Gül Akıllıoğlu
   • Sibel Karakaya

   Original Paper 28 August 2009 Pages: 915 - 921

   

10. Stimulation of polygalacturonase production in an immobilized system by Aspergillus sp.: effect of pectin and glucose

    • Edwil A. L. Gattás
    • Marcia R. Bueno
    • Maria H. L. Ribeiro

    Original Paper 28 August 2009 Pages: 923 - 928

    

11. Casein micelles as a vehicle for iron fortification of foods

    • Sana Raouche
    • Marie Dobenesque
    • Sylvie Marchesseau

    Original Paper 29 August 2009 Pages: 929 - 935

    

12. Differences between the content of phenolic compounds in Criollo, Forastero and Trinitario cocoa seed (Theobroma cacao L.)

    • Silke Elwers
    • Alexis Zambrano
    • Reinhard Lieberei

    Original Paper 30 August 2009 Pages: 937 - 948

    

13. Process and storage stability of anthocyanins and non-anthocyanin phenolics in pectin and gelatin gels enriched with grape pomace extracts

    • Thorsten Maier
    • Matthias Fromm
    • Reinhold Carle

    Original Paper 30 August 2009 Pages: 949 - 960

    

14. Direct evaluation of the total antioxidant capacity of raw and roasted pulses, nuts and seeds

    • Özge Ç. Açar
    • Vural Gökmen
    • Vincenzo Fogliano

    Original Paper 29 August 2009 Pages: 961 - 969

    

15. Structural analysis of a polysaccharide from Patinopecten yessoensis viscera

    • Bei-Wei Zhu
    • Da-Yong Zhou
    • Yoshiyuki Murata

    Short Communication 19 August 2009 Pages: 971 - 974