Volume 230, Issue 2

Search all European Food Research and Technology articles

December 2009

19 articles in this issue

Quantitative, multiplex ligation-dependent probe amplification for the determination of eight genetically modified maize events
Askild Lorentz Holck
Signe M. Drømtorp
Even Heir
Original Paper 02 October 2009 Pages: 185 - 194
Formation of porous α-CD ethanol dihydrate by crystal transformation method
Tetsuya Ohashi
Nicolas Verhoeven
Hidefumi Yoshii
Original Paper 09 October 2009 Pages: 195 - 199
Total antioxidant activity and trace elements in human milk: the first 4 months of breast-feeding
Carla Matos
Carla Moutinho
António Guerra
Original Paper 10 October 2009 Pages: 201 - 208
Impact of full-scale brewing processes on lager beer nitrogen compounds
Maria Daria Fumi
Roberta Galli
Dante Marco De Faveri
Original Paper 16 October 2009 Pages: 209 - 216
Influence of chemical composition of olive oil on the development of volatile compounds during frying
Giuseppe Procida
Angelo Cichelli
Michele Del Carlo
Original Paper 16 October 2009 Pages: 217 - 229
Antioxidant and antiproliferative effects of methanol extracts from raw and fermented parts of mulberry plant (Morus alba L.)
Sang-Uk Chon
Young-Min Kim
Shela Gorinstein
Original Paper 17 October 2009 Pages: 231 - 237
Development and in-house validation of a reference molecule pMIR604 for simplex and duplex event-specific identification and quantification of GM maize MIR604
Shu Wang
Xiang Li
Dabing Zhang
Original Paper 17 October 2009 Pages: 239 - 248
Determination of the antioxidant capacity: influence of the sample concentration on the measured values
Christin Hengst
Susanne Werner
Volker Böhm
Original Paper 20 October 2009 Pages: 249 - 254
Key parameters for the consumption suitability of offshore cultivated blue mussels (Mytilus edulis L.) in the German Bight
Matthias Brenner
Sven Ramdohr
Michael Stede
Original Paper 17 October 2009 Pages: 255 - 267
Development and optimization of low temperature enzyme-assisted liquefaction for the production of colouring foodstuff from purple pitaya (Hylocereus sp. [Weber] Britton & Rose)
Ralf M. Schweiggert
María G. Villalobos-Gutierrez
Reinhold Carle
Original Paper 20 October 2009 Pages: 269 - 280
Sensory quality of turnip greens and turnip tops grown in northwestern Spain
Marta Francisco
Pablo Velasco
María Elena Cartea
Original Paper 16 October 2009 Pages: 281 - 290
Antioxidant power, bacteriostatic activity, and characterization of white grape pomace extracts by HPLC–ESI–MS
Marivel Sánchez
Daniel Franco
Ma. José Núñez
Original Paper 24 October 2009 Pages: 291 - 301
Migration of ε-caprolactam from nylon cooking utensils: validation of a liquid chromatography-ultraviolet detection method
Juana Bustos
Raquel Sendón
Ma Eugenia Cirugeda
Original Paper 30 October 2009 Pages: 303 - 313
Volatile compounds of traditional and virus-resistant breeding lines of Muchamiel tomatoes
A. Alonso
L. Vázquez-Araújo
Ángel A. Carbonell-Barrachina
Original Paper 30 October 2009 Pages: 315 - 323
Characterization and antioxidant activity of dihydromyricetin–lecithin complex
Benguo Liu
Jiquan Du
Shengyang Niu
Original Paper 30 October 2009 Pages: 325 - 331
4-Ethylphenol and 4-ethylguaiacol contents in bottled wines from the German ‘Württemberg’ region
Martin Pour Nikfardjam
Bianca May
Christopher Tschiersch
Original Paper 31 October 2009 Pages: 333 - 341
Effects of high pressure and temperature on buckwheat starch characteristics
Katleen J. R. Vallons
Elke K. Arendt
Original Paper 31 October 2009 Pages: 343 - 351
Chelating, antioxidant and antiproliferative activity of Vicia sativa polyphenol extracts
Cristina Megías
Elena Pastor-Cavada
Javier Vioque
Original Paper 01 November 2009 Pages: 353 - 359
Quantitation of the homocysteine content in wine
Bistra Benkova
Valentin Lozanov
Vanio Mitev
Short Communication 17 October 2009 Pages: 361 - 365

Volume 230, Issue 2

Quantitative, multiplex ligation-dependent probe amplification for the determination of eight genetically modified maize events

Formation of porous α-CD ethanol dihydrate by crystal transformation method

Total antioxidant activity and trace elements in human milk: the first 4 months of breast-feeding

Impact of full-scale brewing processes on lager beer nitrogen compounds

Influence of chemical composition of olive oil on the development of volatile compounds during frying

Antioxidant and antiproliferative effects of methanol extracts from raw and fermented parts of mulberry plant (Morus alba L.)

Development and in-house validation of a reference molecule pMIR604 for simplex and duplex event-specific identification and quantification of GM maize MIR604

Determination of the antioxidant capacity: influence of the sample concentration on the measured values

Key parameters for the consumption suitability of offshore cultivated blue mussels (Mytilus edulis L.) in the German Bight

Development and optimization of low temperature enzyme-assisted liquefaction for the production of colouring foodstuff from purple pitaya (Hylocereus sp. [Weber] Britton & Rose)

Sensory quality of turnip greens and turnip tops grown in northwestern Spain

Antioxidant power, bacteriostatic activity, and characterization of white grape pomace extracts by HPLC–ESI–MS

Migration of ε-caprolactam from nylon cooking utensils: validation of a liquid chromatography-ultraviolet detection method

Volatile compounds of traditional and virus-resistant breeding lines of Muchamiel tomatoes

Characterization and antioxidant activity of dihydromyricetin–lecithin complex

4-Ethylphenol and 4-ethylguaiacol contents in bottled wines from the German ‘Württemberg’ region

Effects of high pressure and temperature on buckwheat starch characteristics

Chelating, antioxidant and antiproliferative activity of Vicia sativa polyphenol extracts

Quantitation of the homocysteine content in wine

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