1. Quality changes in trans and trans free fats/oils and products during frying

   • Andrali K. Sandhya Rani
   • Sunkireddy Yella Reddy
   • Ramakrishna Chetana

   Original Paper 04 February 2010 Pages: 803 - 811

   

2. Exploiting direct and indirect methods for the estimation of the total carotenoid concentration in dried pastas

   • O. Dóka
   • D. Bicanic
   • Gy. Végvári

   Original Paper Open access 04 February 2010 Pages: 813 - 819

   

3. In vitro studies on calf thymus DNA interaction and 2-tert-butyl-4-methylphenol food additive

   • Soheila Kashanian
   • Jafar Ezzati Nazhad Dolatabadi

   Original Paper 10 February 2010 Pages: 821 - 825

   

4. Fundamental study on the effect of hydrostatic pressure treatment on the bread-making performance of oat flour

   • Edith K. Hüttner
   • Fabio Dal Bello
   • Elke K. Arendt

   Original Paper 11 February 2010 Pages: 827 - 835

   

5. The influence of Fusarium infection and growing location on the quantitative protein composition of (part I) emmer (Triticum dicoccum)

   • Kai Eggert
   • Herbert Wieser
   • Elke Pawelzik

   Original Paper Open access 16 February 2010 Pages: 837 - 847

   

6. Identification of lactic acid bacteria isolated from oat sourdoughs and investigation into their potential for the improvement of oat bread quality

   • Edith K. Hüttner
   • Fabio Dal Bello
   • Elke K. Arendt

   Original Paper 17 February 2010 Pages: 849 - 857

   

7. Changes in odour-active compounds of two varieties of Colombian guava (Psidium guajava L.) during ripening

   • Diana Cristina Sinuco
   • Martin Steinhaus
   • Coralia Osorio

   Original Paper 18 February 2010 Pages: 859 - 864

   

8. Antioxidant properties of whey protein hydrolysates as measured by three methods

   • Adriena Dryáková
   • Anne Pihlanto
   • Hannu J. T. Korhonen

   Original Paper 19 February 2010 Pages: 865 - 874

   

9. The effect of different starter cultures and ripening temperatures on formation of biogenic amine in Turkish fermented sausages

   • Ali Gücükoğlu
   • Özlem Küplülü

   Original Paper 19 February 2010 Pages: 875 - 884

10. Quantitative and qualitative analysis of non-Saccharomyces yeasts in spontaneous alcoholic fermentations

    • E. Ocón
    • A. R. Gutiérrez
    • P. Santamaría

    Original Paper 19 February 2010 Pages: 885 - 891

    

11. The influence of Fusarium infection and growing location on the quantitative protein composition of (Part II) naked barley (Hordeum vulgare nudum)

    • Kai Eggert
    • Herbert Wieser
    • Elke Pawelzik

    Original Paper Open access 20 February 2010 Pages: 893 - 902

    

12. Formyline, a new glycation compound from the reaction of lysine and 3-deoxypentosone

    • Michael Hellwig
    • Thomas Henle

    Original Paper 20 February 2010 Pages: 903 - 914

    

13. Detection of genetically modified soybean DNA in refined vegetable oils

    • Joana Costa
    • Isabel Mafra
    • M. Beatriz P. P. Oliveira

    Original Paper 20 February 2010 Pages: 915 - 923

    

14. Effect of hydrostatic high-pressure treatment on proteins, lipids and nucleotides in chilled farmed salmon (Oncorhynchus kisutch) muscle

    • Ignacio Ortea
    • Alicia Rodríguez
    • Santiago P. Aubourg

    Original Paper 21 February 2010 Pages: 925 - 934

    

15. The effect of diet with different glycemic index on the redox status of duodenums in mice and its underlying mechanism

    • Dan Du
    • Yong-Hui Shi
    • Guo-Wei Le

    Original Paper 23 February 2010 Pages: 935 - 941

    

16. Effects of pigment extract from black glutinous corncob in a high-fat-fed mouse model of hyperlipidemia

    • Zhong Zhang
    • Lei Yang
    • Zhen-Lin Zhang

    Original Paper 24 February 2010 Pages: 943 - 946

17. NIR and MIR spectroscopy as rapid methods to monitor red wine fermentation

    • Valentina Di Egidio
    • Nicoletta Sinelli
    • Ernestina Casiraghi

    Original Paper 27 February 2010 Pages: 947 - 955

    

18. Study of the diffusion coefficients of diphenylbutadiene and triclosan into and within meat

    • A. Sanches Silva
    • J. M. Cruz Freire
    • P. Paseiro Losada

    Original Paper 27 February 2010 Pages: 957 - 964

    

19. Analytical assessment of destoned and organic-destoned extra-virgin olive oil

    • Alfonso Ranalli
    • Stefania Contento

    Original Paper 27 February 2010 Pages: 965 - 971

    

20. Characterization of a new yellow pigment from model reaction system related to garlic greening

    • Dan Wang
    • Xihong Li
    • Guanghua Zhao

    Original Paper 03 March 2010 Pages: 973 - 979

    

21. Application of a hybrid variable selection method for the classification of rapeseed oils based on ¹H NMR spectral analysis

    • Xiaojing Chen
    • Han Li
    • Anjiang Zhang

    Original Paper 03 March 2010 Pages: 981 - 988

    

22. Enhancement of anthocyanins and selected aroma compounds in strawberry fruits through methyl jasmonate vapor treatment

    • Fernando de la Peña Moreno
    • María Monagas
    • Maria Luisa Ruiz del Castillo

    Original Paper 03 March 2010 Pages: 989 - 999