1. Anti-photoaging effect of fermented rice bran extract on UV-induced normal skin fibroblasts

   • Young-Kwon Seo
   • Su-Hyun Jung
   • Chang-Seo Park

   Original Paper Open access 01 April 2010 Pages: 163 - 169

   

2. Influence of unicellular protein on gluten-free bread characteristics

   • B. Miñarro
   • I. Normahomed
   • M. Capellas

   Original Paper 02 April 2010 Pages: 171 - 179

   

3. Egg white lysozyme purification with a chitin–silica-based affinity chromatographic matrix

   • Federico J. Wolman
   • Guillermo J. Copello
   • Osvaldo Cascone

   Original Paper 02 April 2010 Pages: 181 - 188

   

4. Separation and extraction of antimicrobial lipopeptides produced by Bacillus amyloliquefaciens ES-2 with macroporous resin

   • Yu Wang
   • Zhaoxin Lu
   • Fengxia Lv

   Original Paper 08 April 2010 Pages: 189 - 196

   

5. Preparation of Alcalase-catalyzed casein plasteins in the presence of proline addition and the ACE-inhibitory activity of the plasteins in vitro

   • Ya-Yun Li
   • Tie-Jing Li
   • Xin-Huai Zhao

   Original Paper 08 April 2010 Pages: 197 - 207

   

6. Mineral oil in sunflower seeds: the sources

   • Florian Grundböck
   • Katell Fiselier
   • Koni Grob

   Original Paper 10 April 2010 Pages: 209 - 213

   

7. Effect of pure and mixed cultures of the main wine yeast species on grape must fermentations

   • Imma Andorrà
   • María Berradre
   • Braulio Esteve-Zarzoso

   Original Paper 11 April 2010 Pages: 215 - 224

   

8. Analysis of volatile molecules in Iberian dry-cured loins as affected by genetic, feeding systems and ingredients

   • Sonia Ventanas
   • Jesús Ventanas
   • Jorge Ruiz

   Original Paper 13 April 2010 Pages: 225 - 235

   

9. Effects of different cooling techniques on bacterial succession and other spoilage indicators during storage of whole, gutted haddock (Melanogrammus aeglefinus)

   • Eyjólfur Reynisson
   • Hélène Liette Lauzon
   • Emilía Martinsdóttir

   Original Paper 16 April 2010 Pages: 237 - 246

   

10. Determination of the ¹³C/¹²C ratios of ethanol and higher alcohols in wine by GC-C-IRMS analysis

    • Madeleine E. Spitzke
    • Carsten Fauhl-Hassek

    Original Paper 20 April 2010 Pages: 247 - 257

    

11. Purification and biochemical properties of pepsins from the stomach of skipjack tuna (Katsuwonus pelamis)

    • Sitthipong Nalinanon
    • Soottawat Benjakul
    • Hideki Kishimura

    Original Paper 22 April 2010 Pages: 259 - 269

    

12. Chemical factors contributing to orosensory profiles of bilberry (Vaccinium myrtillus) fractions

    • Oskar Laaksonen
    • Mari Sandell
    • Heikki Kallio

    Original Paper 22 April 2010 Pages: 271 - 285

    

13. Evaluation of different yeast strains on the quality of beer produced from malted proso millet (Panicum miliaceum L.)

    • Martin Zarnkow
    • Andrea Faltermaier
    • Elkek K. Arendt

    Original Paper 22 April 2010 Pages: 287 - 295

    

14. Effects of pectin and guar gum on creaming stability, microstructure and rheology of egg yolk plasma-stabilized emulsions

    • Emine Alben Erçelebi
    • Esra Ibanoğlu

    Original Paper 23 April 2010 Pages: 297 - 302

    

15. Evaluating the antioxidant capacity of wines: a laccase-based biosensor approach

    • Dulce M. A. Gil
    • Maria J. F. Rebelo

    Original Paper 23 April 2010 Pages: 303 - 308

    

16. Effect of the addition of air-classified barley flours on the lipid stability of bakery products

    • Vito Verardo
    • Ylenia Riciputi
    • Maria Fiorenza Caboni

    Original Paper 27 April 2010 Pages: 309 - 319

    

17. Rapid characterization and identification of fatty acids in margarines using horizontal attenuate total reflectance Fourier transform infrared spectroscopy (HATR-FTIR)

    • Maylet Hernández-Martínez
    • Tzayhri Gallardo-Velázquez
    • Guillermo Osorio-Revilla

    Original Paper 27 April 2010 Pages: 321 - 329

    

18. A leguminous trypsin-chymotrypsin inhibitor Limenin with antifungal activity from Phaseolus limensis

    • Shaoyun Wang
    • Pingfan Rao

    Original Paper 28 April 2010 Pages: 331 - 338

    

19. Optimization of the culture medium composition using response surface methodology for new recombinant cyprosin B production in bioreactor for cheese production

    • Pedro N. Sampaio
    • Cecília R. C. Calado
    • Luís Pina Fonseca

    Original Paper 28 April 2010 Pages: 339 - 346

    

20. Effects of initial oxygen concentration and oxygen-barrier property of film on fat oxidation rate of packed cookies

    • Li-Xin Lu
    • Fang Xu

    Original Paper 30 April 2010 Pages: 347 - 351