Chips, lees, and micro-oxygenation: influence on some flavors and sensory profile of a bottled red Sangiovese wine Giuseppe ArfelliElisa SartiniAlessandra Fabiani Original Paper 06 May 2011 Pages: 1 - 10
Antioxidant activity of rosemary and thyme by-products and synergism with added antioxidant in a liposome system Gema NietoKevin HuvaereLeif H. Skibsted Original Paper 15 May 2011 Pages: 11 - 18
Assessment of the genetic stability of GMOs with a detailed examination of MON810 using Scorpion probes Georg NeumannChristian BrandesRupert Hochegger Original Paper 18 May 2011 Pages: 19 - 30
Isoelectric protein precipitation from mild-acidic extracts of de-oiled sunflower (Helianthus annuus L.) press cake Claudia PickardtThomas HagerDietmar R. Kammerer Original Paper 25 May 2011 Pages: 31 - 44
A new method to analyse odour strength in a meat product by using a dynamic dilution olfactometer José Sánchez del PulgarA. I. CarrapisoC. García Original Paper 25 May 2011 Pages: 45 - 49
The role of acyl moiety in the formation and reactions of steryl ester hydroperoxides Mari LehtonenAnna-Maija LampiVieno Piironen Original Paper 25 May 2011 Pages: 51 - 61
Probing the interaction between 3 flavonoids and pancreatic lipase by methods of fluorescence spectroscopy and enzymatic kinetics Yan-Qin LiPeng YangBin Wu Original Paper 25 May 2011 Pages: 63 - 69
The fitness for purpose of randomised experimental designs for analysis of genetically modified ingredients Malcolm BurnsSteve Ellison Original Paper 25 May 2011 Pages: 71 - 78
UV inactivation of milk-related microorganisms with a novel electrodeless lamp apparatus Gang LuChaolin LiPeng Liu Original Paper 28 May 2011 Pages: 79 - 87
Effect of reaction conditions on lactulose-derived trisaccharides obtained by transgalactosylation with β-galactosidase of Kluyveromyces lactis Alejandra Cardelle-CobasNieves CorzoMar Villamiel Original Paper 01 June 2011 Pages: 89 - 94
Effect of dynamic high-pressure microfluidization at different temperatures on the antigenic response of bovine β-lactoglobulin Junzhen ZhongChengmei LiuJie Wan Original Paper 01 June 2011 Pages: 95 - 102
Antioxidant activity of corozo (Bactris guineensis) fruit by electron paramagnetic resonance (EPR) spectroscopy Coralia OsorioJosé G. CarriazoOvidio Almanza Original Paper 01 June 2011 Pages: 103 - 108
Correlation between sensory and chemical markers in the evaluation of Brazil nut oxidative shelf-life Camile ZajdenwergGabriel F. BrancoInar A. Castro Original Paper 03 June 2011 Pages: 109 - 116
A construct-specific qualitative and quantitative PCR detection method of transgenic maize BVLA430101 Changqing SuYao SunYufa Peng Original Paper 03 June 2011 Pages: 117 - 122
Heterologous extracellular production of enterocin P in Lactococcus lactis by a food-grade expression system Guorong LiuHaifeng WangPinglan Li Original Paper 03 June 2011 Pages: 123 - 129
Proteolytic activities and safety of use of Enterococci strains isolated from traditional Azerbaijani dairy products Aynur AhmadovaSvetoslav DimovThomas Haertlé Original Paper 03 June 2011 Pages: 131 - 140
Significance of lipid binding on the functional and nutritional profiles of single and multigrain matrices Alessandro AngioloniConcha Collar Original Paper 03 June 2011 Pages: 141 - 150
Isolation and identification of Di-D-fructose dianhydrides resulting from heat-induced degradation of inulin Kathrin TrabsNena KasprickThomas Henle Original Paper 04 June 2011 Pages: 151 - 158
Carotenoids production from a newly isolated Sporidiobolus pararoseus strain by submerged fermentation Maria Marina Serrão CabralKarine CenceHelen Treichel Original Paper 04 June 2011 Pages: 159 - 166
Inulin and oligofructose as fat and sugar substitutes in quick breads (scones): a mixture design approach Christian RößleAnastasia KtenioudakiEimear Gallagher Original Paper 07 June 2011 Pages: 167 - 181