1. A review of analytical methods measuring lipid oxidation status in foods: a challenging task

   • Blanca Barriuso
   • Iciar Astiasarán
   • Diana Ansorena

   Review Paper 07 November 2012 Pages: 1 - 15

2. Analysis of seven folates in food by LC–MS/MS to improve accuracy of total folate data

   • Christiane Ringling
   • Michael Rychlik

   Original Paper 21 October 2012 Pages: 17 - 28

   

3. Physiological features of Schizosaccharomyces pombe of interest in making of white wines

   • S. Benito
   • F. Palomero
   • J. A. Suárez-Lepe

   Original Paper 27 October 2012 Pages: 29 - 36

   

4. A new fading spectrophotometric assay of chitosan with chromotrope 2B

   • Weixing Ma
   • Xiaodong Ma
   • Ou Sha

   Original Paper 27 October 2012 Pages: 37 - 40

   

5. A biochemical system of rapidly detecting bacteria based on ATP bioluminescence technology

   • Chunxing Wang
   • Bin Zhang
   • Xiaomei Zhuang

   Original Paper 27 October 2012 Pages: 41 - 46

   

6. Pulsed electric field, ultrasound, and thermal pretreatments for better phenolic extraction during red fermentation

   • Nada El Darra
   • Nabil Grimi
   • Eugène Vorobiev

   Original Paper 30 October 2012 Pages: 47 - 56

   

7. Calcium-binding peptides derived from tilapia (Oreochromis niloticus) protein hydrolysate

   • Narin Charoenphun
   • Benjamas Cheirsilp
   • Wirote Youravong

   Original Paper 30 October 2012 Pages: 57 - 63

   

8. Influence of the range of molecular weight distribution of beer components on the intensity of palate fullness

   • Heinrich Rübsam
   • Martina Gastl
   • Thomas Becker

   Original Paper 03 November 2012 Pages: 65 - 75

   

9. Monitoring of chemical parameters of oxygen-treated musts during alcoholic fermentation and subsequent bottle storage of the resulting wines

   • M. J. Cejudo-Bastante
   • I. Hermosín-Gutiérrez
   • M. S. Pérez-Coello

   Original Paper 03 November 2012 Pages: 77 - 88

   

10. Isolation and baking performance of ginsenosides from Panax ginseng

    • Tabea Pflaum
    • Patrick L. Selmair
    • Peter Koehler

    Original Paper 04 November 2012 Pages: 89 - 100

    

11. Phenolic inhibitors involved in the natural fermentation of Gemlik cultivar black olives

    • Aysegul Kumral
    • Mihriban Korukluoglu
    • Manuel Brenes

    Original Paper 05 November 2012 Pages: 101 - 107

    

12. Characterization and evaluation of major anthocyanins in pomegranate (Punica granatum L.) peel of different cultivars and their development phases

    • Xueqing Zhao
    • Zhaohe Yuan
    • Lijuan Feng

    Original Paper 10 November 2012 Pages: 109 - 117

    

13. Effect of oxidation and esterification on functional properties of mung bean (Vigna radiata (L.) Wilczek) starch

    • Maisa Bushra
    • Xu Xiao Yun
    • Wang Lu Feng

    Original Paper 16 November 2012 Pages: 119 - 128

    

14. Development and application of highly specific PCR for detection of chicken (Gallus gallus) meat adulteration

    • Nagappa S. Karabasanavar
    • S. P. Singh
    • Sunil N. Shebannavar

    Original Paper 16 November 2012 Pages: 129 - 134

    

15. Influence of conching temperature and some bulk sweeteners on physical and rheological properties of prebiotic milk chocolate containing inulin

    • Nevzat Konar

    Original Paper 22 November 2012 Pages: 135 - 143

    

16. Effects of nutrient supplementation on fermentation kinetics, H₂S evolution, and aroma profile in Verdicchio DOC wine production

    • Mirko Gobbi
    • Francesca Comitini
    • Maurizio Ciani

    Original Paper 22 November 2012 Pages: 145 - 154

    

17. Beta-carotene isomerisation in mango puree as influenced by thermal processing and high-pressure homogenisation

    • Lien Lemmens
    • Emmanuel S. Tchuenche
    • Marc E. Hendrickx

    Original Paper 22 November 2012 Pages: 155 - 163

    

18. Importance of conformation for the IgE reactivity of sarcoplasmic calcium-binding protein from the black tiger shrimp Penaeus monodon

    • Aika Morii
    • Hajime Mita
    • Kazuo Shiomi

    Original Paper 25 November 2012 Pages: 165 - 170

    

19. Authentication of gadoids from highly processed products susceptible to include species mixtures by means of DNA sequencing methods

    • Fátima C. Lago
    • Juan M. Vieites
    • Montserrat Espiñeira

    Original Paper 29 November 2012 Pages: 171 - 180

    

20. Oligonucleotide batch quality has a limited impact on quantitative real-time PCR

    • B. Jeynov
    • W. Meyer
    • H. Emons

    Original Paper 30 November 2012 Pages: 181 - 192

    

21. Biotechnological potential of non-Saccharomyces yeasts isolated during spontaneous fermentations of Malvar (Vitis vinifera cv. L.)

    • Gustavo Cordero-Bueso
    • Braulio Esteve-Zarzoso
    • Teresa Arroyo

    Original Paper 30 November 2012 Pages: 193 - 207

    

22. Rapid and sensitive detection of Pseudomonas aeruginosa in bottled water by loop-mediated isothermal amplification

    • Shuhong Zhang
    • Xiaoke Xu
    • Jumei Zhang

    Original Paper 05 December 2012 Pages: 209 - 215

    

23. Interlaboratory validation of two multiplex quantitative real-time PCR methods to determine species DNA of cow, sheep and goat as a measure of milk proportions in cheese

    • Jürg Rentsch
    • Sandra Weibel
    • René Köppel

    Original Paper 05 December 2012 Pages: 217 - 227