Dark chocolate’s compositional effects revealed by oscillatory rheology Kasper van der VaartFrédéric DepypereKoen Dewettinck Original Paper 21 March 2013 Pages: 931 - 942
Biliverdin: the blue-green pigment in the bones of the garfish (Belone belone) and eelpout (Zoarces viviparus) Frank JüttnerMaike StieschWaldemar Ternes Original Paper Open access 26 March 2013 Pages: 943 - 953
Electrochemical detection of pyrosine with electrochemically reduced graphene oxide modified glassy carbon electrode Yong KongXiaolin RenChao Yao Original Paper 26 March 2013 Pages: 955 - 961
Colorimetry and photoacoustic spectroscopy as a suitable tool for determination of fat-free cocoa solids in dark chocolates O. DókaE. PrágaiZ. Ajtony Original Paper 26 March 2013 Pages: 963 - 968
Stability of hydroxycinnamic acids and caffeine from green coffee extracts after heating in food model systems Grażyna BudrynEwa NebesnyDanuta Rachwał-Rosiak Original Paper Open access 29 March 2013 Pages: 969 - 978
Differentiation of fish species by PCR-based DNA analysis of nuclear genes Hartmut Rehbein Original Paper 30 March 2013 Pages: 979 - 990
Efficient induction of inulin fructotransferase by inulin and by difructose anhydride III in Arthrobacter aurescens SK 8.001 Meng ZhaoBo JiangGlyn O. Phillips Original Paper 30 March 2013 Pages: 991 - 998
Analysis of phytosteryl and phytostanyl fatty acid esters in enriched dairy foods: a combination of acid digestion, lipid extraction, and on-line LC-GC Rebecca EscheAlessandro CarcelliKarl-Heinz Engel Original Paper 30 March 2013 Pages: 999 - 1007
Increased esters and decreased higher alcohols production by engineered brewer’s yeast strains Cui-Ying ZhangYu-Lan LiuDong-Guang Xiao Original Paper 30 March 2013 Pages: 1009 - 1014
A comparative study of oat (Avena sativa) cultivars as brewing adjuncts Birgit SchnitzenbaumerElke K. Arendt Original Paper 30 March 2013 Pages: 1015 - 1025
Application of enzyme in aqueous extraction of sesame oil Li Xia HouXiao Lei ShangJing Liu Original Paper 30 March 2013 Pages: 1027 - 1030
Application of a new sampling device for determination of volatile compounds released during heating olive and sunflower oil: sensory evaluation of those identified compounds Ignacio OntanónLaura CulleréAna Escudero Original Paper 30 March 2013 Pages: 1031 - 1040
Impact of environmental water activity on E. faecium thermoresistance and possibility of regeneration of heat-damaged cells in pasteurised canned meat Bożena DanylukJerzy StangierskiJan Pyrcz Original Paper Open access 03 April 2013 Pages: 1041 - 1047
Effect of temperature and starch concentration on the creep/recovery behaviour of the grape molasses: modelling with ANN, ANFIS and response surface methodology Omer Said TokerMahmut Dogan Original Paper 04 April 2013 Pages: 1049 - 1061
Beneficial effects of Trichoderma genus microbes on qualitative parameters of Brassica rapa L. subsp. sylvestris L. Janch. var. esculenta Hort. Monica GalloGrazia EspositoDaniele Naviglio Original Paper 04 April 2013 Pages: 1063 - 1071
Establishment and preliminary application of oligonucleotide microarray assay for detection of food-borne toxigenic microorganisms Jiawang FengXiaoyu WangLideng Liu Original Paper 06 April 2013 Pages: 1073 - 1083
Key aroma volatile compounds of gulupa (Passiflora edulis Sims fo edulis) fruit Natalia Conde-MartínezAleyda JiménezCoralia Osorio Original Paper 06 April 2013 Pages: 1085 - 1091
Multiplex real-time PCR for the detection and quantification of DNA from duck, goose, chicken, turkey and pork René KöppelMichael DanielsClaudia Brünen-Nieweler Original Paper 09 April 2013 Pages: 1093 - 1098
The importance of solvent type in estimating antioxidant properties of phenolic compounds by ABTS assay Andrzej L. DawidowiczMałgorzata Olszowy Original Paper Open access 10 April 2013 Pages: 1099 - 1105
Enhancements of isoflavone aglycones, total phenolic content, and antioxidant activity of black soybean by solid-state fermentation with Rhizopus spp. Kuan-Chen ChengJiun-Yi WuWen-Hsiung Liu Short Communication 02 March 2013 Pages: 1107 - 1113