Volume 240, Issue 5

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May 2015

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19 articles in this issue

Skill development in food professionals: a European study
Luis Mayor
Katherine Flynn
Rui Costa
Review Paper 07 December 2014 Pages: 871 - 884
Yeast DNA recovery during the secondary fermentation step of Lombardy sparkling wines produced by Champenoise method
Roberto Foschino
Gabriella De Lorenzis
Ileana Vigentini
Original Paper 13 December 2014 Pages: 885 - 895
Fast determination of anthocyanins in red grape musts by Fourier transform mid-infrared spectroscopy and partial least squares regression
Z. Rasines-Perea
N. Prieto-Perea
B. Gallo
Original Paper 09 January 2015 Pages: 897 - 908
Identification of gum Arabic in white wine based on colloid content, colloid composition and multi-element stable isotope analysis
Sabrina Sprenger
Klaus Meylahn
Frank Will
Original Paper 09 December 2014 Pages: 909 - 921
Protective action of S-layer proteins from Lactobacillus paracasei M7 against Salmonella infection and mediated inhibition of Salmonella-induced apoptosis
Chaohui Xue
Lanwei Zhang
Wei Song
Original Paper 03 December 2014 Pages: 923 - 929
Impact of suppressing the caffeic acid O-methyltransferase (COMT) gene on lignin, fiber, and seed oil composition in Brassica napus transgenic plants
Hesham Farouk Oraby
Mohamed Fawzy Ramadan
Original Paper 04 December 2014 Pages: 931 - 938
Effect of substrate type on sensory characteristics and antioxidant capacity of sunflower Maillard reaction products
Eric Karangwa
Xiaoming Zhang
Shiqing Song
Original Paper 04 December 2014 Pages: 939 - 960
The effect of essential oils and cinnamaldehyde on the inactivation of Salmonella Enteritidis in liquid egg products: comparison to synthetic additives
María Teresa Valverde
Rita Cava-Roda
Fulgencio Marín-Iniesta
Original Paper 07 December 2014 Pages: 961 - 968
Extraction, sulfonation and anticoagulant activity of xylan from corncob
Weirong Cai
Qiao Chen
Rufei Zhang
Original Paper 06 December 2014 Pages: 969 - 975
Lactobacillus paracasei isolated from grape sourdough: acid, bile, salt, and heat tolerance after spray drying with skim milk and cheese whey
Eunice Cassanego Ilha
Tiago da Silva
Ernani S. Sant’Anna
Original Paper 06 December 2014 Pages: 977 - 984
The free and enzyme-released volatile compounds of distinctive Vitis amurensis var. Zuoshanyi grapes in China
Bin Liu
Xiao-Qing Xu
Jun Wang
Original Paper 12 December 2014 Pages: 985 - 997
Oenological consequences of sequential inoculation with non-Saccharomyces yeasts (Torulaspora delbrueckii or Metschnikowia pulcherrima) and Saccharomyces cerevisiae in base wine for sparkling wine production
Elena González-Royo
Olga Pascual
Fernando Zamora
Original Paper 07 December 2014 Pages: 999 - 1012
Preparation of PEG-modified proanthocyanidin liposome and its application in cosmetics
Fang Guo
Miao Lin
Guosheng Hu
Original Paper 12 December 2014 Pages: 1013 - 1021
Biosynthesis of β(1,3)/(1,6)-glucans of cell wall of the yeast Candida utilis ATCC 9950 strains in the culture media supplemented with deproteinated potato juice water and glycerol
Anna Bzducha-Wróbel
Stanisław Błażejak
Lidia Reczek
Original Paper Open access 05 December 2014 Pages: 1023 - 1034
HPLC–DAD–MS/MS identification and HPLC–ABTS·⁺ on-line antioxidant activity evaluation of bioactive compounds in liquorice (Glycyrrhiza uralensis Fisch.) extract
Rui Fan
Nan Li
Yanxiang Gao
Original Paper 23 December 2014 Pages: 1035 - 1048
Beneficial hypolipidemic influence of a combination of dietary fenugreek (Trigonella foenum-graecum) seeds and garlic (Allium sativum) in induced hypercholesterolemic rats
Puttaswamy Mukthamba
Krishnapura Srinivasan
Original Paper 19 December 2014 Pages: 1049 - 1058
Study of the inheritability of the yeast trait “interaction with natural antioxidant activity of red wine” in four generations of Saccharomyces cerevisiae and its enhancing by spore clone selection and hybridization
A. Caridi
A. De Bruno
R. Sidari
Original Paper 18 December 2014 Pages: 1059 - 1063
Effect of the degree of toasting on the extraction pattern and profile of antioxidant polyphenols leached from oak chips in model wine systems
Evelina Kanakaki
Danae Siderakou
Dimitris P. Makris
Original Paper 30 December 2014 Pages: 1065 - 1074
Purification procedure for (2R,3S,2″R,3″R)-manniflavanone and its minor (2R,3S,2″S,3″S)-isomer from Garcinia buchananii stem bark
Timo D. Stark
Sofie Lösch
Thomas Hofmann
Original Paper 23 December 2014 Pages: 1075 - 1080

Volume 240, Issue 5

Skill development in food professionals: a European study

Yeast DNA recovery during the secondary fermentation step of Lombardy sparkling wines produced by Champenoise method

Fast determination of anthocyanins in red grape musts by Fourier transform mid-infrared spectroscopy and partial least squares regression

Identification of gum Arabic in white wine based on colloid content, colloid composition and multi-element stable isotope analysis

Protective action of S-layer proteins from Lactobacillus paracasei M7 against Salmonella infection and mediated inhibition of Salmonella-induced apoptosis

Impact of suppressing the caffeic acid O-methyltransferase (COMT) gene on lignin, fiber, and seed oil composition in Brassica napus transgenic plants

Effect of substrate type on sensory characteristics and antioxidant capacity of sunflower Maillard reaction products

The effect of essential oils and cinnamaldehyde on the inactivation of Salmonella Enteritidis in liquid egg products: comparison to synthetic additives

Extraction, sulfonation and anticoagulant activity of xylan from corncob

Lactobacillus paracasei isolated from grape sourdough: acid, bile, salt, and heat tolerance after spray drying with skim milk and cheese whey

The free and enzyme-released volatile compounds of distinctive Vitis amurensis var. Zuoshanyi grapes in China

Oenological consequences of sequential inoculation with non-Saccharomyces yeasts (Torulaspora delbrueckii or Metschnikowia pulcherrima) and Saccharomyces cerevisiae in base wine for sparkling wine production

Preparation of PEG-modified proanthocyanidin liposome and its application in cosmetics

Biosynthesis of β(1,3)/(1,6)-glucans of cell wall of the yeast Candida utilis ATCC 9950 strains in the culture media supplemented with deproteinated potato juice water and glycerol

HPLC–DAD–MS/MS identification and HPLC–ABTS·⁺ on-line antioxidant activity evaluation of bioactive compounds in liquorice (Glycyrrhiza uralensis Fisch.) extract

Beneficial hypolipidemic influence of a combination of dietary fenugreek (Trigonella foenum-graecum) seeds and garlic (Allium sativum) in induced hypercholesterolemic rats

Study of the inheritability of the yeast trait “interaction with natural antioxidant activity of red wine” in four generations of Saccharomyces cerevisiae and its enhancing by spore clone selection and hybridization

Effect of the degree of toasting on the extraction pattern and profile of antioxidant polyphenols leached from oak chips in model wine systems

Purification procedure for (2R,3S,2″R,3″R)-manniflavanone and its minor (2R,3S,2″S,3″S)-isomer from Garcinia buchananii stem bark

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