1. Skill development in food professionals: a European study

   • Luis Mayor
   • Katherine Flynn
   • Rui Costa

   Review Paper 07 December 2014 Pages: 871 - 884

   

2. 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

   

3. 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

   

4. 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

   

5. 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

   

6. 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

   

7. 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

   

8. 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

   

9. Extraction, sulfonation and anticoagulant activity of xylan from corncob

   • Weirong Cai
   • Qiao Chen
   • Rufei Zhang

   Original Paper 06 December 2014 Pages: 969 - 975

   

10. 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

    

11. 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

    

12. 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

    

13. 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

    

14. 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

    

15. 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

    

16. 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

    

17. 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

18. 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

    

19. 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