151-156
Original Paper
Antimicrobial activity and bioactive compounds of Portuguese wild edible mushrooms methanolic extracts
Lillian Barros, Ricardo C. Calhelha, Josiana A. Vaz, Isabel C. F. R. Ferreira and Paula Baptista, et al.
157-165
Original Paper
Optimisation of osmotic dehydration of carrot cubes in sucrose-salt solutions using response surface methodology
Bahadur Singh, Parmjit S. Panesar, A. K. Gupta and John F. Kennedy
167-172
Original Paper
The antioxidant profile of three different peaches cultivars (Prunus persica) and their short-term effect on antioxidant status in human
Andrea Z. Dalla Valle, Ilaria Mignani, Anna Spinardi, Fabio Galvano and Salvatore Ciappellano
173-181
Original Paper
Phytase activity and degradation of phytic acid during rye bread making
Merete Møller Nielsen, Marianne Linde Damstrup, Agnete Dal Thomsen, Søren Kjærsgård Rasmussen and Åse Hansen
183-190
Original Paper
Modelling of rheological characteristics of various spaghetti types
Nesli Sozer and Ali Coskun Dalgic
191-197
Original Paper
Reductive ester cleavage of acyl glycerides–GC-C/P-IRMS measurements of glycerol and fatty alcohols
Jochen Jung, Bianca Puff, Tatjana Eberts, Uwe Hener and Armin Mosandl
199-204
Original Paper
An exploitation of the antimicrobial potential of a fruit insoluble fibre by micronization
Pang-Kuei Hsu, Po-Jung Chien and Chi-Fai Chau
205-213
Original Paper
Development of gluten-free fresh egg pasta analogues containing buckwheat
Cristina Alamprese, Ernestina Casiraghi and M. Ambrogina Pagani
215-223
Original Paper
Influence of the polyethylene packaging on the adsorption of odour-active compounds from UHT-milk
Michael Czerny and Peter Schieberle
225-232
Original Paper
Changes in the quality indices during ice storage of farmed Senegalese sole (
Solea senegalensis
)
Margarita Tejada, Cristina De las Heras and Michael Kent
233-237
Original Paper
Selenium uptake and species distribution in selenium-enriched bean (
Phaseolus vulgaris
L.) seeds obtained by two different cultivations
Polona Smrkolj, Marija Osvald, Jože Osvald and Vekoslava Stibilj
239-247
Original Paper
Polyphenols in red pepper [
Capsicum annuum var. aviculare
(Tepin)] and their protective effect on some pro-oxidants induced lipid peroxidation in brain and liver
Ganiyu Oboh and Joao Batista T. Rocha
249-253
Original Paper
Antioxidant activity of ethanol and petroleum ether extracts from Brazilian propolis
Jianchun Sheng, Jing Zhou, Lin Wang, Juan Xu and Qiuhui Hu
255-260
Original Paper
Effects of organic farming on minerals contents and aroma composition of Clemenules mandarin juice
Antonio J. Pérez-López, José Manuel López-Nicolás and Angel A. Carbonell-Barrachina
261-270
Original Paper
Effects of processing and storage on the stability of free and esterified carotenoids of red peppers (Capsicum annuum L.) and hot chilli peppers (Capsicum frutescens L.)
Ute Schweiggert, Christina Kurz, Andreas Schieber and Reinhold Carle
271-278
Original Paper
Total, cumulative fast-kinetics and cumulative slow-kinetics antiradical activities of juices from clementine (Citrus clementina), clementine-hybrids and satsuma (Citrus unshiu) cultivars and their utility as discriminant variables
Enrique Sentandreu, Luis Izquierdo and José M. Sendra
279-286
Original Paper
Immobilized yeasts in κ-carragenate to prevent browning in white wines
Julieta Merida, Azahara Lopez-Toledano and Manuel Medina
287-299
Review Article
Texturisation and modification of vegetable proteins for food applications using microbial transglutaminase
Mark Dube, Christian Schäfer, Sybille Neidhart and Reinhold Carle