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Original Paper
Partition of phenolic compounds during the virgin olive oil industrial extraction process
Luz-Stella Artajo, Maria-Paz Romero, Manuel Suárez and Maria-José Motilva
627-635
Original Paper
Determination of flumequine, nalidixic acid and oxolinic acid in shrimps by high-performance liquid chromatography with fluorescence detection
Ute Schröder and Anke Machetzki
637-647
Original Paper
Time-dependent nature in peptic hydrolysis of native bovine hemoglobin
Rong-Xin Su, Wei Qi and Zhi-Min He
649-652
Original Paper
Modulation of the thermal stability of β-lactoglobulin by transglutaminase treatment
Chuan-He Tang and Ching-Yung Ma
653-663
Original Paper
Development and evaluation of alternative processes for sterilization and deodorization of cork barks and natural cork stoppers
Panagiotis Vlachos, Adamantia Kampioti, Michael Kornaros and Gerasimos Lyberatos
665-675
Original Paper
Phospholipid oxidation, non-enzymatic browning development and volatile compounds generation in model systems containing liposomes from porcine Longissimus dorsi and selected amino acids
Sonia Ventanas, Mario Estévez, Carmen L. Delgado and Jorge Ruiz
677-684
Original Paper
Effect of salt content and processing conditions on volatile compounds formation throughout the ripening of Iberian ham
Ana I. Andres, Ramon Cava, Sonia Ventanas, Elena Muriel and Jorge Ruiz
685-691
Original Paper
Image analysis of osmotically dehydrated fruits: melons dehydration in a ternary system
Sueli Rodrigues and Fabiano A. N. Fernandes
693-698
Original Paper
Synergy between high-pressure, temperature and ascorbic acid on the inactivation of Bacillus cereus
Guadalupe Préstamo, Ana Pedrazuela, Berenger Guignon and Pedro D. Sanz
699-705
Original Paper
Combination and comparison of multivariate analysis for the identification of orange varieties using visible and near infrared reflectance spectroscopy
Haiyan Cen, Yong He and Min Huang
707-713
Original Paper
Identification of Slovakian, Polish, and Romanian bryndza cheeses origin by factor analysis of some elemental data
Mária Koreňovská and Milan Suhaj
715-721
Original Paper
Evaluation of sensory quality of instant foods fortified with omega-3 PUFA by addition of fish oil powder
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723-732
Original Paper
Effects of variety, ripening condition and ripening stage on the quality of sulphite-free dried mango slices
Busarakorn Mahayothee, Sybille Neidhart, Reinhold Carle and Werner Mühlbauer
733-741
Original Paper
Optimization of nano-emulsions production by microfluidization
Seid Mahdi Jafari, Yinghe He and Bhesh Bhandari
743-747
Original Paper
Immumochromatographic assay for determination of hexoestrol residues
Tieming Huo, Chifang Peng, Chuanlai Xu and Liqiang Liu
749-756
Original Paper
Sensory profiling of aroma in Greek dry red wines using rank-rating and monadic scoring related to headspace composition
Elisabeth Koussissi, Alistair Paterson and John R. Piggott
757-767
Original Paper
Changes in physico-chemical properties, hydroxymethylfurfural and volatile compounds during concentration of honey and sugars in Alicante and Jijona
turrón
Laura Vázquez, Alexis Verdú, Ana Miquel, Francisco Burló and Angel A. Carbonell-Barrachina
769-776
Original Paper
The fatty acid composition of the oil from
Lupinus albus
cv.
Luxe
as affected by environmental and agricultural factors
Giovanna Boschin, Alessandra D’Agostina, Paolo Annicchiarico and Anna Arnoldi
777-782
Original Paper
Identification of flavanones from peel of
Citrus changshan-huyou
Y. B. Chang, by HPLC–MS and NMR
Chunmei Li, Haifeng Gu, Hongliang Dou and Liming Zhou
783-788
Original Paper
Obtaining fruit segments from a traditional orange variety (
Citrus sinensis
(L.) Osbeck cv. Sangrina) by enzymatic peeling
M. Teresa Pretel, M. Ángeles Botella, Asunción Amorós, María Serrano and Isabel Egea, et al.
789-796
Original Paper
Study of the changes of
trans
-resveratrol caused by ultraviolet light and determination of
trans-
and
cis
-resveratrol in Spanish white wines
Julia López-Hernández, Perfecto Paseiro-Losada, Ana T. Sanches-Silva and Maria Assunción Lage-Yusty
797-805
Original Paper
Preservation of iced refrigerated sea bream (
Sparus aurata
) by irradiation: microbiological, chemical and sensory attributes
Özkan Özden, Müge İnuğur and Nuray Erkan
807-813
Original Paper
Protein breakdown during the preparation of frozen batter-coated squid rings
Empar Llorca, Isabel Hernando, Isabel Pérez-Munuera, Amparo Quiles and Virginia Larrea, et al.
815-820
Original Paper
Effects of some cations on the formation of acrylamide and furfurals in glucose–asparagine model system
Vural Gökmen and Hamide Z. Şenyuva
821-830
Original Paper
The effects of wheat sourdough on glutenin patterns, dough rheology and bread properties
Duygu Gocmen, Ozan Gurbuz, Ayşegul Yıldırım Kumral, Adnan Fatih Dagdelen and Ismet Sahin
831-835
Original Paper
Construction of proteinase A deficient transformant of industrial brewing yeast
Zhao-Yue Wang, Guo-Qing He, Hui Ruan, Zhong-Shan Liu and Lu-Fang Yang, et al.
837-842
Original Paper
Taurine content of raw and processed fish fillets/portions
T. Ronan Gormley, Tanja Neumann, John D. Fagan and Nigel P. Brunton
843-848
Original Paper
Antioxidant activities of crude tea polyphenols, polysaccharides and proteins of selenium-enriched tea and regular green tea
Fang Yu, Jianchun Sheng, Juan Xu, Xinxin An and Qiuhui Hu
849-855
Original Paper
Various instrumental and biochemical parameters as ageing indicators of beef
Longissimus dorsi
muscle and their relation to creatine and creatinine content
Tomaž Polak, Lea Gašperlin and Božidar Žlender
857-863
Original Paper
Quantification of 3-aminopropionamide in cocoa, coffee and cereal products
Correlation with acrylamide concentrations determined by an improved clean-up method for complex matrices
Michael Granvogl and Peter Schieberle
865-871
Original Paper
Partial characterization of peroxidase from the leaves of thymbra plant (Thymbra spicata L. var. spicata)
Serap Doğan, Pınar Turan, Mehmet Doğan, Oktay Arslan and Mahir Alkan
873-878
Original Paper
Determination of guaiacol produced by Alicyclobacillus acidoterrestris in apple juice by using HPLC and spectrophotometric methods, and mathematical modeling of guaiacol production
K. Savaş Bahçeci and Jale Acar
879-885
Original Paper
Colour correction in white wines by use of immobilized yeasts on κ-carragenate and alginate gels
Azahara Lopez-Toledano, Julieta Merida and Manuel Medina
887-893
Original Paper
Analysis of phenolic compounds and antioxidant activity with H4IIE cells of three different rice grain varieties
Hee-Youn Chi, Chang-Ho Lee, Kwang-Ho Kim, Sun-Lim Kim and Ill-Min Chung
895-904
Original Paper
Analysis of element species fractions in buckwheat and amaranth flours by SEC/ICP-MS and MALDI-MS
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905-912
Original Paper
Effect of technological processes and storage on flavonoids content and total, cumulative fast-kinetics and cumulative slow-kinetics antiradical activities of citrus juices
Enrique Sentandreu, José L. Navarro and José M. Sendra
913-920
Original Paper
Detection of estrogenic activity in herbal teas by in vitro reporter assays
Hirao Kohno, Katsuyasu Kouda, Rikio Tokunaga and Yoshiaki Sonoda
921-924
Short Communication
Spermine and spermidine concentrations in pork loin as affected by storage, curing and thermal processing
Peter Paulsen and Friedrich Bauer
925-928
Short Communication
The effects of okara on rat growth, cecal fermentation, and serum lipids
Guadalupe Préstamo, Pilar Rupérez, Irene Espinosa-Martos, María José Villanueva and Miguel Angel Lasunción
929-935
Review Article
Effect of pre-drying and par-frying conditions on the crispness of French fries
Wil A. M. van Loon, Jendo E. Visser, Jozef P. H. Linssen, Derk J. Somsen and H. Jan Klok, et al.