1-6
Original Paper
Orange fibre as potential functional ingredient for dry-cured sausages
Juana Fernández-López, Manuel Viuda-Martos, Esther Sendra, Estrella Sayas-Barberá and Casilda Navarro, et al.
7-18
Original Paper
A procedural approach for the identification of sources of uncertainty associated with GM quantification and real-time quantitative PCR measurements
Malcolm Burns and Hernan Valdivia
19-24
Original Paper
Technological performances of commercial yeast strains (
Saccharomyces cerevisiae
) in different complex dough formulations
Manuela Rollini, Ernestina Casiraghi, Maria Ambrogina Pagani and Matilde Manzoni
25-31
Original Paper
Effects of the methods of pre-treatment before freezing on the retention of chlorophylls in frozen leaf vegetables prepared for consumption
Zofia Lisiewska, Piotr Gębczyński and Waldemar Kmiecik
33-43
Original Paper
Effect of temperature, pressure and calcium soaking pre-treatments and pressure shift freezing on the texture and texture evolution of frozen green bell peppers (Capsicum annuum)
Sónia Marília Castro, Ann Van Loey, Jorge Alexandre Saraiva, Chantal Smout and Marc Hendrickx
45-55
Original Paper
Comparison of the most odour-active volatiles in different hop varieties by application of a comparative aroma extract dilution analysis
Martin Steinhaus, Wolfgang Wilhelm and Peter Schieberle
57-62
Original Paper
Predicting the organoleptic stability of beer from chemical data using multivariate analysis
Luís Ferreira Guido, Andreia Curto, Patrick Boivin, Nizar Benismail and Cristina Gonçalves, et al.
63-69
Original Paper
Prediction of colour of European Emmental cheeses by using near infrared spectroscopy: a feasibility study
Laurent Pillonel, Eric Dufour, Emmanuelle Schaller, Jacques-Olivier Bosset and Josse De Baerdemaeker, et al.
71-79
Original Paper
Antioxidant activities of phlorotannins purified from Ecklonia cava on free radical scavenging using ESR and H2O2-mediated DNA damage
Gin-Nae Ahn, Kil-Nam Kim, Seon-Heui Cha, Choon-Bok Song and Jehee Lee, et al.
81-85
Original Paper
Co-existence and traceability of GM and non-GM products in the feed chain
Nicolas Gryson, Kathy Messens, Delina Van Laere and Mia Eeckhout
87-92
Original Paper
Botanical origin of monovarietal dark honeys (from heather, holm oak, pyrenean oak and sweet chestnut) based on their chromatic characters and amino acid profiles
Ana M. González-Paramás, Rafael J. García-Villanova, J. Alfonso Gómez Bárez, José Sánchez Sánchez and Ramón Ardanuy Albajar
93-103
Original Paper
Partial characterization of lettuce (
Lactuca sativa
L.) polyphenol oxidase
Serap Doğan and Ümran Salman
105-111
Original Paper
Effect of phytic acid degradation by soaking and exogenous phytase on the bioavailability of magnesium and zinc from Pisum sativum, L.
Gloria Urbano, Sławomir Frejnagel, Jesús M. Porres, Pilar Aranda and Elena Gomez-Villalva, et al.
113-119
Original Paper
Rearrangement of SDS insoluble glutenins in flour blends: relationships with technological parameters
Olivier Surel, Olivier Darde and Didier Kleiber
121-126
Original Paper
Scanner-based color measurement in
L
*
a
*
b
* format with artificial neural networks (ANN)
Kıvanç Kılıç, Baran Onal-Ulusoy, Muhammet Yıldırım and İsmail Hakkı Boyacı
127-135
Original Paper
The relation between (bio-)chemical, morphological, and mechanical properties of thermally processed carrots as influenced by high-pressure pretreatment condition
Daniel N. Sila, Xu Yue, Sandy VanBuggenhout, Chantal Smout and Ann Van Loey, et al.
137-146
Original Paper
Investigations into the stabilization of a volatile aroma compound using a combined emulsification and spray drying process
Monika Brückner, Mario Bade and Benno Kunz
147-152
Original Paper
Formation and stabilization of emulsion with A1, A2 and B β-casein genetic variants
Małgorzata Darewicz and Jerzy Dziuba
153-160
Original Paper
Pre-dried refiner flakes allow very short or even continuous conching of milk chocolate
Siegfried Bolenz, Elisa Kutschke, Eberhard Lipp and Annika Senkpiehl
161-168
Original Paper
The role of rheological behaviour in flavour perception in model oil/water emulsions
Sara Bayarri, Tolulope Smith, Tracey Hollowood and Joanne Hort
169-179
Original Paper
Oxidative stability of red wine stored in packages with different oxygen permeability
Gabriella Giovanelli and Oreste V. Brenna
181-185
Original Paper
Determination of vitamins A and E in cooked sausages
Felicidad Valls, Miguel A. Fernández-Muiño, Martín A. Checa and Maria Teresa Sancho Ortiz
187-198
Original Paper
Maleic anhydride derivatives of a protein isolate: preparation and functional evaluation
Olayide S. Lawal and Modupe O. Dawodu
199-205
Original Paper
Supercritical fluid and solid–liquid extraction of phenolic antioxidants from grape pomace: a comparative study
Manuel Pinelo, Alejandro Ruiz-Rodríguez, Jorge Sineiro, Francisco J. Señoráns and Guillermo Reglero, et al.
207-214
Original Paper
Surface functional properties of blood plasma protein fractions
Eduard Dàvila, Elena Saguer, Mónica Toldrà, Carmen Carretero and Dolors Parés
215-223
Original Paper
Evidence of mixed wild populations of Oenococcus oeni strains during wine spontaneous malolactic fermentations
Isabel López, Carmen Tenorio, Myriam Zarazaga, Marta Dizy and Carmen Torres, et al.
225-231
Original Paper
Formation of cadaverine, histamine, putrescine and tyramine by bacteria isolated from meat, fermented sausages and cheeses
Anita Pircher, Friedrich Bauer and Peter Paulsen
233-237
Original Paper
Enzymatic modification of selected functional properties of myofibril preparation obtained from mechanically recovered poultry meat
Jerzy Stangierski, Jan Zabielski and Jacek Kijowski
239-246
Original Paper
Temperature dependence of the autoxidation and antioxidants of soybean, sunflower, and olive oil
Jiyeun Lee, Yoosung Lee and Eunok Choe
247-254
Original Paper
Influence of cocoa components on the PCR detection of soy lecithin DNA
Nicolas Gryson, Koen Dewettinck and Kathy Messens
255-263
Original Paper
Synthesis of vanillyl-maltoside using glucosidases by response surface methodology
Ramaiah Sivakumar, Balaraman Manohar and Soundar Divakar
265-272
Original Paper
Screening of lactic acid bacteria for antimicrobial properties from mayonnaise-based products and raw materials
Kateřina Kučerová, Jana Chumchalová, Kamila Míková, Šárka Cupáková and Renáta Karpíšková, et al.
273-280
Original Paper
Physical degradation of genomic DNA of soybean flours does not impair relative quantification of its transgenic content
Frédéric Debode, Eric Janssen and Gilbert Berben
281-286
Original Paper
Antimicrobial effect of food-grade GML microemulsions against
Staphylococcus aureus
Hui Zhang, Fengqin Feng, Xiaowei Fu, Yongsheng Du and Lu Zhang, et al.
287-293
Original Paper
Effects of previous frozen storage on chemical, microbiological and sensory changes during chilled storage of Mediterranean hake (Merluccius merluccius) after thawing
Sònia Baixas-Nogueras, Sara Bover-Cid, M. Teresa Veciana-Nogués and M. Carmen Vidal-Carou
295-300
Original Paper
Oxidative rancidity in avocado purée as affected by α-tocopherol, sorbic acid and storage atmosphere
Pedro Elez-Martínez, Robert Soliva-Fortuny and Olga Martín-Belloso
301-306
Original Paper
Mathematical quantification of almond content in Jijona
turrón
Alexis Verdú, Laura Vázquez-Araujo and Ángel A. Carbonell-Barrachina
307-310
Short Communication
Guidelines for reduction of morphine in poppy seed intended for food purposes
Constanze Sproll, Roland C. Perz, Rolf Buschmann and Dirk W. Lachenmeier
311-314
Short Communication
Determination of carnosine in Black-Bone Silky Fowl (Gallus gallus domesticus Brisson) and common chicken by HPLC
Yinggang Tian, Mingyong Xie, Weiya Wang, Hongjing Wu and Zhihong Fu, et al.