315-325
Review Article
Aroma-active compounds of butter: a review
Silvia Mallia, Felix Escher and Hedwig Schlichtherle-Cerny
327-335
Original Paper
Innovative extraction procedure for obtaining high pure lycopene from tomato
Domenico Montesano, Francesca Fallarino, Lina Cossignani, Ancilla Bosi and Maria Stella Simonetti, et al.
337-344
Original Paper
Influence of ripening stage and maceration length on the contribution of grape skins, seeds and stems to phenolic composition and astringency in wine-simulated macerations
María Carmen del Llaudy, Roser Canals, Joan Miquel Canals and Fernando Zamora
345-353
Original Paper
The effect of three organic pre-harvest treatments on Swiss chard (
Beta vulgaris
L. var.
cycla
L.) quality
Nancy Daiss, M. Gloria Lobo, Ana R. Socorro, Ulrich Brückner and Joachim Heller, et al.
355-361
Original Paper
Characterising polysaccharides in cherimoya (Annona cherimola Mill.) purée and their enzymatic liquefaction
Beatriz Brito, Marisol Rodríguez, Ivan Samaniego, Maria Isabelle Jaramillo and Fabrice Vaillant
363-370
Original Paper
Pressurized acidified water extraction of black carrot [Daucus carota ssp. sativus var. atrorubens Alef.] anthocyanins
A. Murat Gizir, Nuzhet Turker and Erdem Artuvan
371-375
Original Paper
Antimicrobial resistance in
Escherichia coli
strains isolated from organic and conventional pork meat: a comparative survey
J. M. Miranda, B. I. Vázquez, C. A. Fente, J. Barros-Velázquez and A. Cepeda, et al.
377-383
Original Paper
Recovery of vanillin from aqueous solutions using macroporous adsorption resins
Qing-Feng Zhang, Zi-Tao Jiang, Hong-Juan Gao and Rong Li
385-393
Original Paper
Influence of processing parameters on the texture and microstructure of imitation cheese
Nessa Noronha, E. Dolores O’Riordan and Michael O’Sullivan
395-403
Original Paper
Isolation, identification, and color characterization of cyanidin-3-glucoside and cyanidin-3-sophoroside from red raspberry
Yan Zhang, Xiaojun Liao, Fang Chen, Jihong Wu and Xiaosong Hu
405-413
Original Paper
The use of an optimised organoleptic assessment protocol to describe and quantify different flavour attributes of cocoa liquors made from Ghana and Trinitario beans
Darin A. Sukha, David R. Butler, Pathmanathan Umaharan and Emma Boult
415-421
Original Paper
Scavenging and anti-fatigue activity of fermented defatted soybean peptides
Bo Yu, Zhao-Xin Lu, Xiao-Mei Bie, Feng-Xia Lu and Xian-Qing Huang
423-435
Original Paper
Analysis of organic acid content in cultivars of tomato harvested in Tenerife
Marcos Hernández Suárez, Elena Rodríguez Rodríguez and Carlos Díaz Romero
437-448
Original Paper
Structure/processing relation of vacuum infused strawberry tissue frozen under different conditions
S. Van Buggenhout, T. Grauwet, A. Van Loey and M. Hendrickx
449-458
Original Paper
The sensory quality of dry fermented sausages as affected by fermentation stage and curing agents
Aurora Marco, José Luis Navarro and Mónica Flores
459-465
Original Paper
Content of selected bioactive components and antioxidant properties of broccoli (
Brassica oleracea
L.)
Jerzy Borowski, Agnieszka Szajdek, Eulalia J. Borowska, Ewa Ciska and Henryk Zieliński
467-472
Original Paper
Effect of different coagulants on yield and quality of tofu from soymilk
Veronica A. Obatolu
473-482
Original Paper
Protective effects of fermented onion juice containing higher amount of querectin aglycone against oxidative stress by 2,2′-azobis (2-amidinopropane) dihydrochloride (AAPH) treatment in Sprague–Dawley rats
Young Hee Son, Won-Kyo Jung, You-Jin Jeon, Soo Ki Kim and Chi Ho Lee
483-490
Original Paper
Colour implications of self-association processes of wine anthocyanins
Susana González-Manzano, Celestino Santos-Buelga, Montserrat Dueñas, Julián C. Rivas-Gonzalo and Teresa Escribano-Bailón
491-497
Original Paper
Quantification of DNA during winemaking by fluorimetry and
Vitis vinifera
L.-specific quantitative PCR
Jiří Drábek, Jan Stávek, Michaela Jalůvková, Tomáš Jurček and Ivo Frébort
499-505
Original Paper
Effect of selenium on increasing free radical scavenging activities of polysaccharide extracts from a Se-enriched mushroom species of the genus
Ganoderma
Lei Zhao, Guanghua Zhao, Ming Du, Zhengdong Zhao and Lixia Xiao, et al.
507-515
Original Paper
Antioxidant activity of
Dioscorea batatas
Decne glycoprotein
Phil-Sun Oh and Kye-Taek Lim
517-522
Original Paper
The effects of planting time on fatty acids and tocopherols in chickpea
Muhammet Kemal Gül, Cem Ömer Egesel and Hakan Turhan
523-530
Original Paper
Textural and colour changes during storage and sensory shelf life of muffins containing resistant starch
R. Baixauli, A. Salvador and S. M. Fiszman
531-536
Original Paper
In vitro chromium availability in breakfast cereals
Carmen José Mateos, María Victorina Aguilar and María Carmen Martínez Para
537-544
Original Paper
Bioactive compounds in spelt bread
Henryk Zieliński, Alicja Ceglińska and Anna Michalska
545-553
Original Paper
Behavior of mustard seed (
Sinapis alba
L.) myrosinase during temperature/pressure treatments: a case study on enzyme activity and stability
D. Van Eylen, I. Oey, M. Hendrickx and A. Van Loey
555-560
Original Paper
Effect of frying time on acrylamide content and quality aspects of French fries
Santina Romani, Mara Bacchiocca, Pietro Rocculi and Marco Dalla Rosa
561-567
Original Paper
Effect of two different rice dehusking procedures on total arsenic concentration in rice
A. Signes, K. Mitra, F. Burló and A. A. Carbonell-Barrachina
569-575
Original Paper
Extraction and quantification of main pigments in pesto sauces
Francesca Masino, Alessandro Ulrici and Andrea Antonelli
577-582
Original Paper
Effect of γ-irradiaton on the volatile compounds of licorice (
Glycyrrhiza uralensis
Fischer)
Rajendra Gyawali, Hye-Young Seo, Sung-Lye Shim, Keun-Young Ryu and Won Kim, et al.
583-590
Original Peper
Reevaluation of bioactivity and antioxidant activity of Myrtus communis extract before and after encapsulation in liposomes
Olga Gortzi, Stavros Lalas, Ioanna Chinou and John Tsaknis
591-602
Original Paper
Interference of denaturing and reducing agents on the antigen/antibody interaction. Impact on the performance of quantitative immunoassays in gliadin analysis
V. V. Doña, C. A. Fossati and F. G. Chirdo
603-611
Original Paper
Effect of transglutaminase on the quality of wheat-based pasta products
Krisztina Takács, Éva Gelencsér and Elisabeth T. Kovács
613-619
Original Paper
Formulation of food-grade microemulsions with glycerol monolaurate: effects of short-chain alcohols, polyols, salts and nonionic surfactants
Hui Zhang, Fengqin Feng, Jiong Li, Xi Zhan and Hewen Wei, et al.
621-626
Original Paper
Isolation and characterization of the volatile aroma compounds from the concrete headspace and the absolute of Jasminum sambac (L.) Ait. (Oleaceae) flowers grown in Egypt
Amr E. Edris, Remigus Chizzola and Chlodwig Franz
627-632
Short Communication
Influence of a dry fractionation of butterfat on the content of fatty acids including conjugated linoleic acids
Brita Rehberger, Ueli Bütikofer, Walter Bisig and Marius Collomb
633
Obituary
Obituary
Hanns Joachim Kyrein