635-640
Review Article
Accumulation of lignin and involvement of enzymes in bamboo shoot during storage
Zisheng Luo, Xiaoling Xu and Bifang Yan
641-651
Original Paper
Influence of moderate heat pre-treatments on physical and chemical characteristics of kiwifruit slices
Sara Beirão-da-Costa, Ana Steiner, Lúcia Correia, Eduardo Leitão and José Empis, et al.
653-659
Original Paper
Isolation of a hydroxytyrosol-rich extract from olive leaves (Olea Europaea L.) and evaluation of its antioxidant properties and bioactivity
Antonella De Leonardis, Alessandra Aretini, Gabriele Alfano, Vincenzo Macciola and Giancarlo Ranalli
661-669
Original Paper
Effect of soaking with hydrogen peroxide and carbonate/bicarbonate buffer solutions on chemical composition and protein extractability of desalted cod
Oscar Martínez-Alvarez and María del Carmen Gómez-Guillén
671-680
Original Paper
Antioxidant properties and sensory quality of traditional rye bread as affected by the incorporation of flour with different extraction rates in the formulation
Henryk Zieliński, Anna Michalska, Alicja Ceglińska and Grzegorz Lamparski
681-689
Original Paper
Chitosan, chitin-glucan and chitin effects on minerals (iron, lead, cadmium) and organic (ochratoxin A) contaminants in wines
A. Bornet and P. L. Teissedre
691-696
Original Paper
A rapid quantitative method for polysaccharides in green tea and oolong tea
Dongfeng Wang, Xiaoling Zhou, Lei Li, Yangfeng Hou and Jipeng Sun, et al.
697-706
Original Paper
Characterization of dextran produced from
Leuconostoc citreum
S5 strain isolated from Korean fermented vegetable
Min-Jung Son, Eun-Kyung Jang, Oh-Sik Kwon, Ji-Hyun Seo and In-Jung Kim, et al.
707-713
Original Paper
Water extractable phytochemicals from Capsicum pubescens (tree pepper) inhibit lipid peroxidation induced by different pro-oxidant agents in brain: in vitro
G. Oboh and J. B. T. Rocha
715-719
Original Paper
Polyphenol composition of peel and pulp of two Italian fresh fig fruits cultivars (
Ficus carica
L.)
Alessandra Del Caro and Antonio Piga
721-729
Original Paper
Fractal texture analysis of bread crumb digital images
Ursula Gonzales-Barron and Francis Butler
731-736
Original Paper
Effects of non-fermented tea extracts on in vitro digestive hydrolysis of lipids and on cholesterol precipitation
Magdalena Mika, Agnieszka Wikiera and Krzysztof Żyła
737-743
Original Paper
Antioxidant synergism between fruit juice and
α
-tocopherol. A comparison between high phenolic black chokeberry (
Aronia melanocarpa
) and high ascorbic blackcurrant (
Ribes nigrum
)
Heidi B. Graversen, Eleonora Miquel Becker, Leif H. Skibsted and Mogens L. Andersen
745-753
Original Paper
Factors influencing sensory quality in red wines of the variety Aghiorghitiko (
Vitis vinifera
L.) from Nemea
Elisabeth Koussissi, Alistair Paterson and Yiannis Paraskevopoulos
755-760
Original Paper
HPLC/MS and HPLC/NMR as hyphenated techniques for accelerated characterization of the main constituents in Chamomile (Chamomilla recutita [L.] Rauschert)
Berthold Weber, Martina Herrmann, Beate Hartmann, Holger Joppe and Claus O. Schmidt, et al.
761-769
Original Paper
Tracing the geographic origin of poultry meat and dried beef with oxygen and strontium isotope ratios
Bettina M. Franke, Stephan Koslitz, Fabrice Micaux, Umberto Piantini and Valérie Maury, et al.
771-778
Original Paper
Detection of celery (
Apium graveolens
), mustard (
Sinapis alba
,
Brassica juncea
,
Brassica nigra
) and sesame (
Sesamum indicum
) in food by real-time PCR
S. Mustorp, C. Engdahl-Axelsson, U. Svensson and A. Holck
779-785
Original Paper
Prediction of panellists’ perception of bread crumb appearance using fractal and visual textural features
Ursula Gonzales-Barron and Francis Butler
787-793
Original Paper
A liquid diffusion model for thin-layer drying of rough rice
Oktay Hacihafizoğlu, Ahmet Cihan, Kamil Kahveci and Antonio G. B. de Lima
795-799
Original Paper
Screening for antibiotic residues in the trout by the Four Plate test, Premi test and ELISA test
Berna Kilinc and Sukran Cakli
801-808
Original Paper
Effect of different technological processes on the chemical composition of myrtle (
Myrtus communis
L.) alcoholic extracts
Carlo I. G. Tuberoso, Andrea Barra and Paolo Cabras
809-815
Original Paper
Amperometric determination of hydrogen peroxide residue in beverages using a Nafion modified palladium electrode
Chuan-Liang Hsu, Hung-Der Jang, Ming-Sheng Su, Ku-Shang Chang and Yung-Sheng Huang
817-824
Original Paper
A survey of ellagitannin content in raspberry and blackberry cultivars grown in Trentino (Italy)
Urska Vrhovsek, Lara Giongo, Fulvio Mattivi and Roberto Viola
825-831
Original Paper
Phytate degradation by Bifidobacterium on whole wheat fermentation
María Consuelo Palacios, Monica Haros, Yolanda Sanz and Cristina M. Rosell
833-841
Original Paper
Effect of trimethylamine-N-oxide demethylase from lizardfish kidney on biochemical changes of haddock natural actomyosin stored at 4 and −10 °C
Kittima Leelapongwattana, Soottawat Benjakul, Wonnop Visessanguan and Nazlin K. Howell
843-855
Original Paper
Selection of elderberry (Sambucus nigra L.) genotypes best suited for the preparation of juice
Karl Kaack, Xavier C. Fretté, Lars P. Christensen, Anne-Katrine Landbo and Anne S. Meyer
857-860
Original Paper
Analysis of texture and dynamics of water binding in enzymatically modified myofibrillar preparation obtained from washed mechanically recovered poultry meat
Jerzy Stangierski and Hanna Maria Baranowska
861-870
Original Paper
A comparison and joint use of mid infrared and fluorescence spectroscopic methods for differentiating between manufacturing processes and sampling zones of ripened soft cheeses
Romdhane Karoui, Josse De Baerdemaeker and Eric Dufour
871-876
Original Paper
Phenolic profile in varietal white wines made in the Canary Islands
Jacinto J. Darias-Martín, Cristina Andrés-Lacueva, Carlos Díaz-Romero and Rosa M. Lamuela-Raventós
877-888
Original Paper
Combined effect of irradiation and modified atmosphere packaging on shelf-life extension of chicken breast meat: microbiological, chemical and sensory changes
Eirini Chouliara, Anastasia Badeka, Ioannis Savvaidis and Michael G. Kontominas
889-896
Original Paper
High pressure-induced tapioca starch gels: physico-chemical characterization and stability
Elena Vittadini, Eleonora Carini, Emma Chiavaro, Pierpaolo Rovere and Davide Barbanti
897-903
Original Paper
Antihyperglycemic activity of polyphenolic components of black/bitter cumin Centratherum anthelminticum (L.) Kuntze seeds
V. Ani and K. Akhilender Naidu
905-913
Original Paper
Characterization of starch and cell walls from mature-green ambarella (
Spondias cytherea
Sonnerat) and their enzymatic hydrolysis
Séverine Franquin, Odile Marcelin, Max Reynes and Jean-Marc Brillouet
915-923
Original Paper
Di(2-ethylhexyl) adipate migration from PVC-cling film into packaged sea bream (Sparus aurata) and rainbow trout (Oncorhynchus mykiss) fillets: kinetic study and control of compliance with EU specifications
Antonios E. Goulas, Elisavet Salpea and Michael G. Kontominas
925-931
Original Paper
The production of yellow pigments from (+)-catechin and dihydroxyfumaric acid in a model wine system
Andrew C. Clark
933-935
Short Communication
Homocysteine in food
Annette Pexa, Karin Fischer, Andreas Deussen and Thomas Henle