937-948
Review Article
The effect of free fatty acids on the odour of pork investigated by sensory profiling and GC-O-MS
Margit D. Aaslyng and Annette Schäfer
949-956
Original Paper
Anchored PCR for possible detection and characterisation of foreign integrated DNA at near single molecule level
Christer Røss Nielsen, Knut G. Berdal and Arne Holst-Jensen
957-966
Original Paper
Rheological characterization of dispersions and emulsions used in the preparation of microcapsules obtained by interfacial polymerization containing Lactobacillus sp.
Jorge Yáñez-Fernández, Emma Gloria Ramos-Ramírez and Juan Alfredo Salazar-Montoya
967-974
Orignial Paper
Foaming properties of barley protein isolates and hydrolysates
Erkan Yalçın, Süeda Çelik and Esra İbanoğlu
975-983
Original Paper
Exclusive quantification of methyl-branched fatty acids and minor 18:1-isomers in foodstuff by GC/MS in the SIM mode using 10,11-dichloroundecanoic acid and fatty acid ethyl esters as internal standards
Saskia Thurnhofer, Katja Lehnert and Walter Vetter
985-989
Original Paper
Characterization of water soluble polysaccharides from organs of Chinese Jujube (
Ziziphus jujuba
Mill. cv. Dongzao)
Zhihui Zhao, Mengjun Liu and Pengfei Tu
991-999
Original Paper
Liquid chromatography-negative ion electrospray mass spectrometry detection of maleic anhydride-modified wood rosin for assessing quality of commercial citrus fruit coatings
Giacomo Gagliano, Maria Gargano, Pietro Pagano, Leonardo Sabatino and Monica Scordino, et al.
1001-1006
Original Paper
Heptan-2-ol and trans-linalool oxide (fur.) as inherent indicators of natural blackberry flavour using enantioselective and multielement-MDGC-IRMS analysis
Markus Greule and Armin Mosandl
1007-1012
Original Paper
Changes in the content of biologically active polyamines during pork loin storage and culinary treatments
Petra Krausová, Pavel Kalač, Martin Křížek and Tamara Pelikánová
1013-1019
Original Paper
Alteration of imitation cheese structure and melting behaviour with wheat starch
John S. Mounsey and E. Dolores O’Riordan
1021-1030
Original Paper
Front face fluorescence spectroscopy: a rapid tool for determining the effect of replacing soybean meal with scotch bean in the ration on the quality of Sicilo-Sarde ewe’s milk during lactation period
Hamadi Rouissi, Sami Dridi, Mounir Kammoun, Josse De Baerdemaeker and Romdhane Karoui
1031-1037
Original Paper
Effect of leavening agents and sugars on the formation of hydroxymethylfurfural in cookies during baking
Vural Gökmen, Özge Ç. Açar, Arda Serpen and Francisco J. Morales
1039-1046
Original Paper
Modification of imitation cheese structure and rheology using pre-gelatinised starches
John S. Mounsey and E. Dolores O’Riordan
1047-1055
Original Paper
Bio-preservation of fresh-cut tomatoes using natural antimicrobials
J. Fernando Ayala-Zavala, Gemma Oms-Oliu, Isabel Odriozola-Serrano, Gustavo A. González-Aguilar and Emilio Álvarez-Parrilla, et al.
1057-1064
Original Paper
Glucosinolate and folate content in sprouted broccoli seeds
Michael Rychlik and Sieghard T. Adam
1065-1073
Original Paper
Adhesion and aggregation properties of probiotic and pathogen strains
Maria Carmen Collado, Jussi Meriluoto and Seppo Salminen
1075-1079
Original Paper
Characterisation of certain major polyphenolic antioxidants in grape (
Vitis vinifera
cv. Roditis) stems by liquid chromatography-mass spectrometry
Dimitris P. Makris, George Boskou, Nikolaos K. Andrikopoulos and Panagiotis Kefalas
1081-1090
Original Paper
Texture concepts for consumers: a better understanding of crispy–crunchy sensory perception
Paula Varela, Ana Salvador, Adriana Gámbaro and Susana Fiszman
1091-1098
Original Paper
Determination of organophosphorus pesticides in pakchoi samples by headspace solid-phase microextraction coupled with gas chromatography using home-made fiber
Yi-Long Wang, Zhao-Rui Zeng, Ming-Ming Liu, Min Yang and Chun-Zhou Dong
1099-1106
Original Paper
Effects of overprocessing on heat damage of UHT milk
Stefano Cattaneo, Fabio Masotti and Luisa Pellegrino
1107-1112
Original Paper
Analysis and occurrence of deoxynivalenol (DON) in cocoa
Marion Raters and Reinhard Matissek
1113-1118
Original Paper
A novel real-time polymerase chain reaction method for the detection of pecan nuts in food
B. Brežná and T. Kuchta
1119-1126
Original Paper
Utilisation of front face fluorescence spectroscopy as a tool for the prediction of some chemical parameters and the melting point of semi-hard and hard cheeses: a preliminary study
Romdhane Karoui, Josse De Baerdemaeker and Eric Dufour
1127-1133
Original Paper
Effect of transglutaminase and EDC on biodegradation of fish gelatin and gelatin-chitosan films
Katarzyna Sztuka and Ilona Kołodziejska
1135-1143
Original Paper
Cutinase inhibition by means of insecticidal organophosphates and carbamates Part 2: screening of representative insecticides on cutinase activity
Ingrid Walz and Wolfgang Schwack
1145-1154
Original Paper
Use of pectinmethylesterase and calcium in osmotic dehydration and osmodehydrofreezing of strawberries
Sandy Van Buggenhout, Tara Grauwet, Ann Van Loey and Marc Hendrickx
1155-1158
Original Paper
A novel real-time polymerase chain reaction (PCR) method for the detection of hazelnuts in food
L. Piknová, D. Pangallo and T. Kuchta
1159-1166
Original Paper
Influence of two lipid extraction procedures on the peroxide value in powdered infant formulas
Joaquín Velasco, Susana Marmesat, Francisca Holgado, Gloria Márquez-Ruiz and Carmen Dobarganes
1167-1174
Original Paper
Changes in antioxidants and taste-related compounds content during cold storage of fresh-cut red sweet peppers
A. Raffo, I. Baiamonte and F. Paoletti
1175-1181
Orignal Paper
Changes in concentrations of dioxins and dioxin-like PCBs during processing of fish
Horst Karl and Ulrike Ruoff
1183-1190
Original Paper
Influence of the elimination and addition of seeds on the colour, phenolic composition and astringency of red wine
Roser Canals, María del Carmen Llaudy, Joan Miquel Canals and Fernando Zamora
1191-1196
Original Paper
Isolation and structure elucidation of phenolic compounds in Chinese olive (Canarium album L.) fruit
Zhiyong He, Wenshui Xia and Jie Chen
1197-1203
Original Paper
Effect of radiofrequency heating on acrylamide formation in bakery products
Monica Anese, Silvia Sovrano and Renzo Bortolomeazzi
1205-1212
Original Paper
Effect of wheat puroindoline alleles on functional properties of starch
Carla Moita Brites, Carla Alexandra Lourenço dos Santos, Ana Sofia Bagulho and Maria Luísa Beirão-da-Costa
1213-1220
Original Paper
Evaluation of selected poppy (
Papaver somniferum
L.) lines by their morphine and other alkaloids contents
Ahmet Gümüşçü, Neşet Arslan and Ercüment Osman Sarıhan
1221-1228
Original Paper
Validation and collaborative study of a P35S and T-nos duplex real-time PCR screening method to detect genetically modified organisms in food products
Hans-Ulrich Waiblinger, Britta Ernst, Annette Anderson and Klaus Pietsch
1229-1237
Original Paper
Effect of vacuum impregnation on the phenolic content of Granny Smith and Stark Delicious frozen apple
cvv
Giampaolo Blanda, Lorenzo Cerretani, Alessandra Bendini, Andrea Cardinali and Andrea Scarpellini, et al.
1239
Erratum
Effect of vacuum impregnation on the phenolic content of Granny Smith and Stark Delicious frozen apple
cvv
Giampaolo Blanda, Lorenzo Cerretani, Alessandra Bendini, Andrea Cardinali and Andrea Scarpellini, et al.