1-6
Review Article
HS–SPME–GC applied to rancidity assessment in bakery foods
G. Purcaro, S. Moret and L. S. Conte
7-15
Review Paper
Antihypertensive and antimicrobial bioactive peptides from milk proteins
Emily Haque and Rattan Chand
17-20
Original Paper
Quantification of beef and pork fraction in sausages by real-time PCR analysis: results of an interlaboratory trial
Albert Eugster, Jürg Ruf, Jürg Rentsch, Philipp Hübner and René Köppel
21-27
Original Paper
Performance of three different types of resistant starch in fried battered food
T. Sanz, A. Salvador and S. M. Fiszman
29-36
Original Paper
Some factors influencing biogenic amines and polyamines content in Dutch-type semi-hard cheese
Tomas Komprda, Radka Burdychová, Vlastimil Dohnal, Olga Cwiková and Pavla Sládková
37-44
Original Paper
Influence of blanching and freezing broccoli (Brassica oleracea var. italica) prior to storage and cooking on glucosinolate concentrations and myrosinase activity
Vanessa Rungapamestry, Alan J. Duncan, Zoë Fuller and Brian Ratcliffe
45-56
Original Paper
Aroma composition and sensory quality of fruit juices processed from cultivars of elderberry (
Sambucus nigra
L.)
K. Kaack
57-67
Original Paper
Cross-linking of tyrosine-containing peptides by hydrogen peroxide-activated Coprinus Cinereus peroxidase
Charlotte Langgaard Steffensen, Maija-Liisa Mattinen, Henrik Jørgen Andersen, Kristiina Kruus and Johanna Buchert, et al.
69-76
Original Paper
Impact of the reducing sugars on the relationship between acrylamide and Maillard browning in French fries
Frédéric Mestdagh, Tineke De Wilde, Pieter Castelein, Orsolya Németh and Carlos Van Peteghem, et al.
77-82
Original Paper
Inactivation of Gram-negative pathogens in refrigerated milk by reuterin in combination with nisin or the lactoperoxidase system
Juan L. Arqués, Eva Rodríguez, Manuel Nuñez and Margarita Medina
83-92
Original Paper
Influence of the degree of polymerisation in the ability of catechins to act as anthocyanin copigments
S. González-Manzano, N. Mateus, V. de Freitas and C. Santos-Buelga
93-102
Original Paper
HPLC determination of amino acids with AQC derivatization in vinegars along submerged and surface acetifications and its relation to the microbiota
R. M. Callejón, W. Tesfaye, M. J. Torija, A. Mas and A. M. Troncoso, et al.
103-110
Original Paper
Isolation and characterization of antitumor polysaccharides from the marine mollusk Ruditapes philippinarum
Li Zhang, Wanshun Liu, Baoqin Han, Jipeng Sun and Dongfeng Wang
111-116
Original Paper
Determination of trace amounts of cobalt in foods by polymer-phase fluorophotometry with thiamine
Rong Li, Xun-Liu Huang and Zi-Tao Jiang
117-124
Original Paper
Indicators of non-enzymatic browning in the evaluation of heat damage of ingredient proteins used in manufactured infant formulas
José Contreras-Calderón, Eduardo Guerra-Hernández and Belén García-Villanova
125-134
Original Paper
Effect of industrial processing and storage on antioxidant activity of apricot (Prunus armeniaca v. bulida)
A. M. Jiménez, M. Martínez-Tomé, I. Egea, F. Romojaro and M. A. Murcia
135-139
Original Paper
Evaluation of the nutritional quality of the lipid fraction of gluten-free biscuits
Francesco Caponio, Carmine Summo, Maria Lisa Clodoveo and Antonella Pasqualone
141-149
Original Paper
Application of multivariate analysis to investigate potential antioxidants in conventional and torrefacto roasted coffee
Isabel López-Galilea, M. Paz de Peña and Concepción Cid
151-157
Original Paper
A new instrumental setup for determination of small amplitude viscoelastic properties of dough during fermentation
Behic Mert
159-165
Original Paper
Large-scale production and application of leucine aminopeptidase produced by Aspergillus oryzae LL1 for hydrolysis of chicken breast meat
Shie-Jea Lin, Yi-Hong Chen, Li-Lin Chen, Hsiao-Hui Feng and Chu-Chin Chen, et al.
167-174
Original Paper
Preparation of salidroside nano-liposomes by ethanol injection method and in vitro release study
Minghui Fan, Shiying Xu, Shuqin Xia and Xiaoming Zhang
175-179
Original Paper
Use of lambda DNA as a marker to assess DNA stability in olive oil during storage
Stelios Spaniolas, Christos Bazakos, Thessaloniki Ntourou, Saadia Bihmidine and Andreas Georgousakis, et al.
181-190
Original Paper
Influence of a defined-strain starter and Lactobacillus plantarum as adjunct culture on volatile compounds and sensory characteristics of Manchego cheese
José Ángel Gómez-Ruiz, Lourdes Cabezas, Isabel Martínez-Castro, Miguel Ángel González-Viñas and Justa Maria Poveda
191-197
Original Paper
Phenolic content and antioxidant capacity versus consumer acceptance of soaked and vacuum impregnated frozen nectarines
Giampaolo Blanda, Lorenzo Cerretani, Alessandra Bendini, Andrea Cardinali and Giovanni Lercker
199-207
Original Paper
Comparison of viscoelastic properties of gluten from spelt and common wheat
Anna Pruska-Kedzior, Zenon Kedzior and Ewa Klockiewicz-Kaminska
209-213
Original Paper
Biogenic amines and polyamines in liver, kidney and spleen of roe deer and European brown hare
Peter Paulsen, Zuzana Dicakova and Friedrich Bauer
215-222
Original Paper
The effect of myofibrillar/sarcoplasmic protein ratios on the properties of round scad muscle protein based film
Anuchit Artharn, Soottawat Benjakul and Thummanoon Prodpran
223-231
Original Paper
Differences in morphology and composition of skin and pulp cell walls from grapes (Vitis vinifera L.): technological implications
Ana Ortega-Regules, José María Ros-García, Ana Belén Bautista-Ortín, José María López-Roca and Encarna Gómez-Plaza
233-241
Original Paper
Starch, protein, glycoalkaloids, and l
-ascorbic acid content in tubers of genetically modified potato cv. Irga
Jadwiga Sadowska, Jarosław Budny and Józef Fornal
243-254
Original Paper
Investigation of aromatic compounds in toasted almonds used for the manufacture of
turrón
L. Vázquez-Araújo, L. Enguix, A. Verdú, E. García-García and A. A. Carbonell-Barrachina
255-260
Original Paper
Mate (
Ilex paraguariensis
) as a source of water extractable antioxidant for use in chicken meat
Aline M. C. Racanicci, Bente Danielsen and Leif H. Skibsted
261-266
Original Paper
Microbial and chemical analysis of a kvass fermentation
Elena Dlusskaya, André Jänsch, Clarissa Schwab and Michael G. Gänzle
267-275
Original Paper
Optimization of a process for enzyme-assisted pigment extraction from grape (Vitis vinifera L.) pomace
Thorsten Maier, Anne Göppert, Dietmar R. Kammerer, Andreas Schieber and Reinhold Carle
277-285
Original Paper
Inhibition of lipase from rice (
Oryza sativa
) by diethyl-
p
-nitrophenyl phosphate
M. P. Raghavendra, Parigi Ramesh Kumar and Vishweshwaraiah Prakash
287-292
Original Paper
Impact odorants of Chardonnay dry white wine from Changli County (China)
Hua Li, Yong-Sheng Tao, Hua Wang and Li Zhang
293-305
Original Paper
Selection of elderberry (
Sambucus nigra
L.) genotypes best suited for the preparation of elderflower extracts rich in flavonoids and phenolic acids
Lars P. Christensen, Karl Kaack and Xavier C. Fretté
307-317
Original Paper
Open AccessButter and butter oil classification by PTR-MS
S. M. van Ruth, A. Koot, W. Akkermans, N. Araghipour and M. Rozijn, et al.
319-322
Acknowledgement to Referees
Acknowledgement to referees 2007