323-330
Review Article
Taste and flavor of artisan and industrial Manchego cheese as influenced by the water-soluble extract compounds
Gonzalo Taborda, José A. Gómez-Ruiz, Isabel Martínez-Castro, Lourdes Amigo and Mercedes Ramos, et al.
331-336
Original Paper
Anti-stress effects of chewing gum prepared with yeast hydrolysate
Hyung Joo Suh, Seong Yeong Kim, Un Jae Chang and Jin Man Kim
337-344
Original Paper
Effect of sage and garlic on lipid oxidation in high-pressure processed chicken meat
Lilian R. B. Mariutti, Vibeke Orlien, Neura Bragagnolo and Leif H. Skibsted
345-351
Original Paper
PCR detection of soy ingredients in bread
Nicolas Gryson, Kathy Messens and Koen Dewettinck
353-359
Original Paper
Fast identification of scallop adductor muscles using species-specific microsatellite markers
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361-365
Original Paper
Changes of trypsin in activity and secondary structure induced by complex with trypsin inhibitors and tea polyphenol
Huihua Huang and Mouming Zhao
367-373
Original Paper
Analysis of total and dialyzable copper levels in duplicate meals by ETAAS: daily intake
Carlos Velasco-Reynold, Miguel Navarro-Alarcon, Herminia López-Ga de la Serrana, Vidal Perez-Valero and María C. Lopez-Martinez
375-390
Original Paper
Processing of aroma extracts from elder flower (
Sambucus nigra
L.)
K. Kaack
391-400
Original Paper
Distribution and retention of phytosterols in frying oils and fried potatoes during repeated deep and pan frying
Fotini N. Salta, Nick Kalogeropoulos, Nausika Karavanou and Nikolaos K. Andrikopoulos
401-408
Original Paper
Influence of SO2 on the evolution of volatile compounds through alcoholic fermentation of must stabilized by pulsed electric fields
Teresa Garde-Cerdán, A. Robert Marsellés-Fontanet, Margaluz Arias-Gil, Carmen Ancín-Azpilicueta and Olga Martín-Belloso
409-415
Original Paper
Optimization extraction of anthocyanins from purple corn (Zea mays L.) cob using tristimulus colorimetry
Zhendong Yang, Gongjian Fan, Zhenxin Gu, Yonbin Han and Zhigang Chen
417-423
Original Paper
Comparison of diffusion of fructo-oligosaccharide components during vacuum impregnation and osmotic dehydration
Anikó Matusek, Bálint Czukor, Péter Merész and Ferenc Örsi
425-431
Original Paper
Antioxidant capacity of walnut (
Juglans regia
L.): contribution of oil and defatted matter
Sara Arranz, Jara Pérez-Jiménez and Fulgencio Saura-Calixto
433-442
Original Paper
Performance of Lactobacillus sanfranciscensis TMW 1.392 and its levansucrase deletion mutant in wheat dough and comparison of their impact on bread quality
Susanne Kaditzky, Michael Seitter, Christian Hertel and Rudi F. Vogel
443-448
Original Paper
Modeling high pressure inactivation of
Escherichia coli
and
Listeria innocua
in whole milk
Sencer Buzrul, Hami Alpas, Alain Largeteau and Gérard Demazeau
449-461
Original Paper
Implementation of headspace solid-phase-microextraction–GC–MS/MS methodology for determination of 3-alkyl-2-methoxypyrazines in wine
Rolf Godelmann, Susanne Limmert and Thomas Kuballa
463-472
Original Paper
Ozonation process for the regeneration and recycling of Spanish green table olive fermentation brines
K. A. Segovia-Bravo, P. Garcia-Garcia, F. N. Arroyo-López, A. López-López and A. Garrido-Fernández
473-478
Original Paper
An optical flow injection analysis system for measurement of glucose in tomato
Hirokazu Saito, Tomomi Nakazato, Naoko Ishii, Hiroyuki Kudo and Kimio Otsuka, et al.
479-484
Original Paper
Studies on the anthocyanin profile of Vitis Vinifera intraspecific hybrids (Monastrell × Cabernet Sauvignon)
Encarna Gómez-Plaza, Rocio Gil-Muñoz, Alberto Hernández-Jiménez, Jose María López-Roca and Ana Ortega-Regules, et al.
485-494
Original Paper
Effect of pectinolytic juice production on the extractability and fate of bilberry and black currant anthocyanins
Jani M. Koponen, Johanna Buchert, Kaisa S. Poutanen and A. Riitta Törrönen
495-502
Original Paper
Detection of Clostridium botulinum neurotoxin coding genes: analysis of PCR products by real time versus capillary gel electrophoresis methods
Laura Sánchez-Hernández, Alejandro Cifuentes, Begoña Jiménez, Rafael Mateo and Ramón Gonzalez
503-509
Original Paper
Bread quality of frozen dough substituted with modified tapioca starches
Megumi Miyazaki, Tomoko Maeda and Naofumi Morita
511-517
Original Paper
Preparation of wheat gluten hydrolysates with high opioid activity
XiangZhen Kong, HuiMing Zhou, YuFei Hua and HaiFeng Qian
519-525
Original Paper
Acrylamide in bread. Effect of prooxidants and antioxidants
Rikke Vingborg Hedegaard, Kit Granby, Henrik Frandsen, Jonas Thygesen and Leif H. Skibsted
527-535
Original Paper
Detection of eight GMO maize events by qualitative, multiplex PCR and fluorescence capillary gel electrophoresis
B. R. Heide, E. Heir and A. Holck
537-545
Original Paper
Modelling sweetness and texture perception in model emulsion systems
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547-555
Original Paper
Genetic typification by pulsed-field gel electrophoresis (PFGE) and randomly amplified polymorphic DNA (RAPD) of wild Lactobacillus plantarum and Oenococcus oeni wine strains
Isabel López, Carmen Torres and Fernanda Ruiz-Larrea
557-563
Original Paper
Quality characteristics of different red pepper cultivars (Capsicum annuum L.) for hot paprika production
M. Concepción Ayuso, M. Josefa Bernalte, Mercedes Lozano, M. Isabel García and Vicente Montero de Espinosa, et al.
565-570
Original Paper
Utilization of Mixolab® to predict the suitability of flours in terms of cake quality
Kevser Kahraman, Ozge Sakıyan, Serpil Ozturk, Hamit Koksel and Gulum Sumnu, et al.
571-577
Original Paper
Using electricity as a tool in quality studies of Atlantic salmon
Bjorn Roth, Sigurd Øines, Bjørn Tore Rotabakk and Sveinung Birkeland
579-586
Original Paper
Determination of the botanical origin of honey by Fourier-transformed infrared spectroscopy: an approach for routine analysis
Einar Etzold and Birgit Lichtenberg-Kraag
587-597
Original Paper
Characterization of purified xylanase from finger millet (
Eleusine coracana-
Indaf 15) malt
Manisseri Chithra and Gudipati Muralikrishna
599-606
Original Paper
Comparative study on color, viscosity and related enzymes of tomato juice treated by high-intensity pulsed electric fields or heat
Ingrid Aguiló-Aguayo, Robert Soliva-Fortuny and Olga Martín-Belloso
607-618
Original Paper
Physicochemical properties of cell wall materials from apple, kiwifruit and tomato
Robert J. Redgwell, Delphine Curti and Cécile Gehin-Delval
619-622
Original Paper
TaqMan based real time PCR method for quantitative detection of basmati rice adulteration with non-basmati rice
S. Joseph Lopez
623-628
Original Paper
Use of edible films based on whey protein isolate to protect foods rich in polyunsaturated fatty acids
Javier Osés, Idoya Fernández-Pan, Khalid Ziani and Juan I. Maté
629-635
Original Paper
Effect of refrigerated storage on ascorbic acid content of orange juice treated by pulsed electric fields and thermal pasteurization
Clara Cortés, María J. Esteve and Ana Frígola
637-642
Original Paper
Analysis of coumarin in various foods using liquid chromatography with tandem mass spectrometric detection
Marion Raters and Reinhard Matissek
643-647
Original Paper
Protection of volatile esters and terpenes during storage of a white wine and a model wine medium by a mixture of
N
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Spyros Sergianitis and Ioannis G. Roussis