965-967
Review article
“Food Quality, an issue of molecule-based science”. EUROFOODCHEM XIV
Rachel Edwards-Stuart and Juan Valverde
969-977
Original Paper
Authenticity control of pistachios based on 1H- and 13C-NMR spectroscopy and multivariate statistics
Katrin Zur, Anke Heier, Karl Werner Blaas and Carsten Fauhl-Hassek
979-988
Original Paper
Effect of fermentation conditions on the antioxidant compounds and antioxidant capacity of Lupinus angustifolius cv. zapaton
Rebeca Fernandez-Orozco, Juana Frias, Rosario Muñoz, Henryk Zielinski and Mariusz K. Piskula, et al.
989-994
Original Paper
The effects of breed, sex, intramuscular fat and ultimate pH on pork tenderness
Jarmila Jeleníková, Petr Pipek and Mitsuoshi Miyahara
995-999
Original Paper
In situ hybridization of microcolonies using catalyzed reporter deposition with tetramethylbenzidine: a method for detecting low numbers of bacterial cells in drinking water
Ursula Eschenhagen, Martin Eschenhagen, Frank Ludwig, Angelika Kiessling and Kristin Symank, et al.
1001-1007
Original Paper
Inclusion interactions and molecular microcapsule of Salvia sclarea L. essential oil with β-cyclodextrin derivatives
Xiang-Nan Tian, Zi-Tao Jiang and Rong Li
1009-1015
Original Paper
An optimised micro-titer plate method for characterisation of endogenous rye phytase under industrial rye bread making conditions
Merete Møller Nielsen, Marianne Linde Damstrup and Åse Hansen
1017-1024
Original Paper
Antioxidant activity and protective effects of green and dark coffee components against human low density lipoprotein oxidation
José Ángel Gómez-Ruiz, Jennifer M. Ames and David S. Leake
1025-1033
Original Paper
Role of pectic polysaccharides in structural integrity of apple cell wall material
Robert J. Redgwell, Delphine Curti and Cécile Gehin-Delval
1035-1041
Original Paper
Physicochemical properties and partial structural features of haw pectin
Tuoping Li, Suhong Li, Na Wang and Jinfu Liu
1043-1051
Original Paper
The effect of addition of chokeberry, flowering quince fruits and rhubarb juice to strawberry jams on their polyphenol content, antioxidant activity and colour
Aneta Wojdyło, Jan Oszmiański and Irena Bober
1053-1060
Original Paper
Release of bisphenol A from polycarbonate baby bottles: mechanisms of formation and investigation of worst case scenarios
Sandra Biedermann-Brem, Koni Grob and Per Fjeldal
1061-1067
Original Paper
Antioxidant activity of ovine casein hydrolysates: identification of active peptides by HPLC–MS/MS
José Ángel Gómez-Ruiz, Iván López-Expósito, Anne Pihlanto, Mercedes Ramos and Isidra Recio
1069-1076
Original Paper
Preparation of quercetin glucuronides and characterization by HPLC–DAD–ESI/MS
Montserrat Dueñas, Hugo Mingo-Chornet, José Joaquín Pérez-Alonso, Romina Di Paola-Naranjo and Ana M. González-Paramás, et al.
1077-1083
Original Paper
Influence of variety and commercial yeast preparation on red wine made from autochthonous Hungarian and Canadian grapes. Part I: phenolic composition
M. S. Pour Nikfardjam and G. J. Pickering
1085-1090
Original Paper
Screening of musty-earthy compounds from tainted cork using water-based soaks followed by headspace solid-phase microextraction and gas chromatography–mass spectrometry
Chantal Prat, Lluís Bañeras and Enriqueta Anticó
1091-1097
Original Paper
Bioactive components and antioxidant capacity of Chinese bayberry (
Myrica rubra
Sieb. and Zucc.) fruit in relation to fruit maturity and postharvest storage
WangShu Zhang, Xian Li, JinTu Zheng, GuoYun Wang and ChongDe Sun, et al.
1099-1107
Original Paper
Application of pulsed electric fields for improving the maceration process during vinification of red wine: influence of grape variety
N. López, E. Puértolas, S. Condón, I. Álvarez and J. Raso
1109-1116
Original Paper
Sugarcane spirit extracts of oak and Brazilian woods: antioxidant capacity and activity
Daniel Rodrigues Cardoso, Anne M. Frederiksen, Alexandre Ataíde da Silva, Douglas W. Franco and Leif H. Skibsted
1117-1124
Original Paper
Detection of olive oil using the Evagreen real-time PCR method
Yajun Wu, Ying Chen, Yiqiang Ge, Jing Wang and Baoliang Xu, et al.
1125-1137
Original Paper
Determination of eight genetically modified maize events by quantitative, multiplex PCR and fluorescence capillary gel electrophoresis
Bjarte R. Heide, Signe M. Drømtorp, Knut Rudi, Even Heir and Askild L. Holck
1139-1147
Original Paper
Investigation of aromatic compounds in Alicante and Jijona
turrón
L. Vázquez-Araújo, A. Verdú, L. Enguix and A. A. Carbonell-Barrachina
1149-1157
Original Paper
A statistical approach for evaluation of PCR results to improve the practical limit of quantification (LOQ) of GMO analyses (SIMQUANT)
Knut G. Berdal, Charlotte Bøydler, Torstein Tengs and Arne Holst-Jensen
1159-1163
Original Paper
Cholesterol lowering activity of mango ginger (Curcuma amada Roxb.) in induced hypercholesterolemic rats
M. R. Srinivasan, N. Chandrasekhara and K. Srinivasan
1165-1172
Original Paper
Study of a microwave digestion method for total arsenic determination in marine mussels by electrothermal atomic absorption spectrometry: application to samples from the Ria de Arousa
Beatriz Curros-Gontad, Maria Carmen Barciela-Alonso, Maria Digna Buján-Villar, Elena Peña-Vázquez and Paloma Herbello-Hermelo, et al.
1173-1182
Original Paper
Coriander (Coriandrum sativum L.) seed oil improves plasma lipid profile in rats fed a diet containing cholesterol
Mohamed Fawzy Ramadan, Mohamed Mostafa Afify Amer and Ahmed El-Said Awad
1183-1190
Original Paper
Determination of organic acids evolution during apple cider fermentation using an improved HPLC analysis method
Hong Zhang, Feng Zhou, Baoping Ji, Rob M. J. Nout and Qiang Fang, et al.
1191-1198
Original Paper
Polycyclic aromatic hydrocarbons (PAHs) in traditional and industrial smoked beef and pork ham from Serbia
Jasna Djinovic, Aleksandar Popovic and Wolfgang Jira
1199-1203
Original Paper
Multiplex real-time PCR for the detection and quantification of DNA from beef, pork, chicken and turkey
René Köppel, Jüg Ruf, Franziska Zimmerli and Alda Breitenmoser
1205-1213
Original Paper
Breadmaking performance of protein enriched, gluten-free breads
Cristina Marco and Cristina M. Rosell
1215-1223
Original Paper
Relationship between rheological, textural and melting properties of dark chocolate as influenced by particle size distribution and composition
Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler and Joselio Vieira
1225-1231
Original Paper
Antioxidant capacities, carotenoids and polyphenols evaluation of fresh and refrigerated peach and nectarine cultivars from Italy
Claudio Di Vaio, Giulia Graziani, Luigi Marra, Annunziata Cascone and Alberto Ritieni
1233-1241
Original Paper
Analysis of volatile compounds in Polished-graded wheat flours using headspace sorptive extraction
Tomoko Maeda, Ji Hyun Kim, Yoshihito Ubukata and Naofumi Morita
1243-1249
Original Paper
Extracts of plant cell cultures of Lavandula vera and Rosa damascena as sources of phenolic antioxidants for use in foods
Elena G. Kovatcheva-Apostolova, Milen I. Georgiev, Mladenka P. Ilieva, Leif H. Skibsted and Anja Rødtjer, et al.
1251-1258
Original Paper
Nutritional properties of mussels Mytilus galloprovincialis
Hanna Leontowicz, Maria Leontowicz, Jacek Namiesnik, Jerzy Drzewiecki and Yong-Seo Park, et al.
1259-1273
Original Paper
Effect of packing materials and storage time on volatile compounds in tea processed from flowers of black elder (
Sambucus nigra
L.)
Karl Kaack and Lars P. Christensen
1275-1281
Original Paper
Classification of Turkish olive oils with respect to cultivar, geographic origin and harvest year, using fatty acid profile and mid-IR spectroscopy
Gozde Gurdeniz, Banu Ozen and Figen Tokatli
1283-1286
Short Communication
Preliminary geoherbalism study of
Dendrobium officinale
food by DNA molecular markers
Ge Ding, Guohua Xu, Weichao Zhang, Shan Lu and Xuexia Li, et al.