1-18
Review Article
Application of solid phase extraction techniques to analyse volatile compounds in wines and other enological products
Remedios Castro, Ramón Natera, Enrique Durán and Carmelo García-Barroso
19-28
Original Paper
Effect of glycerol and vegetable oil on physicochemical properties of Arabic gum-based beverage emulsion
Hamed Mirhosseini, Chin Ping Tan and Ali Reza Taherian
29-38
Original Paper
Changes in the color components and phenolic content of red wines from
Vitis
vinifera
L. Cv. “Tempranillo” during vinification and aging
Zenaida Guadalupe and Belén Ayestarán
39-45
Original Paper
Species identification in food products using the bioMerieux FoodExpert-ID® system
James Chisholm, Christine M. Conyers and Heather Hird
47-54
Original Paper
Comparative study of inactivation and conformational change of lysozyme induced by pulsed electric fields and heat
Wei Zhao and Ruijin Yang
55-63
Original Paper
On the non-enzymatic liberation of limonin and C17-epilimonin from limonin-17-β-d
-glucopyranoside in orange juice
Anneke Glabasnia and Thomas Hofmann
65-74
Original Paper
Fatty acid methyl and ethyl esters as well as wax esters for evaluating the quality of olive oils
Maurus Biedermann, Annette Bongartz, Carlo Mariani and Koni Grob
75-82
Original Paper
Pear distillates: influence of the raw material used on final quality
L. García-Llobodanin, M. Ferrando, C. Güell and F. López
83-91
Original Paper
Polycyclic aromatic hydrocarbons (PAH) in various types of tea
Katja Ziegenhals, Wolfgang Jira and Karl Speer
93-102
Original Paper
Methods for extracting the taste compounds from water soluble extract of Jinhua ham
Ya Li Dang, Zhang Wang and Shi Ying Xu
103-108
Original Paper
Hypotriglyceridemic effect of dietary vanillin in experimental rats
K. Srinivasan, K. Platel and M. V. L. Rao
109-114
Original Paper
Suppression of the oxidation of methyl linoleate encapsulated with the extract from defatted rice bran by a compressed hot water treatment
Jintana Wiboonsirikul, Risa Nakazawa, Takashi Kobayashi, Hisahiro Morita and Takuo Tsuno, et al.
115-122
Original Paper
Genotypic variation of mineral elements contents in rice (Oryza sativa L.)
S. L. Jiang, J. G. Wu, Nguyen Ba Thang, Y. Feng and X. E. Yang, et al.
123-131
Original Paper
Cytoprotective effects of polyphenolics on H2O2-induced cell death in SH-SY5Y cells in relation to their antioxidant activities
Jingli Zhang, Laurence D. Melton, Aselle Adaim and Margot A. Skinner
133-138
Original Paper
Profile of anti-lactic acid bacteria compounds during the storage of olives which are not treated with alkali
Eduardo Medina, Concepción Romero, Manuel Brenes, Pedro García and Antonio de Castro, et al.
139-144
Original Paper
Investigation of a multienzyme based amperometric biosensor for determination of sucrose in fruit juices
Krisztina Majer-Baranyi, Nóra Adányi and Mária Váradi
145-151
Original Paper
Cytoprotective effect of fucoxanthin isolated from brown algae Sargassum siliquastrum against H2O2-induced cell damage
Soo-Jin Heo, Seok-Chun Ko, Sung-Myung Kang, Hahk-Soo Kang and Jong-Pyung Kim, et al.
153-158
Short Communication
Improved lycopene extraction from tomato peels using cell-wall degrading enzymes
Roberto Lavecchia and Antonio Zuorro
159-162
Short Communication
Application of enterocins A and B, sakacin K and nisin to extend the safe shelf-life of pressurized ready-to-eat meat products
Anna Jofré, Teresa Aymerich, Josep M. Monfort and Margarita Garriga