1-7
Original Paper
Authentication of three valuable Dendrobium species by adapter ligation-mediated allele-specific amplification
Weichao Zhang, Xiaoyu Ding, Minglu Xie, Zhenyu Feng and Shan Lu, et al.
9-13
Original Paper
Is the calculation of the gluten content by multiplying the prolamin content by a factor of 2 valid?
Herbert Wieser and Peter Koehler
15-19
Original Paper
Immunochemical detection of Cry1A(b) protein in model processed foods made with transgenic maize
Ruth de Luis, María Lavilla, Lourdes Sánchez, Miguel Calvo and María D. Pérez
21-30
Original Paper
Bread crumb quality assessment: a plural physical approach
Alessandro Angioloni and Concha Collar
31-41
Original Paper
Effect of low lactose dairy powder addition on the properties of gluten-free batters and bread quality
Maria Helena B. Nunes, L. A. M. Ryan and Elke K. Arendt
43-49
Original Paper
Rapid microwave-assisted transesterification for the preparation of fatty acid methyl esters from the oil of yellow horn (Xanthoceras sorbifolia Bunge.)
Yuangang Zu, Su Zhang, Yujie Fu, Wei Liu and Zhiguo Liu, et al.
51-61
Original Paper
Single-cultivar cloudy juice made from table apples: an attempt to identify the driving force for sensory preference
Doris Jaros, Ines Thamke, Heike Raddatz and Harald Rohm
63-72
Original Paper
Acrylamide formation in a cookie system as influenced by the oil phenol profile and degree of oxidation
Gema Arribas-Lorenzo, Vincenzo Fogliano and Francisco J. Morales
73-81
Original Paper
Development of a rapid and sensitive immunomagnetic-bead based assay for detecting Bacillus cereus in milk
Pei-Tzu Chu, Ming-Fa Hsieh, Sin-Yi Yin and Hsiao-Wei Wen
83-92
Original Paper
Microbial characterization of Iranian traditional Lighvan cheese over manufacturing and ripening via culturing and PCR-DGGE analysis: identification and typing of dominant lactobacilli
Tiva Kafili, Seied Hadi Razavi, Zahra Emam Djomeh, Mohammad Reza Naghavi and Pablo Álvarez-Martín, et al.
93-98
Original Paper
Effect of sodium, potassium, calcium and magnesium chloride salts on porcine muscle proteases
Mónica Armenteros, M-Concepción Aristoy and Fidel Toldrá
99-106
Original Paper
Development and validation of microscopical diagnostics for ‘Tulsi’ (Ocimum tenuiflorum L.) in ayurvedic preparations
Gabriele Jürges, Kathrin Beyerle, Michael Tossenberger, Annette Häser and Peter Nick
107-113
Original Paper
Analytical and rheological investigations into selected unifloral German honey
Jamila Smanalieva and Bernhard Senge
115-125
Original Paper
Effect of debranching and heat treatments on formation and functional properties of resistant starch from high-amylose corn starches
Serpil Ozturk, Hamit Koksel, Kevser Kahraman and Perry K. W. Ng
127-131
Original Paper
Efficiency of pulse pressure treatment for inactivation of Escherichia coli and Listeria innocua in whole milk
Sencer Buzrul, Hami Alpas, Alain Largeteau and Gérard Demazeau
133-139
Original Paper
Foam aptitude of Bobal variety in white sparkling wine elaboration and study of volatile compounds
María José García, José Luis Aleixandre, Inmaculada Álvarez and Victoria Lizama
141-151
Original Paper
Effect of supportive enzymes on chemical composition and viscosity of rye mashes obtained by the pressureless liberation of starch method and efficiency of their fermentation
Maria Balcerek and Katarzyna Pielech-Przybylska
153-157
Original Paper
Effect of lactobacillus fermented beetroot juice on composition and activity of cecal microflora of rats
Elżbieta Klewicka, Zenon Zduńczyk and Jerzy Juśkiewicz
159-174
Original Paper
Characterizing and exploiting the rheology of wheat hardness
R. S. Anderssen and R. Haraszi
175-178
Short Communication
First tests of standardized biocrystallization on milk and milk products
Johannes Kahl, Nicolaas Busscher, Paul Doesburg, Gaby Mergardt and Machteld Huber, et al.
179-182
Acknowledgement To Referees
Acknowledgement to referees