Volume 223; Issue 1

European Food Research and Technology

Volume 223; Issue 1

1

A PNA-array platform for the detection of hidden allergens in foodstuffs

Stefano Rossi, Elena Scaravelli, Andrea Germini, Roberto Corradini, Corrado Fogher, Rosangela Marchelli

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 272 KB

english, 2006

2

Effect of natural compounds alternative to commercial antimelanosics on polyphenol oxidase activity and microbial growth in cultured prawns (Marsupenaeus tiger) during chilled storage

María Elvira López-Caballero, Óscar Martínez-Álvarez, María Carmen Gómez-Guillén, Pilar Montero

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 325 KB

english, 2006

3

Melanosis inhibition and 4-hexylresorcinol residual levels in deepwater pink shrimp (Parapenaeus longirostris) following various treatments

P. Montero, O. Martínez-Álvarez, J. P. Zamorano, R. Alique, M. C. Gómez-Guillén

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 255 KB

english, 2006

4

Quantitative analysis of physical and chemical measurands in honey by mid-infrared spectrometry

Kaspar Ruoff, María Teresa Iglesias, Werner Luginbühl, Jacques-Olivier Bosset, Stefan Bogdanov, Renato Amadò

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 288 KB

english, 2006

5

Concentration dependence of recovery rates of an exogenous short linear DNA fragment from soya flour

L`ubica Piknová, Tomáš Kuchta

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 164 KB

english, 2006

6

Effect of temperature and substrate on Pef inactivation ofLactobacillus plantarumin an orange juice–milk beverage

Fernando Sampedro, Alejandro Rivas, Dolores Rodrigo, Antonio Martínez, Miguel Rodrigo

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 240 KB

english, 2006

7

Production of nitric oxide (NO) by lactic acid bacteria isolated from fermented products

Arzu Kart Gündoğdu, Aynur Gül Karahan, M. Lütfü Çakmakç

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 166 KB

english, 2006

8

Comparison of three methods for detection of herbal food supplement irradiation

Torben Leth, Hanne Boskov Hansen, Flemming Boisen

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 159 KB

english, 2006

9

A comparison and joint use of NIR and MIR spectroscopic methods for the determination of some parameters in European Emmental cheese

Romdhane Karoui, Abdul Mounem Mouazen, Éric Dufour, Laurent Pillonel, Emmanuelle Schaller, Daniel Picque, Josse De Baerdemaeker, Jacques-Olivier Bosset

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 340 KB

english, 2006

10

Determination of polychlorinated dibenzo-p-dioxins (PCDDs), polychlorinated dibenzo-p-furans (PCDFs) and polychlorinated biphenyls (PCBs) in buffalo milk and mozzarella cheese

Francesca Santelli, Floriana Boscaino, Domenico Cautela, Domenico Castaldo, Antonio Malorni

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 270 KB

english, 2006

11

Relationship between sensory quality and volatile compounds of elderflower (Sambucus nigraL.) extracts

K. Kaack, L. P. Christensen, M. Hughes, R. Eder

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 336 KB

english, 2006

12

Temperature and pressure stability ofl-ascorbic acid and/or [6s] 5-methyltetrahydrofolic acid: A kinetic study

I. Oey, P. Verlinde, M. Hendrickx, A. Van Loey

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 316 KB

english, 2006

13

Manipulate and stretch single pectin molecules with modified molecular combing and fluid fixation techniques

Hongshun Yang, Hongjie An, Yunfei Li

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 380 KB

english, 2006

14

Influence of acids, salt, sugars and hydrocolloids on the colour stability of anthocyanin rich black currant and elderberry concentrates

Eva Maria Hubbermann, Anja Heins, Heiko Stöckmann, Karin Schwarz

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 259 KB

english, 2006

15

Properties of and mechanisms of protein interactions in films formed from different proportions of heated and unheated whey protein solutions

S. Guckian, C. Dwyer, M. O'Sullivan, E. D. O'Riordan, F. J. Monahan

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 247 KB

english, 2006

16

Analysis of saffron volatile fraction by TD–GC–MS and e-nose

Manuel Carmona, Javier Martínez, Amaya Zalacain, Ma Luz Rodríguez-Méndez, José Antonio de Saja, Gonzalo Luis Alonso

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 256 KB

english, 2006

17

Phenol content related to antioxidant and antimicrobial activities ofPassifloraspp. extracts

Alessandra Bendini, Lorenzo Cerretani, Luca Pizzolante, Tullia Gallina Toschi, Flavia Guzzo, Stefania Ceoldo, Andrea Maria Marconi, Filippo Andreetta, Marisa Levi

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 438 KB

english, 2006

18

The influence of lactic acid fermentation process of red beet juice on the stability of biologically active colorants

Agata Czyżowska, Elżbieta Klewicka, Zdzisława Libudzisz

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 234 KB

english, 2006

19

Changes in quality and phenolic compounds of virgin olive oils during objectively described fruit maturation

Khaled Yousfi, Rosa M. Cert, José M. García

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 215 KB

english, 2006

20

Cocoa substitute: Evaluation of sensory qualities and flavour stability

Hoda H. M. Fadel, Magda A. Abdel Mageed, Abdel Kader M. E. Abdel Samad, Shereen N. Lotfy

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 260 KB

english, 2006

21

Preparation and temperature effect on the swelling behavior of konjac glucomannan—methylcellulose blend film

B. Li, Z. Xu, B. J. Xie

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 394 KB

english, 2006

22

A PCR-based method for the detection of genetically modified potatoes by the geneac2 fromAmaranthus caudatus

Radka Pribylova, Ivo Pavlik, Zdenka Rozsypalova, Milan Bartos

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 207 KB

english, 2006

23

Acknowledgement to referees

Journal:

European Food Research and Technology

Year:

2006

File:

PDF, 53 KB

2006

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