Food Research International

Preface
pp. 107-108(2)
Authors: Holzapfel W.; Jany K.-D.

Introduction to pre- and probiotics
pp. 109-116(8)
Authors: Holzapfel W.H.; Schillinger U.

Identification of probiotic cultures in food samples
pp. 117-124(8)
Authors: Reuter G.; Klein G.; Goldberg M.

Selection of probiotics and prebiotics for synbiotics and confirmation of their in vivo effectiveness
pp. 125-131(7)
Authors: Bielecka M.; Biedrzycka E.; Majkowska A.

Influence of probiotic sausage (Lactobacillus paracasei) on blood lipids and immunological parameters of healthy volunteers
pp. 133-138(6)
Authors: Jahreis G.; Vogelsang H.; Kiessling G.; Schubert R.; Bunte C.; Hammes W.P.

Effect of non-digestible oligosaccharides on gut microecosystem in rats
pp. 139-144(6)
Authors: Bielecka M.; Biedrzycka E.; Majkowska A.; Juskiewicz J.; Wroblewska M.

Studies on the intestinal transport of human milk oligosaccharides (HMO) using Caco-2 cells
pp. 145-149(5)
Authors: Gnoth M.J.; Rudloff S.; Kunz C.; Kinne R.K.H.

Gut-associated lactobacilli for oral immunisation
pp. 151-163(13)
Authors: Havenith C.E.G.; Seegers J.F.M.L.; Pouwels P.H.

Research approaches for pre- and probiotics: challenges and outlook
pp. 165-170(6)
Authors: Hammes W.P.; Hertel C.

Nutraceuticals: a piece of history, present status and outlook
pp. 171-176(6)
Authors: Andlauer W.; Furst P.

Cholesterol-lowering food additives: lipase-catalysed preparation of phytosterol and phytostanol esters
pp. 177-181(5)
Authors: Weber N.; Weitkamp P.; Mukherjee K.D.

Biological activity of polyphenol extracts from different plant sources
pp. 183-186(4)
Authors: Zdunczyk Z.; Frejnagel S.; Wroblewska M.; Juskiewicz J.; Oszmianski J.; Estrella I.

Soya isoflavones: a new and promising ingredient for the health foods sector
pp. 187-193(7)
Author: Brouns F.

Plasmatic levels of trans-resveratrol in rats
pp. 195-199(5)
Authors: Emlia Juan M.; Buenafuente J.; Casals I.; Planas J.M.

The response of rats to feeding with diets containing grapefruit flavonoid extract
pp. 201-205(5)
Authors: Juskiewicz J.; Zdunczyk Z.; Wroblewska M.; Oszmianski J.; Hernandez T.

Buckwheat-the source of antioxidant activity in functional foods
pp. 207-211(5)
Authors: Holasova M.; Fiedlerova V.; Smrcinova H.; Orsak M.; Lachman J.; Vavreinova S.

In vivo antioxidative capacity of a composite berry juice
pp. 213-216(4)
Authors: Netzel M.; Strass G.; Kaul C.; Bitsch I.; Dietrich H.; Bitsch R.

Effect of supplementation with Cu and Zn on antioxidant enzyme activity in the rat tissues
pp. 217-220(4)
Authors: Buzadzic B.; Korac B.; Lazic T.; Obradovic D.

Selenium supplementation and GSH-Px activity in the IBAT and erythrocytes of cold-adapted rats
pp. 221-224(4)
Authors: Korac B.; Buzadzic B.

Iron deficiency and iron fortified foods-a review
pp. 225-231(7)
Authors: Martnez-Navarrete N.; Camacho M.M.; Martnez-Lahuerta J.; Martnez-Monzo J.; Fito P.

Production of legume-fortified weaning foods
pp. 233-237(5)
Author: Egounlety M.

Eggs and poultry meat as tocopherol sources in dependence on tocopherol supplementation of poultry diets
pp. 239-243(5)
Authors: Flachowsky G.; Engelman D.; Sunder A.; Halle I.; Sallmann H.P.

Effects of feeding various tocotrienol sources on plasma lipids and aortic atherosclerotic lesions in cholesterol-fed rabbits
pp. 245-251(7)
Authors: Hasselwander O.; Kramer K.; Hoppe P.P.; Oberfrank U.; Baldenius K.; Schroder H.; Kaufmann W.; Bahnemann R.; Nowakowsky B.

The effect of a Camelina sativa enriched diet on the composition and sensory quality of hen eggs
pp. 253-256(4)
Authors: Rokka T.; Alen K.; Valaja J.; Ryhanen E.-L.

Determination of the antioxidative potential of human plasma after supplementation with pycnogenol and whey
pp. 257-266(10)
Authors: Janisch K.; Hippeli S.; Dornisch K.; Kern S.; Elstner E.F.

Safety aspects of novel foods
pp. 267-271(5)
Authors: Kuiper H.A.; Noteborn H.P.J.M.; Kok E.J.; Kleter G.A.

NAPUS 2000. Rapeseed (Brassica napus) breeding for improved human nutrition
pp. 273-278(6)
Authors: Leckband G.; Frauen M.; Friedt W.

Emerging technologies: chemical aspects
pp. 279-284(6)
Authors: Butz P.; Tauscher B.

Novel feeds-a review of experiments at our Institute
pp. 285-293(9)
Authors: Aulrich K.; Bohme H.; Daenicke R.; Halle I.; Flachowsky G.

Changes in functional properties of vegetables induced by high pressure treatment
pp. 295-300(6)
Authors: Butz P.; Edenharder R.; Garca A.F.; Fister H.; Merkel C.; Tauscher B.

Jam manufacture with osmodehydrated fruit
pp. 301-306(6)
Authors: Garca-Martnez E.; Ruiz-Diaz G.; Martnez-Monzo J.; Camacho M.M.; Martnez-Navarrete N.; Chiralt A.

Characterisation of reused osmotic solution as ingredient in new product formulation
pp. 307-313(7)
Authors: Garca-Martnez E.; Martnez-Monzo J.; Camacho M.M.; Martnez-Navarrete N.

Effect of germination time on alpha-amylase production and viscosity of maize porridge
pp. 315-321(7)
Authors: Helland M.H.; Wicklund T.; Narvhus J.A.

Summarising lecture and prospects for future research and development
pp. 323-325(3)
Author: Erbersdobler H.F.