European Food Research and Technology A

Influence of damaged starch on cookie and bread-making quality
pp. 1-7(7)
Authors: Barrera, Gabriela; Pérez, Gabriela; Ribotta, Pablo; León, Alberto

The effect of roasting method on headspace composition of robusta coffee bean aroma
pp. 9-19(11)
Authors: Nebesny, Ewa; Budryn, Grażyna; Kula, Józef; Majda, Teresa

Stability of yellow-orange cactus pear (Opuntia ficus-indica [L.] Mill. cv. `Gialla') betalains as affected by the juice matrix and selected food additives
pp. 21-32(12)
Authors: Moßhammer, Markus; Rohe, Michael; Stintzing, Florian; Carle, Reinhold

Dark chocolates supplemented with Lactobacillus strains
pp. 33-42(10)
Authors: Nebesny, Ewa; Żyżelewicz, Dorota; Motyl, Ilona; Libudzisz, Zdzisława

Analysis of vitamin B₂ using front-face intrinsic beer fluorescence
pp. 43-48(6)
Author: Sikorska, Ewa

Detection of genetically modified plant products by protein strip testing: an evaluation of real-life samples
pp. 49-57(9)
Authors: Van den Bulcke, Marc; De Schrijver, Adinda; De Bernardi, Daniele; Devos, Yann; MbongoMbella, Guillaume; Casi, Amaya Leunda; Moens, William; Sneyers, Myriam

Investigation of the use of rolling circle amplification for the detection of GM food
pp. 59-66(8)
Authors: Pang, Susan; Qureshi, Fizza; Shanahan, Della; Harris, Neil

Inhibition kinetics of polyphenol oxidase by glutamic acid
pp. 67-73(7)
Authors: Doğan, Serap; Turan, Pınar; Doğan, Mehmet; Alkan, Mahir; Arslan, Oktay

Effect of laccase and transglutaminase on the textural and water-binding properties of cooked chicken breast meat gels
pp. 75-83(9)
Authors: Lantto, Raija; Puolanne, Eero; Katina, Kati; Niemistö, Markku; Buchert, Johanna; Autio, Karin

Physicochemical characterization and stability of inulin gels
pp. 85-94(10)
Authors: Chiavaro, Emma; Vittadini, Elena; Corradini, Claudio

A new amperometric biosensor for hydrogen peroxide determination based on HRP-nanogold-PTH-nanogold-modified carbon paste electrodes
pp. 95-104(10)
Authors: Wang, Fuchang; Yuan, Ruo; Chai, Yaqin

Behaviour of oat globulins in lactic acid fermentation of oat bran
pp. 105-110(6)
Authors: Loponen, Jussi; Laine, Pia; Sontag-Strohm, Tuula; Salovaara, Hannu

Varietal differentiation of Tannat, Cabernet-Sauvignon and Merlot grapes and wines according to their anthocyanic composition
pp. 111-117(7)
Authors: González-Neves, Gustavo; Franco, Jorge; Barreiro, Laura; Gil, Graciela; Moutounet, Michel; Carbonneau, Alain

Effect of critical processing procedures on transgenic components in quality and quantity level during soymilk processing of Roundup Ready Soybean
pp. 119-126(8)
Authors: Chen, Ying; Ge, Yiqiang; Wang, Yuan

Chromatic characteristics and anthocyanin profile of a micro-oxygenated red wine after oak or bottle maturation
pp. 127-132(6)
Authors: Cano-López, Marta; Pardo-Minguez, Francisco; López-Roca, Jose; Gómez-Plaza, Encarna

Antioxidant activity of half N-acetylated water-soluble chitosan in vitro
pp. 133-138(6)
Authors: Feng, Tao; Du, Yumin; Li, Jin; Wei, Yuanan; Yao, Pingjia

Refractometric investigation of butter and margarine
pp. 139-143(5)
Authors: Nikolova, Krastena; Panchev, Ivan; Sainov, Simeon

Evolution of some phenolic components, carotenoids and chlorophylls during ripening of three Italian grape varieties
pp. 145-150(6)
Authors: Giovanelli, Gabriella; Brenna, Oreste