A. Puig, P. Olmos, J.M. Quevedo, B. Guamis, and S. Mínguez

Microbiological and Sensory Effects of Musts Treated by High-pressure Homogenization
Food Science and Technology International 2008 14: 5-11. [Abstract] [PDF] [References] [Request Permission]  

B.C. Benedetti, P. Gómez, M. Martins, A. Conesa, and F. Artés

Effect of Pre-processing Controlled Atmosphere Storage on the Quality of Fresh-cut Galia Melons
Food Science and Technology International 2008 14: 13-19. [Abstract] [PDF] [References] [Request Permission]  

B. Puertas, R.F. Guerrero, M.S. Jurado, M.J. Jimenez, and E. Cantos-Villar

Evaluation of Alternative Winemaking Processes for Red Wine Color Enhancement
Food Science and Technology International 2008 14: 21-27. [Abstract] [PDF] [References] [Request Permission]  

I. Escriche, M. Visquert, J.M. Carot, E. Domenech, and P. Fito

Effect of Honey Thermal Conditions on Hydroxymethylfurfural Content Prior to Pasteurization
Food Science and Technology International 2008 14: 29-35. [Abstract] [PDF] [References] [Request Permission]  

I. Fernandez-Segovia, I. Escriche, and J.A. Serra

Evolution of Volatile Fraction and ATP Related Compounds During Storage of Desalted Cod (Gadus morhua)
Food Science and Technology International 2008 14: 37-47. [Abstract] [PDF] [References] [Request Permission]  

M.J. Frutos, L. Guilabert-Antón, A. Tomás-Bellido, and J.A. Hernández-Herrero

Effect of Artichoke (Cynara scolymus L.) Fiber on Textural and Sensory Qualities of Wheat Bread
Food Science and Technology International 2008 14: 49-55. [Abstract] [PDF] [References] [Request Permission]  

A. Ibarz, S. Garza, A. Garvín, and J. Pagan

Kinetics of Peach Clarified Juice Discoloration Process with an Adsorbent Resin
Food Science and Technology International 2008 14: 57-62. [Abstract] [PDF] [References] [Request Permission]  

E. Ferrandini, M.B. López, M. Castillo, M. De Renobales, M. Virto, I. Hernández, A.V. Price, and J. Laencina

Technological Characterization of Experimental Natural Rennets Pastes
Food Science and Technology International 2008 14: 63-70. [Abstract] [PDF] [References] [Request Permission]  

M. Moliner, D. Saura, J.M. Ros, and J. Laencina

Cross-flow Filtration through Ceramic Membranes of Enzymes and Degradation Products from Enzymatic Peeling of Satsuma Mandarin Segments
Food Science and Technology International 2008 14: 71-76. [Abstract] [PDF] [References] [Request Permission]  

G. De La Torre, E. Ramos, J.L. Ares, J.M. Serradilla, and M.R. Sanz Sampelayo

Composition and Technological Quality of Malagueña Goat Milk. Effect of Genotype for Synthesis of s1-Casein in Milk and Protein Content in the Diet
Food Science and Technology International 2008 14: 77-83. [Abstract] [PDF] [References] [Request Permission]  

M.C. García Navarro, E. Ramos Morales, G. De la Torre Adarve, J.R. Fernández Navarro, M. Rodríguez Osorio, F. Gil Extremera, and M.R. Sanz Sampelayo

Growth of Pre-ruminant Kid Goats and the Composition of Carcass Fat Deposits: Effects of Providing a PUFA-rich Fat in the Milk Replacer and Influence of the Kidding Season
Food Science and Technology International 2008 14: 85-94. [Abstract] [PDF] [References] [Request Permission]  

M.C. Valcárcel and V. Palacios

Influence of `Novarom G' Pectinase β-glycosidase Enzyme on the Wine Aroma of four White Varieties
Food Science and Technology International 2008 14: 95-102. [Abstract] [PDF] [References] [Request Permission]  

O. Osorio, N. Martínez-Navarrete, G. Moraga, and J.V. Carbonell

Effect of Thermal Treatment on Enzymatic Activity and Rheological and Sensory Properties of Strawberry Purees
Food Science and Technology International 2008 14: 103-108. [Abstract] [PDF] [References] [Request Permission]  

J. Gonzalez, E. Arias, M.L. Salvador, and R. Oria

Modeling of Changes in Atmosphere Composition in Fresh-cut Peach Packages due to Temperature Fluctuations
Food Science and Technology International 2008 14: 109-116. [Abstract] [PDF] [References] [Request Permission]  

J. Mir, R. Oria, and M.L. Salvador

Control Paramethers for Sous-vide Cook-chill Processing of Swiss Chard (Beta vulgaris) Stems
Food Science and Technology International 2008 14: 117-122. [Abstract] [PDF] [References] [Request Permission]  

M.L. González-Sanjosé, M. Ortega-Heras, and S. Pérez-Magariño

Microoxygenation Treatment and Sensory Properties of Young Red Wines
Food Science and Technology International 2008 14: 123-130. [Abstract] [PDF] [References] [Request Permission]  

P. Ruiz Pérez-Cacho, H. Galan-Soldevilla, K. Mahattanatawee, A. Elston, and R.L. Rouseff

Sensory Lexicon for Fresh Squeezed and Processed Orange Juices
Food Science and Technology International 2008 14: 131-141. [Abstract] [PDF] [References] [Request Permission]  

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