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1. Inactivation of Escherichia coli O157:H7 using ultraviolet light-treated bacteriophages. 3-9页
作者：J A, Hudson； C, Billington； A, Premaratne； Slw, On
2. An exposure assessment model of the prevalence of Salmonella spp. along the processing stages of Brazilian beef. 10-20页
作者：Ursula, Gonzales-Barrón； Luciana, Piza； Cristina, Xavier； Ernane, Costa； Vasco, Cadavez
3. Properties of reformulated hot dog sausage without added nitrites during chilled storage. 21-30页
作者：C, Ruiz-Capillas； A M, Herrero； S, Tahmouzi； S H, Razavi； M, Triki； L, Rodríguez-Salas； K, Samcová； F, Jiménez-Colmenero
4. Steady, dynamic, creep/recovery, and textural properties of yoghurt/molasses blends: Temperature sweep tests and applicability of Cox-Merz rule. 31-46页
作者：Ali, Eroglu； Kadir, Bayramba?； Zeynep, Eroglu； Omer S, Toker； Mustafa T, Yilmaz； Safa, Karaman； Mahmut, Dogan
5. Freshly characterization and storability of mini head lettuces at optimal and abusive temperatures. 47-57页
作者：Gabriela E, Viacava； Alejandra G, Ponce； Rosario, Goyeneche； Liliana, Carrozzi； Alejandra, Yommi； Sara I, Roura
6. Time-intensity profile of pitanga nectar (Eugenia uniflora L.) with different sweeteners: Sweetness and bitterness. 58-67页
作者：Mírian Luisa Faria, Freitas； Mariana Borges, de Lima Dutra； Helena Maria André, Bolini
7. Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods. 68-78页
作者：Annamaria, Filomena-Ambrosio； María Ximena, Quintanilla-Carvajal； Isabel, Hernando； María, Hernández-Carrión； Indira, Sotelo-Díaz
