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1. Washing of cut persimmon with thyme or lemon essential oils. 557-65页
作者：Celia, Almela； María L, Castelló； José, Tarrazó； María D, Ortolá
2. Effect of processing by hydrostatic high pressure of two ready to heat vegetable meals and stability after refrigerated storage. 605-15页
作者：Rosa, Masegosa； Jonathan, Delgado-Adámez； Rebeca, Contador； Francisco, Sánchez-í?iguez； Rosario, Ramírez
3. Host range and in vitro lysis of Listeria monocytogenes seafood isolates by bacteriophages. 591-603页
作者：Geevika J Ganegama, Arachchi； Cristina D, Cruz； Beatrice M, Dias-Wanigasekera； Lynn, McIntyre； Craig, Billington； Andrew, Hudson； Steve H, Flint； Anthony N, Mutukumira
4. Effect of roasting on rheological and functional properties of sorghum flour. 579-89页
作者：Veena, Ranganathan； Indira Tyakal, Nunjundiah； Sila, Bhattacharya
5. Preparation of anchovy (Engraulis japonicus) protein hydrolysates with high free radical-scavenging activity using endogenous and commercial enzymes. 567-78页
作者：Silian, He； Fanghua, Wang； Zhengxiang, Ning； Bo, Yang； Yonghua, Wang
6. Influence of maltodextrin and environmental stresses on stability of whey protein concentrate/κ-carrageenan stabilized sesame oil-in-water emulsions. 617-28页
作者：E, Onsaard； J, Putthanimon； J, Singthong； P, Thammarutwasik
7. Dietary fibre concentrate from Chilean algarrobo (Prosopis chilensis (Mol.) Stuntz) pods: purification and characterization. 629-35页
作者：Ana María, Estévez； Fernando, Figuerola； Enrique, Bernuy； Carmen, Sáenz
