Table of Contents | January–March 2005
ORIGINAL SCIENTIFIC PAPERS
♦ Ljiljana V. Mojovic and Goran N. Jovanovic
Development of a Microbiosensor Based on Fish Chromatophores
Immobilized on Ferromagnetic Gelatin Beads
Food Technology and Biotechnology 43 (1) 1–7 (2005)
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♦ Dalia Denapaite, Andrea Paravić Radičević, Branka Čajavec, Iain Hunter,
Daslav Hranueli and John Cullum
Persistence of the Chromosome End Regions at Low Copy Number in
Mutant Strains of Streptomyces rimosus and Streptomyces lividans
Food Technology and Biotechnology 43 (1) 9–17 (2005)
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♦ Hesham M. A. El-Komy
Coimmobilization of Azospirillum lipoferum and Bacillus megaterium for
Successful Phosphorus and Nitrogen Nutrition of Wheat Plants
Food Technology and Biotechnology 43 (1) 19–27 (2005)
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♦ Hai-Min Chen, Li Zheng and Xiao-Jun Yan
The Preparation and Bioactivity Research of Agaro-Oligosaccharides
Food Technology and Biotechnology 43 (1) 29–36 (2005)
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♦ Isil Seyis and Nilufer Aksoz
Xylanase Production from Trichoderma harzianum 1073 D3 with
Alternative Carbon and Nitrogen Sources
Food Technology and Biotechnology 43 (1) 37–40 (2005)
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♦ Chrissanthy Papadopoulou, Kalliopi Soulti and Ioannis G. Roussis
Potential Antimicrobial Activity of Red and White Wine Phenolic
Extracts against Strains of Staphylococcus aureus, Escherichia coli
and Candida albicans
Food Technology and Biotechnology 43 (1) 41–46 (2005)
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♦ Irena Budić-Leto, Tomislav Lovrić, Ivan Pezo and Jasenka Gajdoš Kljusurić
Study of Dynamics of Polyphenol Extraction During Traditional and
Advanced Maceration Processes of the Babić Grape Variety
Food Technology and Biotechnology 43 (1) 47–53 (2005)
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♦ Birna Guðbjörnsdóttir, Hjörleifur Einarsson and Guðjón Thorkelsson
Microbial Adhesion to Processing Lines for Fish Fillets and
Cooked Shrimp: Influence of Stainless Steel Surface Finish and Presence
of Gram-Negative Bacteria on the Attachment of Listeria monocytogenes
Food Technology and Biotechnology 43 (1) 55–61 (2005)
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PRELIMINARY COMMUNICATIONS
♦ Helena Abramovič and Veronika Abram
Physico-Chemical Properties, Composition and Oxidative Stability of
Camelina sativa Oil
Food Technology and Biotechnology 43 (1) 63–70 (2005)
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♦ Hrvoje Lepeduš, Marko Jozić, Ivna Štolfa, Nikola Pavičić, Branimir K. Hackenberger
and Vera Cesar
Changes in Peroxidase Activity in the Peel of Unshiu Mandarin (Citrus unshiu Marc.)
Fruit with Different Storage Treatments
Food Technology and Biotechnology 43 (1) 71–77 (2005)
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♦ Mar Vilanova, Isabelle Masneuf-Pomarède and Denis Dubourdieu
Influence of Saccharomyces cerevisiae Strains on General Composition and
Sensorial Properties of White Wines Made from Vitis vinifera cv. Albariño
Food Technology and Biotechnology 43 (1) 79–83 (2005)
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SCIENTIFIC NOTES
♦ Lydia Adour, Catherine Couriol and Abdeltif Amrane
Differentiation Between Amino Acids Used as Carbon and Energy Sources
During Growth of Geotrichum candidum Geo17
Food Technology and Biotechnology 43 (1) 85–89 (2005)
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♦ Maria Feligini, Ivan Bonizzi, Vlatka Cubric Curik, Pietro Parma, Gian Franco Greppi
and Giuseppe Enne
Detection of Adulteration in Italian Mozzarella Cheese Using Mitochondrial
DNA Templates as Biomarkers
Food Technology and Biotechnology 43 (1) 91–95 (2005)
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♦ Zhonggao Jiao, Jiechao Liu and Sixin Wang
Antioxidant Activities of Total Pigment Extract from Blackberries
Food Technology and Biotechnology 43 (1) 97–102 (2005)
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Announcement
Second Congress of Croatian Geneticists with international participation September 24 – 27, 2005, Supetar, the Island of Brac, Croatia
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