Editorial

Foreword

Hamit Köksel, Vural Gökmen
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Page 261-261

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Research Article

Advanced analytical techniques for the measurement of nanomaterials in complex samples: a comparison

R.J.B. Peters, Z. Herrera Rivera, H. Bouwmeester, S. Weigel, H.J.P. Marvin
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Page 281-290

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Collaborative study for evaluating performances of a multiplex dipstick immunoassay for Fusarium mycotoxin screening in wheat and maize

V.M.T. Lattanzio, C. von Holst, A. Visconti
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Page 299-307

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Novel oligopeptides based e-nose for food quality control: application to extra-virgin olive samples

M. Del Carlo, G.C. Fusella, A. Pepe, M. Sergi, M. Di Martino, M. Mascini, G. Martino, A Cichelli, C. Di Natale, D. Compagnone
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Page 309-317

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Nutritionally enhanced wheat-oat bread with reduced acrylamide level

Z. Ciesarová, K. Kukurová, L. Mikušová, E. Basil, P. Polakovičová, L. Duchoňová, M. Vlček, E. Šturdík
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Page 327-334

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Products of thermolysis of potato starch treated with hydrochloric and citric acids as potential prebiotics

J. Kapusniak, K. Kapusniak, S. Ptak, R. Barczynska, A. Żarski
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Page 347-356

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Novel cereal fibre drink as a tool for civilisation disease prevention

L. Mikušová, Z. Ciesarová, Z. Hromádková, M. Valachovičová, A. Penesová, I. Kajaba, A. Holubková, Ľ. Krajčíová, D. Mislovičová, M. Bobrík, E. Šturdík
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Page 357-366

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Review Article

Safety assessment of engineered metallic nanoparticles in foodstuff

S. Rainieri, M. Olasagasti, A. Barranco
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Page 263-279

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Some selected discrepancies observed in food chemistry proficiency tests

M. Sykes, M. Knaggs, S. Hunter, E. Leach, C. Eaton, D. Anderson
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Page 291-297

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A perspective on the evaluation of safety risks in thermal processing of foods with an example for acrylamide formation in biscuits

V. Gökmen
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Page 319-325

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Production and characterisation of resistant starch and its utilisation as food ingredient: a review

S. Öztürk, H. Köksel
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Page 335-346

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