Vol. 57 No. 2 (2013)

Articles

• Evaluation of five essential oils for the control of food - spoilage and mycotoxin producing fungi

  Csilla Gömöri

  113-116

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• Antibacterial action of copperions on food-contaminating bacteria

  Ulrike Zanzen

  149-151

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• Current trends in aflatoxin research

  Nikolett Baranyi

  95-107

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• Calcium and L-histidine interaction on growth improvement of three tomato cultivars under nickel stress

  Hossein Mozafari

  131-144

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• The complete degradation of acetanilide by a consortium of microbes isolated from River Maros

  Lóránt Hatvani

  117-120

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• Changes and relationship of somatosensory cortical electrical activity and hind paw defensive reflex in rats under various anesthetics

  Katalin Mikite, Nóra Merész, András Papp

  153-160

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• Mass spectrometric investigation of alamethicin

  Tamás Marik

  109-112

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• Sensorial analysis of a functional beverage based on vegetables juice

  Alina G. Profir, Camelia Vizireanu

  145-148

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• A modified method of total RNA isolation and quantitative analysis of superoxide dismutase gene expression from different organs of Ipomoea carnea

  Panchanand Mishra, Surendra C. Sabat

  121-129

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• Xylotomic similarities and natural habitat of the fossil remains of Bükkábrány

  Eszter Antalfi, Sándor Fehér

  161-166

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