Flavour release from rehydrated French beans (Phaseolus vulgaris) influenced by composition and volume of artificial saliva Saskia M. van RuthJacques P. RoozenMaarten A. Posthumus Original Paper Pages: 1 - 6
Instrumental and sensory analysis of the flavour of French beans (Phaseolus vulgaris) after different rehydration conditions Saskia M. van RuthJacques P. RoozenMaarten A. Posthumus Original Paper Pages: 7 - 13
Comparative studies of pyruvate kinase from PSE and normal pig muscles Fredi SchwägeleCarmen HaschkeKarl O. Honikel Original Paper Pages: 14 - 20
Indirect competitive enzyme-linked immunosorbent assay for the detection of native and heat-denatured bovine β-lactoglobulin in ewes' and goats' milk cheese Manfred BeerIngolf KrauseHenning Klostermeyer Original Paper Pages: 21 - 26
Evolution of soluble carbohydrates during the development of pea, faba bean and lupin seeds Juana FriasConcepcion Vidal-ValverdeClifford L. Hedley Original Paper Pages: 27 - 32
Controlled atmosphere storage of pomegranate Francisco ArtésJ. Ginés MarínJuan A. Martínez Original Paper Pages: 33 - 37
Anthocyanins and chlorogenic acid copigmentation - influence on the colour of strawberry and chokeberry juices Jadwiga Wilska-JeszkaAnna Korzuchowska Original Paper Pages: 38 - 42
Einfluß des Pectins auf die elektrokinetischen Eigenschaften von Pulpesuspensionen aus Äpfeln Plamen MollovEmil MaltschevIvana Petkantschin Originalarbeit Pages: 43 - 46
Light-induced sensory and chemical changes in aromatic bitters Hanne H. F. RefsgaardPer M. BrockhoffLeif H. Skibsted Original Paper Pages: 47 - 55
Analysis of metalaxyl residues in wines by SPE in combination with HRCGC and GC/MS L'ubica KakalíkováEva MatisováJán Leško Original Paper Pages: 56 - 60
Monitoring of nitropolycyclic aromatic hydrocarbons in food using gas chromatography Silvana SchlemitzWerner Pfannhauser Original Paper Pages: 61 - 64
Determination of biogenic amines by RP-HPLC of the dabsyl derivates Annette BockhardtIngolf KrauseHenning Klostermeyer Original Paper Pages: 65 - 70
Inhibitory effect of spices on in vitro histamine production and histidine decarboxylase activity ofMorganella morganii and on the biogenic amine formation in mackerel stored at 30°C R. Jeya ShakilaT. S. VasundharaD. Vijaya Rao Original Paper Pages: 71 - 76
The accelerating effect of aLactococcus lactis subsp.lactis lactose-utilization/proteinase-deficient strain on proteolysis and flavour development Jesús RodríguezTeresa RequenaManuela Juárez Original Paper Pages: 77 - 81
Co-metabolism of citrate and maltose byLactobacillus brevis subsp.lindneri CB1 citrate-negative strain: effect on growth, end-products and sourdough fermentation Marco GobbettiAldo Corsetti Original Paper Pages: 82 - 87
The sourdough microflora Microbiological, biochemical and breadmaking characteristics of doughs fermented with freeze-dried mixed starters, freeze-dried wheat sourdough and mixed fresh-cell starters L. CossignaniM. GobbettiG. Manfredi Original Paper Pages: 88 - 94
Studies on the essential oil from guarana Heinz BenoniPaul DallakianKambiz Taraz Short Communication Pages: 95 - 98
