1. EuroResidue III

   • A. Ruiter

   Events Pages: F1 - F1

2. Daily dietary chromium intake in Belgium, using duplicate portion sampling

   • Rudy Van Cauwenbergh
   • Peter Hendrix
   • Hendrik A. Deelstra

   Original Paper Pages: 203 - 206

3. Versorgungszustand der Österreicher mit dem Spurenelement Chrom

   • Marlis Wilplinger
   • Isolde Schönsleben
   • Werner Pfannhauser

   Originalarbeit Pages: 207 - 209

4. Trans fatty acids in margarines and shortenings marketed in Austria

   • Monika Henninger
   • Franz Ulberth

   Original Paper Pages: 210 - 215

5. Variability of fatty acid content in pumpkin seeds (Cucurbita pepo L.)

   • M. Murkovic
   • A. Hillebrand
   • W. Pfannhauser

   Original Paper Pages: 216 - 219

6. Antioxidative effectiveness of some natural antioxidants in sunflower oil

   • Nedyalka V. Yanishlieva
   • Emma M. Marinova

   Original Paper Pages: 220 - 223

7. On the origin of benzene, toluene, ethylbenzene, and the xylenes in virgin olive oil-further results

   • Maurus Biedermann
   • Konrad Grob
   • Gianni Morchio

   Original Paper Pages: 224 - 229

8. Evaluation of taste compounds of Swiss cheese (Emmentaler)

   • Rainer Warmke
   • Hans -Dieter Belitz
   • Werner Grosch

   Original Paper Pages: 230 - 235

9. Identification of free fatty acids and some other volatile flavour compounds from Swiss cheese using on-line supercritical fluid extraction-gas chromatography

   • Terhi Tuomala
   • Heikki Kallio

   Original Paper Pages: 236 - 240

10. Colour of hard cheese

    • Harald Rohm
    • Doris Jaros

    Original Paper Pages: 241 - 244

11. Effects of freezing and frozen storage on the microstructure and texture of ewe's milk cheese

    • Javier Fontecha
    • Miloslav Kaláb
    • Manuela Juárez

    Original Paper Pages: 245 - 251

12. Rheological changes during thermal processing of low-fat meat emulsions formulated with different texture-modifying ingredients

    • Paloma Fernández
    • Giovana Barreto
    • Francisco Jiménez Colmenero

    Original Paper Pages: 252 - 254

13. Effects of dough mixing and oxidising improvers on free reduced and free oxidised glutathione and protein-glutathione mixed disulphides of wheat flour

    • Xijin Chen
    • J. David Schofield

    Original Paper Pages: 255 - 261

14. Effect of different baking modes on the physico-chemical and sensory characteristics of tandoori roti

    • D. C. Saxena
    • P. Haridas Rao

    Original Paper Pages: 262 - 267

15. Effect of natural fermentation on the content of inositol phosphates in lentils

    • Carmen Cuadrado
    • Gemma Ayet
    • Mercedes Muzquiz

    Original Paper Pages: 268 - 271

16. Bitterness intensity of soybean protein hydrolysates—chemical and organoleptic characterization

    • I. Lovšin-Kukman
    • M. Zelenik-Blatnik
    • V. Abram

    Original Paper Pages: 272 - 276

17. Gehalte an stabilen Sauerstoff-Isotopen in Wasser von Apfelsaftkonzentrat als Kriterium für den Nachweis einer Zuckerung

    • Andreas Roßmann
    • Peter Trimborn

    Originalarbeit Pages: 277 - 282

18. Kapillargaschromatographisches Prüfverfahren auf Zusätze von synthetischer DL-Äpfelsäure zu Obsterzeugnissen

    • Andrea Igler
    • Walfried Rauter

    Originalarbeit Pages: 283 - 286

19. Solid-state¹³C NMR investigations of insoluble deposits in aromatic bitters

    • Hanne H. F. Refsgaard
    • Kjeld Schaumburg
    • Leif H. Skibsted

    Original Paper Pages: 287 - 292

20. Stable carbon isotope content in ethanol of EC data bank wines from Italy, France and Germany

    • Andreas Roßmann
    • Hanns -Ludwig Schmidt
    • Marc Henri Merle

    Original Paper Pages: 293 - 301

21. Untersuchungen an Polysaccharid-, Pektin- und Ballaststoff-Fraktionen von Sanddornbeeren

    • Gerhard Dongowski

    Originalarbeit Pages: 302 - 308

22. Chlorinated phenols in human milk

    • Marta Veningerová
    • Ján Uhnák
    • Jana Kovačičová

    Short Communication Pages: 309 - 310

23. Laws and statutes

    • E. Coduro

    ContinuingEducation Pages: G21 - G57