1. Carotenoid reaction with free radicals in acetone and toluene at different oxygen partial pressures An ESR spin-trapping study of structure–activity relationships

   • Katri M. Haila
   • B. R. Nielsen
   • Leif H. Skibsted

   ORIGINAL PAPER Pages: 81 - 87

2. Determination of the carotenoid content in selected vegetables and fruit by HPLC and photodiode array detection

   • Harald Müller

   ORIGINAL PAPER Pages: 88 - 94

3. Detection and quantification of pentosidine in foods

   • T. Henle
   • U. Schwarzenbolz
   • Henning Klostermeyer

   ORIGINAL PAPER Pages: 95 - 98

4. Spectrophotometric determination of glucose in foods by flow injection analysis with an immobilized glucose oxidase reactor

   • Renbing Shi
   • Kathrin Stein
   • G. Schwedt

   ORIGINAL PAPER Pages: 99 - 102

5. Use of tap water samples for monitoring the geographical variation of stable isotopes used in authenticity studies

   • H. Förstel
   • J. Houbé
   • H. Hützen

   ORIGINAL PAPER Pages: 103 - 108

6. Monolayer values at 30°C of various spices as computed by the BET and GAB models

   • Begoña Marcos
   • Mark´a Asunción Esteban
   • Andrés Marcos

   ORIGINAL PAPER Pages: 109 - 112

7. Effect of a new vacuum leaching technology on the textural characteristics of sardine mince

   • Rogério Mendes
   • Carmen Gómez-Guillén
   • P. Montero

   ORIGINAL PAPER Pages: 113 - 120

8. Waxy corn starch affecting texture and ultrastructure of sardine surimi gels

   • Cristina Alvarez
   • Isabel Couso
   • M. Tejada

   ORIGINAL PAPER Pages: 121 - 128

9. Primary structure of 2S albumin from seeds of Lupinus albus

   • Boleslaw P. Salmanowicz
   • Jürgen K. P. Weder

   ORIGINAL PAPER Pages: 129 - 135

10. Texture properties of formulated wheat doughs Relationships with dough and bread technological quality

    • Enrique Armero
    • Concepción Collar

    ORIGINAL PAPER Pages: 136 - 145

11. Thermal resistance of tomato polygalacturonase and Pectinmethylesterase at physiological pH

    • Pascual Lopez
    • Ana Cristina Sanchez
    • J. Burgos

    ORIGINAL PAPER Pages: 146 - 150

12. Variations in the phenolic composition of fruit juices with different treatments

    • T. Hernandez
    • Nieves Auśn
    • Carmen Gómez-Cordovés

    ORIGINAL PAPER Pages: 151 - 155

13. Amyl alcohols as compounds indicative of raw cocoa bean quality

    • Sabine Oberparleiter
    • G. Ziegleder

    ORIGINAL PAPER Pages: 156 - 160

14. Chemical composition and classification of culinary and pharmaceutical garlic-based products

    • J. Velíšek
    • Roman Kubec
    • Jiří Davídek

    ORIGINAL PAPER Pages: 161 - 164