1. Amounts of conjugated linoleic acid (CLA) in German foods and evaluation of daily intake

   • J. Fritsche
   • H. Steinhart

   ORIGINAL PAPER Pages: 77 - 82

2. Detection of the starch modifying gbss-antisense construct in transgenic potatoes

   • Christine Hassan-Hauser
   • Walter Mayer
   • H. Hörtner

   ORIGINAL PAPER Pages: 83 - 87

3. The effect of using PSE meat in the manufacture of dry-cured ham

   • S. Bañón
   • María-Dolores Gil
   • María-Dolores Garrido

   ORIGINAL PAPER Pages: 88 - 93

4. Stability of sulphadimidine during raw fermented sausage preparation: reaction of sulphadimidine with nitrite

   • Laurentius A. Smit
   • N. Haagsma
   • A. Ruiter

   ORIGINAL PAPER Pages: 94 - 98

5. Stabilization of butter with deodorized rosemary extract

   • Z. Żegarska
   • Ryszard Rafałowski
   • Fereidoon Shahidi

   ORIGINAL PAPER Pages: 99 - 102

6. Comparison of HPLC and GLC methodologies for determination of glucosinolates using reference material

   • Karel Hrnčiřík
   • J. Velíšek
   • Jiří Davídek

   ORIGINAL PAPER Pages: 103 - 107

7. Fishy and hay-like off-flavours of dry spinach

   • C. Masanetz
   • H. Guth
   • W. Grosch

   ORIGINAL PAPER Pages: 108 - 113

8. Hay-like off-flavour of dry parsley

   • C. Masanetz
   • W. Grosch

   ORIGINAL PAPER Pages: 114 - 120

9. Carbohydrate changes in ripening Capsicum annuum in relation to textural degradation

   • T. N. Prabha
   • Bhagyalakshmi Neelwarne
   • Rudrapatnam N. Tharanathan

   ORIGINAL PAPER Pages: 121 - 125

10. Effect of ripening stage on thiamin and riboflavin levels in lupin, pea and faba bean seeds

    • Isabel Sierra
    • Concepción Vidal-Valverde
    • Halina Kozlowska

    ORIGINAL PAPER Pages: 126 - 129

11. Oligosaccharides in raw and processed legumes

    • Pilar Rupérez

    ORIGINAL PAPER Pages: 130 - 133

12. Physical properties of enzyme-supplemented doughs and relationship with bread quality parameters

    • M. Antonia Martínez-Anaya
    • Teresa Jiménez

    ORIGINAL PAPER Pages: 134 - 142

13. Evolution of fatty acid contents in Garnacha and Viura musts during fermentation and the aging of wine

    • C. Ancín
    • Belén Ayestarán
    • Julián Garrido

    ORIGINAL PAPER Pages: 143 - 147

14. Comparison between two commercial ELISAs and a culture procedure for the detection of Listeria spp.

    • M. M. Blanco
    • J. F. Fernández-Garayzábal
    • L. Domínguez

    ORIGINAL PAPER Pages: 148 - 150