Decomposition of carthamin in aqueous solutions: influence of temperature, pH, light, buffer systems, external gas phases, metal ions, and certain chemicals Tsutomu KanehiraAkira NaruseKoshi Saito Original Paper Pages: 299 - 305
Light sensitivity of carotenoids used as food colours Kevin JørgensenLeif H. Skibsted Original Paper Pages: 306 - 313
Trihalogenated benzamides: structure taste relationships Hans -Dieter BelitzHartmut RohseHeinz Gries Original Paper Pages: 319 - 324
Effects of freezing and frozen storage on the physicochemical and sensory characteristics of four types of goat's cheese Carmen Martín-HernándezManuela JuárezPedro Martín-Alvarez Original Paper Pages: 325 - 330
Simultaneous multielement determination in vegetable foodstuffs and their respective cell fractions by total-reflection X-ray fluorescence (TXRF) Klaus GüntherAlex von Bohlen Original Paper Pages: 331 - 335
Nitrate, nitrite, and N-nitroso compounds in Finnish foods and the estimation of the dietary intakes Pirjo -Liisa PenttiläLeena RäsänenSinikka Kimppa Original Paper Pages: 336 - 340