Measurement of the daily dietary calcium and magnesium intake in Belgium, using duplicate portion sampling Peter HendrixRudy Van CauwenberghHendrik A. Deelstra Original Paper Pages: 213 - 217
An investigation into the dependence between the contents of the different ionic forms of heavy metals in lipids and their pro-oxidative effects Kalintcho IvanovIvan Panchev Original Paper Pages: 218 - 220
Catalytic effect of metal cations on the darkening reaction in ripe olive processing Manuel BrenesConcepción RomeroAntonio Garrido Fernández Original Paper Pages: 221 - 225
Schnellbestimmung von wertbestimmenden Komponenten in Wurstwaren mittels Nahe-Infrarot-Transmissionsspektroskopie Chunyu SongReinhard Otto Originalarbeit Pages: 226 - 229
Physico-chemical properties and rheological behaviour ofPatella caerula paramyosin Véronique Verrez-BagnisMarc Jérôme Original Paper Pages: 230 - 235
The influence of slaked lime content on the processing conditions of cooked maize tortillas: changes of thermal, structural and rheological properties Mario Enrique RodríguezJosé Martin YanezLuiz Carlos de Moura Miranda Original Paper Pages: 236 - 240
Potent aromatic compounds in the crumb of wheat bread (French-type) — influence of pre-ferments and studies on the formation of key odorants during dough processing Klaus GassenmeierPeter Schieberle Original Paper Pages: 241 - 248
Stereoisomeric flavour compounds LXXI: determination of the origin of aroma-active dihydrofuranones Günther BrucheArmin DietrichArmin Mosandl Original Paper Pages: 249 - 252
Static headspace gas chromatography of acetaldehyde in aqueous foods and polythene terephthalate Jozef LinssenHanneke ReitsmaJan Cozijnsen Original Paper Pages: 253 - 255
Automatische Vorsäulenderivatisierung mit o-Phthaldialdehyd (OPA) Konstantin D. PetridisHans Steinhart Originalarbeit Pages: 256 - 260
Analytik einiger Neuroleptika sowie von Carazolol in Schweinenieren W. Arneth Originalarbeit Pages: 261 - 265
Qualitative und Quantitative Analyse der Anthocyane in Schwarzen Apfelbeeren (Aronia melanocarpa Michx. Ell.) mittels TLC, HPLC und UV/VIS-Spektrometrie Alfred Walter StriglErich LeitnerWerner Pfannhauser Originalarbeit Pages: 266 - 268
Interactions between catechin and malvidin-3-monoglucoside in model solutions Celestino Santos-BuelgaSantiago Bravo-HaroJulián C. Rivas-Gonzalo Original Paper Pages: 269 - 274
Changes in the composition of aromatic compounds and other quality parameters of strawberries during freezing and thawing Mette LarsenLeif Poll Original Paper Pages: 275 - 277
HPLC analysis of tonka bean extracts Dorothea EhlersMichael PfisterPeter Toffel-Nadolny Original Paper Pages: 278 - 282
Effect of irradiation on the microbiological status and flavouring materials of selected spices Serag El -Din Ahmed FaragNagy Haliem AzizEl -Saied Ali Attia Original Paper Pages: 283 - 288
Storage quality of powdered cyanobacterium —Spirulina platensis K. R. KumarM. MahadevaswamyL. V. Venkataraman Original Paper Pages: 289 - 292
Zum Nachweis der Shiga-like Toxine vonEscherichia coli mit Hilfe des MTT-Zellkulturtests Stefan HörmansdorferManfred GareisAnton Mayr Originalarbeit Pages: 293 - 297
Proteolytic and lipolytic activities of mould strains isolated from Spanish dry fermented sausages G. TriguerosM. L. GarcíaM. D. Selgas Original Paper Pages: 298 - 302