Daily dietary molybdenum intake in Belgium using duplicate portion sampling Rudy Van CauwenberghPeter HendrixHendrik Deelstra ORIGINAL PAPER Pages: 1 - 4
Physiological quantities of naturally occurring steroid hormones (androgens and progestogens), precursors and metabolites in beef of differing sexual origin Mathias HartwigSonja HartmannH. Steinhart ORIGINAL PAPER Pages: 5 - 10
Effect of high-pressure treatment on lipid oxidation in turkey thigh muscle during chill storage Jørgen DissingLone Bruun-JensenL. H. Skibsted ORIGINAL PAPER Pages: 11 - 13
Influence of lipids on dimethylamine formation in model systems of hake (Merluccius merluccius) kidney during frozen storage A. JolyAlmudena HuidobroM. Tejada ORIGINAL PAPER Pages: 14 - 18
Measurement of stable isotope abundances in milk and milk ingredients — a possible tool for origin assignment and quality control B. E. KornexlThomas WernerHanns-Ludwig Schmidt ORIGINAL PAPER Pages: 19 - 24
Role of adventitious microflora in proteolysis and lipolysis of Serra cheese: preliminary screening Angela C. MacedoF. X. Malcata ORIGINAL PAPER Pages: 25 - 30
Elucidation of the formation of CO2 in culinary dry products I. KruseUrsula WolfensbergerK. Eichner ORIGINAL PAPER Pages: 31 - 38
Mango peel fibres with antioxidant activity José A. LarrauriPilar RupérezF. Saura-Calixto ORIGINAL PAPER Pages: 39 - 42
Indigestible fraction and starch availability in peas measured in vitro Carmen García-DomingoPilar RupérezF. Saura-Calixto ORIGINAL PAPER Pages: 43 - 47
Effect of germination on the thiamine, riboflavin and niacin contents in legumes Marin ProdanovIsabel SierraC. Vidal-Valverde ORIGINAL PAPER Pages: 48 - 52
The impact of high-temperature, short-time thermal treatment on texture and weight loss of green asparagus Carmen RodrigoM. RodrigoSusana M. Fiszman ORIGINAL PAPER Pages: 53 - 58
Quality improvement of peaches by intermittent warming and modified-atmosphere packaging J. Pablo Fernández-TrujilloF. Artés ORIGINAL PAPER Pages: 59 - 63
Quality changes in packaged salad products during storage Gloria López-GálvezGalen PeiserM. Cantwell ORIGINAL PAPER Pages: 64 - 72
5,6-Dihydro-2,4,6-trimethyl-4H-1,3,5-dithiazine – an aroma-active compound formed in course of the Likens–Nickerson extraction Barbara SiegmundErich LeitnerMilan Kovác ORIGINAL PAPER Pages: 73 - 75
Stereoisomeric flavour compounds LXXVI: direct enantioseparation, structure elucidation and structure-function relationship of 4-tert-butyl-α-methyldihydrocinnamaldehyde Dietmar BartschatSusanne BörnerJan W. Bats ORIGINAL PAPER Pages: 76 - 79
Maltase activity and dough rising ability of baker’s yeasts obtained at different growth conditions during the maturation stage A. AngelovTsonka HristozovaZlatka Roshkova ORIGINAL PAPER Pages: 80 - 84
Determination of oxacillin, cloxacillin and dicloxacillin in milk, meat and cheese samples using HPLC and precolumn derivatization Pavel KubalecE. Brands˘teterováAlena Bednáriková ORIGINAL PAPER Pages: 85 - 88
