Occurrence of hormonally active compounds in food: a review S. FritscheH. Steinhart REVIEW Pages: 153 - 179
Development and application of a heterologous internal standard for polymerase-chain-reaction-based detection of Campylobacter jejuni and Campylobacter coli in foods J. A. StraubC. HertelW. P. Hammes ORIGINAL PAPER Pages: 180 - 184
Identification of Saccharomyces cerevisiae in bakery products by PCR amplification of the ITS region of ribosomal DNA Marco ArlorioJean Daniel CoïssonA. Martelli ORIGINAL PAPER Pages: 185 - 191
Recovery and characterization of residual DNA from beer as a prerequisite for the detection of genetically modified ingredients Helmut HotzelWolfgang MüllerK. Sachse ORIGINAL PAPER Pages: 192 - 196
Effects of blade tenderization on some quality characteristics of the muscles of mature ewes M. YanarH. YetimH. W. Ockerman ORIGINAL PAPER Pages: 197 - 200
Binding of sulphadimidine to glucose in sausage Laurentius A. SmitNel HaagsmaA. Ruiter ORIGINAL PAPER Pages: 201 - 204
Use of β-hydroxyacyl-CoA-dehydrogenase (HADH) activity to differentiate frozen from unfrozen fish and shellfish Manuela FernándezSergio ManoL. Hoz ORIGINAL PAPER Pages: 205 - 208
Aggregation of minced hake during frozen storage Purificación TorrejónMaría Luisa del MazoM. Careche ORIGINAL PAPER Pages: 209 - 214
Influence of ultrasound on mass transport during cheese brining Emma S. SánchezSusana SimalC. Rosselló ORIGINAL PAPER Pages: 215 - 219
Multi-enzyme biosensors with amperometric detection for determination of lactose in milk and dairy products N. AdányiE. E. SzabóM. Váradi ORIGINAL PAPER Pages: 220 - 226
Sensory, chemical and sensometric studies of hydrolyzed vegetable protein produced by various processes Margit Dall AaslyngLeif PollHanne Flyge ORIGINAL PAPER Pages: 227 - 236
Solvent assisted flavour evaporation – a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices Wolfgang EngelWolfgang BahrP. Schieberle ORIGINAL PAPER Pages: 237 - 241
Influence of provenance and roast degree on the composition of potent odorants in Arabica coffees Florian MayerMichael CzernyW. Grosch ORIGINAL PAPER Pages: 242 - 250
The influence of storage on aroma, soluble solids, acid and colour of sour cherries (Prunus cerasus L.) cv. Stevnsbær M. B. PetersenL. Poll ORIGINAL PAPER Pages: 251 - 256
Investigation on the aroma of wines from seven clones of Monastrell grapes E. Gómez-PlazaRocío Gil-MuñozAdrián Martínez-Cutillas ORIGINAL PAPER Pages: 257 - 260
Nonenzymatic browning reactions of retro-aldol degradation products of carbohydrates Bettina CämmererBronislaw L. WedzichaL. W. Kroh ORIGINAL PAPER Pages: 261 - 265
Applying Fischer′s discriminating analysis to Alicante and Jijona nougat bars G. Blázquez AbellánA. Díaz MarquinaM. T. Orzáez Villanueva ORIGINAL PAPER Pages: 266 - 271
Effect of temperature on the cell wall composition of raisins during storage under a modified atmosphere A. FemeniaE. S. SánchezC. Rosselló ORIGINAL PAPER Pages: 272 - 276
Evaluation on gelatinization of buckwheat starch: a comparative study of Brabender viscoamylography, rapid visco-analysis, and differential scanning calorimetry J. Y. QianManfred Kuhn ORIGINAL PAPER Pages: 277 - 280
Effects of water on the rheological characteristics of biscuit dough and quality of biscuits R. Sai ManoharP. Haridas Rao ORIGINAL PAPER Pages: 281 - 285
Thermal properties of doughs formulated with enzymes and starters Paloma AndreuConcepción CollarM. A. Martínez-Anaya ORIGINAL PAPER Pages: 286 - 293
Determination of the enantiomeric ratios of chiral PCB 95 and 149 in human milk samples by multidimensional gas chromatography with ECD and MS(SIM) detection Gracia Patricia BlanchA. GlauschVolker Schurig ORIGNAL PAPER Pages: 294 - 296
Behaviour and reduction of ochratoxin A in green coffee beans in response to various processing methods W. HeilmannA. G. RehfeldtF. Rotzoll ORIGINAL PAPER Pages: 297 - 300