Daily dietary iron, zinc and copper intake of infants in Belgium Douwina BosscherRudy Van CauwenberghHendrik Deelstra Original Paper Pages: 275 - 278
Iodine and selenium contents in pumpkin (Cucurbita pepo L.) oil and oil-cake Ivan KreftVekoslava StibiljZdenka Trkov Original Paper Pages: 279 - 281
Thermal stressing of unsaturated vegetable oils: effects analysed by MALDI-TOF mass spectrometry, 1H and 31P NMR spectroscopy Jürgen SchillerRosemarie SüßKlaus Arnold Original Paper Pages: 282 - 286
Stereoselectivity of the β-lyase-catalyzed cleavage of S-cysteine conjugates of pulegone Hidehiko WakabayashiMotoko WakabayashiKarl-Heinz Engel Original Paper Pages: 287 - 292
Utilization of soy yoghurt in tarhana production Ahmet KocaFehmi YaziciMunir Anil Original Paper Pages: 293 - 297
Utilization of laboratory-produced xanthan gum in the manufacture of yogurt and soy yogurt E. El-Sayed I. Abd El-Gawad S. Salah Original Paper Pages: 298 - 304
The effect of tomato paste on some quality characteristics of beef patties during refrigerated storage Kezban Candogan Original Paper Pages: 305 - 309
Glucosinolates and vitamin C content in edible parts of broccoli florets after domestic cooking F. Vallejo F. Tomás-Barberán C. García-Viguera Original paper Pages: 310 - 316
A differential scanning calorimetry study of different lupin species meals Margarida M. Falcão-RodriguesMargarida Moldão-MartinsLuisa M. Beirão-da-Costa Original Paper Pages: 317 - 321
Changes in protein characteristics during the processing of wheat into flakes U. Prasada Rao C. Vatsala P. Haridas Rao Original Paper Pages: 322 - 326
Changes in starch during malting of finger millet (Ragi, Eleusine coracana, Indaf-15) and its in vitro digestibility studies using purified ragi amylases M. Nirmala G. Muralikrishna Original Paper Pages: 327 - 333
Performance comparison of two analytical methods for the detection of tissues of the central nervous system in sausages: results of an interlaboratory study Marie-Elisabeth AgazziJosefa Barrero-MorenoElke Anklam Original Paper Pages: 334 - 339
Optimized method for simultaneous determination of catechin, gallic acid, and methylxanthine compounds in chocolate using RP-HPLC Özlem TokusogluKemal M. Ünal Original Paper Pages: 340 - 346
Cyanide determination in fruit brandies by an amperometric biosensor with immobilised Saccharomyces cerevisiae Željka Filipović-KovačevićMiroslav MikšajDean Šalamon Original Paper Pages: 347 - 352
A critical comparison between traditional methods and supercritical carbon dioxide extraction for the determination of tocochromanols in cereals Alessandra FratianniMaria CaboniGianfranco Panfili Original Paper Pages: 353 - 358
HPLC and spectrophotometric determination of annatto in cheese Armin BarethWalter StrohmarErwin Kitzelmann Original paper Pages: 359 - 364
