1. Daily dietary molybdenum intake in Belgium using duplicate portion sampling

   • Rudy Van Cauwenbergh
   • Peter Hendrix
   • Hendrik Deelstra

   ORIGINAL PAPER Pages: 1 - 4

2. Physiological quantities of naturally occurring steroid hormones (androgens and progestogens), precursors and metabolites in beef of differing sexual origin

   • Mathias Hartwig
   • Sonja Hartmann
   • H. Steinhart

   ORIGINAL PAPER Pages: 5 - 10

3. Effect of high-pressure treatment on lipid oxidation in turkey thigh muscle during chill storage

   • Jørgen Dissing
   • Lone Bruun-Jensen
   • L. H. Skibsted

   ORIGINAL PAPER Pages: 11 - 13

4. Influence of lipids on dimethylamine formation in model systems of hake (Merluccius merluccius) kidney during frozen storage

   • A. Joly
   • Almudena Huidobro
   • M. Tejada

   ORIGINAL PAPER Pages: 14 - 18

5. Measurement of stable isotope abundances in milk and milk ingredients — a possible tool for origin assignment and quality control

   • B. E. Kornexl
   • Thomas Werner
   • Hanns-Ludwig Schmidt

   ORIGINAL PAPER Pages: 19 - 24

6. Role of adventitious microflora in proteolysis and lipolysis of Serra cheese: preliminary screening

   • Angela C. Macedo
   • F. X. Malcata

   ORIGINAL PAPER Pages: 25 - 30

7. Elucidation of the formation of CO2 in culinary dry products

   • I. Kruse
   • Ursula Wolfensberger
   • K. Eichner

   ORIGINAL PAPER Pages: 31 - 38

8. Mango peel fibres with antioxidant activity

   • José A. Larrauri
   • Pilar Rupérez
   • F. Saura-Calixto

   ORIGINAL PAPER Pages: 39 - 42

9. Indigestible fraction and starch availability in peas measured in vitro

   • Carmen García-Domingo
   • Pilar Rupérez
   • F. Saura-Calixto

   ORIGINAL PAPER Pages: 43 - 47

10. Effect of germination on the thiamine, riboflavin and niacin contents in legumes

    • Marin Prodanov
    • Isabel Sierra
    • C. Vidal-Valverde

    ORIGINAL PAPER Pages: 48 - 52

11. The impact of high-temperature, short-time thermal treatment on texture and weight loss of green asparagus

    • Carmen Rodrigo
    • M. Rodrigo
    • Susana M. Fiszman

    ORIGINAL PAPER Pages: 53 - 58

12. Quality improvement of peaches by intermittent warming and modified-atmosphere packaging

    • J. Pablo Fernández-Trujillo
    • F. Artés

    ORIGINAL PAPER Pages: 59 - 63

13. Quality changes in packaged salad products during storage

    • Gloria López-Gálvez
    • Galen Peiser
    • M. Cantwell

    ORIGINAL PAPER Pages: 64 - 72

14. 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 Siegmund
    • Erich Leitner
    • Milan Kovác

    ORIGINAL PAPER Pages: 73 - 75

15. Stereoisomeric flavour compounds LXXVI: direct enantioseparation, structure elucidation and structure-function relationship of 4-tert-butyl-α-methyldihydrocinnamaldehyde

    • Dietmar Bartschat
    • Susanne Börner
    • Jan W. Bats

    ORIGINAL PAPER Pages: 76 - 79

16. Maltase activity and dough rising ability of baker’s yeasts obtained at different growth conditions during the maturation stage

    • A. Angelov
    • Tsonka Hristozova
    • Zlatka Roshkova

    ORIGINAL PAPER Pages: 80 - 84

17. Determination of oxacillin, cloxacillin and dicloxacillin in milk, meat and cheese samples using HPLC and precolumn derivatization

    • Pavel Kubalec
    • E. Brands˘teterová
    • Alena Bednáriková

    ORIGINAL PAPER Pages: 85 - 88