1. Neutral-sugar determination by HPAEC-PAD to characterise polysaccharide degradation by colonic bacteria

   • Vincent Lebet
   • E. Arrigoni
   • Renato Amadò

   ORIGINAL PAPER Pages: 257 - 261

2. Apparatus for quantitative headspace analysis of the characteristic odorants of baguettes

   • G. Zehentbauer
   • W. Grosch

   ORIGINAL PAPER Pages: 262 - 267

3. Effect of water content and storage time on white pan bread quality: instrumental evaluation

   • M. J. Gil
   • M. J. Callejo
   • G. Rodríguez

   ORIGINAL PAPER Pages: 268 - 273

4. Discriminant analysis of Jijona nougat qualities

   • G. B. Abellán
   • A. D. Marquina
   • P. C. Alvaro

   ORIGINAL PAPER Pages: 274 - 276

5. Effect of storage environment on carrot root rots and biochemical changes during storage

   • A. C. Odebode
   • N. E. Unachukwu

   ORIGINAL PAPER Pages: 277 - 281

6. Effect of pre-cooling and freezing rate on mechanical strength of potato tissues (cv Monalisa) at freezing temperatures

   • M. D. Alvarez
   • W. Canet

   ORIGINAL PAPER Pages: 282 - 289

7. Changes in phenolic compounds in lentils (Lens culinaris) during germination and fermentation

   • Begoña Bartolomé
   • Isabel Estrella
   • T. Hernández

   ORIGINAL PAPER Pages: 290 - 294

8. The extraction of yellow gentian root (Gentiana lutea L .)

   • Amaia Ariño
   • Inés Arberas
   • Juan B. Dominguez

   ORIGINAL PAPER Pages: 295 - 299

9. Endogenous formaldehyde level of foods and its biological significance

   • L. Trézl
   • A. Csiba
   • A. Juhász

   ORIGINAL PAPER Pages: 300 - 304

10. Supercritical fluid extraction of mononitrated polycyclic aromatic hydrocarbons from tea – correlation with the PAH concentration

    • S. Schlemitz
    • W. Pfannhauser

    ORIGINAL PAPER Pages: 305 - 310

11. SPE and MSPD as pre-separation techniques for HPLC of tetracyclines in meat, milk and cheese

    • E. Brandšteterová
    • Pavel Kubalec
    • L’ubomira Macháčková

    ORIGINAL PAPER Pages: 311 - 315

12. Mercury content of some wild edible mushrooms

    • János Vetter
    • Erzsébet Berta

    ORIGINAL PAPER Pages: 316 - 320

13. The effect of some processing variables on non-coloured phenolic compounds in port wines

    • C. García-Viguera
    • Johanna Bakker
    • Peter Bridle

    ORIGINAL PAPER Pages: 321 - 324

14. A time temperature integrator for particulated foods: thermal process evaluation

    • Maria José Ocio
    • Pablo Salvador Fernandez
    • A. Martinez

    ORIGINAL PAPER Pages: 325 - 328