Occurrence of volatile chiral compounds in dairy products, especially cheese – A review Raul G. MariacaMiroslava I. ImhofJ. O. Bosset REVIEW Pages: 253 - 261
Model studies on the diffusion behavior of the mycotoxin patulin in apples, tomatoes, and wheat bread Michael RychlikP. Schieberle ORIGINAL PAPER Pages: 274 - 278
Pumpkin seeds – the mycobiota and potential mycotoxins Martin Weidenbörner ORIGINAL PAPER Pages: 279 - 281
Antifungal activity of some microorganisms against Penicillium expansum Teresa Florianowicz ORIGINAL PAPER Pages: 282 - 286
Effect of selected mould strains on the sensory properties of dry fermented sausages M. Luisa GarciaCarmen CasasM. D. Selgas ORIGINAL PAPER Pages: 287 - 291
Potent odorants in "Smen", a traditional fermented butter product R. TriquiHelmut Guth ORIGINAL PAPER Pages: 292 - 295
Two-step chromatographic procedure for the preparation of hen egg white ovotransferrin Thomas CroguennecFrançoise NauGérard Brulé ORIGINAL PAPER Pages: 296 - 301
Changes in free amino acids during chilled storage of hake (Merluccius merluccius L.) in controlled atmospheres and their use as a quality control index C. Ruiz-CapillasAntonio Moral ORIGINAL PAPER Pages: 302 - 307
Oxidation in fish oil-enriched mayonnaise: 4. Effect of tocopherol concentration on oxidative deterioration C. JacobsenKarsten HartvigsenAnne S. Meyer ORIGINAL PAPER Pages: 308 - 318
Investigation of plant extracts for the protection of processed foods against lipid oxidation. Comparison of antioxidant assays based on radical scavenging, lipid oxidation and analysis of the principal antioxidant compounds K. SchwarzGrete BertelsenLilian Tijburg ORIGINAL PAPER Pages: 319 - 328
Phenolic compounds in virgin olive oils: influence of the degree of olive ripeness on organoleptic characteristics and shelf-life F. CaponioTommaso GomesAntonella Pasqualone ORIGINAL PAPER Pages: 329 - 333
Differential scanning calorimetric studies on structured lipids from coconut oil triglycerides containing stearic acid Reena RaoKadimi Udaya SankarB. R. Lokesh ORIGINAL PAPER Pages: 334 - 343
Study and development of a defatted wheat germ nutritive noodle Yiqiang GeAidong SunTongyi Cai ORIGINAL PAPER Pages: 344 - 348
Dietary fibre and physicochemical properties of edible Spanish seaweeds P. RupérezFulgencio Saura-Calixto ORIGINAL PAPER Pages: 349 - 354
Comparative investigations of gluten proteins from different wheat species II. Characterization of ω-gliadins W. SeilmeierI. ValdezH. Wieser ORIGINAL PAPER Pages: 355 - 363
Role of maltodextrins in the staling of starch gels J. A. RojasC. M. RosellC. Benedito de Barber ORIGINAL PAPER Pages: 364 - 368
Aspartame as a texturizing agent in foodstuffs Józef MazurkiewiczKrzysztof RębilasP. Tomasik ORIGINAL PAPER Pages: 369 - 373
Effect of Added Pentosans Isolated from Wheat and Rye Grain on some Properties of Bread Emine DenliR. Ercan ORIGINAL PAPER Pages: 374 - 376
Use of focused open vessel microwave-assisted extraction as prelude for the determination of the fatty acid profile of fish – a comparison with results obtained after liquid-liquid extraction according to Bligh and Dyer A. BatistaW. VetterB. Luckas ORIGINAL PAPER Pages: 377 - 384
Validation of a PCR-RFLP based method for the identification of salmon species in food products G. L. HoldValerie J. RussellCarla Rosa ORIGINAL PAPER Pages: 385 - 389
Distinguishing organic wines from normal wines on the basis of concentrations of phenolic compounds and spectral data Soili TinttunenP. Lehtonen ORIGINAL PAPER Pages: 390 - 394
