1. Daily dietary iron, zinc and copper intake of infants in Belgium

   • Douwina Bosscher
   • Rudy Van Cauwenbergh
   • Hendrik Deelstra

   Original Paper Pages: 275 - 278

2. Iodine and selenium contents in pumpkin (Cucurbita pepo L.) oil and oil-cake

   • Ivan Kreft
   • Vekoslava Stibilj
   • Zdenka Trkov

   Original Paper Pages: 279 - 281

3. Thermal stressing of unsaturated vegetable oils: effects analysed by MALDI-TOF mass spectrometry, ¹H and ³¹P NMR spectroscopy

   • Jürgen Schiller
   • Rosemarie Süß
   • Klaus Arnold

   Original Paper Pages: 282 - 286

4. Stereoselectivity of the β-lyase-catalyzed cleavage of S-cysteine conjugates of pulegone

   • Hidehiko Wakabayashi
   • Motoko Wakabayashi
   • Karl-Heinz Engel

   Original Paper Pages: 287 - 292

5. Utilization of soy yoghurt in tarhana production

   • Ahmet Koca
   • Fehmi Yazici
   • Munir Anil

   Original Paper Pages: 293 - 297

6. 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

7. The effect of tomato paste on some quality characteristics of beef patties during refrigerated storage

   • Kezban Candogan

   Original Paper Pages: 305 - 309

8. 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

9. A differential scanning calorimetry study of different lupin species meals

   • Margarida M. Falcão-Rodrigues
   • Margarida Moldão-Martins
   • Luisa M. Beirão-da-Costa

   Original Paper Pages: 317 - 321

10. Changes in protein characteristics during the processing of wheat into flakes

    • U. Prasada Rao
    • C. Vatsala
    • P. Haridas Rao

    Original Paper Pages: 322 - 326

11. 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

12. 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 Agazzi
    • Josefa Barrero-Moreno
    • Elke Anklam

    Original Paper Pages: 334 - 339

13. Optimized method for simultaneous determination of catechin, gallic acid, and methylxanthine compounds in chocolate using RP-HPLC

    • Özlem Tokusoglu
    • Kemal M. Ünal

    Original Paper Pages: 340 - 346

14. Cyanide determination in fruit brandies by an amperometric biosensor with immobilised Saccharomyces cerevisiae

    • Željka Filipović-Kovačević
    • Miroslav Mikšaj
    • Dean Šalamon

    Original Paper Pages: 347 - 352

15. A critical comparison between traditional methods and supercritical carbon dioxide extraction for the determination of tocochromanols in cereals

    • Alessandra Fratianni
    • Maria Caboni
    • Gianfranco Panfili

    Original Paper Pages: 353 - 358

16. HPLC and spectrophotometric determination of annatto in cheese

    • Armin Bareth
    • Walter Strohmar
    • Erwin Kitzelmann

    Original paper Pages: 359 - 364