1. Volatile compounds on the surface and within Iberian dry-cured loin

   • Elena Muriel
   • Teresa Antequera
   • Jorge Ruiz

   Original Paper 28 July 2004 Pages: 445 - 451

   

2. Evaluation of potent odorants in heated egg yolk by aroma extract dilution analysis

   • Christoph Cerny
   • Renée Guntz

   Original Paper 12 August 2004 Pages: 452 - 454

3. Lactic acid bacteria profiles and tyramine and tryptamine contents of Turkish tulum cheeses

   • Zubeyde Öner
   • Osman Sağdiç
   • Bedia Şimşek

   Original Paper 25 August 2004 Pages: 455 - 459

4. Study of the aroma compounds of rose apple (Syzygium jambos Alston) fruit from Brazil

   • Clarissa M. Guedes
   • Alice B. Pinto
   • Carlos A.B. De Maria

   Original Paper 12 August 2004 Pages: 460 - 464

   

5. Production of biogenic amines by Morganella morganii, Klebsiella pneumoniae and Hafnia alvei using a rapid HPLC method

   • F. Özoğul

   Original Paper 25 August 2004 Pages: 465 - 469

   

6. Volatile compound analysis of SPME headspace and extract samples from roasted Italian chestnuts (Castanea sativa Mill.) using GC-MS

   • Sabine Krist
   • Heidrun Unterweger
   • Gerhard Buchbauer

   Original Paper 10 August 2004 Pages: 470 - 473

7. Antioxidative activity and general fruit characteristics in different traditional orange [Citrus sinensis (L.) Osbeck] varieties

   • María T. Pretel
   • María A. Botella
   • María Serrano

   Original Paper 08 September 2004 Pages: 474 - 478

   

8. Quantification of anthocyanins in black carrot extracts (Daucus carota ssp. sativus var. atrorubens Alef.) and evaluation of their color properties

   • Dietmar Kammerer
   • Reinhold Carle
   • Andreas Schieber

   Original Paper 04 August 2004 Pages: 479 - 486

   

9. Composition of the surface wax from tomatoes

   • Stefan Bauer
   • Erhard Schulte
   • Hans-Peter Thier

   Original Paper 25 August 2004 Pages: 487 - 491

   

10. Quality of fresh-cut tomato as affected by type of cut, packaging, temperature and storage time

    • Encarna Aguayo
    • Víctor Escalona
    • Francisco Artés

    Original Paper 07 August 2004 Pages: 492 - 499

    

11. Microwave drying characteristics of potato and the effect of different microwave powers on the dried quality of potato

    • Jun Wang
    • Yong-Sen Xiong
    • Yong Yu

    Original Paper 06 August 2004 Pages: 500 - 506

    

12. Changes in organoleptic attributes and physical properties of carrot during hydrothermal treatment

    • Julitta Borowska
    • Marta Kowalska
    • Katarzyna Majewska

    Original Paper 25 August 2004 Pages: 507 - 513

    

13. Physical and microscopic studies of flour–water systems

    • Ljiljana Unbehend
    • Meinolf G. Lindhauer
    • Friedrich Meuser

    Original Paper 25 August 2004 Pages: 514 - 521

    

14. Continuous production of wheat gluten peptide with foaming properties using immobilized enzymes

    • Hirofumi Motoi
    • Shinichi Fukudome
    • Itaru Urabe

    Original Paper 29 July 2004 Pages: 522 - 528

    

15. Anticoagulant activity of heterochitosans and their oligosaccharide sulfates

    • Pyo-Jam Park
    • Jae-Young Je
    • Se-Kwon Kim

    Original Paper 28 July 2004 Pages: 529 - 533

    

16. Stability of bisphenol A diglycidyl ether and bisphenol F diglycidyl ether in water-based food simulants

    • Ivana Poustková
    • Jaroslav Dobiáš
    • Michal Voldřich

    Original Paper 08 September 2004 Pages: 534 - 539

    

17. Estimation of the quality of frozen cod using a new instrumental method

    • Michael Kent
    • Jörg Oehlenschlager
    • Ove Schimmer

    Original Paper 04 September 2004 Pages: 540 - 544

    

18. Using ¹H and ¹³C NMR techniques and artificial neural networks to detect the adulteration of olive oil with hazelnut oil

    • Diego L. García-González
    • Luisa Mannina
    • Ramón Aparicio

    Original Paper 12 August 2004 Pages: 545 - 548

    

19. Capillary electrophoresis separation of rosemary antioxidants from subcritical water extracts

    • Antonio Luis Crego
    • Elena Ibáñez
    • Alejandro Cifuentes

    Original Paper 07 August 2004 Pages: 549 - 556

    

20. Determination of l-lactic acid in yoghurt by a bienzyme amperometric graphite–Teflon composite biosensor

    • A. M. Herrero
    • T. Requena
    • J. M. Pingarrón

    Original Paper 28 July 2004 Pages: 557 - 560