1. The Beginning of a New Era

   • Peter Enders, Springer-Verlag GmbH, Senior Editor Analytical Chemistry and Food Science

   Editorial 25 January 2005 Pages: 1 - 1

2. Acknowledgement to referees

   • T. Henle
   • T. Hofmann
   • H. Klostermeyer

   Editorial 20 January 2005 Pages: 2 - 2

3. Pigments in food III

   • Adela Pintea

   FECS/Division of Food Chemistry 28 October 2004 Pages: 3 - 4

   

4. Composition of the surface waxes from bell pepper and eggplant

   • Stefan Bauer
   • Erhard Schulte
   • Hans-Peter Thier

   Original Paper 15 December 2004 Pages: 5 - 10

   

5. Wheat endosperm hardness. Part I. Relationships to colour of kernel cross-section

   • Iwona Konopka
   • Witold Kozirok
   • Małgorzata Tańska

   Original Paper 28 October 2004 Pages: 11 - 19

   

6. Wheat endosperm hardness. Part II. Relationships to content and composition of flour lipids

   • Iwona Konopka
   • Daniela Rotkiewicz
   • Małgorzata Tańska

   Original Paper 28 October 2004 Pages: 20 - 24

7. Effect of substitution of aspartame for sucrose on instrumental texture profile of hydrocolloids gelled systems

   • Sara Bayarri
   • Luis Durán
   • Elvira Costell

   Original Paper 28 October 2004 Pages: 25 - 30

   

8. Functionalisation of commercial chicken soup with enriched polyphenol extract from vegetable by-products

   • Rafael Llorach
   • Francisco A. Tomás-Barberán
   • Federico Ferreres

   Original Paper 16 November 2004 Pages: 31 - 36

   

9. Zinc and copper content in marine fish samples collected from the eastern Mediterranean Sea

   • Ufuk Çelik
   • Jörg Oehlenschläger

   Original Paper 02 December 2004 Pages: 37 - 41

10. Chromium content in breakfast cereals depending on cereal grains used in their manufacture

    • C. J. Mateos
    • M. V. Aguilar
    • M. C. Martínez-Para

    Original Paper 13 November 2004 Pages: 42 - 46

    

11. New concept for fast continuous conching of milk chocolate

    • Siegfried Bolenz
    • Kristina Amtsberg
    • Eberhard Lipp

    Original Paper 22 October 2004 Pages: 47 - 54

    

12. Role of maceration in improving melon spirit

    • Luis Fernando Hernández Gómez
    • Juan Úbeda Iranzo
    • Ana Briones Pérez

    Original Paper 21 December 2004 Pages: 55 - 62

    

13. Carotenoid pigments in acerola fruits (Malpighia emarginata DC.) and derived products

    • Tatiana Mezadri
    • Antonio Pérez-Gálvez
    • Dámaso Hornero-Méndez

    Original Paper 28 October 2004 Pages: 63 - 69

    

14. Optimization of pH value and aluminium sulphate quantity in the chemical treatment of molasses

    • Ljubinko Lević
    • Julianna Gyura
    • Tatjana Kuljanin

    Original Paper 24 November 2004 Pages: 70 - 73

    

15. Response surfaces of hazelnut oil yield in supercritical carbon dioxide

    • S. G. Özkal
    • M. E. Yener
    • Ü. Mehmetoğlu

    Original Paper 16 November 2004 Pages: 74 - 78

    

16. Effect of soybean substitution on some physical, compositional and sensory properties of kokoro (a local maize snack)

    • O. E. Adelakun
    • J. A. Adejuyitan
    • B. K. Alabi

    Original Paper 19 October 2004 Pages: 79 - 82

17. Bread staling assessment of enzyme-supplemented pan breads by dynamic and static deformation measurements

    • Clara Bollaín
    • Alessandro Angioloni
    • Concepción Collar

    Original Paper 04 November 2004 Pages: 83 - 89

    

18. Moisture loss and oil uptake during deep fat frying of “Kroštula” dough

    • Sandra Budžaki
    • Bernarda Šeruga

    Original Paper 05 November 2004 Pages: 90 - 95

    

19. Estimation of dietary acid load of formulas for preterm infants

    • Hermann Kalhoff
    • Friedrich Manz

    Original Paper 03 November 2004 Pages: 96 - 100

    

20. Optimised quantification method for yeast-derived 1,3-β-d-glucan and α-d-mannan

    • Stefan Freimund
    • Sandro Janett
    • Renato Amadò

    Original Paper 15 September 2004 Pages: 101 - 105