1. Decomposition of carthamin in aqueous solutions: influence of temperature, pH, light, buffer systems, external gas phases, metal ions, and certain chemicals

   • Tsutomu Kanehira
   • Akira Naruse
   • Koshi Saito

   Original Paper Pages: 299 - 305

2. Light sensitivity of carotenoids used as food colours

   • Kevin Jørgensen
   • Leif H. Skibsted

   Original Paper Pages: 306 - 313

3. Stereo-isomeric flavour compounds

   • Armin Mosandl
   • Ute Hagenauer-Hener

   Original Paper Pages: 314 - 318

4. Trihalogenated benzamides: structure taste relationships

   • Hans -Dieter Belitz
   • Hartmut Rohse
   • Heinz Gries

   Original Paper Pages: 319 - 324

5. Effects of freezing and frozen storage on the physicochemical and sensory characteristics of four types of goat's cheese

   • Carmen Martín-Hernández
   • Manuela Juárez
   • Pedro Martín-Alvarez

   Original Paper Pages: 325 - 330

6. Simultaneous multielement determination in vegetable foodstuffs and their respective cell fractions by total-reflection X-ray fluorescence (TXRF)

   • Klaus Günther
   • Alex von Bohlen

   Original Paper Pages: 331 - 335

7. Nitrate, nitrite, and N-nitroso compounds in Finnish foods and the estimation of the dietary intakes

   • Pirjo -Liisa Penttilä
   • Leena Räsänen
   • Sinikka Kimppa

   Original Paper Pages: 336 - 340

8. Book reviews

   • H. Hahn
   • P. Majerus
   • G. Wildbrett

   BookReview Pages: 341 - 347

9. Abstracts

   Abstract Pages: 348 - 396

10. Laws and statutes

    • E. Coduro

    ContinuingEducation Pages: G87 - G134