Effects of polyphosphates on reactions of metmyoglobin related to oxidative changes in meat products Anni MikkelsenHuang JunLeif H. Skibsted Original Paper Pages: 317 - 321
Evaluation of potent odorants in roasted beef by aroma extract dilution analysis Christoph CernyWerner Grosch Original Paper Pages: 322 - 325
Determination of lipoic acid in meat of commercial quality Andreas MattulatWerner Baltes Original Paper Pages: 326 - 329
Monitoring Cheddar cheese ripening by chemical indices of proteolysis 1. Determination of free glutamic acid, soluble nitrogen, and liberated amino groups Rudolf J. FritschFrederic MartensHans -Dieter Belitz Original Paper Pages: 330 - 336
Variations in the gliadin pattern of flour and isolated gluten on nitrogen application Implications for baking potential and rheological properties José A. PrietoMarcel KelfkensRob J. Hamer Original Paper Pages: 337 - 343
HPTLC zur Befundsicherung bei der Rückstandsanalyse von Pflanzenschutzmitteln Christine GardyanHans -Peter Thier Originalarbeit Pages: 344 - 350
Variation in phenol content in grapes during ripening: low-molecular-weight phenols Brigida Fernández de SimónTeresa HernándezCarmen Gómez-Cordovés Original Paper Pages: 351 - 354
Polymer films as aroma barriers at different temperatures Anders LeufvénUlla Stöllman Original Paper Pages: 355 - 359
Investigations of volatile constituents of the essential oil of Egyptian garlic (Allium sativum L.) by means of GC-MS and GC-FTIR Leopold JirovetzWalter JägerGerd Remberg Original Paper Pages: 363 - 365
Model reactions on roast aroma formation XII. Reaction of glucose with aspartic acid or asparagine at three different temperatures Claudia BohnenstengelWerner Baltes Original Paper Pages: 366 - 371
Stereoisomere Aromastoffe LIV. 8-Mercapto-p-menthan-3-on-Reindarstellung und chirospezifische Analyse der Stereoisomeren Thomas KöpkeArmin Mosandl Originalarbeit Pages: 372 - 376
