1. Determination of protein-bound 2-amino-6-(2-formyl-1-pyrrolyl)-hexanoic acid (“pyrraline”) by ion exchange Chromatography and photodiode array detection

   • Thomas Henle
   • Henning Klostermeyer

   Original Paper Pages: 1 - 4

2. Aspartat-Proteinasen in Weizenmehl

   • Franz Timmermann
   • Marianthi Voudouris-Tsoukala
   • Hans-Dieter Belitz

   Originalarbeit Pages: 5 - 11

3. Aspartat-Proteinasen in Weizenmehl

   • Franz Timmermann
   • Hans-Dieter Belitz

   Originalarbeit Pages: 12 - 16

4. Aspartat-Proteinasen in Weizenmehl

   • Franz Timmermann
   • Hans-Dieter Belitz

   Originalarbeit Pages: 17 - 21

5. Geruchsstoffe von extrudiertem Hafermehl, Veränderungen bei der Lagerung

   • Helmut Guth
   • Werner Grosch

   Originalarbeit Pages: 22 - 28

6. Comparative study of different methods for evaluating proteolysis in blue cheese

   • Dolores de Llano González
   • M. Ramos
   • P. J. Martin-Alvarez

   Original Paper Pages: 29 - 31

7. K and Ca content of fresh green tea, black tea, and tea residue determined by X-ray fluorescence analysis

   • Sebahattin Nas
   • Hüsnü Y. Gokalp
   • Yusuf Sahin

   Original Paper Pages: 32 - 37

8. Flavonoids in honey of different geographical origin

   • Francisco A. Tomás-Barberán
   • Federico Ferreres
   • Francisco Tomás-Lorente

   Original Paper Pages: 38 - 44

9. Determination of optimum pH and temperature for pasteurization of citrus juices by response surface methodology

   • Nese Ülgen
   • Mustafa Özilgen

   Original Paper Pages: 45 - 48

10. Gas Chromatographic determination of sugars and polyalcohols in apple liqueurs

    • Laura Coll Hellín
    • Leonor Gutiérrez Ruiz
    • Aurora Zapata Revilla

    Original Paper Pages: 49 - 52

11. Book reviews

    • J. Griffig
    • E. Lechner
    • F. Kiermeier

    BookReview Pages: 53 - 60

12. Abstracts

    Abstract Pages: 61 - 104

13. Laws and statutes

    • E. Coduro

    ContinuingEducation Pages: G1 - G28