Inter-and intramolecular isotope correlations in organic compounds as a criterion for authenticity identification and origin assignment Hanns -Ludwig SchmidtMaria ButzenlechnerKlaus Kempe Original Paper Pages: 105 - 110
Import control of irradiated foods by the thermoluminescence method Sinikka PinniojaTimo AutioOlli Pensala Original Paper Pages: 111 - 115
Stufenweise Reduktion von Weizenglutelin mit Mercaptoethanol und Dithioerythrit Ulrich WerbeckHans -Dieter Belitz Originalarbeit Pages: 116 - 121
The course of the SDS and Zeleny sedimentation tests for gluten quality and related phenomena studied using the light microscope Bernd EckertThomas AmendHans -Dieter Belitz Original Paper Pages: 122 - 125
Intake of polychlorinated biphenyls (PCB) from the Finnish diet Kimmo HimbergAnja HallikainenKinimo Louekari Original Paper Pages: 126 - 130
Effect of packaging and storage conditions on development of warmed-over flavour in sliced, cooked meat Henrik StapelfeldtHenrik BjørnGrete Bertelsen Original Paper Pages: 131 - 136
Bestimmung der Folsäure-Gehalte von Gemüse und Obst mit Hilfe der Hochleistungsflüssigchromatographie (HPLC) Harald Müller Originalarbeit Pages: 137 - 141
Freezing preservation of four Spanish kiwi fruit cultivars (Actinidia chinensis, Planch): chemical aspects M. Pilar CanoCarmen FusterM. Antonia Marín Original Paper Pages: 142 - 146
Activity of glycosidases during development and ripening of olive fruit Antonia HerediaRafael GuillénJuan Fernández-Bolaños Original Paper Pages: 147 - 151
Characterization of yeast and lactic acid bacterial species in ropy wines José Antonio SuárezJesús Agudelo Original Paper Pages: 152 - 154
Fatty acid composition of the triglyceride and free fatty acid fractions in different cows-, ewes- and goats-milk cheeses Miguel Angel de la FuenteJavier FontechaManuela Juárez Original Paper Pages: 155 - 158
