1. Chirospecific analysis in essential oil, fragrance and flavor research

   • Peter Werkhoff
   • Stefan Brennecke
   • Horst Surburg

   Review Pages: 307 - 328

2. Toxikologie der synthetischen Antioxidantien BHA und BHT im Vergleich mit dem natürlichen Antioxidans Vitamin E

   • Regine Kahl
   • Hermann Kappus

   Übersichtsarbeit Pages: 329 - 338

3. Ultrasonication of lamb skeletal muscle fibres enhances postmortem proteolysis

   • Pedro Roncalés
   • Pilar Ceña
   • Isabel Jaime

   Original Paper Pages: 339 - 342

4. Primary structures of proteinase inhibitors fromPhaseolus vulgaris var.nanus (cv. Borlotto)

   • Angela Funk
   • Jürgen K. P. Weder
   • Hans -Dieter Belitz

   Original Paper Pages: 343 - 350

5. Peptidase and proteinase activity ofLactococcus lactis, Lactobacillus casei andLactobacillus plantarum

   • Teresa Requena
   • Carmen Pelaez
   • Patrick F. Fox

   Original Paper Pages: 351 - 355

6. On the response under different thermal treatments of the thermostable endopolygalacturonase produced byRhizopus nigricans

   • José María Ros
   • Domingo Saura
   • José Laencina

   Original Paper Pages: 356 - 359

7. Biochemical characteristics and breadmaking performance of freeze-dried wheat sour dough starters

   • M. Antonia Martínez-Anaya
   • Benilde Pitarch
   • Carmen Benedito de Barber

   Original Paper Pages: 360 - 365

8. Investigation of the glucose/propylamine reaction by HPLC

   • Thomas Knerr
   • Theodor Severin

   Original Paper Pages: 366 - 369

9. HPLC-Analytik von ethanolischen Eichenholzextrakten mit UV-, Fluorescenz- und amperometrischer Detektion

   • Helga Baran
   • Georg Schwedt

   Originalarbeit Pages: 370 - 374

10. Abstracts

    Abstract Pages: 375 - 406

11. Laws and statutes

    • E. Coduro

    ContinuingEducation Pages: G77 - G100

12. Newsletters of FECS-working party of food chemistry

    News Pages: F5 - F7