1. Working Party on Food Chemistry

   Events Pages: F1 - F4

2. Editorial

   EditorialNotes Pages: 1 - 1

3. Analysis of dithiocarbamate fungicides. Second-derivative UV-spectroscopic determination of CS₂, COS, and thiram (TMTD)

   • Wolfgang Schwack
   • Steven Nyanzi

   Original Paper Pages: 3 - 7

4. Analysis of dithiocarbamate fungicides. Reaction products of the thiuram disulphide fungicide thiram (TMTD) during acid hydrolysis

   • Wolfgang Schwack
   • Steven Nyanzi

   Original Paper Pages: 8 - 10

5. Fungicides and photochemistry: Photodegradation of the azole fungicide penconazole

   • Wolfgang Schwack
   • Michael Hartmann

   Original Paper Pages: 11 - 14

6. Modelluntersuchungen zu Bedingungen der Bildung vonN ^ε-Carboxymethyllysin in Lebensmitteln

   • Jens Hartkopf
   • Helmut F. Erbersdobler

   Originalarbeit Pages: 15 - 19

7. Determination of aminopeptidase activity in cheese

   • M. Angeles Martí de Castro
   • M. Carmen Martín-Hernández

   Original Paper Pages: 20 - 23

8. Biochemical characteristics of a semi-hard ewe's-milk cheese

   • Javier Fontecha
   • Carmen Pelaez
   • Manuela Juarez

   Original Paper Pages: 24 - 28

9. Spectrofluorometric method for determination of the total mercury content in natural waters

   • Lazar Balint
   • Irena Vedrina-Dragojević
   • Ivo Murati

   Original Paper Pages: 29 - 32

10. Kalium-Gehalt von eßbaren Wildpilzen

    • János Vetter

    Originalarbeit Pages: 33 - 35

11. Ash and chromium levels of some types of honey

    • Željka Trstenjak Petrović
    • Milena L. Mandić
    • Zdravko Grgić

    Original Paper Pages: 36 - 39

12. HPLC mit coulometrischer Elektroden-Array-Detektion

    • Irmtraud Bernwieser
    • Ralf Pätzold
    • Gerhard Sontag

    Originalarbeit Pages: 40 - 43

13. Effect of frozen storage on the degree of vitamin B₆degradation in different foods

    • Irena Vedrina-Dragojević
    • Blaženka Šebečić

    Original Paper Pages: 44 - 46

14. GC study of the effect of specific heat treatment on water sorption by wheat and soy flour

    • Kyriakos A. Riganakos
    • Michael G. Kontominas

    Original Paper Pages: 47 - 51

15. HPLC determination of organic acids in pineapple juices and nectars

    • M. Montaña Cámara
    • Carmen Díez
    • M. Pilar Cano

    Original Paper Pages: 52 - 56

16. The combined effect of rosemary (Rosmarinus officinalis L.) and modified atmosphere packaging as protection against warmed over flavour in cooked minced pork meat

    • Miranda Huisman
    • Helle Lindberg Madsen
    • Grete Bertelsen

    Original Paper Pages: 57 - 59

17. Analytical study of apple liqueurs

    • Carmen Díez Marqués
    • Laura Coll Hellín
    • Aurora Zapata Revilla

    Original Paper Pages: 60 - 65

18. A simple method for the preparation of furosine and pyridosine reference material

    • Thomas Henle
    • Axel W. Walter
    • Henning Klostermeyer

    Short Communication Pages: 66 - 67

19. Book reviews

    • A. Bartsch
    • U. Bauer
    • G. Wildbrett

    BookReview Pages: 68 - 72

20. Laws and statutes

    • E. Coduro

    ContinuingEducation Pages: G1 - G32