1. Working Party on Food Chemistry

   Events Pages: F1 - F2

2. Editorial

   • H. Klostermeyer
   • E. Coduro
   • H. Miethke

   EditorialNotes Pages: 1 - 2

3. Pasteurization of food by hydrostatic high pressure: chemical aspects

   • Bernhard Tauscher

   Review Pages: 3 - 13

4. Review

   • Carmen G. Sotelo
   • Carmen Piñeiro
   • Ricardo I. Pérez-Martín

   ReviewPaper Pages: 14 - 23

5. Composition of plant cell walls

   • Antonia Heredia
   • Ana Jiménez
   • Rafael Guillén

   Review Pages: 24 - 31

6. Review

   • Francisco Borrego
   • Isabel Canales
   • Michael G. Lindley

   ReviewPaper Pages: 32 - 37

7. Investigations into the oral lead exposure of adults in the former German Democratic Republic

   • Mario Müller
   • Manfred Anke

   Review Pages: 38 - 43

8. In situ measurement of free radical formation during the thermal decomposition of grape seed oil using “spin trapping” and electron paramagnetic resonance spectroscopy

   • Laura Vicente
   • Nigel Deighton
   • Bernard A. Goodman

   Original Paper Pages: 44 - 46

9. Storage stability of cooked sausages containing vegetable oils

   • Ekaterini J. Papavergou
   • John A. Ambrosiadis
   • John Psomas

   Original Paper Pages: 47 - 51

10. L-Ascorbic acid in nonenzymatic reactions

    • Sonia M. Rogacheva
    • Margarita J. Kuntcheva
    • Tzvetan D. Obretenov

    Original Paper Pages: 52 - 58

11. The effects of freezing and frozen storage of ewe's milk cheese on the viability and proteolytic activity of lactococci used as a starter

    • Dolores Casla
    • Javier Fontecha
    • Carmen Peláez

    Original Paper Pages: 59 - 63

12. Actinidin in kiwifruit cultivars

    • Guadalupe Préstamo

    Original Paper Pages: 64 - 66

13. Laws and statutes

    • E. Coduro

    ContinuingEducation Pages: G1 - G38