1. Working Party on Food Chemistry

   Events Pages: F3 - F4

2. Selenium content of breast milk

   • Z. Mandić
   • Milena L. Mandić
   • Z. Grgić

   Original Paper Pages: 209 - 212

3. Measurement of the daily dietary calcium and magnesium intake in Belgium, using duplicate portion sampling

   • Peter Hendrix
   • Rudy Van Cauwenbergh
   • Hendrik A. Deelstra

   Original Paper Pages: 213 - 217

4. An investigation into the dependence between the contents of the different ionic forms of heavy metals in lipids and their pro-oxidative effects

   • Kalintcho Ivanov
   • Ivan Panchev

   Original Paper Pages: 218 - 220

5. Catalytic effect of metal cations on the darkening reaction in ripe olive processing

   • Manuel Brenes
   • Concepción Romero
   • Antonio Garrido Fernández

   Original Paper Pages: 221 - 225

6. Schnellbestimmung von wertbestimmenden Komponenten in Wurstwaren mittels Nahe-Infrarot-Transmissionsspektroskopie

   • Chunyu Song
   • Reinhard Otto

   Originalarbeit Pages: 226 - 229

7. Physico-chemical properties and rheological behaviour ofPatella caerula paramyosin

   • Véronique Verrez-Bagnis
   • Marc Jérôme

   Original Paper Pages: 230 - 235

8. The influence of slaked lime content on the processing conditions of cooked maize tortillas: changes of thermal, structural and rheological properties

   • Mario Enrique Rodríguez
   • José Martin Yanez
   • Luiz Carlos de Moura Miranda

   Original Paper Pages: 236 - 240

9. Potent aromatic compounds in the crumb of wheat bread (French-type) — influence of pre-ferments and studies on the formation of key odorants during dough processing

   • Klaus Gassenmeier
   • Peter Schieberle

   Original Paper Pages: 241 - 248

10. Stereoisomeric flavour compounds LXXI: determination of the origin of aroma-active dihydrofuranones

    • Günther Bruche
    • Armin Dietrich
    • Armin Mosandl

    Original Paper Pages: 249 - 252

11. Static headspace gas chromatography of acetaldehyde in aqueous foods and polythene terephthalate

    • Jozef Linssen
    • Hanneke Reitsma
    • Jan Cozijnsen

    Original Paper Pages: 253 - 255

12. Automatische Vorsäulenderivatisierung mit o-Phthaldialdehyd (OPA)

    • Konstantin D. Petridis
    • Hans Steinhart

    Originalarbeit Pages: 256 - 260

13. Analytik einiger Neuroleptika sowie von Carazolol in Schweinenieren

    • W. Arneth

    Originalarbeit Pages: 261 - 265

14. Qualitative und Quantitative Analyse der Anthocyane in Schwarzen Apfelbeeren (Aronia melanocarpa Michx. Ell.) mittels TLC, HPLC und UV/VIS-Spektrometrie

    • Alfred Walter Strigl
    • Erich Leitner
    • Werner Pfannhauser

    Originalarbeit Pages: 266 - 268

15. Interactions between catechin and malvidin-3-monoglucoside in model solutions

    • Celestino Santos-Buelga
    • Santiago Bravo-Haro
    • Julián C. Rivas-Gonzalo

    Original Paper Pages: 269 - 274

16. Changes in the composition of aromatic compounds and other quality parameters of strawberries during freezing and thawing

    • Mette Larsen
    • Leif Poll

    Original Paper Pages: 275 - 277

17. HPLC analysis of tonka bean extracts

    • Dorothea Ehlers
    • Michael Pfister
    • Peter Toffel-Nadolny

    Original Paper Pages: 278 - 282

18. Effect of irradiation on the microbiological status and flavouring materials of selected spices

    • Serag El -Din Ahmed Farag
    • Nagy Haliem Aziz
    • El -Saied Ali Attia

    Original Paper Pages: 283 - 288

19. Storage quality of powdered cyanobacterium —Spirulina platensis

    • K. R. Kumar
    • M. Mahadevaswamy
    • L. V. Venkataraman

    Original Paper Pages: 289 - 292

20. Zum Nachweis der Shiga-like Toxine vonEscherichia coli mit Hilfe des MTT-Zellkulturtests

    • Stefan Hörmansdorfer
    • Manfred Gareis
    • Anton Mayr

    Originalarbeit Pages: 293 - 297

21. Proteolytic and lipolytic activities of mould strains isolated from Spanish dry fermented sausages

    • G. Trigueros
    • M. L. García
    • M. D. Selgas

    Original Paper Pages: 298 - 302

22. Laws and statutes

    • E. Coduro

    ContinuingEducation Pages: G37 - G74