1. Chrom in österreichischen Lebensmitteln

   • Marlis Wilplinger
   • Isolde Schönsleben
   • Werner Pfannhauser

   Originalarbeit Pages: 521 - 523

2. Bor-Gehalt in häufigen eßbaren Wildpilzarten Ungarns

   • Yános Vetter

   Originalarbeit Pages: 524 - 527

3. Physico-chemical and microbiological characteristics of a dried salted meat product (Kaddid) in Morocco

   • Laila Bennani
   • Y. Zenati
   • M. Ettayebi

   Original Paper Pages: 528 - 532

4. Bestimmung natürlich vorkommender steroidaler Sexualhormone (Androgene und Gestagene) in Rindfleisch

   • Mathias Hartwig
   • Sonja Hartmann
   • Hans Steinhart

   Originalarbeit Pages: 533 - 536

5. d- andl-Lactate determination in dairy products: Presentation of a fast automated analysis system

   • Thomas Becker
   • Hanns-Ludwig Schmidt
   • Erika Lechner

   Original Paper Pages: 537 - 540

6. Stability of the intense sweetener neohesperidine DC during yogurt manufacture and storage

   • Helena Montijano
   • Francisco A. Tomás-Barberán
   • Francisco Borrego

   Original Paper Pages: 541 - 543

7. Determination ofp-cymene-2,3-diol, thymol, and carvacrol in different foodstuffs

   • Waldemar Ternes
   • Melanie Gronemeyer
   • Karin Schwarz

   Original Paper Pages: 544 - 547

8. Antioxidative constituents ofRosmarinus officinalis andSalvia officinalis

   • Waldemar Ternes
   • Karin Schwarz

   Original Paper Pages: 548 - 550

9. Eine neue Methode zur Authentizitätsprüfung von Zitronenölen mit HPLC

   • Oliver Philipp
   • Heinz-Dieter Isengard

   Originalarbeit Pages: 551 - 554

10. Enzyme activities during post-harvest storage of kolanut (Cola nitida, Schoot and Endlicher)

    • A. C. Odebode
    • B. A. Oso

    Original Paper Pages: 555 - 556

11. Comparative effects of gamma and microwave irradiation on the quality of black pepper

    • Omar Ahmed Emam
    • Serag Ahmed Farag
    • Nagy Haliem Aziz

    Original Paper Pages: 557 - 561

12. Pressure effects on the stability of lipoxygenase: Fourier transform-infrared spectroscopy (FT-IR) and enzyme activity studies

    • O. Heinisch
    • E. Kowalski
    • B. Tauscher

    Original Paper Pages: 562 - 565

13. Differential scanning calorimetry of lupin and soy proteins

    • Isabel M. N. Sousa
    • John R. Mitchell
    • M. Luisa Beirão da Costa

    Original Paper Pages: 566 - 569

14. Einsatz der Druckhomogenisierung zur Herstellung von zellstrukturiertem Apfelmaterial

    • Herbert Kunzek
    • Ilsabé Matthies
    • Robert Kabbert

    Originalarbeit Pages: 570 - 576

15. Rapid species identification in meat by using satellite DNA probes

    • Jacob B. Buntjer
    • Johannes A. Lenstra
    • Nel Haagsma

    Original Paper Pages: 577 - 582

16. Nachweis gentechnologisch veränderter Pflanzen mittels der Polymerase Kettenreaktion (PCR) am Beispiel derFlavr Savr ^TM-Tomate

    • Rolf Meyer

    Originalarbeit Pages: 583 - 586

17. Natural fermentation of lentils

    • Javier Tabera
    • Juana Frias
    • Concepcion Vidal-Valverde

    Original Paper Pages: 587 - 591

18. Assessment of data sets containing a considerable number of values below the detection limits

    • Hermann Hecht
    • Karl Otto Honikel

    Original Paper Pages: 592 - 597

19. Laws and statutes

    • E. Coduro

    ContinuingEducation Pages: G105 - G144