Comparison of PLS, PCR and MLR for the quantitative determination of foreign oils and fats in butter fats of several European countries by their triglyceride composition Markus Lipp Original Paper Pages: 193 - 198
Detection of desterolized sunflower oil in olive oil through isomerized Δ7-sterols Maurus BiedermannKonrad GrobJoachim P. Schmidt Original Paper Pages: 199 - 204
A critical examination of some experimental variables in the 2-thiobarbituric acid (TBA) test for lipid oxidation in meat products Gitte SørensenSøren Storgaard Jørgensen Original Paper Pages: 205 - 210
Thermal gelation of meat batters as a function of type and level of fat and protein content Giovana BarretoJosé CarballoFrancisco Jiménez Colmenero Original Paper Pages: 211 - 214
Ultrastructural and rheological changes during the gelation of giant squid (Dosidicus gigas) muscle Carmen Gómez-GuillènTeresa SolasPilar Montero Original Paper Pages: 215 - 220
Effect of heating temperature and sodium chloride concentration on ultrastructure and texture of gels made from giant squid (Dosidicus gigas) with addition of starch,l-carrageenan and egg white Carmen Gómez-GuillenTeresa SolasPilar Montero Original Paper Pages: 221 - 227
Effect of the temperature of extraction on the composition of cell wall polysaccharides in olives Antonia HerediaAna JiménezJuan Fernández-Bolaños Original Paper Pages: 228 - 232
Free sugars determination by HPLC in pineapple products M. Montaña CámaraCarmen DíezM. Esperanza Torija Original Paper Pages: 233 - 237
Isolation and characterization of melanoidins from beer Margarita J. KuntchevaTzvetan D. Obretenov Original Paper Pages: 238 - 243
Migration of dioctyladipate plasticizer from food-grade PVC film into chicken meat products: effect of γ-radiation Antonios E. GoulasMichael G. Kontominas Original Paper Pages: 250 - 255
Charakterisierung niedermolekularer Zinkspezies in handelsüblichen pflanzlichen Lebensmitteln Hartmut WaldnerKlaus Günther Originalarbeit Pages: 256 - 262
