Mobilization and analytical availability of drug residues in food Ernst Jürgen PompHans Büning-Pfaue Award-Winning Paper Pages: 263 - 265
Stereoisomeric flavour compounds LXXIV: 2-phenylpropanol, 2-phenylpropanal and 2-phenylpropanal dimethyl acetal: structure elucidation and structure-function relationship Dietmar BartschatArmin Mosandl Original Paper Pages: 266 - 269
Analysis of volatile components by direct injection of real-life samples by using a programmed-temperature vaporizer Jeśus VillénFrancisco J. SeñoránsMarta Herraiz Original Paper Pages: 270 - 274
Variability of vitamin E content in pumpkin seeds (Cucurbita pepo L) M. MurkovicA. HillebrandW. Pfannhauser Original Paper Pages: 275 - 278
Effects of freezing and canning of papaya slices on their carotenoid composition M. Pilar CanoBegoña de AncosMarianne Monreal Original Paper Pages: 279 - 284
Untersuchungen an Ballaststoff- und Pektinfraktionen von Beta vulgaris var. conditiva Gerhard Dongowski Originalarbeit Pages: 285 - 293
Behaviour of egg white and starch in gelation of sardine muscle (Sardina pilchardus) Pilar MonteroCarmen Gómez-Guillén Original Paper Pages: 294 - 298
Thermospray-LC-MS analysis of various groups of polyphenols in tea Andrea KiehneUlrich H. Engelhardt Original Paper Pages: 299 - 302
Differentiation of heat-treated milks by using steam distillation solvent extraction Gracia Patricia BlanchMarta María CalvoGuillermo Reglero Original Paper Pages: 303 - 307
Effect of microwave heating on the migration of dioctyladipate and acetyltributylcitrate plasticizers from food-grade PVC and PVDC/PVC films into olive oil and water Anastasia B. BadekaMichael G. Kontominas Original Paper Pages: 313 - 317
Losses of volatile compounds during fermentation Vicente FerreiraCristina PeñaJuan Cacho Original Paper Pages: 318 - 323
Behaviour ofYersinia enterocolitica andAeromonas hydrophila in skim milk during fermentation by various lactobacilli Z. Yeşim ÖzbasS. Aykut Aytaç Original Paper Pages: 324 - 328
Peptides inhibitory to endopeptidase and aminopeptidase fromLactococcus lactis ssp.lactis MG1363, released from bovineβ-casein by chymosin, trypsin or chymotrypsin Leszek StepaniakMarco GobbettiPeter Højrup Original Paper Pages: 329 - 333
Determination of capsaicinoids in low pungency paprika Michael PeuschErika Müller-SeitzMichael Petz Short Communication Pages: 334 - 336
Study on the methodology for the quantification of carbon dioxide in wine using a quartz crystal microbalance Maria Teresa GomesArmando C. DuarteJoão P. Oliveira Short Communication Pages: 337 - 338
