Daily dietary chromium intake in Belgium, using duplicate portion sampling Rudy Van CauwenberghPeter HendrixHendrik A. Deelstra Original Paper Pages: 203 - 206
Versorgungszustand der Österreicher mit dem Spurenelement Chrom Marlis WilplingerIsolde SchönslebenWerner Pfannhauser Originalarbeit Pages: 207 - 209
Trans fatty acids in margarines and shortenings marketed in Austria Monika HenningerFranz Ulberth Original Paper Pages: 210 - 215
Variability of fatty acid content in pumpkin seeds (Cucurbita pepo L.) M. MurkovicA. HillebrandW. Pfannhauser Original Paper Pages: 216 - 219
Antioxidative effectiveness of some natural antioxidants in sunflower oil Nedyalka V. YanishlievaEmma M. Marinova Original Paper Pages: 220 - 223
On the origin of benzene, toluene, ethylbenzene, and the xylenes in virgin olive oil-further results Maurus BiedermannKonrad GrobGianni Morchio Original Paper Pages: 224 - 229
Evaluation of taste compounds of Swiss cheese (Emmentaler) Rainer WarmkeHans -Dieter BelitzWerner Grosch Original Paper Pages: 230 - 235
Identification of free fatty acids and some other volatile flavour compounds from Swiss cheese using on-line supercritical fluid extraction-gas chromatography Terhi TuomalaHeikki Kallio Original Paper Pages: 236 - 240
Effects of freezing and frozen storage on the microstructure and texture of ewe's milk cheese Javier FontechaMiloslav KalábManuela Juárez Original Paper Pages: 245 - 251
Rheological changes during thermal processing of low-fat meat emulsions formulated with different texture-modifying ingredients Paloma FernándezGiovana BarretoFrancisco Jiménez Colmenero Original Paper Pages: 252 - 254
Effects of dough mixing and oxidising improvers on free reduced and free oxidised glutathione and protein-glutathione mixed disulphides of wheat flour Xijin ChenJ. David Schofield Original Paper Pages: 255 - 261
Effect of different baking modes on the physico-chemical and sensory characteristics of tandoori roti D. C. SaxenaP. Haridas Rao Original Paper Pages: 262 - 267
Effect of natural fermentation on the content of inositol phosphates in lentils Carmen CuadradoGemma AyetMercedes Muzquiz Original Paper Pages: 268 - 271
Bitterness intensity of soybean protein hydrolysates—chemical and organoleptic characterization I. Lovšin-KukmanM. Zelenik-BlatnikV. Abram Original Paper Pages: 272 - 276
Gehalte an stabilen Sauerstoff-Isotopen in Wasser von Apfelsaftkonzentrat als Kriterium für den Nachweis einer Zuckerung Andreas RoßmannPeter Trimborn Originalarbeit Pages: 277 - 282
Kapillargaschromatographisches Prüfverfahren auf Zusätze von synthetischer DL-Äpfelsäure zu Obsterzeugnissen Andrea IglerWalfried Rauter Originalarbeit Pages: 283 - 286
Solid-state13C NMR investigations of insoluble deposits in aromatic bitters Hanne H. F. RefsgaardKjeld SchaumburgLeif H. Skibsted Original Paper Pages: 287 - 292
Stable carbon isotope content in ethanol of EC data bank wines from Italy, France and Germany Andreas RoßmannHanns -Ludwig SchmidtMarc Henri Merle Original Paper Pages: 293 - 301
Untersuchungen an Polysaccharid-, Pektin- und Ballaststoff-Fraktionen von Sanddornbeeren Gerhard Dongowski Originalarbeit Pages: 302 - 308
Chlorinated phenols in human milk Marta VeningerováJán UhnákJana Kovačičová Short Communication Pages: 309 - 310