Carotenoid reaction with free radicals in acetone and toluene at different oxygen partial pressures An ESR spin-trapping study of structure–activity relationships Katri M. HailaB. R. NielsenLeif H. Skibsted ORIGINAL PAPER Pages: 81 - 87
Determination of the carotenoid content in selected vegetables and fruit by HPLC and photodiode array detection Harald Müller ORIGINAL PAPER Pages: 88 - 94
Detection and quantification of pentosidine in foods T. HenleU. SchwarzenbolzHenning Klostermeyer ORIGINAL PAPER Pages: 95 - 98
Spectrophotometric determination of glucose in foods by flow injection analysis with an immobilized glucose oxidase reactor Renbing ShiKathrin SteinG. Schwedt ORIGINAL PAPER Pages: 99 - 102
Use of tap water samples for monitoring the geographical variation of stable isotopes used in authenticity studies H. FörstelJ. HoubéH. Hützen ORIGINAL PAPER Pages: 103 - 108
Monolayer values at 30°C of various spices as computed by the BET and GAB models Begoña MarcosMark´a Asunción EstebanAndrés Marcos ORIGINAL PAPER Pages: 109 - 112
Effect of a new vacuum leaching technology on the textural characteristics of sardine mince Rogério MendesCarmen Gómez-GuillénP. Montero ORIGINAL PAPER Pages: 113 - 120
Waxy corn starch affecting texture and ultrastructure of sardine surimi gels Cristina AlvarezIsabel CousoM. Tejada ORIGINAL PAPER Pages: 121 - 128
Primary structure of 2S albumin from seeds of Lupinus albus Boleslaw P. SalmanowiczJürgen K. P. Weder ORIGINAL PAPER Pages: 129 - 135
Texture properties of formulated wheat doughs Relationships with dough and bread technological quality Enrique ArmeroConcepción Collar ORIGINAL PAPER Pages: 136 - 145
Thermal resistance of tomato polygalacturonase and Pectinmethylesterase at physiological pH Pascual LopezAna Cristina SanchezJ. Burgos ORIGINAL PAPER Pages: 146 - 150
Variations in the phenolic composition of fruit juices with different treatments T. HernandezNieves AuśnCarmen Gómez-Cordovés ORIGINAL PAPER Pages: 151 - 155
Amyl alcohols as compounds indicative of raw cocoa bean quality Sabine OberparleiterG. Ziegleder ORIGINAL PAPER Pages: 156 - 160
Chemical composition and classification of culinary and pharmaceutical garlic-based products J. VelíšekRoman KubecJiří Davídek ORIGINAL PAPER Pages: 161 - 164