1. Daily dietary rubidium intake in Belgium using duplicate portion sampling

   • Peter Hendrix
   • Rudy Van Cauwenbergh
   • Hendrik Deelstra

   ORIGINAL PAPER Pages: 165 - 167

2. Effect of processing conditions on proteolysis and taste of dry-cured sausages

   • J. Flores
   • J. R. Marcus
   • P. Lorenzo

   ORIGINAL PAPER Pages: 168 - 172

3. Secondary proteolysis in Serra cheese during ripening and throughout the cheese-making season

   • Angela C. Macedo
   • F. X. Malcata

   ORIGINAL PAPER Pages: 173 - 179

4. Accelerated kinetics study of neohesperidine DC hydrolysis under conditions relevant to high-temperature-processed dairy products

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

   ORIGINAL PAPER Pages: 180 - 182

5. Sensory quality of low-sugar orange gels with gellan, xanthan and locust bean gums

   • M. H. Damásio
   • E. Costell
   • Luis Durán

   ORIGINAL PAPER Pages: 183 - 188

6. A study on the effects of sample pre-treatment on the amount of sesquiterpene lactones found in chicory (Cichorium Intybus L.) by ELISA and by HPLC

   • Angeline M. Peters
   • A. van Amerongen

   ORIGINAL PAPER Pages: 189 - 193

7. Stereoisomeric flavour compounds LXXV: synthesis and structure–function relationship of 3-methylthiobutanal enantiomers

   • Bernhard Weber
   • A. Mosandl

   ORIGINAL PAPER Pages: 194 - 197

8. L-Rhamnose: progenitor of 2,5-dimethyl-4-hydroxy-3 [2H]-furanone formation by Pichia capsulata?

   • René Roscher
   • Andreas Hilkert
   • W. Schwab

   ORIGINAL PAPER Pages: 198 - 201

9. Distribution of microbes in supercritical CO2 extraction of sea buckthorn (Hippophaë rhamnoides) oils

   • Pekka Manninen
   • Elina Häivälä
   • H. Kallio

   ORIGINAL PAPER Pages: 202 - 205

10. Precipitation –a baricentrical approach

    • D. D. Christozov
    • George Alexandrov Krustev

    ORIGINAL PAPER Pages: 206 - 209

11. A simple model to predict mass transfers in dehydration by osmosis

    • S. Simal
    • F. Bauzá de Mirabó
    • C. Rosselló

    ORIGINAL PAPER Pages: 210 - 214

12. Initial steps of the metal-catalysed degradation of L-dehydroascorbic acid in acidic aqueous solutions

    • Achim Jungbluth
    • Michael Kolloch
    • Konrad Pfeilsticker

    ORIGINAL PAPER Pages: 215 - 220

13. Aluminium content of beers

    • M. S˘eruga
    • Jerica Grgić
    • Bernarda S˘eruga

    ORIGINAL PAPER Pages: 221 - 226

14. Determination of low levels of aziridine in official EU food simulants by capillary gas chromatography

    • Panagiotis G. Demertzis
    • R. Franz

    ORIGINAL PAPER Pages: 227 - 230

15. Determination of radiation-induced hydrocarbons in processed food and complex lipid matrices A new solid phase extraction (SPE) method for detection of irradiated components in food

    • M. Hartmann
    • Jürgen Ammon
    • Horst Berg

    ORIGINAL PAPER Pages: 231 - 236

16. An intercomparison study of the determination of sulfite in tropical shrimps by the West European Fish Technologists’ Association (WEFTA)

    • J. Luten
    • Will Bouquet
    • Gudmundur Stefansson

    ORIGINAL PAPER Pages: 237 - 240

17. Mineral oil polyaromatic hydrocarbons in foods, e.g. from jute bags, by on-line LC-solvent evaporation (SE)-LC-GC-FID

    • Sabrina Moret
    • K. Grob
    • Lanfranco S. Conte

    ORIGINAL PAPER Pages: 241 - 246