Formation of thiazolines within the peptide chain during heating of proteins Thomas PaulusT. HenleHenning Klostermeyer ORIGINAL PAPER Pages: 247 - 251
Determination of fat content and fatty acid composition through 1-min transesterification in the food sample; principles B. SuterK. GrobBruno Pacciarelli ORIGINAL PAPER Pages: 252 - 258
Colour of hard cheese 2. Factors of influence and relation to compositional parameters H. RohmDoris Jaros ORIGINAL PAPER Pages: 259 - 264
Influence of pasteurised milk, raw milk and different ripening cultures on biogenic amine concentrations in semi-soft cheeses during ripening R. SchnellerPatrick GoodMartin Jenny ORIGINAL PAPER Pages: 265 - 272
Screening for differences in the proteolytic systems of Lactococcus, Lactobacillus and Propionibacterium R. O. TobiassenLeszek StepaniakTerje Sørhaug ORIGINAL PAPER Pages: 273 - 278
Use of immunological techniques for detecting species substitution in raw and smoked fish Elena DominguezM. Dolores PerezM. Calvo ORIGINAL PAPER Pages: 279 - 281
Methods of stunning freshwater fish: impact on meat quality and aspects of animal welfare H. MarxBernhard BrunnerAndreas Stolle ORIGINAL PAPER Pages: 282 - 286
Parameters affecting the quality of processed cocoa powder: acidity fraction J. Serra BonvehíF. Ventura Coll ORIGINAL PAPER Pages: 287 - 292
Changes in cell-wall-degrading enzyme activities in stored olives in relation to respiration and ethylene production Influence of exogenous ethylene Juan Fernández-BolañosA. HerediaRafael Guillén ORIGINAL PAPER Pages: 293 - 299
Characterization of seed oils of wild, edible Finnish berries A. JohanssonPa¨ivi LaaksoH. Kallio ORIGINAL PAPER Pages: 300 - 307
Molecular weight distribution of the triacylglycerols of berry seed oils analysed by negative-ion chemical ionization mass spectrometry A. JohanssonPäivi LaaksoH. Kallio ORIGINAL PAPER Pages: 308 - 315
A new approach to study starch changes occurring in the dough-baking process and during bread storage Alberto LeónEncarna DuránC. Benedito de Barber ORIGINAL PAPER Pages: 316 - 320
Relationships between biochemical and quality-related characteristics of breads, resulting from the interaction of flour, microbial starter and the type of process Ofelia RouzaudM. Antonia Martínez-Anaya ORIGINAL PAPER Pages: 321 - 326