1. Formation of thiazolines within the peptide chain during heating of proteins

   • Thomas Paulus
   • T. Henle
   • Henning Klostermeyer

   ORIGINAL PAPER Pages: 247 - 251

2. Determination of fat content and fatty acid composition through 1-min transesterification in the food sample; principles

   • B. Suter
   • K. Grob
   • Bruno Pacciarelli

   ORIGINAL PAPER Pages: 252 - 258

3. Colour of hard cheese 2. Factors of influence and relation to compositional parameters

   • H. Rohm
   • Doris Jaros

   ORIGINAL PAPER Pages: 259 - 264

4. Influence of pasteurised milk, raw milk and different ripening cultures on biogenic amine concentrations in semi-soft cheeses during ripening

   • R. Schneller
   • Patrick Good
   • Martin Jenny

   ORIGINAL PAPER Pages: 265 - 272

5. Screening for differences in the proteolytic systems of Lactococcus, Lactobacillus and Propionibacterium

   • R. O. Tobiassen
   • Leszek Stepaniak
   • Terje Sørhaug

   ORIGINAL PAPER Pages: 273 - 278

6. Use of immunological techniques for detecting species substitution in raw and smoked fish

   • Elena Dominguez
   • M. Dolores Perez
   • M. Calvo

   ORIGINAL PAPER Pages: 279 - 281

7. Methods of stunning freshwater fish: impact on meat quality and aspects of animal welfare

   • H. Marx
   • Bernhard Brunner
   • Andreas Stolle

   ORIGINAL PAPER Pages: 282 - 286

8. Parameters affecting the quality of processed cocoa powder: acidity fraction

   • J. Serra Bonvehí
   • F. Ventura Coll

   ORIGINAL PAPER Pages: 287 - 292

9. Changes in cell-wall-degrading enzyme activities in stored olives in relation to respiration and ethylene production Influence of exogenous ethylene

   • Juan Fernández-Bolaños
   • A. Heredia
   • Rafael Guillén

   ORIGINAL PAPER Pages: 293 - 299

10. Characterization of seed oils of wild, edible Finnish berries

    • A. Johansson
    • Pa¨ivi Laakso
    • H. Kallio

    ORIGINAL PAPER Pages: 300 - 307

11. Molecular weight distribution of the triacylglycerols of berry seed oils analysed by negative-ion chemical ionization mass spectrometry

    • A. Johansson
    • Päivi Laakso
    • H. Kallio

    ORIGINAL PAPER Pages: 308 - 315

12. A new approach to study starch changes occurring in the dough-baking process and during bread storage

    • Alberto León
    • Encarna Durán
    • C. Benedito de Barber

    ORIGINAL PAPER Pages: 316 - 320

13. Relationships between biochemical and quality-related characteristics of breads, resulting from the interaction of flour, microbial starter and the type of process

    • Ofelia Rouzaud
    • M. Antonia Martínez-Anaya

    ORIGINAL PAPER Pages: 321 - 326