Influence of extraction on the determination of vitamin B6 in food by HPLC A. BognårVelimatti Ollilainen ORIGINAL PAPER Pages: 327 - 335
Determination of histamine by capillary zone electrophoresis using a low-pH phosphate buffer: application in the analysis of fish and marine products José M. GallardoCarmen G. SoteloRicardo I. Perez-Martin ORIGINAL PAPER Pages: 336 - 340
HPLC determination of trimethoprim in meat and milk with an SPE preseparation procedure E. Brands˘teterováPavel KubalecLubomíra Machác˘ková ORIGINAL PAPER Pages: 341 - 344
Determination of major chlorophyll degradation products Thomas J. MangosR. G. Berger ORIGINAL PAPER Pages: 345 - 350
Extraction of capsaicinoids from chillies (Capsicum frutescens L.) and paprika (Capsicum annuum L.) using supercritical fluids and organic solvents Michael PeuschErika Müller-SeitzE. Anklam ORIGINAL PAPER Pages: 351 - 355
Effect of freezing rate and programmed freezing on rheological parameters and tissue structure of potato (Cv. Monalisa) M. D. AlvarezW. CanetM. E. Tortosa ORIGINAL PAPER Pages: 356 - 364
Effects of freezing on the organic acid content of frozen green beans and Padrón peppers M. J. González-CastroM. J. Oruña-ConchaJ. Simal-Lozano ORIGINAL PAEER Pages: 365 - 368
Study of water sorption of flours (wheat and soy) using a hygrometric method: effect of relative humidity during heat treatment Kyriakos A. RiganakosM. G. Kontominas ORIGINAL PAPER Pages: 369 - 373
Application of granulated apple pectin in the treatment of hyperlipoproteinaemia I. Deriving the regression equation to describe the changes Janet GroudevaMaria G. KratchanovaC. G. Kratchanova ORIGINAL PAPER Pages: 374 - 378
Improvement of giant squid (Dosidicus gigas) muscle gelation by using gelling ingredients M. Carmen Gómez-GuillénP. Montero ORIGINAL PAPER Pages: 379 - 384
Effect of selected mould strains on proteolysis in dry fermented sausages Victor M. ToledoM. Dolores SelgasJuan A. Ordóñez ORIGINAL PAPER Pages: 385 - 390
Hygienic quality of commercial minced meat as indicated by aerobic micro-organisms and Coliform bacteria Anneli Skrökki ORIGINAL PAPER Pages: 391 - 394
Analytical procedure for a general quantitative method using coupled capillary gas chromatography/mass spectrometry with selected ion monitoring (SIM) International Organization of the Flavour Industry (I. O. F. I.) SHORT COMMUNICATION Pages: 395 - 396
Cyclohexane residues in extracts (concretes, oleoresins, resinoids, etc.) – Determination by headspace capillary gas chromatography/mass spectrometry with selected ion monitoring (SIM) International Organization of the Flavour Industry (I. O. F. I.) SHORT COMMUNICATION Pages: 397 - 397
Diethylene glycol monoethyl ether – Determination in essential oils by capillary gas chromatography/mass spectrometry with selected ion monitoring International Organization of the Flavour Industry (I. O. F. I.) SHORT COMMUNICATION Pages: 398 - 398
Coumarin – Determination in alcoholic beverages by high performance liquid chromatography International Organization of the Flavour Industry (I. O. F. I.) SHORT COMMUNICATION Pages: 399 - 399
Statement on the identification in nature of flavouring substances made by the Working Group on Methods of Analysis of the International Organization of the Flavour Industry – IOFI International Organization of the Flavour Industry (I. O. F. I.) SHORT COMMUNICATION Pages: 400 - 400
