Comparison of the ripening process in salted Baltic and North Sea herring as measured by instrumental and sensory methods R. SchubringJörg Oehlenschläger ORIGINAL PAPER Pages: 89 - 92
Effectiveness of a natural Rosemary (Rosmarinus officinalis) extract on the stability of filleted and minced fish during frozen storage K. VareltzisDimitrios KoufidisSophia Vasiliadou ORIGINAL PAPER Pages: 93 - 96
Comparative biochemical evolution during ripening of bovine, ovine and caprine cheeses manufactured with extracts of flowers of Cynara cardunculus Maria J. SousaF. X. Malcata ORIGINAL PAPER Pages: 97 - 103
Evolution of free fatty acid profile during ripening in cheeses manufactured from bovine, ovine and caprine milks with extracts of Cynara cardunculus as coagulant M. José SousaVictor M. BalcãoF. X. Malcata ORIGINAL PAPER Pages: 104 - 107
Butter colour affects sensory perception of spreadability H. RohmMartina StroblDoris Jaros ORIGINAL PAPER Pages: 108 - 110
Chemometric analysis of mass spectra of cis and trans fatty acid picolinyl esters Torben Leth ORIGINAL PAPER Pages: 111 - 115
HPLC determination of polycyclic aromatic hydrocarbons in olive oils Sabrina MoretBarbara PianiL. S. Contel ORIGINAL PAPER Pages: 116 - 120
On the reaction of glyoxal with proteins U. SchwarzenbolzT. HenleHenning Klostermeyer ORIGINAL PAPER Pages: 121 - 124
Umami peptides: assessment of their alleged taste properties André H. A. van den OordP. D. van Wassenaar ORIGINAL PAPER Pages: 125 - 130
Firming of starch gels and amylopectin retrogradation as related to dextrin production by α-amylase Alberto LeónEncarna DuránC. Benedito de Barber ORIGINAL PAPER Pages: 131 - 134
The effect of the use of hop additives and lactic acid bacteria starter in the preparation of dough on the properties of the resulting dough and bread D. GöR. Ercan ORIGINAL PAPER Pages: 135 - 139
The texture of low calorie grape juice jelly I. M. N. SousaElsa C. MatiasOlga Laureano ORIGINAL PAPER Pages: 140 - 142
A pilot study on the effects of cultivation conditions of chicory (Cichorium intybus L.) roots on the levels of sesquiterpene lactones in chicons Angeline M. PetersNel HaagsmaA. van Amerongen ORIGINAL PAPER Pages: 143 - 147
Effects of freezing on the pigment content in green beans and padrón peppers M. J. Oruña-ConchaM. J. González-CastroJ. Simal-Lozano ORIGINAL PAPER Pages: 148 - 152
Analysis of proanthocyanidins in tea samples I.LC-MS results Andrea KiehneChristiane LakenbrinkU. H. Engelhardt ORIGINAL PAPER Pages: 153 - 157
Correlations of carbon isotope ratios of wine ingredients for the improved detection of adulterations I. Organic acids and ethanol D. WeberA. RoßmannH.-L. Schmidt ORIGINAL PAPER Pages: 158 - 164
Residual proteins and α-amino nitrogen in fermented wine and beer: must variety and yeast interactions Francisco Javier Pérez-ZúñigaFrancisco Bravo AbadLucio Gonzáles Cartagena ORIGINAL PAPER Pages: 165 - 169
Availability of aluminium from tea and coffee Mario MüllerM. AnkeHeike Illing-Günther ORIGINAL PAPER Pages: 170 - 173