1. Comparison of the ripening process in salted Baltic and North Sea herring as measured by instrumental and sensory methods

   • R. Schubring
   • Jörg Oehlenschläger

   ORIGINAL PAPER Pages: 89 - 92

2. Effectiveness of a natural Rosemary (Rosmarinus officinalis) extract on the stability of filleted and minced fish during frozen storage

   • K. Vareltzis
   • Dimitrios Koufidis
   • Sophia Vasiliadou

   ORIGINAL PAPER Pages: 93 - 96

3. Comparative biochemical evolution during ripening of bovine, ovine and caprine cheeses manufactured with extracts of flowers of Cynara cardunculus

   • Maria J. Sousa
   • F. X. Malcata

   ORIGINAL PAPER Pages: 97 - 103

4. 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 Sousa
   • Victor M. Balcão
   • F. X. Malcata

   ORIGINAL PAPER Pages: 104 - 107

5. Butter colour affects sensory perception of spreadability

   • H. Rohm
   • Martina Strobl
   • Doris Jaros

   ORIGINAL PAPER Pages: 108 - 110

6. Chemometric analysis of mass spectra of cis and trans fatty acid picolinyl esters

   • Torben Leth

   ORIGINAL PAPER Pages: 111 - 115

7. HPLC determination of polycyclic aromatic hydrocarbons in olive oils

   • Sabrina Moret
   • Barbara Piani
   • L. S. Contel

   ORIGINAL PAPER Pages: 116 - 120

8. On the reaction of glyoxal with proteins

   • U. Schwarzenbolz
   • T. Henle
   • Henning Klostermeyer

   ORIGINAL PAPER Pages: 121 - 124

9. Umami peptides: assessment of their alleged taste properties

   • André H. A. van den Oord
   • P. D. van Wassenaar

   ORIGINAL PAPER Pages: 125 - 130

10. Firming of starch gels and amylopectin retrogradation as related to dextrin production by α-amylase

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

    ORIGINAL PAPER Pages: 131 - 134

11. 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. Gö
    • R. Ercan

    ORIGINAL PAPER Pages: 135 - 139

12. The texture of low calorie grape juice jelly

    • I. M. N. Sousa
    • Elsa C. Matias
    • Olga Laureano

    ORIGINAL PAPER Pages: 140 - 142

13. 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. Peters
    • Nel Haagsma
    • A. van Amerongen

    ORIGINAL PAPER Pages: 143 - 147

14. Effects of freezing on the pigment content in green beans and padrón peppers

    • M. J. Oruña-Concha
    • M. J. González-Castro
    • J. Simal-Lozano

    ORIGINAL PAPER Pages: 148 - 152

15. Analysis of proanthocyanidins in tea samples I.LC-MS results

    • Andrea Kiehne
    • Christiane Lakenbrink
    • U. H. Engelhardt

    ORIGINAL PAPER Pages: 153 - 157

16. Correlations of carbon isotope ratios of wine ingredients for the improved detection of adulterations I. Organic acids and ethanol

    • D. Weber
    • A. Roßmann
    • H.-L. Schmidt

    ORIGINAL PAPER Pages: 158 - 164

17. Residual proteins and α-amino nitrogen in fermented wine and beer: must variety and yeast interactions

    • Francisco Javier Pérez-Zúñiga
    • Francisco Bravo Abad
    • Lucio Gonzáles Cartagena

    ORIGINAL PAPER Pages: 165 - 169

18. Availability of aluminium from tea and coffee

    • Mario Müller
    • M. Anke
    • Heike Illing-Günther

    ORIGINAL PAPER Pages: 170 - 173