Amounts of conjugated linoleic acid (CLA) in German foods and evaluation of daily intake J. FritscheH. Steinhart ORIGINAL PAPER Pages: 77 - 82
Detection of the starch modifying gbss-antisense construct in transgenic potatoes Christine Hassan-HauserWalter MayerH. Hörtner ORIGINAL PAPER Pages: 83 - 87
The effect of using PSE meat in the manufacture of dry-cured ham S. BañónMaría-Dolores GilMaría-Dolores Garrido ORIGINAL PAPER Pages: 88 - 93
Stability of sulphadimidine during raw fermented sausage preparation: reaction of sulphadimidine with nitrite Laurentius A. SmitN. HaagsmaA. Ruiter ORIGINAL PAPER Pages: 94 - 98
Stabilization of butter with deodorized rosemary extract Z. ŻegarskaRyszard RafałowskiFereidoon Shahidi ORIGINAL PAPER Pages: 99 - 102
Comparison of HPLC and GLC methodologies for determination of glucosinolates using reference material Karel HrnčiříkJ. VelíšekJiří Davídek ORIGINAL PAPER Pages: 103 - 107
Fishy and hay-like off-flavours of dry spinach C. MasanetzH. GuthW. Grosch ORIGINAL PAPER Pages: 108 - 113
Carbohydrate changes in ripening Capsicum annuum in relation to textural degradation T. N. PrabhaBhagyalakshmi NeelwarneRudrapatnam N. Tharanathan ORIGINAL PAPER Pages: 121 - 125
Effect of ripening stage on thiamin and riboflavin levels in lupin, pea and faba bean seeds Isabel SierraConcepción Vidal-ValverdeHalina Kozlowska ORIGINAL PAPER Pages: 126 - 129
Physical properties of enzyme-supplemented doughs and relationship with bread quality parameters M. Antonia Martínez-AnayaTeresa Jiménez ORIGINAL PAPER Pages: 134 - 142
Evolution of fatty acid contents in Garnacha and Viura musts during fermentation and the aging of wine C. AncínBelén AyestaránJulián Garrido ORIGINAL PAPER Pages: 143 - 147
Comparison between two commercial ELISAs and a culture procedure for the detection of Listeria spp. M. M. BlancoJ. F. Fernández-GarayzábalL. Domínguez ORIGINAL PAPER Pages: 148 - 150