1. Influence of some technological practices on the quantity of resveratrol in wine

   • M. Castellari
   • Umberto Spinabelli
   • Aureliano Amati

   ORIGINAL PAPER Pages: 151 - 155

2. DEHA-plasticized PVC for retail packaging of fresh meat

   • Jens Højslev Petersen
   • Ebbe Tubæk Naamansen

   ORIGINAL PAPER Pages: 156 - 160

3. Analysis of non-coloured phenolics in port wines by capillary zone electrophoresis Influence of grape variety and ageing

   • Paula Andrade
   • Rosa Seabra
   • C. García-Viguera

   ORIGINAL PAPER Pages: 161 - 164

4. Stereoisomeric flavour compounds LXXX: alkyl-branched alkanals – stereodifferentiation, structure elucidation and structure –  function relationship

   • Dietmar Bartschat
   • A. Mosandl

   ORIGINAL PAPER Pages: 165 - 168

5. Production of reduced-calorie grape juice jelly with gellan, xanthan and locust bean gums: sensory and objective analysis of texture

   • Carla Gaspar
   • Olga Laureano
   • I. Sousa

   ORIGINAL PAPER Pages: 169 - 174

6. Quantitative estimation of the action of α-amylase from Bacillus subtilis on native corn starch by HPLC and HPTLC

   • I. Lovšin-Kukman
   • M. Zelenik-Blatnik
   • V. Abram

   ORIGINAL PAPER Pages: 175 - 178

7. Growth and metabolic activity of a cheese starter in CO2-acidified and non-acidified refrigerated milk

   • Patricia Ruas-Madiedo
   • Leocadio Alonso
   • C. G. de los Reyes-Gavilán

   ORIGINAL PAPER Pages: 179 - 183

8. Evaluation of a new time temperature integrator in pilot plant conditions

   • Francisco Rodrigo
   • Mari Carmen Rodrigo
   • A. Martínez

   ORIGINAL PAPER Pages: 184 - 188

9. Response surface studies on cholesterol reduction in egg yolk using #ps01β-cyclodextrin

   • B. Manohar
   • C. Basappa
   • S. Divakar

   ORIGINAL PAPER Pages: 189 - 192

10. Development of an HPLC method for measurements of the stability of Irganox-type polymer antioxidants in fatty food simulants

    • P. G. Demertzis
    • R. Franz

    ORIGINAL PAPER Pages: 193 - 198

11. Oxidative damage to proteolytic enzymes: inactivation of papain and ficin by ferrylmyoglobin

    • Anni Mikkelsen
    • L. H. Skibsted

    ORIGINAL PAPER Pages: 199 - 202

12. Detection of the genetic modification in heat-treated products of Bt maize by polymerase chain reaction

    • Christine Hupfer
    • Helmut Hotzel
    • K.-H. Engel

    ORIGINAL PAPER Pages: 203 - 207

13. A novel partitioning method as a possible tool for investigating meat. I.

    • J. Szamos
    • Anna Jánosi
    • Éva Kiss

    ORIGINAL PAPER Pages: 208 - 212

14. Comparison of gas chromatographic methods for analysis of butyric acid in milk fat and fats containing milk fat

    • J. Molkentin
    • D. Precht

    ORIGINAL PAPER Pages: 213 - 216

15. Effect of nitrate and nitrite curing salts on lipolysis in dry sausages produced using a rapid fermentation process

    • J. L. Navarro
    • M. I. Nadal
    • J. Flores

    ORIGINAL PAPER Pages: 217 - 221

16. Daily dietary zinc intake in Belgium measured using duplicate portion sampling

    • Peter Hendrix
    • Rudy Van Cauwenbergh
    • Hendrik Deelstra

    ORIGINAL PAPER Pages: 222 - 227

17. Analysis of the aroma compounds of the essential oil of seeds of the spice plant Zanthoxylum rhetsa from southern India

    • L. Jirovetz
    • G. Buchbauer
    • A. Saidutty

    SHORT COMMUNICATION Pages: 228 - 229

18. Simultaneous on-line analysis of 18O/16O and 13C/12C ratios of organic compounds using GC-pyrolysis-IRMS

    • U. Hener
    • W. A. Brand
    • F. Podebrad

    SHORT COMMUNICATION Pages: 230 - 232