1. Determination of DNA traces in rapeseed oil

   • M. Hellebrand
   • Marion Nagy
   • Jörg-Thomas Mörsel

   ORIGINAL PAPER Pages: 237 - 242

2. Determination of aflatoxins in food using LC/MS/MS

   • M. Vahl
   • Kevin Jørgensen

   ORIGINAL PAPER Pages: 243 - 245

3. Sample preparation for photometric determination of histamine in foodstuffs compared with capillary electrophoresis

   • Meta Mahendradatta
   • G. Schwedt

   ORIGINAL PAPER Pages: 246 - 250

4. Studies on melanoidin-type colorants generated from the Maillard reaction of protein-bound lysine and furan-2-carboxaldehyde – chemical characterisation of a red coloured domaine

   • Thomas Hofmann

   ORIGINAL PAPER Pages: 251 - 258

5. Characterization of cheese proteolysis by capillary electrophoresis and reverse-phase HPLC analyses of peptides

   • Elena Molina
   • Mercedes Ramos
   • R. López-Fandiño

   ORIGINAL PAPER Pages: 259 - 263

6. Material properties of processed fruit and vegetables I. Effect of extraction and thermal treatment on apple parenchyma

   • Silke Müller
   • H. Kunzek

   ORIGINAL PAPER Pages: 264 - 272

7. Factors influencing quantities of sugars and organic acids in blackcurrant concentrates

   • Raymond K. Boccorh
   • A. Paterson
   • John R. Piggott

   ORIGINAL PAPER Pages: 273 - 278

8. Changes in quantities of inositol phosphates during maturation and germination of legume seeds

   • J. Honke
   • Halina Kozłowska
   • Ryszard Górecki

   ORIGINAL PAPER Pages: 279 - 283

9. Resistant starch and potential glycaemic index of raw and cooked legumes (lentils, chickpeas and beans)

   • Alejandra García-Alonso
   • Isabel Goñi
   • F. Saura-Calixto

   ORIGINAL PAPER Pages: 284 - 287

10. Flavonoids in Meliponinae honeys from Venezuela related to their botanical, geographical and entomological origin to assess their putative anticataract activity

    • P. Vit
    • Francisco A. Tomás-Barberán

    ORIGINAL PAPER Pages: 288 - 293

11. Thermal inactivation kinetics of peroxidase and lipoxygenase from fresh pinto beans (Phaseolus vulgaris)

    • Ahmet Yemenicioğlu
    • Mehmet Özkan
    • B. Cemeroğlu

    ORIGINAL PAPER Pages: 294 - 296

12. Use of manganese in ripe olive processing

    • Concepción Romero
    • Pedro García
    • A. Garrido

    ORIGINAL PAPER Pages: 297 - 302

13. Evaluation of the effect of centrifugation using a barycentric method

    • D. D. Christozov

    SHORT COMMUNICATION Pages: 303 - 304