1. A rapid headspace gas chromatographic method for the determination of the butyric acid content in edible fats

   • Franz Ulberth

   ORIGINAL PAPER Pages: 305 - 307

2. Sensory and physicochemical changes occurring during storage of Galician chorizo in oil

   • E. Fernández-Fernández
   • M. D. González-Dorrego
   • M. Romero-Rodríguez

   ORIGINAL PAPER Pages: 308 - 310

3. Effect of cooking conditions on the flavour compounds and composition of shrimp (Parapenaeus longirostris) broth

   • M. I. Cambero
   • Carlos J. Jaramillo
   • Gonzalo D. García de Fernando

   ORIGINAL PAPER Pages: 311 - 322

4. Gas chromatographic evaluation of amino acid epimerisation in the course of gelatin manufacturing and processing

   • M. Lüpke
   • H. Brückner

   ORIGINAL PAPER Pages: 323 - 328

5. Analysis of vitelline membrane proteins of fresh and stored eggs via HPLC

   • Annette Schäfer
   • Wiebke Drewes
   • F. Schwägele

   ORIGINAL PAPER Pages: 329 - 332

6. On the reaction of L-ascorbic acid with propylamine under various conditions: quantification of the main products by HPLC/DAD

   • Bernd Larisch
   • Ursula Groß
   • M. Pischetsrieder

   ORIGINAL PAPER Pages: 333 - 337

7. Contrasting effects of high-pressure-assisted freezing and conventional air-freezing on eggplant tissue microstructure

   • Laura Otero
   • María T. Solas
   • Juan A. Carrasco

   ORIGINAL PAPER Pages: 338 - 342

8. Preservation of hermaphrodite and female papaya fruits (Carica papaya L ., Cv Sunrise, Solo group) by freezing: physical, physico-chemical and sensorial aspects

   • M. Gloria Lobo
   • M. P. Cano

   ORIGINAL PAPER Pages: 343 - 349

9. Modified-atmosphere packaging of minimally processed “Lollo Rosso” (Lactuca sativa) Phenolic metabolites and quality changes

   • María I. Gil
   • Marisol Castañer
   • F. A. Tomás-Barberán

   ORIGINAL PAPER Pages: 350 - 354

10. Differentiation of intermediate products (concentrates and purées) from the fruit industry by means of phenolic content

    • Begoña Bartolomé
    • M. Luz Bengoechea
    • C. Gómez-Cordovés

    ORIGINAL PAPER Pages: 355 - 359

11. Black currant seeds as a nutrient source in breakfast cereals produced by extrusion cooking

    • Raija Tahvonen
    • A. Hietanen
    • H. Kallio

    ORIGINAL PAPER Pages: 360 - 363

12. Chemical composition of the fruit of Solanum sessiliflorum

    • F. Marx
    • Eloisa Helena A. Andrade
    • José Guilherme Maia

    ORIGINAL PAPER Pages: 364 - 366