Commercial soybean lecithins: a source of hidden allergens? U. MüllerW. WeberS. Vieths ORIGINAL PAPER Pages: 341 - 351
HPLC determination of stevioside in plant material and food samples Ludmila BovanováE. BrandšteterováStanislav Baxa ORIGINAL PAPER Pages: 352 - 355
Viscoelastic characterization of solid foods from creep compliance data: application to potato tissues M. D. AlvarezW. CanetM. Lamua ORIGINAL PAPER Pages: 356 - 362
Oxidative stability of frozen-stored raw pork chops, chill-stored pre-frozen raw pork chops, and frozen-stored pre-cooked sausages in relation to dietary CuSO4, rapeseed oil and vitamin E Claus JensenLeif H. SkibstedG. Bertelsen ORIGINAL PAPER Pages: 363 - 368
Evaluation of taste compounds of stewed beef juice H. Schlichtherle-CernyW. Grosch ORIGINAL PAPER Pages: 369 - 376
Can the water content of dairy products be determined accurately by microwave drying? H.-D. IsengardM. Walter ORIGINAL PAPER Pages: 377 - 380
Amperometric bi-enzyme based biosensor for the determination of lactose with an extended linear range Claudia LoechelGabriele-Christine ChemnitiusKarl Cammann ORIGINAL PAPER Pages: 381 - 385
Caprine cheese with probiotic strains: the effects of ripening temperature and relative humidity on proteolysis and lipolysis Ana M. P. GomesM. Luz P. C. SilvaF. X. Malcata ORIGINAL PAPER Pages: 386 - 394
A study on the importance of colour in pacharán T. Fernández-GarcíaAna Casp ORIGINAL PAPER Pages: 395 - 399
Chiral amino acid analysis of vinegars using gas chromatography – selected ion monitoring mass spectrometry T. ErbeH. Brückner ORIGINAL PAPER Pages: 400 - 409
The use of commercial starter cultures in the production of Turkish semi-dry fermented sausages H. Vural ORIGINAL PAPER Pages: 410 - 412
Structure and Functionality of Food Products Mragowo, Poland, May 18–20, 1998 J. EmpisG.R. Fenwik FECS/DIVISION OF FOOD CHEMISTRY Pages: F001 - F001