1. Schiff bases of (+)/(–)-carvone: influence of chirality on flavour

   • G. Buchbauer
   • J. Höfinghoff
   • E. M. Hoffmann

   ORIGINAL PAPER Pages: 305 - 307

2. Structure-odour-activity relationships of alkylpyrazines

   • R. Wagner
   • M. Czerny
   • W. Grosch

   ORIGINAL PAPER Pages: 308 - 316

3. Oxidation mechanisms in real food emulsions: oil-water partition coefficients of selected volatile off-flavor compounds in mayonnaise

   • C. Jacobsen
   • Anne S. Meyer
   • Jens Adler-Nissen

   ORIGINAL PAPER Pages: 317 - 327

4. Profiles of steroid hormones in beef from steers implanted with Synovex-S (estradiol benzoate and progesterone) in comparison to control steers

   • Sonja Fritsche
   • Theron S. Rumsey
   • H. Steinhart

   ORIGINAL PAPER Pages: 328 - 331

5. Effects of growth and breed on the fatty acid composition of the muscle lipids in cattle

   • K. Nürnberg
   • Britta Ender
   • Gerd Nürnberg

   ORIGINAL PAPER Pages: 332 - 335

6. Changes of the volatile fraction of cooked chicken meat during chill storing: results obtained by the electronic nose in comparison to GC-MS and GC olfactometry

   • Barbara Siegmund
   • W. Pfannhauser

   ORIGINAL PAPER Pages: 336 - 341

7. The use of two-dimensional electrophoresis in the characterization of the water-soluble protein fraction of commercial flat fish species

   • C. Piñeiro
   • J. Barros-Velázquez
   • José M. Gallardo

   ORIGINAL PAPER Pages: 342 - 348

8. Frozen storage of minced prawn flesh: effect of sorbitol, egg white and starch as protective ingredients

   • P. Montero
   • M. Carmen Gómez-Guillén

   ORIGINAL PAPER Pages: 349 - 354

9. The influence of maturation on flavor and chemical composition of hydrolyzed soy protein produced by acidic and enzymatic hydrolysis

   • Margit Dall Aaslyng
   • L. M. Larsen
   • Per Munk Nielsen

   ORIGINAL PAPER Pages: 355 - 361

10. Sources of variations in aroma-active volatiles, or flavour components, of blackcurrant concentrates

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

    ORIGINAL PAPER Pages: 362 - 368

11. Separation and thermal characterization of ionically and tightly cell-wall-bound pectin methylesterase from cucumbers (Cucumis sativus)

    • Ahmet Yemenicioğlu
    • B. Cemeroğlu

    ORIGINAL PAPER Pages: 369 - 372

12. Sensor analyses of volatile components derived from earth-almond Cyperus esculentus L. and carob Ceratonia siliqua L.

    • Maria J. Cantalejo

    ORIGINAL PAPER Pages: 373 - 378

13. Pickling and storage of caperberries (Capparis spp.)

    • M. Özcan

    ORIGINAL PAPER Pages: 379 - 382

14. Comparison of colorimetric and spectrophotometric methods for colour determination in pasta

    • Ž. Ugarčić-Hardi
    • Ljiljana Perić
    • Daliborka Koceva

    ORIGINAL PAPER Pages: 383 - 387

15. Microencapsulated high-fat powders in biscuit production

    • Karina Wehrle
    • Eimear Gallagher
    • E. K. Arendt

    ORIGINAL PAPER Pages: 388 - 393

16. Keeping qualities of white pan bread upon storage: effect of selected enzymes on bread firmness and elasticity

    • M. J. Gil
    • M. J. Callejo
    • M. V. Ruiz

    ORIGINAL PAPER Pages: 394 - 399

17. Stable oxygen isotope content of water of EU data-bank wines from Italy, France and Germany

    • A. Roßmann
    • F. Reniero
    • M. H. Merle

    ORIGINAL PAPER Pages: 400 - 407

18. Prediction of the storage time in bottles of Spanish white wines using multivariate statistical analysis

    • M. S. Pérez-Coello
    • P. J. Martín-Álvarez
    • M. D. Cabezudo

    ORIGINAL PAPER Pages: 408 - 412

19. Multi-method analysis of matured distilled alcoholic beverages for brand identification

    • P. J. Lehtonen
    • LaDena A. Keller
    • Eero T. Ali-Mattila

    ORIGINAL PAPER Pages: 413 - 417

20. The biogenic amine content of beer; the effect of barley, malting and brewing on amine concentration

    • A. Halász
    • Ágnes Baráth
    • Wilhelm H. Holzapfel

    ORIGINAL PAPER Pages: 418 - 423

21. Microwave treatment of dietary gelatin does not generate cis-4-hydroxy-l-proline, an inhibitor of collagen biosynthesis

    • Thorsten Erbe
    • H. Brückner

    ORIGINAL PAPER Pages: 424 - 428

22. Effect of microwave versus conventional heating on the migration of dioctyl adipate and acetyltributyl citrate plasticizers from food grade PVC and P(VDC/VC) films into fatty foodstuffs

    • Anastasia B. Badeka
    • Katerina Pappa
    • M. G. Kontominas

    ORIGINAL PAPER Pages: 429 - 433

23. The influence of starter culture selection on sauerkraut fermentation

    • A. Halász
    • Ágnes Baráth
    • Wilhelm H. Holzapfel

    ORIGINAL PAPER Pages: 434 - 438

24. Non-wasteful fractionation of fragile yeast cells for the production of nutritional protein and other by-products

    • Lidia Koleva
    • Lubomira Stateva
    • P. Venkov

    ORIGINAL PAPER Pages: 439 - 443

25. Toxicological assessment of the yeast Rhodotorula gracilis in experimental animals

    • K. A. Naidu
    • G. Venkateswaran
    • Richard Joseph

    ORIGINAL PAPER Pages: 444 - 448