1. Occurrence of hormonally active compounds in food: a review

   • S. Fritsche
   • H. Steinhart

   REVIEW Pages: 153 - 179

2. Development and application of a heterologous internal standard for polymerase-chain-reaction-based detection of Campylobacter jejuni and Campylobacter coli in foods

   • J. A. Straub
   • C. Hertel
   • W. P. Hammes

   ORIGINAL PAPER Pages: 180 - 184

3. Identification of Saccharomyces cerevisiae in bakery products by PCR amplification of the ITS region of ribosomal DNA

   • Marco Arlorio
   • Jean Daniel Coïsson
   • A. Martelli

   ORIGINAL PAPER Pages: 185 - 191

4. Recovery and characterization of residual DNA from beer as a prerequisite for the detection of genetically modified ingredients

   • Helmut Hotzel
   • Wolfgang Müller
   • K. Sachse

   ORIGINAL PAPER Pages: 192 - 196

5. Effects of blade tenderization on some quality characteristics of the muscles of mature ewes

   • M. Yanar
   • H. Yetim
   • H. W. Ockerman

   ORIGINAL PAPER Pages: 197 - 200

6. Binding of sulphadimidine to glucose in sausage

   • Laurentius A. Smit
   • Nel Haagsma
   • A. Ruiter

   ORIGINAL PAPER Pages: 201 - 204

7. Use of β-hydroxyacyl-CoA-dehydrogenase (HADH) activity to differentiate frozen from unfrozen fish and shellfish

   • Manuela Fernández
   • Sergio Mano
   • L. Hoz

   ORIGINAL PAPER Pages: 205 - 208

8. Aggregation of minced hake during frozen storage

   • Purificación Torrejón
   • María Luisa del Mazo
   • M. Careche

   ORIGINAL PAPER Pages: 209 - 214

9. Influence of ultrasound on mass transport during cheese brining

   • Emma S. Sánchez
   • Susana Simal
   • C. Rosselló

   ORIGINAL PAPER Pages: 215 - 219

10. Multi-enzyme biosensors with amperometric detection for determination of lactose in milk and dairy products

    • N. Adányi
    • E. E. Szabó
    • M. Váradi

    ORIGINAL PAPER Pages: 220 - 226

11. Sensory, chemical and sensometric studies of hydrolyzed vegetable protein produced by various processes

    • Margit Dall Aaslyng
    • Leif Poll
    • Hanne Flyge

    ORIGINAL PAPER Pages: 227 - 236

12. Solvent assisted flavour evaporation – a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices

    • Wolfgang Engel
    • Wolfgang Bahr
    • P. Schieberle

    ORIGINAL PAPER Pages: 237 - 241

13. Influence of provenance and roast degree on the composition of potent odorants in Arabica coffees

    • Florian Mayer
    • Michael Czerny
    • W. Grosch

    ORIGINAL PAPER Pages: 242 - 250

14. The influence of storage on aroma, soluble solids, acid and colour of sour cherries (Prunus cerasus L.) cv. Stevnsbær

    • M. B. Petersen
    • L. Poll

    ORIGINAL PAPER Pages: 251 - 256

15. Investigation on the aroma of wines from seven clones of Monastrell grapes

    • E. Gómez-Plaza
    • Rocío Gil-Muñoz
    • Adrián Martínez-Cutillas

    ORIGINAL PAPER Pages: 257 - 260

16. Nonenzymatic browning reactions of retro-aldol degradation products of carbohydrates

    • Bettina Cämmerer
    • Bronislaw L. Wedzicha
    • L. W. Kroh

    ORIGINAL PAPER Pages: 261 - 265

17. Applying Fischer′s discriminating analysis to Alicante and Jijona nougat bars

    • G. Blázquez Abellán
    • A. Díaz Marquina
    • M. T. Orzáez Villanueva

    ORIGINAL PAPER Pages: 266 - 271

18. Effect of temperature on the cell wall composition of raisins during storage under a modified atmosphere

    • A. Femenia
    • E. S. Sánchez
    • C. Rosselló

    ORIGINAL PAPER Pages: 272 - 276

19. Evaluation on gelatinization of buckwheat starch: a comparative study of Brabender viscoamylography, rapid visco-analysis, and differential scanning calorimetry

    • J. Y. Qian
    • Manfred Kuhn

    ORIGINAL PAPER Pages: 277 - 280

20. Effects of water on the rheological characteristics of biscuit dough and quality of biscuits

    • R. Sai Manohar
    • P. Haridas Rao

    ORIGINAL PAPER Pages: 281 - 285

21. Thermal properties of doughs formulated with enzymes and starters

    • Paloma Andreu
    • Concepción Collar
    • M. A. Martínez-Anaya

    ORIGINAL PAPER Pages: 286 - 293

22. Determination of the enantiomeric ratios of chiral PCB 95 and 149 in human milk samples by multidimensional gas chromatography with ECD and MS(SIM) detection

    • Gracia Patricia Blanch
    • A. Glausch
    • Volker Schurig

    ORIGNAL PAPER Pages: 294 - 296

23. Behaviour and reduction of ochratoxin A in green coffee beans in response to various processing methods

    • W. Heilmann
    • A. G. Rehfeldt
    • F. Rotzoll

    ORIGINAL PAPER Pages: 297 - 300