Cis/trans isomers of tocotrienols – occurrence and bioavailability Astrid M. DrotleffW. Ternes ORIGINAL PAPER Pages: 1 - 8
The evolution of free fatty acids during the ripening of Idiazábal cheese: influence of rennet type P. LarráyozMaría Teresa MartínezYolanda Barcina ORIGINAL PAPER Pages: 9 - 12
Oxidation in fish-oil-enriched mayonnaise 1. Assessment of propyl gallate as an antioxidant by discriminant partial least squares regression analysis C. JacobsenKarsten HartvigsenGunhild Hølmer ORIGINAL PAPER Pages: 13 - 30
Tenderisation of the dog cockle (Glycymeris glycymeris) meat by polyphosphates I. BatistaI. VidalM. L. Nunes ORIGINAL PAPER Pages: 31 - 33
Enzymatic oxidative activity in sardine (Sardina pilchardus) and herring (Clupea harengus) during chilling and correlation with quality I. MedinaSuhur SaeedNazlin Howell ORIGINAL PAPER Pages: 34 - 38
Evolution of juice anthocyanins during ripening of new selected pomegranate (Punica granatum) clones F. HernándezP. MelgarejoF. Artés ORIGINAL PAPER Pages: 39 - 42
Effect of mixing method on the rheological characteristics of biscuit dough and the quality of biscuits R. Sai ManoharP. Haridas RaoP. H. Rao ORIGINAL PAPER Pages: 43 - 48
Improvement of color and limpness of fried potatoes by in situ pectinesterase activation Antonio Aguilera-CarbóJulio César MontañezC. Noé Aguilar ORGINAL PAPER Pages: 49 - 52
The choice of strains of Lactobacillus species for the lactic acid fermentation of vegetable juices J. KarovičováMilan DrdákEva Hybenová ORIGINAL PAPER Pages: 53 - 56
Autolysis of Lactobacillus sanfranciscensis M. De AngelisP. PollacciM. Gobbetti ORIGINAL PAPER Pages: 57 - 61
The fate of recombinant DNA in thermally treated fermented sausages Joachim A. StraubC. HertelWalter P. Hammes ORIGINAL PAPER Pages: 62 - 67
Analysis of heterocyclic aromatic amines by high resolution gas chromatography-mass spectrometry: a suitable technique for the routine control of food and process flavours E. RichlingM. KleinschnitzP. Schreier ORIGINAL PAPER Pages: 68 - 72
Use of principal component analysis to evaluate the physical properties of Mahon cheese Miguel FrauSusana SimalC. Rosselló ORIGINAL PAPER Pages: 73 - 76