Determination of the daily dietary selenium intake in Croatia M. MatekM. BlanušaJ. Grgić ORIGINAL PAPER Pages: 155 - 160
Bioavailability of the antioxidative Rosmarinus officinalis compound carnosic acid in eggs Edburga L. KrauseWaldemar Ternes ORIGINAL PAPER Pages: 161 - 164
Influence of heat treatment on carnosine, anserine and free amino acid composition of beef broth and its role in flavour development Claudia I. Pereira-LimaJuan A. OrdoñezM. Isabel Cambero ORIGINAL PAPER Pages: 165 - 172
Stability of sulphadimidine during raw fermented sausage preparation: reaction of sulphadimine with nitrite Laurentius A. SmitNel HaagsmaAdriaan Ruiter ORIGINAL PAPER Pages: 173 - 175
Application of 13C NMR to the selection of the thermal processing conditions of canned fatty fish Isabel MedinaRaffaele SacchiSantiago Aubourg ORIGINAL PAPER Pages: 176 - 178
Use of carbon dioxide enriched atmospheres in the refrigerated storage (2 °C) of salmon (Salmo salar ) steaks Lorenzo de la HozDaniel E. López-GálvezJuan A. Ordóñez ORIGINAL PAPER Pages: 179 - 188
Evaluation of purine alkaloids and diketopiperazines contents in processed cocoa powder J. Serra BonvehíF. Ventura Coll ORIGINAL PAPER Pages: 189 - 195
Decomposition of sinigrin by methanol/ammonia/water treatment in model systems and mustard (Brassica nigra L.) seed meal Radomír PecháčekJan VelíšekJiří Davídek ORIGINAL PAPER Pages: 196 - 201
Influence of additives on the rheological characteristics and baking quality of wheat flours R. RaviR. Sai ManoharP. Haridas Rao ORIGINAL PAPER Pages: 202 - 208
Response surfaces for solubility of crude soylecithin lipid in super critical carbon dioxide G. BeganB. ManoharA.G. Appu Rao ORIGINAL PAPER Pages: 209 - 212
Aflatoxins in nuts assayed by immunological methods Joanna LeszczynskaUrszula KucharskaHenryk Żegota ORIGINAL PAPER Pages: 213 - 215
Luminescent enzymatic flow sensor for d- and l-lactate assay in beer Stefano GirottiMattia MuratoriPavel Rauch ORIGINAL PAPER Pages: 216 - 219
Comparison of high-performance liquid chromatography and spectrofluorimetry for vitamin C analysis of green beans (Phaseolus vulgaris L.) Maria Cortes Sánchez-MataMontaña Cámara-HurtadoMaria Esperanza Torija-Isasa ORIGINAL PAPER Pages: 220 - 225
Comparison of volatile components in raw and cooked green beans by GC-MS using dynamic headspace sampling and microwave desorption Ana Isabel Rodríguez-Bernaldo De QuirósJulia López-HernándezJesús Simal-Lozano ORIGINAL PAPER Pages: 226 - 230