1. Determination of the daily dietary selenium intake in Croatia

   • M. Matek
   • M. Blanuša
   • J. Grgić

   ORIGINAL PAPER Pages: 155 - 160

2. Bioavailability of the antioxidative Rosmarinus officinalis compound carnosic acid in eggs

   • Edburga L. Krause
   • Waldemar Ternes

   ORIGINAL PAPER Pages: 161 - 164

3. Influence of heat treatment on carnosine, anserine and free amino acid composition of beef broth and its role in flavour development

   • Claudia I. Pereira-Lima
   • Juan A. Ordoñez
   • M. Isabel Cambero

   ORIGINAL PAPER Pages: 165 - 172

4. Stability of sulphadimidine during raw fermented sausage preparation: reaction of sulphadimine with nitrite

   • Laurentius A. Smit
   • Nel Haagsma
   • Adriaan Ruiter

   ORIGINAL PAPER Pages: 173 - 175

5. Application of ¹³C NMR to the selection of the thermal processing conditions of canned fatty fish

   • Isabel Medina
   • Raffaele Sacchi
   • Santiago Aubourg

   ORIGINAL PAPER Pages: 176 - 178

6. Use of carbon dioxide enriched atmospheres in the refrigerated storage (2  °C) of salmon (Salmo salar ) steaks

   • Lorenzo de la Hoz
   • Daniel E. López-Gálvez
   • Juan A. Ordóñez

   ORIGINAL PAPER Pages: 179 - 188

7. Evaluation of purine alkaloids and diketopiperazines contents in processed cocoa powder

   • J. Serra Bonvehí
   • F. Ventura Coll

   ORIGINAL PAPER Pages: 189 - 195

8. Decomposition of sinigrin by methanol/ammonia/water treatment in model systems and mustard (Brassica nigra L.) seed meal

   • Radomír Pecháček
   • Jan Velíšek
   • Jiří Davídek

   ORIGINAL PAPER Pages: 196 - 201

9. Influence of additives on the rheological characteristics and baking quality of wheat flours

   • R. Ravi
   • R. Sai Manohar
   • P. Haridas Rao

   ORIGINAL PAPER Pages: 202 - 208

10. Response surfaces for solubility of crude soylecithin lipid in super critical carbon dioxide

    • G. Began
    • B. Manohar
    • A.G. Appu Rao

    ORIGINAL PAPER Pages: 209 - 212

11. Aflatoxins in nuts assayed by immunological methods

    • Joanna Leszczynska
    • Urszula Kucharska
    • Henryk Żegota

    ORIGINAL PAPER Pages: 213 - 215

12. Luminescent enzymatic flow sensor for d- and l-lactate assay in beer

    • Stefano Girotti
    • Mattia Muratori
    • Pavel Rauch

    ORIGINAL PAPER Pages: 216 - 219

13. Comparison of high-performance liquid chromatography and spectrofluorimetry for vitamin C analysis of green beans (Phaseolus vulgaris L.)

    • Maria Cortes Sánchez-Mata
    • Montaña Cámara-Hurtado
    • Maria Esperanza Torija-Isasa

    ORIGINAL PAPER Pages: 220 - 225

14. 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 Quirós
    • Julia López-Hernández
    • Jesús Simal-Lozano

    ORIGINAL PAPER Pages: 226 - 230