Relationship between the crosslinking of caseins by transglutaminase and the gel strength of yoghurt S. LauberT. HenleH. Klostermeyer ORIGINAL PAPER Pages: 305 - 309
Characterization of oligo- and polypeptides isolated from yoghurt A. SchieberH. Brückner ORIGINAL PAPER Pages: 310 - 313
Seasonal variations in the free fatty acid composition of Manchego cheese and changes during ripening J. M. PovedaM. S. Pérez-CoelloL. Cabezas ORIGINAL PAPER Pages: 314 - 317
Seasonal changes in the fat composition of Lacha sheep's milk used for Idiazabal cheese manufacture S. PereaE. Fernández de LabastidaL. J. R. Barron ORIGINAL PAPER Pages: 318 - 323
Importance of amounts and proportions of high molecular weight subunits of glutenin for wheat quality H. WieserG. Zimmermann ORIGINAL PAPER Pages: 324 - 330
Effect of turgor pressure on the cutting energy of stored potato tissue M. D. AlvarezD. E. J. SaundersJ. F. V. Vincent ORIGINAL PAPER Pages: 331 - 339
Influence of processing on available carbohydrate content and antinutritional factors of chickpeas J. FriasC. Vidal-ValverdeG. Urbano ORIGINAL PAPER Pages: 340 - 345
Phytic acid level in edible grain derivatives in the Canary Islands (gofio and frangollo) C. I. FeblesA. AriasA. Sierra ORIGINAL PAPER Pages: 346 - 348
Stereodifferentiation of 3-mercapto-2-methylpropanol in wine P. BouchillouxP. DarrietA. Mosandl ORIGINAL PAPER Pages: 349 - 352
Evolution of capillary zone electrophoresis profiles of methanol soluble compounds during fish chilling: relation to freshness I. MedinaS. AubourgJ. M. Gallardo ORIGINAL PAPER Pages: 353 - 358
Composition of foods using microwave dielectric spectra M. KentR. KnöchelU. -K. Berger ORIGINAL PAPER Pages: 359 - 366
Detection of cauliflower mosaic virus by the polymerase chain reaction: testing of food components for false-positive 35S-promoter screening results C. WolfM ScherzingerJ. Lüthy ORIGINAL PAPER Pages: 367 - 372