1. Relationship between the crosslinking of caseins by transglutaminase and the gel strength of yoghurt

   • S. Lauber
   • T. Henle
   • H. Klostermeyer

   ORIGINAL PAPER Pages: 305 - 309

2. Characterization of oligo- and polypeptides isolated from yoghurt

   • A. Schieber
   • H. Brückner

   ORIGINAL PAPER Pages: 310 - 313

3. Seasonal variations in the free fatty acid composition of Manchego cheese and changes during ripening

   • J. M. Poveda
   • M. S. Pérez-Coello
   • L. Cabezas

   ORIGINAL PAPER Pages: 314 - 317

4. Seasonal changes in the fat composition of Lacha sheep's milk used for Idiazabal cheese manufacture

   • S. Perea
   • E. Fernández de Labastida
   • L. J. R. Barron

   ORIGINAL PAPER Pages: 318 - 323

5. Importance of amounts and proportions of high molecular weight subunits of glutenin for wheat quality

   • H. Wieser
   • G. Zimmermann

   ORIGINAL PAPER Pages: 324 - 330

6. Effect of turgor pressure on the cutting energy of stored potato tissue

   • M. D. Alvarez
   • D. E. J. Saunders
   • J. F. V. Vincent

   ORIGINAL PAPER Pages: 331 - 339

7. Influence of processing on available carbohydrate content and antinutritional factors of chickpeas

   • J. Frias
   • C. Vidal-Valverde
   • G. Urbano

   ORIGINAL PAPER Pages: 340 - 345

8. Phytic acid level in edible grain derivatives in the Canary Islands (gofio and frangollo)

   • C. I. Febles
   • A. Arias
   • A. Sierra

   ORIGINAL PAPER Pages: 346 - 348

9. Stereodifferentiation of 3-mercapto-2-methylpropanol in wine

   • P. Bouchilloux
   • P. Darriet
   • A. Mosandl

   ORIGINAL PAPER Pages: 349 - 352

10. Evolution of capillary zone electrophoresis profiles of methanol soluble compounds during fish chilling: relation to freshness

    • I. Medina
    • S. Aubourg
    • J. M. Gallardo

    ORIGINAL PAPER Pages: 353 - 358

11. Composition of foods using microwave dielectric spectra

    • M. Kent
    • R. Knöchel
    • U. -K. Berger

    ORIGINAL PAPER Pages: 359 - 366

12. Detection of cauliflower mosaic virus by the polymerase chain reaction: testing of food components for false-positive 35S-promoter screening results

    • C. Wolf
    • M Scherzinger
    • J. Lüthy

    ORIGINAL PAPER Pages: 367 - 372

13. Book reviews

    Pages: 373 - 380