1. EuroResidue IV – Fourth conference on residues of veterinary drugs in food (FECS no. 236)

   FECS/DIVISION OF FOOD CHEMISTRY Pages: 1 - 1

2. Allergens in raw and roasted hazelnuts (Corylus avellana) and their cross-reactivity to pollen

   • U. Müller
   • D. Lüttkopf
   • S. Vieths

   ORIGINAL PAPER Pages: 2 - 12

3. Daily dietary cadmium intake in Belgium using duplicate portion sampling

   • R. Van Cauwenbergh
   • D. Bosscher
   • H. Deelstra

   ORIGINAL PAPER Pages: 13 - 16

4. Bitter taste of unsaturated free fatty acids in emulsions: contribution to the off-flavour of soybean lecithins

   • A. Stephan
   • H. Steinhart

   ORIGINAL PAPER Pages: 17 - 25

5. SDS-PAGE of salted anchovies (Engraulis encrasicholus L) during the ripening process

   • M. M. Hernández-Herrero
   • A. X. Roig-Sagués
   • M. T. Mora-Ventura

   ORIGINAL PAPER Pages: 26 - 30

6. Effect of a vacuum-leaching technology on the proteins and lipids of lean sardine (Sardina pilchardus) mince

   • R. Mendes
   • R. Vital
   • N. M. Bandarra

   ORIGINAL PAPER Pages: 31 - 38

7. Effect of acoustic brining on the transport of sodium chloride and water in Mahon cheese

   • E. S. Sánchez
   • S. Simal
   • C. Rosselló

   ORIGINAL PAPER Pages: 39 - 43

8. Influence of refrigeration and carbon dioxide addition to raw milk on microbial levels, free monosaccharides and myo-inositol content of raw and pasteurized milk

   • P. Ruas-Madiedo
   • C.G. de los Reyes-Gavilán
   • M. Villamiel

   ORIGINAL PAPER Pages: 44 - 47

9. Storage time effect on the rheology of refrigerated potato tissue (cv. Monalisa)

   • M. D. Alvarez
   • W. Canet

   ORIGINAL PAPER Pages: 48 - 56

10. The baking process of wheat rolls followed by cryo scanning electron microscopy

    • J. A. Rojas
    • C. M. Rosell
    • M. A. Lluch

    ORIGINAL PAPER Pages: 57 - 63

11. Functionality of microencapsulated high-fat powders in wheat bread

    • C. M. O'Brien
    • H. Grau
    • E. K. Arendt

    ORIGINAL PAPER Pages: 64 - 69

12. Flavonoid content of commercial capers (Capparis spinosa, C. sicula and C. orientalis) produced in mediterranean countries

    • C. Inocencio
    • D. Rivera
    • F. A. Tomás-Barberán

    ORIGINAL PAPER Pages: 70 - 74

13. Ellagic acid content in berries: Influence of domestic processing and storage

    • S. H. Häkkinen
    • S. O. Kärenlampi
    • A. R. Törrönen

    ORIGINAL PAPER Pages: 75 - 80

14. Sugars and acids of strawberry varieties

    • H. Kallio
    • M. Hakala
    • A. Lapveteläinen

    ORIGINAL PAPER Pages: 81 - 85

15. Antifungal properties of some herb decoctions

    • M. Özcan
    • N. Boyraz

    ORIGINAL PAPER Pages: 86 - 88

16. The aminopeptidase C (PepC) from Lactobacillus helveticus CNRZ32. A comparative study of PepC from lactic acid bacteria

    • P.F. de Palencia
    • F.L. de Felipe
    • C. Peláez

    ORIGINAL PAPER Pages: 89 - 94

17. PCR-based quantification of genetically modified Bt maize: single-competitive versus dual-competitive approach

    • C. Hupfer
    • H. Hotzel
    • K.-H. Engel

    ORIGINAL PAPER Pages: 95 - 99

18. Multivariate data analysis in classification of must and wine from chemical measurements

    • G. González
    • E. M. Peña-Méndez

    ORIGINAL PAPER Pages: 100 - 107

19. Differentiation of some Spanish wines according to variety and region based on their anthocyanin composition

    • I. Arozarena
    • A. Casp
    • M. Navarro

    ORIGINAL PAPER Pages: 108 - 112

20. Oinotria table olives: Quality evaluation during ripening and processing by biomolecular components

    • A. Borzillo
    • N. Iannotta
    • N. Uccella

    ORIGINAL PAPER Pages: 113 - 121

21. A new quick solid-phase extraction method for the quantification of heterocyclic aromatic amines

    • M. Vollenbröker
    • K. Eichner

    ORIGINAL PAPER Pages: 122 - 125