1. Online First publication

   EDITORIAL Pages: 395 - 395

2. Phytochemical and nutritional significance of cactus pear

   • Florian C. Stintzing
   • Andreas Schieber
   • R. Carle

   ORIGINAL PAPER Pages: 396 - 407

3. Washing effect on the quality index method (QIM) developed for raw gilthead seabream (Sparus aurata)

   • Almudena Huidobro
   • A. Pastor
   • M. Tejada

   ORIGINAL PAPER Pages: 408 - 412

4. Residual effect of CO2 on hake (Merluccius merluccius L.) stored in modified and controlled atmospheres

   • C. Ruiz-Capillas
   • Antonio Moral

   ORIGINAL PAPER Pages: 413 - 420

5. Effect of nitrate and nitrite curing salts on the generation and oxidation of fatty acids in non-fermented sausages

   • J. L. Navarro
   • M. I. Nadal
   • J. Flores

   ORIGINAL PAPER Pages: 421 - 425

6. Cadmium levels in liver, kidney and meat in calves from Asturias (North Spain)

   • M. Miranda
   • Marta López Alonso
   • José Luis Benedito

   ORIGINAL PAPER Pages: 426 - 430

7. Aluminium content in edible parts of seafood

   • Reiner Ranau
   • Jörg Oehlenschläger
   • H. Steinhart

   ORIGINAL PAPER Pages: 431 - 438

8. Total extractable phenolic chromatographic index: an overview of the phenolic class contents from different sources of foods

   • A. Escarpa
   • María Cristina González

   ORIGINAL PAPER Pages: 439 - 444

9. The effect of blanching on quality attributes of dehydrated carrots during long-term storage

   • P. S. Negi
   • Susanta Kumar Roy

   ORIGINAL PAPER Pages: 445 - 448

10. Modelling of the rehydration process of brocolli florets

    • Nieves Sanjuán
    • Juan Andrés Cárcel
    • A. Mulet

    ORIGINAL PAPER Pages: 449 - 453

11. Kinetics of thermal softening of potato tissue heated by different methods

    • M. D. Alvarez
    • W. Canet

    ORIGINAL PAPER Pages: 454 - 464

12. Effect of dressings "(aliños)" on olive texture: cellulase, polygalacturonase and glycosidase activities of garlic and lemon present in brines

    • Juan Fernández-Bolaños
    • A. Heredia
    • Ana Jiménez

    ORIGINAL PAPER Pages: 465 - 468

13. Protein Fraction in Edible Macedonian Mushrooms

    • Biljana Bauer Petrovska

    ORIGINAL PAPER Pages: 469 - 472

14. Combined Effect of Different Antistaling Agents on the Pasting Properties of Wheat Flour

    • C. M. Rosell
    • Jose A. Rojas
    • Carmen Benedito de Barber

    ORIGINAL PAPER Pages: 473 - 476

15. Optimization of the continuously extruded unleavened flat bread (chapati) process

    • B. S. Sridhar
    • B. Manohar

    ORIGINAL PAPER Pages: 477 - 486

16. Assessment of proofing of bread dough in the microwave oven

    • Ozlem Ozmutlu
    • Gülüm Sumnu
    • Serpil Sahin

    ORIGINAL PAPER Pages: 487 - 490

17. Identifying unknown game species: experience with nucleotide sequencing of the mitochondrial cytochrome b gene and a subsequent basic local alignment search tool search

    • P. D. Brodmann
    • G. Nicholas
    • E. C. Ilg

    ORIGINAL PAPER Pages: 491 - 496

18. Validation of a method based on polymerase chain reaction for the detection of genetically modified organisms in various processed foodstuffs

    • Markus Lipp
    • Anke Bluth
    • E. Anklam

    ORIGINAL PAPER Pages: 497 - 504

19. Determination of strawberry volatiles with low resolution gas phase FT–IR analyser

    • Mari Hakala
    • Mikko Ahro
    • H. Kallio

    ORIGINAL PAPER Pages: 505 - 510

20. Determination of ascorbic and isoascorbic acid in beverages and additives to meat products by capillary isotachophoresis

    • Jana Sádecká
    • J. Polonský

    ORIGINAL PAPER Pages: 511 - 517

21. Determination of vitamin K in the edible part of fish by high-performance liquid chromatography

    • U. Ostermeyer
    • Thomas Schmidt

    ORIGINAL PAPER Pages: 518 - 528

22. Discrimination of chocolates and packaging materials by an electronic nose

    • Hans-Dieter Werlein

    ORIGINAL PAPER Pages: 529 - 533