1. Prevention of Clostridium outgrowth in heated and hermetically sealed meat products by nitrite – a review

   • Anton B. Grever
   • Adriaan Ruiter

   Review Pages: 165 - 169

2. Oxidative stability of processed pork. Assay based on ESR-detection of radicals

   • Charlotte U. Carlsen
   • Mogens L. Andersen
   • Leif H. Skibsted

   Original Article Pages: 170 - 173

3. Extension of shelf-life of chub mackerel (Scomber japonicus Houttuyn 1780) treated with lactic acid

   • Suhendan Metin
   • Nuray Erkan
   • Necla Aran

   Original Article Pages: 174 - 177

4. Apulian Cacioricotta goat's cheese: technical interventions for improving yield and organoleptic characteristics

   • Francesco Caponio
   • Antonella Pasqualone
   • Tommaso Gomes

   Original paper Pages: 178 - 182

5. Comparative investigations of gluten proteins from different wheat species. III. N-terminal amino acid sequences of α-gliadins potentially toxic for coeliac patients

   • H. Wieser

   Original Paper Pages: 183 - 186

6. Investigations on the change of fumonisin content of maize during hydrothermal treatment of maize. Analysis by means of HPLC methods and ELISA

   • Ute Meister

   Original paper Pages: 187 - 193

7. Effects of various clarification treatments on patulin, phenolic compound and organic acid compositions of apple juice

   • Vural Gökmen
   • Nevzat Artık
   • Ender Poyrazoğlu

   Original Paper Pages: 194 - 199

8. Contribution of volatile compounds to the flavor of cooked asparagus

   • Detlef Ulrich
   • Edelgard Hoberg
   • Kathrin Meilchen

   Original Paper Pages: 200 - 204

9. Flavonoid concentrations in the inner leaves of head lettuce genotypes

   • Ursula Hohl
   • Barb Neubert
   • Hartmut Böhm

   Orginal paper Pages: 205 - 211

10. Decolorization of vegetable oils by membrane processing

    • K. Kondal Reddy
    • Rangaswamy Subramanian
    • Mitsutoshi Nakajima

    Original Paper Pages: 212 - 218

11. Hammer crushers vs disk crushers: the influence of working temperature on the quality and preservation of virgin olive oil

    • Francesco Caponio
    • Pasquale Catalano

    original paper Pages: 219 - 224

12. Mineral composition in four varieties of avocado (Persea gratissima, L.) from the island of Tenerife

    • Arturo Hardisson
    • Carmen Rubio
    • Roberto Alvarez

    Original paper Pages: 225 - 230

13. Characterization of the triterpenoid 4,4′-diaponeurosporene and its isomers in food-associated bacteria

    • Dietmar E. Breithaupt
    • Wolfgang Schwack
    • Walter P. Hammes

    Original paper Pages: 231 - 233

14. Response surface methodology for optimization of growth parameters for the production of carotenoids by a mutant strain of Rhodotorula gracilis

    • Govindaswamy Vijayalakshmi
    • Basavanna Shobha
    • Balaraman Manohar

    Original Paper Pages: 234 - 239

15. Inter-simple sequence repeat DNA markers for identification of drupes from different Olea europaea L. cultivars

    • Antonella Pasqualone
    • Francesco Caponio
    • Antonio Blanco

    original paper Pages: 240 - 243

16. Mineral composition of Bulgarian wheat bread

    • Dida Isserliyska
    • Grozdan Karadjov
    • Angel Angelov

    Original Paper Pages: 244 - 245

17. Oligomerization of β-lactoglobulin by microbial transglutaminase during high pressure treatment

    • Sabine Lauber
    • Ivonne Noack
    • Thomas Henle

    Original Paper Pages: 246 - 247