1. Effect of brine pre-treatment on lipid stability of frozen horse mackerel (Trachurus trachurus)

   • Santiago P. Aubourg
   • Maurizio Ugliano

   Original Paper Pages: 91 - 95

2. Histamine and tyramine-forming microorganisms in Spanish traditional cheeses

   • Artur X. Roig-Sagués
   • Angélica P. Molina
   • Mª Hernández-Herrero

   Original Paper Pages: 96 - 100

3. Biogenic amines in fish and soy sauces

   • R. Stute
   • K. Petridis
   • G. Biernoth

   Original Paper Pages: 101 - 107

4. Carotenoids from tomatoes inhibit heterocyclic amine formation

   • Paola Vitaglione
   • Simona Monti
   • Vincenzo Fogliano

   Original Paper Pages: 108 - 113

5. Effects of conventional and microwave heating on the degradation of olive oil

   • Francesco Caponio
   • Antonella Pasqualone
   • Tommaso Gomes

   Original paper Pages: 114 - 117

6. Detection of defective virgin olive oils by metal-oxide sensors

   • Diego L. García-González
   • Ramón Aparicio

   Original Paper Pages: 118 - 123

7. Formation of aldehydes from S-alk(en)ylcysteines and their sulfoxides

   • Jan Rössner
   • Roman Kubec
   • Jiří Davídek

   Original Paper Pages: 124 - 130

8. Functional properties of casein hydrolysates in bakery applications

   • P. Crowley
   • C. O'Brien
   • C. Stanton

   Original paper Pages: 131 - 137

9. Nutritional evaluation of lentil flours obtained after short-time soaking processes

   • Concepción Vidal-Valverde
   • Isabel Sierra
   • Gloria Urbano

   Original Paper Pages: 138 - 144

10. Sugar composition of apple juices

    • Feryal Karadeniz
    • Aziz Ekşi

    Original Paper Pages: 145 - 148

11. Isolation, characterization and determination of minor artichoke (Cynara scolymus L.) leaf extract compounds

    • Jan Fritsche
    • Christaan M. Beindorff
    • Jan G. Lammers

    Original Paper Pages: 149 - 157

12. Extraction of sage (Salvia officinalis L.) by pressurized hot water and conventional methods: antioxidant activity of the extracts

    • Maarit Ollanketo
    • Anna Peltoketo
    • Marja-Liisa Riekkola

    Original Paper Pages: 158 - 163

13. Peroxidase from oranges (Citrus sinenses (L.) Osbeck

    • Edmar Clemente

    Original Paper Pages: 164 - 168

14. Phenols and metals in sugar-cane spirits. Quantitative analysis and effect on radical formation and radical scavenging

    • Sandra M. Bettin
    • William Isique
    • Leif H. Skibsted

    Original Paper Pages: 169 - 175

15. Selection of starter cultures for the production of ugba, a fermented soup condiment

    • Abiodun I. Sanni
    • A. Onilude
    • R. Afolabi

    Original Paper Pages: 176 - 180

16. Influence of modified atmosphere packaging on quality, vitamin C and phenolic content of artichokes (Cynara scolymus L.)

    • Angel Gil-Izquierdo
    • Maria Conesa
    • Maria Gil

    Erratum Pages: 181 - 181

17. 5'-Nuclease PCR for quantitative event-specific detection of the genetically modified Mon810 MaisGard maize

    • Askild Holck
    • Marc Vaïtilingom
    • Knut Rudi

    Erratum Pages: 182 - 182