1. Effect of the addition of corn flour and colorants on the colour of fried, battered squid rings

   • Raquel Baixauli
   • Ana Salvador
   • Carlos Calvo

   Original Paper Pages: 457 - 461

2. Selective adsorption of limonin and naringin from orange juice to natural and synthetic adsorbents

   • Maria H. Ribeiro
   • Dirce Silveira
   • Suzana Ferreira-Dias

   Original Paper Pages: 462 - 471

3. New functional legume foods by germination: effect on the nutritive value of beans, lentils and peas

   • Concepción Vidal-Valverde
   • Juana Frias
   • Yu-Haey Kuo

   Original Paper Pages: 472 - 477

4. Phenolic composition of the cotyledon and the seed coat of lentils (Lens culinaris L.)

   • Montserrat Dueñas
   • Teresa Hernández
   • Isabel Estrella

   Original Paper Pages: 478 - 483

5. Effect of storage on the rheological and parotta-making characteristics of frozen parotta dough

   • Dasappa Indrani
   • Pichan Prabhasankar
   • Gandham Rao

   Original Paper Pages: 484 - 488

6. Phenolic compounds in natural black Spanish olive varieties

   • Concepción Romero
   • Pedro García
   • Antonio Garrido

   Original Paper Pages: 489 - 496

7. Preservation of raspberry fruits by freezing: physical, physico-chemical and sensory aspects

   • Eva M. González
   • Begoña de Ancos
   • Pilar M. Cano

   Original Paper Pages: 497 - 503

8. Storage studies of mango packed using biodegradable chitosan film

   • P. Srinivasa
   • Revathy Baskaran
   • R. Tharanathan

   Original Paper Pages: 504 - 508

9. Application of lactic acid bacteria starter cultures for decreasing the biogenic amine levels in sauerkraut

   • Jiří Špička
   • Pavel Kalač
   • Martin Křížek

   Original Paper Pages: 509 - 514

10. Effects of tarhana fermentation and drying methods on the fate of Escherichia coli O157:H7 and Staphylococcus aureus

    • Orhan Daglioglu
    • Muhammet Arici
    • Tuncay Gumus

    Original Paper Pages: 515 - 519

11. Studies on the sample weight for ochratoxin A determination in raw coffee

    • Günter Sommerfeld
    • Bernd Gabel

    Original Paper Pages: 520 - 522

12. Qualitative determination of bioaccumulative halogenated natural products in food and novel food

    • Walter Vetter
    • Elke Stoll

    Original Paper Pages: 523 - 528

13. Determination of some phenolic compounds in flax seed and nettle roots by HPLC with coulometric electrode array detection

    • Tanja Kraushofer
    • Gerhard Sontag

    Original Paper Pages: 529 - 533

14. Use of HPSEC analysis of polar compounds to assess the influence of crushing temperature on virgin olive oil's quality

    • Francesco Caponio
    • Antonella Pasqualone
    • Pasquale Catalano

    Original Paper Pages: 534 - 537

15. Determination of β-glucan content of cereals with an amperometric glucose electrode

    • İsmail Boyacı
    • Urartu Şeker
    • Mehmet Mutlu

    Original Paper Pages: 538 - 541