1. Response surface models used for prediction of photooxidative quality changes in havarti cheese

   • Grith Mortensen
   • John Sørensen
   • Henrik Stapelfeldt

   Original Paper Pages: 93 - 98

2. Comparison of steroid hormone patterns in different fat tissues of Synovex-S implanted and control steers

   • Kerstin Fleischer
   • Gabi Schmidt
   • Theodore H. Elsasser

   Original Paper Pages: 99 - 103

3. Quality assessment of edible vegetable oils used as liquid medium in canned tuna

   • Francesco Caponio
   • Tommaso Gomes
   • Carmine Summo

   Original Paper Pages: 104 - 108

4. Enhancing the quality of virgin olive oil by use of a new vegetable enzyme extract during processing

   • Alfonso Ranalli
   • Luciano Pollastri
   • Paolo Del Re

   Original Paper Pages: 109 - 115

5. Effect of peeling and heating on carotenoid content and antioxidant activity of tomato and tomato-virgin olive oil systems

   • Giulia Graziani
   • Rita Pernice
   • Vincenzo Fogliano

   Original Paper Pages: 116 - 121

6. Influence of composition, moisture, pH and temperature on the formation and decay kinetics of monochloropropanediols in wheat flour dough

   • Colin G. Hamlet
   • Peter A. Sadd
   • David A. Gray

   Original Paper Pages: 122 - 128

7. The influence of the pre-drying treatment on the hydration properties of dried cell wall materials from apples

   • Silke Vetter
   • Herbert Kunzek

   Original Paper Pages: 129 - 137

8. Nutritional and health-related compounds in sprouts and seeds of soybean (Glycine max), wheat (Triticum aestivum.L) and alfalfa (Medicago sativa) treated by a new drying method

   • Lucia Plaza
   • Begoña de Ancos
   • Pilar M. Cano

   Original Paper Pages: 138 - 144

9. Fluoride levels in wines of the Canary Islands (Spain)

   • M. Rodríguez Gómez
   • A. Hardisson de La Torre
   • L. Díaz-Flores

   Original Paper Pages: 145 - 149

10. Phenolic compounds in a Spanish red wine aged in barrels made of Spanish, French and American oak wood

    • Brígida Fernández de Simón
    • Teresa Hernández
    • Isabel Estrella

    Original Paper Pages: 150 - 156

11. Detection of irradiation treatment in dried mushrooms by photostimulated luminescence, EPR spectroscopy and thermoluminescence measurements

    • Kazimiera Malec-Czechowska
    • Grażyna Strzelczak
    • Henry Delincée

    Original Paper Pages: 157 - 165

12. Determination of antioxidative capacities using an enhanced total oxidant scavenging capacity (TOSC) assay

    • Ramona Lichtenthäler
    • Friedhelm Marx
    • Oliver Kind

    Original Paper Pages: 166 - 173

13. Analytical methods for the determination of the geographic origin of Emmental cheese: mid- and near-infrared spectroscopy

    • L. Pillonel
    • W. Luginbühl
    • J. Bosset

    Original Paper Pages: 174 - 178

14. Analytical methods for the determination of the geographic origin of Emmental cheese: volatile compounds by GC/MS-FID and electronic nose

    • L. Pillonel
    • S. Ampuero
    • J. Bosset

    Original Paper Pages: 179 - 183