Response surface models used for prediction of photooxidative quality changes in havarti cheese Grith MortensenJohn SørensenHenrik Stapelfeldt Original Paper Pages: 93 - 98
Comparison of steroid hormone patterns in different fat tissues of Synovex-S implanted and control steers Kerstin FleischerGabi SchmidtTheodore H. Elsasser Original Paper Pages: 99 - 103
Quality assessment of edible vegetable oils used as liquid medium in canned tuna Francesco CaponioTommaso GomesCarmine Summo Original Paper Pages: 104 - 108
Enhancing the quality of virgin olive oil by use of a new vegetable enzyme extract during processing Alfonso RanalliLuciano PollastriPaolo Del Re Original Paper Pages: 109 - 115
Effect of peeling and heating on carotenoid content and antioxidant activity of tomato and tomato-virgin olive oil systems Giulia GrazianiRita PerniceVincenzo Fogliano Original Paper Pages: 116 - 121
Influence of composition, moisture, pH and temperature on the formation and decay kinetics of monochloropropanediols in wheat flour dough Colin G. HamletPeter A. SaddDavid A. Gray Original Paper Pages: 122 - 128
The influence of the pre-drying treatment on the hydration properties of dried cell wall materials from apples Silke VetterHerbert Kunzek Original Paper Pages: 129 - 137
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 PlazaBegoña de AncosPilar M. Cano Original Paper Pages: 138 - 144
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
Phenolic compounds in a Spanish red wine aged in barrels made of Spanish, French and American oak wood Brígida Fernández de SimónTeresa HernándezIsabel Estrella Original Paper Pages: 150 - 156
Detection of irradiation treatment in dried mushrooms by photostimulated luminescence, EPR spectroscopy and thermoluminescence measurements Kazimiera Malec-CzechowskaGrażyna StrzelczakHenry Delincée Original Paper Pages: 157 - 165
Determination of antioxidative capacities using an enhanced total oxidant scavenging capacity (TOSC) assay Ramona LichtenthälerFriedhelm MarxOliver Kind Original Paper Pages: 166 - 173
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
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