1. High-pressure processing of myosystems. Uncertainties in methodology and their consequences for evaluation of results

   • F. Jiménez-Colmenero
   • A. J. Borderias

   Review 25 October 2003 Pages: 461 - 465

2. Preservation of bulk-stored Norway lobster at 1 °C in controlled and modified atmospheres

   • C. Ruiz-Capillas
   • J. Morales
   • A. Moral

   Original Paper 27 August 2003 Pages: 466 - 470

   

3. Effects of nitrite levels, endpoint temperature and storage on pink color development in turkey rolls

   • Eylem Ezgi Deniz
   • Meltem Serdaroğlu

   Original Paper 27 August 2003 Pages: 471 - 474

   

4. Effect of selected yeast strains on the sensory properties of dry fermented sausages

   • M. Dolores Selgas
   • Jesús Ros
   • M. Luisa García

   Original Paper 01 October 2003 Pages: 475 - 480

   

5. Gluten contamination in oat products and products naturally free from gluten

   • S. Størsrud
   • I. Malmheden Yman
   • R. A. Lenner

   Original Paper 10 September 2003 Pages: 481 - 485

   

6. Foam-mat drying of cowpea (Vigna unguiculata) using glyceryl monostearate and egg albumin as foaming agents

   • K. O. Falade
   • K. I. Adeyanju
   • P. I. Uzo-Peters

   Original Paper 30 October 2003 Pages: 486 - 491

   

7. Effect of soybean substitution for cowpea on physical, compositional, sensory and sorption properties of akara Ogbomoso

   • K. O. Falade
   • A. A. Adedeji
   • J. O. Akingbala

   Original Paper 30 October 2003 Pages: 492 - 497

   

8. An influence of cooking on fatty acid composition in three varieties of common beans and in lentil

   • Tatjana Pirman
   • Vekoslava Stibilj

   Original Paper 05 September 2003 Pages: 498 - 503

9. On-line observation of dough fermentation by magnetic resonance imaging and volumetric measurements

   • Joachim Goetz
   • Dieter Groß
   • Peter Koehler

   Original Paper 14 October 2003 Pages: 504 - 511

   

10. Multivariate statistical analysis for the classification of oak-aged wines based on their chromatic characteristics

    • Luis Javier Perez-Prieto
    • Jose María López-Roca
    • Encarna Gómez-Plaza

    Original Paper 30 October 2003 Pages: 512 - 516

    

11. Quantitative analysis of the main phenolics in rapeseed meal and oils processed differently using enzymatic hydrolysis and HPLC

    • Satu Vuorela
    • Anne S. Meyer
    • Marina Heinonen

    Original Paper 29 October 2003 Pages: 517 - 523

    

12. Molecular identification of cephalopod species by FINS and PCR-RFLP of a cytochrome b gene fragment

    • María José Chapela
    • Carmen G. Sotelo
    • Ricardo I. Pérez-Martín

    Original Paper 20 September 2003 Pages: 524 - 529

    

13. Enzymatic determination of inulin and fructooligosaccharides in food

    • Maher Korakli
    • Carsten Hinrichs
    • Rudi F. Vogel

    Original Paper 01 October 2003 Pages: 530 - 534

    

14. A robust capillary electrophoresis method for the determination of organic acids in wines

    • André de Villiers
    • Frédéric Lynen
    • Pat Sandra

    Original Paper 25 October 2003 Pages: 535 - 540

    

15. Activity of plant extracts for preserving functional food containing n-3-PUFA

    • Isabel Medina
    • M. Jesús González
    • José Manuel Gallardo

    Erratum 05 November 2003 Pages: 541 - 541