| The New U.S. Patent Law: What Impact on Chemical Inventions? | p. 3 |
| Olestra versus Natural Lipids: A Critical Review | p. 17 |
| Human Gustation and Flavor | p. 33 |
| Advances in Dairy Flavor Chemistry | p. 67 |
| Perceivable Odorants in Fresh and Heated Sweet Cream Butters | p. 85 |
| The Effect of Manipulating Ripening Temperatures on Cheddar Cheese Flavor | p. 97 |
| Relationships between the Odor and Flavor Attributes and the Volatile Composition and Gross Composition of Cheese | p. 108 |
| Determination of the Cause of Off-Flavors in Milk by Dynamic Headspace GC/MS and Multivariate Data Analysis | p. 118 |
| Determination of Taste-Active Compounds in a Bitter Camembert Cheese and Evolution of Their Impact on Taste during Ripening | p. 130 |
| Characterization of Volatile Flavors in Enzyme-Modified and Natural Cheddar Cheese | p. 141 |
| Development of Characteristic Flavor in Idiazabal Cheese Adding Commercial Lipases | p. 151 |
| Effect of Milk Composition and Heating on Flavor and Aroma of Yogurt | p. 160 |
| Flavor Characteristics of Tempe | p. 171 |
| Compositions and Contents of Catechins in Various Kinds of Fresh Tea Leaves - Comparisons between Assam Variety and China Variety | p. 183 |
| Quantitative Change of Glycosides as Aroma Precursors dunng the Oolong Tea Manufacturing Process | p. 197 |
| The Application of HPLC Analysis of Anthocyanins to Differentiate Red Grapes and Wines | p. 203 |
| Enantiomeric Distribution of [alpha]-Pinene, [beta]-Pinene, Sabinene and Limonene in Various Citrus Essential Oils | p. 216 |
| GC/O Studies on the Volatile Components of Shadberry (Amelanchier Arborea Nutt). Fruit | p. 232 |
| Headspace Composition of Virgin Olive Oil Evaluated by Solid Phase Microextraction: Relationships with the Oil Sensory Characteristics | p. 236 |
| Headspace Analysis of Volatile Flavor Compounds of Olive Oils from Lianolia Vanety | p. 248 |
| The Olive Biophenols: Hedonic-Sensory Descriptors of EVOO and WOTOs in The Mediterranean Aliment Culture | p. 253 |
| Headspace Aroma of "Wild Onion" Trees | p. 266 |
| Flavor Profiling of 12 Edible European Truffles | p. 274 |
| SDE-GC-MS Profiling of Short- and Long-Term Ripened Fermented Sausages | p. 281 |
| Chemistry of Fried Food Flavors | p. 291 |
| Formation of Geraniol-Related Compounds in Ginger | p. 305 |
| Role of L-Serine and L-Threonine in the Generation of Sugar-Specific Reactive Intermediates during the Maillard Reaction | p. 313 |
| Production of Short Chain Fatty Acid Esters by Pseudomonas Fragi CRDA 037 Grown on a Synthetic Medium | p. 318 |
| Production of Representative Cooked Mussel Extracts and Evaluation by GC/O of the Aroma Characteristics of Mussels during Their Storage | p. 328 |
| Determination of Seasonal and Thermal Processing Changes in Grapefruit Juice Aroma Active Components Using GC-Olfactometry | p. 336 |
| Quality and Sensory Acceptance of a Potassium Chloride Added Fish Sauce | p. 346 |
| Optimization for the Analysis of Pyrazines in Aqueous Solution by Direct Immersion-Solid Phase Microextraction | p. 361 |
| Development of a Trapping System for Isolation of Volatile Flavor Compounds from Different Food Matrices | p. 373 |
| Optimization of Vacuum Distillation Methods for the Extraction of Volatile Compounds of Oysters Crassostrea Gigas | p. 380 |
| Preparative Separations of [alpha]-Ionone and [alpha]-Damascone Enantiomers with Simulated Moving Bed Chromatography | p. 386 |
| Gas Chromatography/Olfactometry Panel Training: A Time-Intensity Approach for Odor Evaluation | p. 394 |
| Identification of Alcoholic Beverages by Coupling Gas Chromatography and Electronic Nose | p. 404 |
| Application of Electronic Nose for Coffee and Ready to Drink Beverage | p. 412 |
| Use of Nuclear Techniques for the Measurement of Trace Elements in Food - Part II | p. 420 |
| The Suitability of Fourier Transform Infrared Methodology for the Prediction Of Dimethylamine Content in Frozen Minced Hake | p. 424 |
| Application of Fast Atom Bombardment (FAB) and Atmospheric Pressure Chemical Ionization (APCI) Mass Spectrometry for the Identification of Lipids and Their Oxidation Products | p. 433 |
| A Two-Method Comparative Analytical Approach for the Spectrophotometric Determination of Total Iron Content in Various Greek Red and White Wines | p. 449 |
| Confirmation of Synthetic (Fossil Fuel) Origin of Individual Components in a Complex Flavor by GC/C/IRMS [delta][superscript 13]C and Accelerator Mass Spectrometry [superscript 14]C Measurement | p. 462 |
| Considerations in the Development of Food Processing and Products for Long-Term Space Missions in a Near Self-Sufficient Environment | p. 477 |
| Quality Characteristics and Storage Stability of Virgin Olive Oil | p. 492 |
| Organoleptic, Microbiological and Physicochemical Changes of Dry-Salted Olives in Thassos Variety Stored under Different Conditions | p. 497 |
| Comparative Organoleptic Evaluation of Different Types of Black Table Olives | p. 505 |
| Stability of Microencapsulated Caraway (Carum Carvi L.) Essential Oil | p. 511 |
| Recent Findings on the Quality of High Fructose Corn Syrup | p. 523 |
| Diets of Whole Versus Partitioned Food: Caloric Dilution and Disease Risk. A Review | p. 532 |
| Flavor, Health and Nutritional Quality of Pre-Germinated Brown Rice | p. 546 |
| Hepatic Acute-Phase Response of Healthy and Partially Hepatectomized Rats to Mycotoxins | p. 552 |
| Aroma and Antioxidant Properties of Roman Chamomile (Anthemis Nobilis L.) | p. 567 |
| Changes in Antioxidant Concentration of Virgin Olive Oil During Thermal Oxidation | p. 578 |
| Canola/Rapeseed Hull Phenolics as Potential Free Radical Scavengers | p. 583 |
| Radical-Scavenging Activities of Citrus Essential Oils and Their Components: Detection Using 1, 1-Diphenyl-2-Picrylhydrazyl | p. 592 |
| Occurrence and Antioxidative Activity of 1'-Acetoxychavicol Acetate and its Related Compounds in the Rhizomes of Alpinia Galanga during Cooking | p. 601 |
| Mass Transport Properties of Foods | p. 611 |
| Development of an Analytical Method to Establish Criteria for PET Recycling for Direct Food Contact Applications | p. 622 |
| Influence of Polymer Packaging on the Aroma of Strawberry Syrup | p. 632 |
| Active Polymer Packagings to Increase the Time of Food Safety: Theoretical | p. 642 |
| Subject Index | p. 649 |
| Table of Contents provided by Blackwell. All Rights Reserved. |
