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по журналам "Food Flavors and Chemistry: Advances of the New Millennium"

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A two-method comparative analytical approach for the spectrophotometric determination of total iron content in various Greek red and white wines

Riganakos, K. A.; Pappas, A. C.; Savvaidis, I. N.; Mane, F. G.; Veltsistas, P. G. (Royal Society of Chemistry, 2001)
Active polymer packagings to increase the time of food safety theoretical

Kouali, M. El; Ourimechi, E. M.; Vergnaud, J. M. (Royal Society of Chemistry, 2001)
Advances in dairy flavor chemistry

McGorrin, Robert J. (Royal Society of Chemistry, 2001)
Analysis

Spanier, A. M.; Shahidi, F.; Parliment, T. H.; Mussinan, C.; Ho, C.-T.; Contis, E. Tratras (Royal Society of Chemistry, 2001)
Antioxidants

Spanier, A. M.; Shahidi, F.; Parliment, T. H.; Mussinan, C.; Ho, C.-T.; Contis, E. Tratras (Royal Society of Chemistry, 2001)
Application of electronic nose for coffee and ready to drink beverage

Saleeb, R. K.; Press, L. M.; Cale, K.; Skrobanski, R. (Royal Society of Chemistry, 2001)
Application of fast atom bombardment (FAB) and atmospheric pressure chemical ionization (APCI) mass spectrometry for the identification of lipids and their oxidation products

Mamer, O. A.; Boismenu, D.; Fouad, F. M.; Ruhenstroth-Bauer, G. (Royal Society of Chemistry, 2001)
Aroma and antioxidant properties of Roman chamomile (Anthemis Nobilis L.)

Povilaityte, V.; Venskutonis, P. R.; Jukneviciene, G. (Royal Society of Chemistry, 2001)
Back cover

Spanier, A. M.; Shahidi, F.; Parliment, T. H.; Mussinan, C.; Ho, C.-T.; Contis, E. Tratras (Royal Society of Chemistry, 2001)
Canola/Rapessed hull phenolics as potential free radical scavengers

Naczk, M.; Amarowicz, R. (Royal Society of Chemistry, 2001)
Changes in antioxidant concentration of virgin olive oil during thermal oxidation

Nissiotis, M. E.; Tasioula-Margari, M. (Royal Society of Chemistry, 2001)
Characterization of volatile flavors in enzyme-modified and natural Cheddar cheese

Lee, B. H.; Hailelassie, S.; Yaylayan, V.; Stewart, B. (Royal Society of Chemistry, 2001)
Chemistry of fried food flavors

Warner, Kathleen; Neff, William E. (Royal Society of Chemistry, 2001)
Comparative organoleptic evaluation of different types of black table olives

Tassou, C. C.; Panagou, E. Z.; Katsaboxakis, C. Z. (Royal Society of Chemistry, 2001)
Composition

Spanier, A. M.; Shahidi, F.; Parliment, T. H.; Mussinan, C.; Ho, C.-T.; Contis, E. Tratras (Royal Society of Chemistry, 2001)
Compositions and contents of catechins in various kinds of fresh tea leaves — comparisons between Assam variety and China variety

Saijo, Ryoyasu; Kato, Miyuki; Takeda, Yoshiyuki (Royal Society of Chemistry, 2001)
Confirmation of synthetic (fossil fuel) origin of individual components in a complex flavor by GC/C/IRMS δ<sup>13</sup>C and accelerator mass spectrometry <sup>14</sup>C measurement

Culp, R. A.; Legato, J. M.; Smith, D. R. (Royal Society of Chemistry, 2001)
Considerations in the development of food processing and products for long-term space missions in a near self-sufficient environment

Gregson, C. M.; Lee, T.-C. (Royal Society of Chemistry, 2001)
Contents

Spanier, A. M.; Shahidi, F.; Parliment, T. H.; Mussinan, C.; Ho, C.-T.; Contis, E. Tratras (Royal Society of Chemistry, 2001)
Dairy

Spanier, A. M.; Shahidi, F.; Parliment, T. H.; Mussinan, C.; Ho, C.-T.; Contis, E. Tratras (Royal Society of Chemistry, 2001)

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