F. Bacchini, A. D‘Agostina, G. Boschin, A. Arnoldi: Chemical and Technological Characterisation of Melanoidins from Espresso Coffee

 89

A. Böhm, I. Kaiser, A. Trebstein, T. Henle: Heat-Induced Degradation of Inulin

 90

E. Mavric, T. Henle: A New Pathway of Lactose Degradation and Arginine Derivatization in Milk

 93

A. Förster, Y. Kühne, T. Henle: Dietary Intake and Urinary Excretion of Maillard Reaction Products (MRPs)

 96

L. Ait Ameur, M. Zude, G. Trystram, I. Birlouez-Aragon: Hydroxymethylfurfural: An Indicative Parameter of Heat Damage in Cereal Products

 99

L. Jarolímová, J. Rysová, K. Cejpek, J. Velíšek: Factors Affecting the Formation of Reducing Compounds from Biacetyl

 102

S. T. Seifert, R. Krause, K. Gloe, T. Henle: Copper(II)-Complexation by Non Enzymatically Glycated Peptides

 106

R. Kubec, M. Hrbáčová, R. A. Musah, J. Velíšek: Allium Discoloration: The Nature of Onion Pinking and Garlic Greening

 109

J. Parkányiová, E. B. Hutapea, L. Parkányiová, M. Miyahara, H. Sakurai, J. Pokorný: Browning Reactions between Oxidized Vegetable Oils and Amino Acids

 113

C. Delgado-Andrade, I. Seiquer, M. P. Navarro: Maillard Reaction Products from Glucose-Methionine Mixtures Affect Iron Utilization in Rats

 116

W. Engel, P. Schieberle: On the Significant Influence of Water on the Formation Mechanisms of 5-Acetyl-3,4-dihydro-2H-1,4-thiazine

 120