Journal of Food Composition and Analysis

EDITORIAL
pp. 625-625(1)
Author: Burlingame B.

Fat Content of Peruvian Anchovy (Engraulis ringens), After “El Niño” Phenomenon (1998––1999)
pp. 627-631(5)
Authors: Ayala Galdos M.E.; Albrecht-Ruiz M.; Maldonado A.S.; Minga J.P.

Carotenoid Content in Different Varieties of Pumpkins
pp. 633-638(6)
Authors: Murkovic M.; Mülleder U.; Neunteufl H.

Free and Conjugated Myricetin, Quercetin, and Kaempferol in Bulgarian Red Wines
pp. 639-645(7)
Authors: Tsanova-Savova S.; Ribarova F.

Anthocyanins and Color Variables of Bulgarian Aged Red Wines
pp. 647-654(8)
Authors: Tsanova-Savova S.; Dimov S.; Ribarova F.

Correlation of Pigment and Flavanol Content with Antioxidant Properties in Selected Aged Regional Wines from Greece
pp. 655-665(11)
Authors: Arnous A.; Makris D.P.; Kefalas P.

Determination of Tartrazine and Ponceau-4R in Various Food Samples by Vierordt's Method and Ratio Spectra First-Order Derivative UV Spectrophotometry
pp. 667-683(17)
Authors: Altnöz S.; Toptan S.

Determination of Isocitric Acid in Citrus Juice—A Comparison of HPLC, Enzyme Set and Capillary Isotachophoresis Methods
pp. 685-691(7)
Authors: Kvasnika F.; Voldich M.; Py P.; Vin I.

The Phytosterol Content of Some Cereal Foods Commonly Consumed in Sweden and in the Netherlands
pp. 693-704(12)
Authors: Normén L.; Bryngelsson S.; Johnsson M.; Evheden P.; Ellegård L.; Brants H.; Andersson H.; Dutta P.

New Data for Cholesterol Contents in Meat, Fish, Milk, Eggs and Their Products Consumed in Finland
pp. 705-713(9)
Authors: Piironen V.; Toivo J.; Lampi A.-M.

Individual Sugars, Soluble, and Insoluble Dietary Fiber Contents of 70 High Consumption Foods
pp. 715-723(9)
Authors: Li B.W.; Andrews K.W.; Pehrsson P.R.

Compositional and Physico-chemical Modifications during the Manufacture and Ripening of León Raw Cow's Milk Cheese
pp. 725-735(11)
Authors: Prieto B.; Franco I.; Prieto J.G.; Bernardo A.; Carballo J.

Amino Acid Composition and In Vitro Protein Digestibility of Selected Ancient Wheats and their End Products
pp. 737-747(11)
Authors: Abdel-Aal E.-S.M.; Hucl P.

Is ISO/IEC 17025 Accreditation a Benefit or Hindrance to Testing Laboratories? The Greek Experience
pp. 749-757(9)
Authors: Vlachos N.A.; Michail C.; Sotiropoulou D.

BOOK REVIEW
pp. 759-759(1)
Author: Sevenhuysen G.P.

ACKNOWLEDGEMENT TO REVIEWERS
pp. 761-762(2)