PAPERS ACCEPTED FOR PUBLICATION VOLUME 114 ISSUE 2, 2008

The influence of heavy metal ions on beer flavour stability
C. Zufall and Th. Tyrell

Accumulation and release of metal ions by brewers yeast during subsequent fermentations of malt wort
Poreda Aleksander and Tuszynski Tadeusz

Characterization of volatile and semi-volatile compounds in chinese rice wines by headspace solid phase microextraction followed by gas chromatography–mass spectrometry
Tao Luo, Wenlai Fan, and Yan Xu

Beer with reduced ethanol content can be produced by Saccharomyces cerevisiae deficient in any tricarboxylic acid cycle enzyme
Radoslav Seleckýa* , Daniela Šmogrovicováb, and Pavol Suloc

Comparison of antioxidant activity of barley (Hordeum vulgare L.) and malt extracts with the content of free phenolic compounds measured by High Performance Liquid Chromatography coupled with CoulArray detector
Markéta Dvoráková , Maëlle Douanier , Marie Jurková , Vladimír Kellner and Pavel Dostálek

Identification of the main degradation products of patulin generated through heat detoxication treatments
Sonia Collin , Etienne Bodart , Camille Badot , Amina Bouseta and Sabrina Nizet

Thioredoxin in barley: could it have a role in releasing limit dextrinase in brewery mashes?
Craig B.Heisner and Charles W. Bamforth.

Flavour instability of pale lager beers: determination of analytical markers in relation to sensory ageing
Sofie Malfliet, Filip Van Opstaele, Jessika De Clippeleer, Evelien Syryn, Koen Goiris, Luc De Cooman and Guido Aerts

Characteristics of high cell density fermentations with different lager yeast strains
Pieter J. Verbelen, Sebastiaan Van Mulders, Daan Saison, Stijn Van Laere, Filip Delvaux,and Freddy R. Delvaux

Effect of Medium Composition on Glucoamylase Production During Batch Fermentation of Recombinant Saccharomyces cerevisae
Peter M. Kilonzo, Argyrios Margaritis and Maurice A. Bergougnou.