GENERAL PRINCIPLES: Effet of Carboxymethylcellulose on the Perception of Volatile Compounds: Study of Some Odour‐Texture Interactions. S. Villaneuva‐Rodriguez, B. Colas and F. SauvageotGENERAL PRINCIPLES: Influence of Temperature on the Dynamic and Steady‐Shear Rheology of Pectin Dispersions. J. A. Lopes da Silva, M. P. Gonçalves and M. A. RaoGENERAL PRINCIPLES: Structure and Rheological Behaviour of Arabinoxylans from Canadian Bread Wheat Flours. O. Rattan, M. S. Izydorczyk and C. G. BiliaderisGENERAL PRINCIPLES: Retrogradation of Potato Starch as Studied by Fourier Transform Infrared Spectroscopy. J. J. G. van Soest, D. d e Wit, H. Tournois and J. F. G. VliegenthartGENERAL PRINCIPLES: At Last, a True Liquid‐Phase Yield Stress. R. D. Spaanz and M. C. WilliamsMETHODOLOGY & INSTRUMENTATION: Compressive Stress‐Strain Relationships of Agglomerated Instant Coffee. (Res. Note) C. Nuebel and M. PelegMETHODOLOGY & INSTRUMENTATION: A Large‐Scale Field Coaxial Cylinder Rheometer for the Study of the Rheology of Natural Coarse Suspensions. P. Coussot and J.‐M. PiauMETHODOLOGY & INSTRUMENTATION: Estimation of the Wall Slip Velocity in the Capillary Flow of Potato Granule Pastes. P. J. Halliday and A. C. SmithINSTRUMENTAL MEASUREMENTS: Thermal Softening of Potatoes and Carrots. G. S. MittalINSTRUMENTAL MEASUREMENTS: Apple Bruising Thresholds for an Instrumented Sphere. D. W. Pang, C. J. Studman and H. BanksINSTRUMENTAL MEASUREMENTS: Relationship of Sonic Resonant Frequency to Compression Tests and Magnes‐Taylor Firmness of Apples During Refrigerated Storage. J. A. Abbott and L. A. LiljedahlSENSORY MEASUREMENTS: Foods Associated with Descriptive Texture Terms. H. Rohm, Doris Jaros, U. Fischer and S. LailachSENSORY MEASUREMENTS: Texture of Sweet Orange Gels by Free‐Choice Profiling. E. Costell, C. Trujillo, M. H. Damasio and L. DuranSENSORY MEASUREMENTS: Research of Selective Tests for Discerning “Efficient Assessor” in Texture Profiling. S. Rousset‐Akrim, J.‐F. Martin, C. Pilandon and C. TourailleFACTORS AFFECTING TEXTURE: Properties of Dextran as a Cryoprotectant in Ice Cream. R. D. McCurdy, H. D. Goff and D. W. StanleyFACTORS AFFECTING TEXTURE: Firming Effects in Danish Pastry. L. G. Sternhagen and R. C. HoseneyFACTORS AFFECTING TEXTURE: Fermented Dairy Ingredients for Bread: Effects on Dough Rheology and Bread Characteristics. P. Gélinas, J. Audet, O. Lachance and M. VachonFACTORS AFFECTING TEXTURE: Studies on Frozen Doughs. IV. Effect of Shortening Systems on Baking and Rheological Properties. Y. Inoue, H. D. Sapirsein and W. BushukFACTORS AFFECTING TEXTURE: Moisture Redistribution Throughout the Bread Loaf During Staling and Its Effect on Mechanical Properties. L. Piazzaa and P. Masi