Table of Contents | October-December 2000

Contents

     ♦ Slobodan Barbaric
        Foreword
        Food Technology and Biotechnology 38 (4) 235 (2000)
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     ♦ Horst Feldmann
        Gene Function and Expression: Four Years of the Post-genomic
        Era of Yeast
        Food Technology and Biotechnology 38 (4) 237–252 (2000)
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     ♦ Benjamin Pina
        Many Ways of Transcriptional Regulation in Yeast
        Food Technology and Biotechnology 38 (4) 253–262 (2000)
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     ♦ Juan Carlos Igual and Francisco Estruch
        Signalling Stress in Yeast
        Food Technology and Biotechnology 38 (4) 263–276 (2000)
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     ♦ Francine Messenguy and Evelyne Dubois
        Regulation of Arginine Metabolism in Saccharomyces cerevisiae:
        a Network of Specific and Pleiotropic Proteins in Response to
        Multiple Environmental Signals
        Food Technology and Biotechnology 38 (4) 277–285 (2000)
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     ♦ Karin D. Breunig
        Regulation of Transcription Activation by Gal4p
        Food Technology and Biotechnology 38 (4) 287–293 (2000)
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     ♦ Philip D. Gregory, Slobodan Barbarić and Wolfram Hörz
        Transcriptional Control of Phosphate-regulated Genes in Yeast: the
        Role of Specific Transcription Factors and Chromatin Remodeling
        Complexes in vivo
        Food Technology and Biotechnology 38 (4) 295–303 (2000)
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     ♦ Sabrina Venditti, Glauco Di Stefano and Ernesto Di Mauro
        Multiple Functions of Yeast Telomeric Heterochromatin
        Food Technology and Biotechnology 38 (4) 305–313 (2000)
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     ♦ Maria Vogelauer, Francesco Cioci, Licia Bordi and Giorgio Camilloni
        In vivo Studies of the Non-transcribed Spacer Region of rDNA in
        Saccharomyces cerevisiae
        Food Technology and Biotechnology 38 (4) 315–321 (2000)
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IN MEMORIAM

     ♦ In memoriam Vera Johanides (1917-2000)
        Food Technology and Biotechnology 38 (2000) 323-324
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     ♦ In memoriam Mihael Tkalcec (1942-2000)
        Food Technology and Biotechnology 38 (2000) 325-326
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Contents, Author and Subject Index
        Food Technology and Biotechnology 38 (1-4) 327–337 (2000)
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