Journal of Food Composition and Analysis

Effect of Household Cooking on the Vitamin D content in Fish, Eggs, and Wild Mushrooms
pp. 153-160(8)
Authors: Mattila P.; Ronkainen R.; Lehikoinen K.; Piironen V.

Phytate Degradation During Traditional Cooking: Significance of the Phytic Acid Profile in Cereal-Based Vegetarian Meals
pp. 161-167(7)
Authors: Agte V.V.; Tarwadi K.V.; Chiplonkar S.A.

Carotenoid Content of U.S. Foods: An Update of the Database
pp. 169-196(28)
Authors: Holden J.M.; Eldridge A.L.; Beecher G.R.; Marilyn Buzzard I.; Bhagwat S.; Davis C.S.; Douglass L.W.; Gebhardt S.; Haytowitz D.; Schakel S.

Differentiation of Soy Sauce by Pattern Recognition Analysis of Mid- and Near-IR Spectra
pp. 197-209(13)
Authors: Iizuka K.; Aishima T.

Inactivation of Trypsin Inhibitor in Chickpea
pp. 211-217(7)
Authors: Márquez M.C.; Alonso R.

Composition of Hydrolysates from Meat
pp. 219-225(7)
Authors: Pinto E Silva M.E.M.; Mazzilli R.N.; Cusin F.

Trans -Resveratrol Concentration in Wines Produced in Greece
pp. 227-233(7)
Authors: Dourtoglou V.G.; Makris D.P.; Bois-Dounas F.; Zonas C.

Fatty Acid Composition of Fulani ‘Butter Oil’ Made from Cow's Milk
pp. 235-240(6)
Authors: Glew R.H.; Okolo S.N.; Chuang L-T.; Huang Y-S.; VanderJagt D.J.