Journal of Food Composition and Analysis

Analysing the Total Diet
pp. 451-452(2)
Author: Burlingame B.

Total Mercury Content—Fish Weight Relationship in Swordfish (Xiphias gladius) Caught in the Southwest Atlantic Ocean
pp. 453-460(8)
Authors: Mendez E.; Giudice H.; Pereira A.; Inocente G.; Medina D.

Mercury and Selenium Content in Selected Seafood
pp. 461-467(7)
Authors: Plessi M.; Bertelli D.; Monzani A.

Textured Soy Protein Quantification in Commercial Hamburger
pp. 469-478(10)
Authors: Macedo-Silva A.; Shimokomaki M.; Vaz A.J.; Yamamoto Y.Y.; Tenuta-Filho A.

A Fast, Reliable and Low-cost Saponification Protocol for Analysis of Carotenoids in Vegetables
pp. 479-489(11)
Authors: Granado F.; Olmedilla B.; Gil-Martinez E.; Blanco I.

Proximate Contents, Losses and Gains of Fat, Protein and Water Comparing Raw, Hospital- and Household-Cooked Pork Cuts
pp. 491-503(13)
Authors: Clausen I.; Ovesen L.

Sugar and Phenolic Acid Composition of Stored Commercial Oleaster Fruits
pp. 505-511(7)
Authors: Ayaz F.A.; Bertoft E.

The Use of an Electronic Aroma-sensing Device to Assess Coffee Differentiation—Comparison with SPME Gas Chromatography–Mass Spectrometry Aroma Patterns
pp. 513-522(10)
Authors: Costa Freitas A.M.; Parreira C.; Vilas-Boas L.

Determination of Mineral Nutrients and Toxic Elements in Brazilian Soluble Coffee by ICP-AES
pp. 523-531(9)
Authors: Santos É.J.; de Oliveira E.

Sodium Formate as an Alternative for the Replacement of Streptococci in the Elaboration of Quartirolo Cheese
pp. 533-540(8)
Authors: Moreira M.; Storani E.; Bevilacqua R.G.A.; De Antoni G.

Effect of Microwave Cooking on the Starch and Protein Digestibility of Some Newly Released Moth Bean (Phaseolus aconitifolius Jacq.) Cultivars
pp. 541-546(6)
Authors: Negi A.; Boora P.; Khetarpaul N.

Preliminary Report on the Total Mercury Content of Patagonian Toothfish (Dissostichos eleginoides)
pp. 547-549(3)
Authors: Méndez E.; Giudice H.; Pereira A.; Inocente G.; Medina D.

Food Composition Conferences and Meetings
pp. 551-551(1)

The INFOODS Food Composition Listserv
pp. 552-552(1)