Journal of Food Biochemistry

ANTIOXIDANT ACTIVITY OF FERMENTED BERRY JUICES AND THEIR EFFECTS ON NITRIC OXIDE AND TUMOR NECROSIS FACTOR-ALPHA PRODUCTION IN MACROPHAGES 264.7 GAMMA NO(–) CELL LINE
pp. 249-268(20)
Authors: VUONG, TRI; MARTIN, LUC; MATAR, CHANTAL

EFFECTS OF MUSCLE PROTEASES, ENDOGENOUS PROTEASE INHIBITORS AND MYOFIBRIL FRAGMENTATION ON POSTMORTEM AGING OF GOAT MEAT
pp. 269-291(23)
Authors: NAGARAJ, N.S.; SANTHANAM, K.

SUBSTRATE SPECIFICITY OF AMINOPEPTIDASE FROM JAPANESE CLASSIFIED BARLEY FLOUR
pp. 292-301(10)
Authors: KAWAGUCHI, MAKIKO; DOI, HIROSHI

EFFECT OF ADDITION OF PEACH GUM ON PHYSICOCHEMICAL PROPERTIES OF GELATIN-BASED MICROCAPSULE
pp. 302-312(11)
Authors: XIE, YAN-LI; ZHOU, HUI-MING; QIAN, HAI-FENG

AN IN SITU METHOD TO STUDY THE REACTION CATALYZED BY ALKALINE PHOSPHATASE ON DNPP
pp. 313-328(16)
Authors: LOPEZ, ELIZABETH CONTRERAS; CHAMPION, DOMINIQUE; ORDAZ, JUDITH JAIMEZ; MESTE, MARTINE LE

COMPARATIVE STUDY OF CHEMICAL COMPOSITION AND PHYSICOCHEMICAL PROPERTIES OF DEFATTED WHEAT GERM FLOUR AND ITS PROTEIN ISOLATE
pp. 329-341(13)
Authors: ZHU, KE-XUE; ZHOU, HUI-MING; QIAN, HAI-FENG

GEL-FORMING ABILITY OF COMMON CARP FISH (CYPRINUS CARPIO) MEAT: EFFECT OF FREEZING AND FROZEN STORAGE
pp. 342-361(20)
Authors: GANESH, A.; DILEEP, A.O.; SHAMASUNDAR, B.A.; SINGH, U.

THE CONTRIBUTION OF HERBS TO THE ACCUMULATION OF HISTAMINE IN “OTLU” CHEESE
pp. 362-371(10)
Authors: EKICI, KAMIL; COSKUN, HAYRI; TARAKCI, ZEKAI; ONDUL, EDA; SEKEROGLU, RAMAZAN