Journal of Food Biochemistry

ISOLATION AND CHARACTERIZATION OF ICE STRUCTURING PROTEINS FROM COLD-ACCLIMATED WINTER WHEAT GRASS EXTRACT FOR RECRYSTALLIZATION INHIBITION IN FROZEN FOODS
pp. 139-160(22)
Authors: KONTOGIORGOS, V.; REGAND, A.; YADA, R.Y.; GOFF, H.D.

REGULATION OF PHENYLALANINE AMMONIA-LYASE ENZYME IN ANNONA FRUIT: KINETIC CHARACTERISTICS AND INHIBITORY EFFECT OF AMMONIA
pp. 161-178(18)
Authors: MALDONADO, R.; GOÑI, O.; ESCRIBANO, M.I.; MERODIO, C.

PHENOLIC COMPOUNDS, TOCOPHEROLS AND OTHER MINOR COMPONENTS IN VIRGIN OLIVE OILS OF SOME TUNISIAN VARIETIES
pp. 179-194(16)
Authors: KRICHENE, D.; TAAMALLI, W.; DAOUD, D.; SALVADOR, M.D.; FREGAPANE, G.; ZARROUK, M.

THE ENHANCEMENT OF AMMONIA PRETREATMENT ON THE FERMENTATION OF RICE STRAW HYDROLYSATE TO XYLITOL
pp. 195-205(11)
Authors: DENG, LIHONG; WANG, YANHUI; ZHANG, YANG; MA, RUNYU

PHENOLIC COMPOUND CONTENT, PROFILES AND ANTIOXIDANT ACTIVITIES OF AMARANTHUS HYBRIDUS (PIGWEED), BRACHIARIA BRIZANTHA (UPRIGHT BRACHIARIA) AND PANICUM MAXIMUM (GUINEA GRASS)
pp. 206-216(11)
Authors: CHITINDINGU, K.; NDHLALA, A.R.; CHAPANO, C.; BENHURA, M.A.; MUCHUWETI, M.

RETENTION OF IODINE IN FORTIFIED PARBOILED RICE AND ITS PASTING CHARACTERISTICS DURING STORAGE
pp. 217-229(13)
Authors: TULYATHAN, VANNA; LAOKULDILOK, THUNNOP; JONGKAEWWATTANA, SAKDA

FORMATION OF TASTE AND ODOR COMPOUNDS DURING PREPARATION OF DOUCHIBA, A CHINESE TRADITIONAL SOY-FERMENTED APPETIZER
pp. 230-251(22)
Authors: QIN, LIKANG; DING, XIAOLIN

EFFECTS OF CONJUGATED LINOLEIC ACID ISOMERS ON SERUM TUMOR NECROSIS FACTOR-A CONCENTRATION IN MICE
pp. 252-265(14)
Authors: PARK, YEONHWA; YANG, MINGDER; STORKSON, JAYNE M.; ALBRIGHT, KAREN J.; LIU, WEI; COOK, MARK E.; PARIZA, MICHAEL W.

ANTIOXIDATIVE ACTIVITY OF PROTEIN HYDROLYSATE FROM ROUND SCAD MUSCLE USING ALCALASE AND FLAVOURZYME
pp. 266-287(22)
Authors: THIANSILAKUL, YAOWAPA; BENJAKUL, SOOTTAWAT; SHAHIDI, FEREIDOON