Journal of Food Biochemistry

CHEMICAL AND MICROBIAL CHANGES DURING THE NATURAL FERMENTATION OF STRAWBERRY TREE (ARBUTUS UNEDO L.) FRUITS
pp. 715-725(11)
Authors: CAVACO, TERESA; LONGUINHO, CARLA; QUINTAS, CÉLIA; SARAIVA DE CARVALHO, ISABEL

EFFECT OF ARTIFICIAL FEEDING ON DIGESTIVE EFFICIENCY, GROWTH AND QUALITIES OF MUSCLE AND OOCYTE OF MATURING ATLANTIC MACKEREL (SCOMBER SCOMBRUS L.)
pp. 726-747(22)
Authors: RUNGRUANGSAK-TORRISSEN, KRISNA; FOSSEIDENGEN, JAN E.

ROLE OF SATURATED FATTY ACIDS IN LIPASE PRODUCTION - USING PSEUDOMONAS AERUGINOSA
pp. 748-756(9)
Authors: SARAVANAN, A.N.; SUCHITRA, N.; DHANDAYUTHAPANI, K.

ANTIOXIDANT PROPERTIES OF ETHANOLIC AND HOT WATER EXTRACTS FROM THE RHIZOME OF CURCUMA AROMATICA
pp. 757-771(15)
Authors: LEE, YU-LING; WENG, CHU-CHUN; MAU, JENG-LEUN

PURIFICATION AND CHARACTERIZATION OF TRYPSIN FROM THE PYLORIC CECA OF THE NEW ZEALAND HOKI FISH (MACRURONUS NOVAEZEALANDIAE)
pp. 772-796(25)
Authors: SHI, CHANGYING; MARSHALL, SUE N.; SIMPSON, BENJAMIN K.

SAFETY EVALUATION OF A COMBINATION, DEFINED EXTRACT OF SCUTELLARIA BAICALENSIS AND ACACIA CATECHU
pp. 797-825(29)
Authors: BURNETT, BRUCE P.; SILVA, STACIA; MESCHES, MICHAEL H.; WILSON, STEVEN; JIA, QI