Journal of Food Biochemistry

INHIBITORY EFFECT OF ANTHOCYANIN EXTRACT FROM SEED COAT OF BLACK BEAN ON PERICARP BROWNING AND LIPID PEROXIDATION OF LITCHI FRUIT DURING STORAGE
pp. 415-430(16)
Authors: DUAN, XUEWU; SU, XINGUO; SHI, JOHN; YOU, YANLI; ZHAO, MOUMING; LI, YUEBIAO; WANG, YONG; JIANG, YUEMING

CHRACTERIZATION AND 1,1-DIPHENYL-2-PICRYLHYDRAZYL RADICAL SCAVENGING ACTIVITY OF METHANOL AND SUPERCRITICAL CARBON DIOXIDE EXTRACTS FROM LEAVES OF ADINANDRA NITIDA
pp. 431-442(12)
Authors: LIU, BENGUO; NING, ZHENGXIANG; ZHAN, YU; XU, KEYONG; GAO, JIANHUA

BIOACTIVE POLAR LIPIDS IN OLIVE OIL, POMACE AND WASTE BYPRODUCTS
pp. 443-459(17)
Authors: KARANTONIS, HARALABOS C.; TSANTILA, NEKTARIA; STAMATAKIS, GEORGE; SAMIOTAKI, MARTINA; PANAYOTOU, GEORGE; ANTONOPOULOU, SMARAGDI; DEMOPOULOS, CONSTANTINOS A.

OPTIMIZATION OF THE PRODUCTION OF HYDROLYSATES FROM GRASS CARP (CTENOPHARYNGODON IDELLA) SKIN USING ALCALASE
pp. 460-473(14)
Authors: WASSWA, JOSEPH; TANG, JIAN; GU, XIAO-HONG

BIOCHEMICAL AND ANTIBACTERIAL PROPERTIES OF LYSOZYME PURIFIED FROM THE VISCERA OF SCALLOPS (PATINOPECTEN YESSOENSIS)
pp. 474-489(16)
Authors: LEE, J.M.; KIM, S.M.

THE EFFECT OF ADJUNCT CULTURES ON SOME CHEMICAL AND BIOCHEMICAL PROPERTIES OF WHITE-BRINED CHEESE
pp. 490-505(16)
Authors: TARAKCI, ZEKAI; TUNCTURK, YUSUF

ENZYMATIC CHARACTERISTICS OF ALCOHOL ACETYLTRANSFERASE FROM HANSENIASPORA VALBYENSIS, A NON-SACCHAROMYCES YEAST
pp. 506-520(15)
Authors: WANG, HAI YAN; XU, YAN; FAN, LI; JIN, YAO GUANG

OPTIMIZATION OF IMMOBILIZATION PROCESS ON CRAB SHELL CHITOSAN AND ITS APPLICATION IN FOOD PROCESSING
pp. 521-535(15)
Authors: DHANANJAY, S.K.; MULIMANI, V.H.

CHARACTERIZATION OF HALOPHILIC BACTERIUM NB2-1 FROM PLA-RA AND ITS PROTEASE PRODUCTION
pp. 536-555(20)
Authors: CHAMROENSAKSRI, NITCHA; AKARACHARANYA, ANCHARIDA; VISESSANGUAN, WONNOP; TANASUPAWAT, SOMBOON