Journal of Food Biochemistry

A COMPARISON OF PHYSICAL AND RHEOLOGIC PROPERTIES OF ARROWTOOTH FLOUNDER PROTEIN MADE USING THREE DIFFERENT EXTRACTING PROCESSES
pp. 557-575(19)
Authors: SATHIVEL, SUBRAMANIAM; BECHTEL, PETER J.

ANTHOCYANIN INTERACTIONS WITH DNA: INTERCALATION, TOPOISOMERASE I INHIBITION AND OXIDATIVE REACTIONS
pp. 576-596(21)
Authors: WEBB, MICHAEL R.; MIN, KYUNGMI; EBELER, SUSAN E.

PRODUCTION AND BIOCHEMICAL CHARACTERIZATION OF SCLEROTINIA SCLEROTIORUM α-AMYLASE ScAmy₁: ASSAY IN STARCH LIQUEFACTION TREATMENTS
pp. 597-614(18)
Authors: KHEDHER, IMEN BEN ABDELMALEK; BRESSOLLIER, PHILIPPE; URDACI, MARIA-CAMINO; LIMAM, FERID; MARZOUKI, M. NEJIB

INFLUENCE OF RENNET CONCENTRATION ON RIPENING CHARACTERISTICS OF HALLOUMI CHEESE
pp. 615-627(13)
Authors: GUVEN, M.; CADUN, C.; KARACA, O.B.; HAYALOGLU, A.A.

THE HEPATOPROTECTIVE EFFECTS OF GANODERMA LUCIDUM PEPTIDES AGAINST CARBON TETRACHLORIDE-INDUCED LIVER INJURY IN MICE
pp. 628-641(14)
Authors: HE, HUI; HE, JU-PING; SUI, YU-JIE; ZHOU, SHI-QI; WANG, JIN

PHENOLIC COMPOUNDS AND ANTIOXIDANT POWER IN MINIMALLY PROCESSED SALAD
pp. 642-653(12)
Authors: DEGL'INNOOCENTI, ELENA; PARDOSSI, ALBERTO; TATTINI, MASSIMILIANO; GUIDI, LUCIA

PURIFICATION AND CHARACTERIZATION OF ANTIOXIDATIVE PEPTIDES FROM SALMON PROTAMINE HYDROLYSATE
pp. 654-671(18)
Authors: WANG, YONGGANG; ZHU, FENGRONG; HAN, FUSEN; WANG, HEYAO

EFFECT OF DIALLYL SULFIDE AND ZINC ON CADMIUM-INDUCED OXIDATIVE DAMAGE AND TRACE ELEMENTS LEVEL IN THE TESTES OF MALE RATS
pp. 672-691(20)
Author: SADIK, NERMIN A.H.