Journal of Food Biochemistry

COMPOSITION OF MAJOR FLAVANONE GLYCOSIDES AND ANTIOXIDANT CAPACITY OF THREE CITRUS VARIETIES
pp. 453-469(17)
Authors: XU, GUIHUA; LIU, DONGHONG; CHEN, JIANCHU; YE, XINGQIAN; SHI, JOHN

ANTIOXIDANT ACTIVITY AND PHENOLIC ACID CONSTITUENTS OF CHESTNUT (CASTANIA SATIVA MILL.) HONEY AND PROPOLIS
pp. 470-481(12)
Authors: SARIKAYA, ALI OSMAN; ULUSOY, ESRA; ÖZTÜRK, NILGÜN; TUNÇEL, MUZAFFER; KOLAYLI, SEVGI

AN ESTEROLYTIC ACTIVITY FROM A WILD EDIBLE MUSHROOM, LYCOPERDON PERLATUM
pp. 482-499(18)
Authors: COLAK, AHMET; CAMEDAN, YASEMIN; FAIZ, ÖZLEM; SESLI, ERTUGRUL; KOLCUOĞLU, YAKUP

EVALUATION OF ANTIOXIDANT ACTIVITIES OF AQUILEGIA OXYSEPALA HYDROETHANOLIC EXTRACT
pp. 500-505(6)
Authors: YU, YAN; YI, ZHI-BIAO; LIANG, YI-ZENG

INFLUENCE OF NONENZYMATIC GLYCOSYLATION (GLYCATION) OF PEA PROTEINS (PISUM SATIVUM) ON THEIR SUSCEPTIBILITY TO ENZYMATIC HYDROLYSIS
pp. 506-521(16)
Authors: MARCINIAK-DARMOCHWAL, KATARZYNA; KOSTYRA, HENRYK

IMPORTANCE OF pH ON ANTIBROWNING ACTIVITY OF OXALIC ACID
pp. 522-534(13)
Authors: YORUK, RUHIYE; MARSHALL, MAURICE R.

APPLE POSTHARVEST PRESERVATION IS LINKED TO PHENOLIC CONTENT AND SUPEROXIDE DISMUTASE ACTIVITY
pp. 535-556(22)
Authors: ADYANTHAYA, ISHAN; KWON, YOUNG-IN; APOSTOLIDIS, EMMANOUIL; SHETTY, KALIDAS

ANTIMICROBICAL AND ANTIVIRIAL IMPACT OF NOVEL QUERCETIN-ENRICHED LECITHIN
pp. 557-571(15)
Authors: RAMADAN, MOHAMED FAWZY; SELIM ASKER, MOHSEN MOHAMED

EFFECT OF LOW AND HIGH OXYGEN-CONTROLLED ATMOSPHERES ON ENZYMATIC BROWNING OF LITCHI FRUIT
pp. 572-586(15)
Authors: DUAN, XUEWU; SU, XINGUO; SHI, JOHN; YI, CHUN; SUN, JIAN; LI, YUEBIAO; JIANG, YUEMING

ANGIOTENSIN I-CONVERTING ENZYME (ACE) INHIBITORY PEPTIDES FROM WHEY FERMENTED BY LACTOBACILLUS SPECIES
pp. 587-602(16)
Authors: AHN, J.E.; PARK, S.Y.; ATWAL, A.; GIBBS, B.F.; LEE, B.H.