Journal of Food Quality

CONTENT OF BASIC COMPONENTS AND VOLATILE OILS IN GREEN DILL AS DEPENDING ON THE HEIGHT AND USABLE PARTS OF PLANTS
pp. 281-299(19)
Authors: LISIEWSKA, ZOFIA; KMIECIK, WALDEMAR; SŁUPSKI, JACEK

DETERMINATION OF BENZO(a)PYRENE IN VEGETABLE OILS BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY
pp. 300-308(9)
Authors: GÜLTEN, ŞEKEROĞLU; GÖĞÜŞ, FAHRETTIN; FADILOĞLU, SIBEL

QUALITY AND CONSUMER ACCEPTANCE OF AKARA (FRIED COWPEA PASTE) PROCESSED FROM WET- AND DRY-MILLED COWPEA (VIGNA UNGUICULATA) MEAL WITH SPECIFIED PARTICLE SIZE DISTRIBUTION
pp. 309-329(21)
Authors: VANCHINA, MELISSA A.; CHINNAN, MANJEET S.; MCWATTERS, KAY H.

VOLATILE CONSTITUENTS OF ORANGE WINE OBTAINED FROM MORO ORANGES (CITRUS SINENSIS[L.] OSBECK)
pp. 330-341(12)
Author: SELLI, SERKAN

QUALITY OF FLAVORED YOGURT CONTAINING ADDED COFFEE AND SUGAR
pp. 342-356(15)
Authors: TAN, GÜRDAL; KOREL, FİGEN

BRAZILIAN HULL-LESS AND MALTING BARLEY GENOTYPES: I. CHEMICAL COMPOSITION AND PARTIAL CHARACTERIZATION
pp. 357-371(15)
Authors: SOARES, R.M.D.; DE FRANCISCO, A.; RAYAS-DUARTE, P.; SOLDI, V.

BRAZILIAN HULL-LESS AND MALTING BARLEY GENOTYPES: II. THERMAL AND RHEOLOGICAL PROPERTIES OF STARCH
pp. 372-385(14)
Authors: SOARES, R.M.D.; DE FRANCISCO, A.; RAYAS-DUARTE, P.; SOLDI, V.

THERMAL AND SPECTRAL PROPERTIES OF TRANSGLUTAMINASE-CROSSLINKED WHEAT GLUTEN IN TRIS-HCl
pp. 386-402(17)
Authors: MOHAMED, ABDELLATIF; GORDON, SHERALD H.

CONSUMER ACCEPTANCE OF “FARM RAISED” PRECOOKED ROAST BEEF
pp. 403-412(10)
Authors: HERRING, JOSHUA L.; MARTIN, JAMES M.; HUDSON, M. DARREN; NALLEY, L. LANIER; ROGERS, ROBERT W.