Journal of Food Quality

THE EFFECTS OF USING ALTERNATIVE SWEETENERS TO SUCROSE ON ICE CREAM QUALITY
pp. 415-428(14)
Authors: OZDEMIR, CIHAT; DAGDEMIR, ELIF; OZDEMIR, SALIH; SAGDIC, OSMAN

IMPROVING THE QUALITY AND SHELF LIFE OF TURKISH ALMOND PASTE
pp. 429-445(17)
Authors: CAPANOGLU, ESRA; BOYACIOGLU, DILEK

EFFECT OF DIFFERENT STORAGE CONDITIONS ON THE LIPID FRACTION OF A VEGETABLE CREAM
pp. 446-464(19)
Authors: FERIOLI, FEDERICO; CASTAGNETTI, GIAN BATTISTA; CABONI, MARIA FIORENZA

QUALITY CHARACTERISTICS OF CORN NOODLES CONTAINING GELATINIZED STARCH, TRANSGLUTAMINASE AND GUM
pp. 465-479(15)
Authors: YALCIN, SEDA; BASMAN, ARZU

PARTIAL REPLACEMENT OF MEAT BY PEA FIBER AND WHEAT FIBER: EFFECT ON THE CHEMICAL COMPOSITION, COOKING CHARACTERISTICS AND SENSORY PROPERTIES OF BEEF BURGERS
pp. 480-489(10)
Authors: BESBES, SOUHAIL; ATTIA, HAMADI; DEROANNE, CLAUDE; MAKNI, SAKANDER; BLECKER, CHRISTOPHE

TENDERNESS, pH AND ACCEPTABILITY OF MEAT FROM PODOLIAN AND LIMOUSINE × PODOLIAN YOUNG BULLS
pp. 490-502(13)
Authors: BRAGHIERI, A.; CARLUCCI, A.; GIROLAMI, A.; NAPOLITANO, F.

SEASONAL CHANGES IN PROXIMATE COMPOSITION OF ANCHOVY AND STORAGE STABILITY OF ANCHOVY OIL
pp. 503-513(11)
Authors: BORAN, GÖKHAN; BORAN, MUHAMMET; KARAÇAM, HİKMET

QUALITY CHANGES OF “SHIRO” YELLOW PLUMS IN RESPONSE TO TREATMENT WITH 1-METHYLCYCLOPROPENE
pp. 514-525(12)
Authors: DeELL, J.R.; MURR, D.P.; EHSANI-MOGHADDAM, B.

SENSORY QUALITY PERFORMANCE OF TWO NECTARINE FLESH TYPOLOGIES EXPOSED TO DISTANT MARKET CONDITIONS
pp. 526-535(10)
Authors: INFANTE, RODRIGO; MENESES, CLAUDIO; PREDIERI, STEFANO

CAPILLARY EXTRUSION VISCOMETER FOR THE VISCOSITY MEASUREMENT OF FISH PROTEIN PASTE
pp. 536-548(13)
Authors: KIM, BYUNG Y.; PARK, JAE W.

AN EFFICIENT DNA-EXTRACTION PROTOCOL FOR NUT SEEDS
pp. 549-557(9)
Authors: AKKAK, AZIZ; BOCCACCI, PAOLO; BOTTA, ROBERTO