Journal of Food Quality

PRODUCTION OF PALM OIL REFERENCE MATERIALS FOR THE DETERMINATION OF SOLID FAT CONTENT
pp. 673-685(13)
Authors: TARMIZI, AZMIL HAIZAM AHMAD; SIEW, WAI LIN; KUNTOM, AINIE

PRELIMINARY STUDIES ON PHYSICAL AND NUTRITIONAL QUALITIES OF SOME INDIGENOUS AND IMPORTANT RICE CULTIVARS OF NORTH-EASTERN HILL REGION OF INDIA
pp. 686-700(15)
Authors: DEVI, TH. PREMILA; DURAI, A. ANNA; SINGH, TH. ANAND; GUPTA, S.; MITRA, J.; PATTANAYAK, A.; SARMA, B.K.; DAS, A.

THE COMPOSITION OF TWO SPANISH PEPPER VARIETIES (FRESNO DE LA VEGA AND BENAVENTE-LOS VALLES) IN DIFFERENT RIPENING STAGES
pp. 701-716(16)
Authors: BERNARDO, ANA; MARTÍNEZ, SIDONIA; ÁLVAREZ, MARÍA; FERNÁNDEZ, ANA; LÓPEZ, MERCEDES

AROMA COMPOUNDS AS MARKERS OF WINE QUALITY IN THE CASE OF MALVAZIJA ISTARSKA YOUNG WINE
pp. 717-735(19)
Authors: LUKIĆ, IGOR; PLAVŠA, TOMISLAV; SLADONJA, BARBARA; RADEKA, SANJA; PERŠURIĆ, ĐORDANO

°BRIX/ACID RATIO AS A PREDICTOR OF CONSUMER ACCEPTABILITY OF CRIMSON SEEDLESS TABLE GRAPES
pp. 736-750(15)
Authors: JAYASENA, V.; CAMERON, I.