Journal of Food Quality

CHANGES OF LINOLEIC ACID CONCENTRATION DURING HEATING OF SOME PLANT-ORIGIN OILS WITH POLYPHENOL ADDITION
pp. 269-282(14)
Authors: KOWALSKI, RADOSŁAW

EFFECTS OF ANTIOXIDANTS ON IRRADIATED BEEF COLOR
pp. 283-298(16)
Authors: RAMAMOORTHI, LAKSHMANAN; TOSHKOV, STOYEN; STETZER, ANDREA; TUCKER, E.V.E.; BREWER, M. SUSAN

EFFECT OF STORAGE TEMPERATURE AND TIME ON QUALITY IN MINIMALLY PROCESSED LITCHI FRUIT (LITCHI CHINENSIS SONN.)
pp. 299-311(13)
Authors: BOLAÑOS, ELIA NORA AQUINO; VELÁZQUEZ, RUBEN CORONA; CÁRDENAZ, ANDRÉS VILLEGAS; SANTAMARÍA, ISABEL REYES; VERA, NORMA GÜEMES; FUENTES, ALMA DELIA HERNANDEZ; SILVA, EDMUNDO MERCADO

CHANGES IN FIRMNESS AND PECTIC POLYSACCHARIDE SOLUBILITY IN THREE CULTIVARS OF STRAWBERRY FRUIT FOLLOWING SHORT-TERM EXPOSURE TO HIGH PCO₂
pp. 312-328(17)
Authors: MATSUMOTO, KAZUHIRO; HWANG, YONG SOO; LEE, CHUNG HYUN; HUBER, DONALD J.

SHELF LIFE ENHANCEMENT OF COCONUT BURFI - AN INDIAN TRADITIONAL SWEET
pp. 329-349(21)
Authors: GUPTA, VIKAS; VIJAYALAKSHMI, N.S.; ASHWINI, B.; ANBARASU, K.; VIJAYALAKSHMI, G.; PRAKASH, MAYA; INDIRAMMA, A.R.; RANGARAO, G.C.P.; RAMESH, B.S.

OPTIMIZATION OF CARROT POMACE POWDER INCORPORATION ON EXTRUDED PRODUCT QUALITY BY RESPONSE SURFACE METHODOLOGY
pp. 350-369(20)
Authors: UPADHYAY, A.; SHARMA, H.K.; SARKAR, B.C.

MICROBIAL DYNAMICS DURING THE FERMENTATION OF WAKALIM, A TRADITIONAL ETHIOPIAN FERMENTED SAUSAGE
pp. 370-390(21)
Authors: BACHA, KETEMA; JONSSON, HANS; ASHENAFI, MOGESSIE

DESCRIPTIVE STUDY OF REFLECTANCE SPECTRA OF HAKE (MERLUCCIUS AUSTRALIS), SALMON (SALMO SALAR) AND LIGHT AND DARK MUSCLE FROM TUNA (THUNNUS THYNNUS)
pp. 391-403(13)
Authors: SÁNCHEZ-ZAPATA, E.; PÉREZ-ALVAREZ, J.A.; FERNÁNDEZ-LÓPEZ, J.; BARBER-VALLES, J.X.