Food Chemistry

Volatile compounds of rehydrated French beans, bell peppers and leeks. Part II. Gas chromatography/sniffing port analysis and sensory evaluation
pp. 1-7(7)
Authors: van Ruth S.M.; Roozen J.P.; Cozijnsen J.L.; Posthumus M.A.

Hypoglycaemic effect of Stigmast-4-en-3-one, from Parkia speciosa empty pods
pp. 9-13(5)
Authors: Jamaluddin F.; Mohamed S.; Lajis M.N.

Specificity and stability of the carboxypeptidase activity in ripe, ungerminated seeds of Theobroma cacao L.
pp. 15-21(7)
Authors: Bytof G.; Biehl B.; Heinrichs H.; Voigt J.

Interactions of Fe(II), Ca(II) and Fe(III) with high dietary fibre materials: A physicochemical approach
pp. 23-31(9)
Authors: Torre M.; Rodriguez A.R.; Saura-Calixto F.

Lipoxygenases and the quality of foods
pp. 33-43(11)
Authors: Robinson D.S.; Zecai W.; Domoney C.; Casey R.

Fatty acid composition of some Malaysian freshwater fish
pp. 45-49(5)
Authors: Rahman S.A.; Teh Sing H.; Hassan O.; Daud N.M.

Influence of Saccharomyces cerevisiae var. uvarum on histamine and tyramine formation during beer fermentation
pp. 51-54(4)
Authors: Izquierdo-Pulido M.; Font-Fabregas J.; Vidal-Carou C.

A comparative study of some functional properties of Afzelia africana and Glycine max flours
pp. 55-59(5)
Authors: Onweluzo J.C.; Onuoha K.C.; Obanu Z.A.

Calcium oxalate and physico-chemical properties of cocoyam (Colocasia esculenta and Xanthosoma sagittifolium) tuber flours as affected by processing
pp. 61-66(6)
Authors: Iwuoha C.I.; Kalu F.A.

Chemical evaluation of the nutritive value and changes in ascorbic acid content during storage of the fruit of 'bitter kola' (Garcinia kola)
pp. 67-71(5)
Authors: Dosunmu M.I.; Johnson E.C.

Fractionation of volatiles from blackcurrant (Ribes nigrum L.) by different extractive methods
pp. 73-77(5)
Authors: Piry J.; Pribela A.; Durcanska J.; Farkas P.

The metabolism of copper during pregnancy -- a review
pp. 79-84(6)
Author: McArdle H.J.

The development of a monoclonal antibody-based ELISA for the determination of histamine in food: application to fishery products and comparison with the HPLC assay
pp. 85-91(7)
Authors: Serrar D.; Brebant R.; Bruneau S.; Denoyel G.A.

Chemical characterization of pineapple juices and nectars. Principal components analysis
pp. 93-100(8)
Authors: Camara M.; Diez C.; Torija E.

Development and evaluation of an HPLC method for the analysis of carotenoids in foods, and the measurement of the carotenoid content of vegetables and fruits commonly consumed in the UK
pp. 101-111(11)
Authors: Hart D.J.; Scott K.J.

Analytical study of the mineral and sugar fractions of peach liqueurs
pp. 113-117(5)
Authors: Guterrez L.; Zapata A.; Coll L.; Diez C.