Food Chemistry

Composition of green coffee water-soluble fractions and identification of volatiles formed during roasting
pp. 203-207(5)
Authors: Maile K.; Purper H.; Wilson B.; Rohler K.; Lehmann H.; Garcia J.; Fernandez J.; De Maria C.A.B.; Trugo L.C.; Aquino Neto F.R.; Moreira R.F.A.; Alviano C.S.

Physicochemical studies of starch from foxtail millet (Setaria italica Beauv.)
pp. 209-213(5)
Authors: Kohlhofer W.; Penny R.K.; Fujita S.; Sugimoto Y.; Yamashita Y.; Fuwa H.

Methods of extraction composition and stability of vitamin A and other components in dogfish (Squalus acanthias) liver oil
pp. 215-220(6)
Authors: Carroll M.; Pennefather R.C.; Boone D.H.; Hole S.; Hole M.; Taylor K.D.A.

Determination of protein quality of rainbow trout (Salmo irideus) by in vitro protein digestibility-corrected amino acid score (PDCAAS)
pp. 221-223(3)
Authors: Jovanovic A.S.; Maile K.; El S.N.; Kavas A.

Characterization and biochemical changes during the ripening of a Spanish craft goat's milk cheese (Armada variety)
pp. 225-230(6)
Authors: Sorensen R.; Novak N.; Glazov O.N.; Arzhaev A.I.; Denisov I.N.; Fresno J.M.; Tornadijo M.E.; Carballo J.; Gonzalez-Prieto J.; Bernardo A.

Pesticide residues, PCBs and PAHs in baked, charbroiled, salt boiled and smoked Great Lakes lake trout
pp. 231-239(9)
Authors: Ruby L.; Elias E.; Zabik M.E.; Booren A.; Zabik M.J.; Welch R.; Humphrey H.

Influence of prefermentation clarification on the higher alcohol contents of wines
pp. 241-249(9)
Authors: J. H.C.; M. Y.O.; N. H.L.; S. T.H.; S. K.L.; Jian-Qiu Z.; Shi-Ming S.; Ancin C.; Ayestaran B.; Corroza M.; Garrido J.; Gonzalez A.

Study of the components of a solid smoke flavouring preparation
pp. 251-257(7)
Authors: de Hoon M.J.L.; van der Hagen T.H.J.J.; Schoonewelle H.; van Dam H.; Sreenivasan P.R.; Moitra A.; Ray S.K.; Mannan S.L.; Chandramohan R.; Guillen M.D.; Manzanos M.J.

Starch-galactomannan interactions: functionality and rheological aspects
pp. 259-264(6)
Authors: H. X.; P. N.L.; Y. J.X.; Z. R.H.; Sudhakar V.; Singhal R.S.; Kulkarni P.R.

Synthesis and taste analysis of iminylsulfamates (hydrazonylsulfonates) of N-benzaldehyde, N-acetophenone, N-benzophenone and N-isobutyrophenone
pp. 265-269(5)
Authors: Howarth J.; Waters H.; Hyde K.; Heath S.; Bottrill C.; Richards J.; Y. D.L.; Spillane W.J.; Walsh M.R.

The unexpected behaviour of 1,5-glucono--lactone-induced myosin gels upon dialysis
pp. 271-279(9)
Authors: Wiesner C.S.; Ngapo T.M.; Wilkinson B.H.P.; Chong R.

Chemometric classification of honeys according to their type based on quality control data
pp. 281-287(7)
Authors: Williams T.; Beck K.H.; Treiman K.A.; Rhodes N.; Else K.; Lopez B.; Latorre M.J.; Fernandez M.I.; Garcia M.A.; Garcia S.; Herrero C.

Determination of optimum conditions for pectinesterase extraction from soursop fruit (Anona muricata) using response surface methodology
pp. 289-292(4)
Authors: Shang-Shiang H.; Tein-Tai C.; Arbaisah S.M.; Asbi B.A.; Junainah A.H.; Jamilah B.

Hydride generation atomic absorption spectrometric (HGAAS) determination of selenium in term and preterm infant formulae available in the United Kingdom
pp. 293-298(6)
Authors: Butuirat F.; Kielkiewicz M.; Baylac G.; Foster L.H.; Sumar S.

The determination of the sulphite content of some foods and beverages by capillary electrophoresis
pp. 299-303(5)
Authors: Oka Y.; Jevremovic T.; Sansom C.E.; Waller D.A.; Geddes A.J.; Lemaitre P.; Koble T.D.; Doctor S.R.; Trenerry V.C.

Non-invasive and non-destructive percutaneous analysis of farmed salmon flesh by near infra-red spectroscopy
pp. 305-311(7)
Authors: Kaskas A.; Gulecyuz M.C.; Tezcan C.; Lemaitre P.; Koble T.D.; Doctor S.R.; Downey G.