Food Chemistry

Sex-linked differences in fatty acid composition of rainbow trout (Oncorhynchus mykiss) liver oil
pp. 359-363(5)
Authors: Satue M.T.; Lopez M.C.

Interaction of oxalic acid with divalent metals--calcium, magnesium and zinc--during the cooking of cowpea (Vigna unguiculata)
pp. 365-369(5)
Authors: Faboya O.O.P.; Aku U.U.

Combining ability and reciprocal effects for physico-chemical grain quality characteristics in maize
pp. 371-375(5)
Authors: Alika J.E.; Ojomo J.O.

Indigenous fermentation and soy fortification: effects on protein quality and carbohydrate digestibility of a traditional Ghanaian corn meal
pp. 377-380(4)
Authors: Addo K.; Lykins S.; Cotton C.

Effect of germination on protein fractions of corn cultivars
pp. 381-384(4)
Authors: Moueium Z.S.A.; El Tinay A.H.; Abdalla A.W.H.

Chemical composition and nutritional evaluation of an underexploited legume, Acacia nilotica (L.) Del.
pp. 385-391(7)
Authors: Siddhuraju P.; Vijayakumari K.; Janardhanan K.

Changes in protein-protein and protein-polysaccharide interactions induced by high pressure
pp. 393-398(6)
Authors: Galazka V.B.; Sumner I.G.; Ledward D.A.

Preservation factors and processing effects on anthocyanin pigments in plums
pp. 399-403(5)
Authors: Wesche-Ebeling P.; Argaiz-Jamet A.; Hernandez-Porras L.G.; Lopez-Malo A.

Changes in fatty acid, simple sugar, and oligosaccharide content of cowpea (Vigna unguiculata) flour as a result of soaking, boiling, and fermentation with Rhizopus microsporus var. oligosporus
pp. 405-413(9)
Authors: Prinyawiwatkul W.; Beuchat L.R.; McWatters K.H.; Phillips R.D.

Low temperature organic phase biocatalysis using cold-adapted lipase from psychrotrophic Pseudomonas P38
pp. 415-418(4)
Authors: S. T.; Apenten R.K.O.; Knapp J.

Must oxygenation together with glutathione addition in the oxidation of white wine
pp. 419-422(4)
Authors: Vaimakis V.; Roussis I.G.

Fluorescence associated with Maillard reaction in milk and milk-resembling systems
pp. 423-428(6)
Authors: Morales F.J.; Romero C.; Jimenez-Perez S.

Limited proteolysis of myofibrillar proteins by bromelain decreases toughness of coarse dry sausage
pp. 429-433(5)
Authors: Melendo J.A.; Beltran J.A.; Jaime I.; Sancho R.; Roncales P.

Preparation of hydrolysates from bovine red blood cells and their debittering following plastein reaction
pp. 435-439(5)
Authors: Synowiecki J.; Jagielka R.; Shahidi F.

Multivariate statistical analysis of two-dimensional NMR data to differentiate grapevine cultivars and clones
pp. 441-450(10)
Authors: Forveille L.; Vercauteren J.; Rutledge D.N.

Isolation and fatty acid analysis of neutral and polar lipids of the food bacterium Listeria monocytogenes
pp. 451-456(6)
Authors: Mastronicolis S.K.; German J.B.; Smith G.M.

An improved method for the recovery of petroleum hydrocarbons from fish muscle tissue
pp. 457-462(6)
Authors: Isigigur A.; Heras H.; Ackman R.G.

Evaluation of the colouring strength of saffron spice by UV-Vis spectrometry
pp. 463-469(7)
Authors: Rada R.; Zhengjie L.; Deakin A.; Orfanou O.; Tsimidou M.