Publisher: Elsevier

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Volume 58, Number 1, January 1997

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The effect of cooking on the content of heavy metals in fish (Tilapia nilotica)
pp. 1-4(4)
Authors: Atta, M.B.; El-Sebaie, L.A.; Noaman, M.A.; Kassab, H.E.

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Dephytinisation of wheat bran and the consequences for fibre matrix non-starch polysaccharides
pp. 5-12(8)
Authors: Jayarajah, C.N.; Hui-Ru, T.; Robertson, J.A.; Selvendran, R.R.

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Stability of neohesperidine dihydrochalcone in a lemonade system
pp. 13-15(3)
Authors: Montijano, H.; Borrego, F.; Tomas-Barberan, F.A.; Lindley, M.G.

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Metal ion complexation by products of the Maillard reaction
pp. 17-27(11)
Authors: O'Brien, J.; Morrissey, P.A.

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The selenium content of selected food from the Slovak Republic
pp. 29-32(4)
Authors: Kadrabova, J.; Madaric, A.; Ginter, E.

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Nitrate and nitrite levels in fresh and frozen broccoli. Effect of freezing and cooking
pp. 39-42(4)
Authors: Huarte-Mendicoa, J.C.; Astiasaran, I.; Bello, J.

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Hydrolysis of αs- and -caseins during ripening of Serra cheese
pp. 43-48(6)
Authors: Macedo, A.C.; Malcata, F.X.

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An immunological approach to monitor protein lactosylation of heated food model systems
pp. 53-58(6)
Authors: Fogliano, V.; Monti, S.M.; Ritieni, A.; Marchisano, C.; Peluso, G.; Randazzo, G.

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Effect of processing methods on nutrients and anti-nutritional factors in cowpea
pp. 59-68(10)
Authors: N., W.; Lewis, M.J.; Brennan, J.G.; Westby, A.

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Characterization of the components of a salty smoke flavouring preparation
pp. 97-102(6)
Authors: Guillen, M.D.; Manzanos, M.J.

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Anthocyanins as natural food colours--selected aspects
pp. 103-109(7)
Authors: Bridle, P.; Timberlake, C.F.

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Characteristics of soursop natural puree and determination of optimum conditions for pasteurization
pp. 119-124(6)
Authors: Umme, A.; Asbi, B.A.; Salmah, Y.; Junainah, A.H.; Jamilah, B.

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Valorization of the honeys from the Molise region through physico-chemical, organoleptic and nutritional assessment
pp. 125-128(4)
Authors: Esti, M.; Panfili, G.; Marconi, E.; Trivisonno, M.C.

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Quality evaluation of different types of Indian honey
pp. 129-133(5)
Authors: Singh, N.; Bath, P.K.

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Effect of geographic origin, variety and storage on tocopherol concentrations in walnuts by HPLC
pp. 135-140(6)
Authors: Lavedrine, F.; Ravel, A.; Poupard, A.; Alary, J.

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Comparison of methods for the assessment of the extent of staling in bread
pp. 161-167(7)
Authors: Sidhu, J.S.; Al-Saqer, J.; Al-Zenki, S.

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