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Publisher: Elsevier

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Volume 58, Number 3, March 1997

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Concentrations of five biogenic amines in Czech beers and factors affecting their formation
pp. 209-214(6)
Authors: Kalac, P.; Hlavata, V.; Krizek, M.

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Malonated anthocyanins of garlic Allium sativum L.
pp. 215-217(3)
Authors: Fossen, T.; Andersen .M.

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Effect of heat treatment on chemically modified proteins of legume seeds
pp. 219-222(4)
Authors: Klepacka, M.; Porzucek, H.; Kluczynska, M.

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Effect of seed size and testa colour on saponin content of Spanish lentil seed
pp. 223-226(4)
Authors: Ruiz, R.G.; Price, K.R.; Rose, M.E.; Fenwick, G.R.

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The effect of heat- and acid-treatment on the structure of rapeseed albumin (napin)
pp. 237-243(7)
Authors: Folawiyo, Y.L.; Apenten, R.K.O.

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A new approach to study the significance of Amadori compounds in the Maillard reaction
pp. 249-254(6)
Authors: Molero-Vilchez, M.D.; Wedzicha, B.L.

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Effects of enzymatic treatments on carotenoid extraction from marigold flowers (Tagetes erecta)
pp. 255-258(4)
Authors: delgado-Vargas, F.; Paredes-Lopez, O.

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A liquid chromatographic method for the estimation of Class III caramel added to foods
pp. 259-267(9)
Authors: Coffey, J.S.; Nursten, H.E.; Ames, J.M.; Castle, L.

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The development and evaluation of secondary food reference materials for the determination of cholesterol, fatty acids and selected water-soluble vitamins in foods
pp. 269-276(8)
Authors: Marshall, P.A.; vandepeer, J.M.; Pant, I.; Trenerry, V.C.; Scheelings, P.; Buick, D.R.

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