Vicilin-class globulins and their degradation during cocoa fermentation
Amin, I.; Jinap, S.; Jamilah, B.
Effect of sesame seed protein supplementation on the nutritional, physical, chemical and sensory properties of wheat flour bread
Effect of supplementation of laboratory chow with leaf of Rumex acetosa (sorrel) on body weight and serum levels of amino acids and minerals in rat
Ladeji, O.; Okoye, Z.S.C.; Waidu, Z.
Studies on the influence of small molecule factor(s) on protease activities in Norway lobster (Nephrops norvegicus)
Zotos, A.; Taylor, K.D.A.
Effects of Brix, processing techniques and storage temperature on the quality of carambola fruit cordial
Yusof, S.; Lee, K.C.
Purification and properties of pectinesterase from soursop (Anona muricata) pulp
Arbaisah, S.M.; Asbi, B.A.; Junainah, A.H.; Jamilah, B.
Effect of Rhizobium inoculation, organic and chemical fertilizers on proximate composition, in vitro protein digestibility, tannin and sulphur content of faba beans
Elsheikh, E.A.E.; Elzidany, A.A.
Removal of flaxseed mucilage by chemical and enzymatic treatments
Wanasundara, P.K.J.P.D.; Shahidi, F.
Aflatoxin in food and feed: occurrence, legislation and inactivation by physical methods
Amino acid profiles of kinema, a soybean-fermented food
Sarkar, P.K.; Jones, L.J.; Craven, G.S.; Somerset, S.M.; Palmer, C.
Thermal isomerisation of -N-oxalyl-L-α, -diaminopropionic acid, the neurotoxin in Lathyrus sativus, during cooking
Padmajaprasad, V.; Kaladhar, M.; Bhat, R.V.
The kinetics of photosensitized decomposition of ascorbic acid and the determination of hydrogen peroxide as a reaction product
Sansal, U.; Somer, G.
Magnesium binding by gum arabic, locust bean gum, and arabinogalactan
Kunkel, M.E.; Seo, A.; Minten, T.A.
Thermal aggregation of almond protein isolate
Sathe, S.K.; Sze, K.W.C.
Development of mathematical model to describe the acidification occurring during the ripening of dry fermented sausage
Bello, J.; Sanchez-Fuertes, M.A.
Effects of stocking density on colour characteristics and deposition of carotenoids in cultured Arctic charr (Salvelinus alpinus)
Metusalach; Brown, J.A.; Shahidi, F.
Effect of Ras cheese manufacturing on the stability of DDT and its metabolites
Some physicochemical properties and anti-nutritional factors of raw, cooked and germinated Jack bean (Canavalia ensiformis)
Akpapunam, M.A.; Sefa-dedeh, S.
Malt extract for enhancing flavour development of ultrafiltered Domiati cheese
Antioxidant effects of dietary polymeric grape seed tannins in tissues of rats fed a high cholesterol--vitamin E-deficient diet
Tebib, K.; Rouanet, J.M.; Besancon, P.
Maillard reaction as influenced by buffer type and concentration
Kinetics of carbohydrate change during dehydration of d'Agen prunes
Wilford, L.G.; Sabarez, H.; Price, W.E.
Methylglyoxal determination from different carbohydrates during heat processing
Homoki-Farkas, P.; Orsi, F.; Kroh, L.W.
Collaborative study: determination of retinol and carotene by high-performance liquid chromatography
Determination of total, soluble and insoluble dietary fibre in two new varieties of Phaseolus vulgaris L. using chemical and enzymatic gravimetric methods
Garcia, O.E.; Infante, R.B.; Rivera, C.J.