Skip to main content

Publisher: Elsevier

Volume 59, Number 2, June 1997

Assessing the authenticity of single seed vegetable oils using fatty acid stable carbon isotope ratios (13C/12C)
pp. 181-186(6)
Authors: Kelly, S.; Parker, I.; Sharman, M.; dennis, J.; Goodall, I.

Favourites:
ADD
Favourites:
ADD

Mid-infrared spectroscopy and authenticity problems in selected meats: a feasibility study
pp. 195-201(7)
Authors: Al-Jowder, O.; Kemsley, E.K.; Wilson, R.H.

Favourites:
ADD

Chemical evaluation of wild under-exploited Vigna spp. seeds
pp. 203-212(10)
Authors: Marconi, E.; Ruggeri, S.; Carnovale, E.

Favourites:
ADD

The incorporation of formaldehyde into melanoidins from the browning of glucose and glycine
pp. 229-235(7)
Authors: Vasiliauskaite, R.; Wedzicha, B.L.

Favourites:
ADD

Surface films formed by milk in hard water
pp. 237-245(9)
Authors: Spiro, M.; Yuen, Y.C.

Favourites:
ADD
Favourites:
ADD

Variations of chromium and nickel content during industrial processing of white asparagus
pp. 261-267(7)
Authors: Amaro-Lopez, M.A.; Zurera-Cosano, G.; Moreno-Rojas, R.; Sanchez-Segarra, P.J.

Favourites:
ADD

Resistant starch in potatoes deep-fried in olive oil
pp. 269-272(4)
Authors: Goni, I.; Bravo, L.; Larrauri, J.A.; Calixto, F.S.

Favourites:
ADD

Photodecomposition of aspartame in aqueous solutions
pp. 273-278(6)
Authors: Kim, S.K.; Jung, M.Y.; Kim, S.Y.

Favourites:
ADD

Enzymatic degradation of oligosaccharides in soybean flours
pp. 279-282(4)
Authors: Mulimani, V.H.; Thippeswamy, S.; Ramalingam

Favourites:
ADD
Favourites:
ADD

Sequential potentiometric determination of chloride and nitrate in meat products
pp. 305-311(7)
Authors: Perez-Olmos, R.; Herrero, R.; Lima, J.L.F.C.; Montenegro, M.C.B.S.M.

Favourites:
ADD

Access Key

Free Content
Free content
New Content
New content
Open Access Content
Open access content
Subscribed Content
Subscribed content
Free Trial Content
Free trial content
Cookie Policy
X
Cookie Policy
ingentaconnect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more