Food Chemistry

Effect of cooking on protein quality of chickpea (Cicer arietinum) seeds
pp. 1-6(6)
Authors: Clemente A.; Sanchez-Vioque R.; Vioque J.; Bautista J.; Millan F.

Natural occurrence of steroid hormones in food
pp. 7-20(14)
Authors: Hartmann S.; Lacorn M.; Steinhart H.

The effect of heat treatment on intrinsic and fortified selenium levels in cow's milk
pp. 21-25(5)
Authors: Foster L.H.; Chaplin M.F.; Sumar S.

Salt-soluble seed globulins of various dicotyledonous and monocotyledonous plants--I. Isolation/purification and characterization
pp. 27-47(21)
Authors: Marcone M.F.; Kakuda Y.; Yada R.Y.

Inhibition of polyphenol oxidase and the browning control of litchi fruit by glutathione and citric acid
pp. 49-52(4)
Authors: Yueming J.; Jiarui F.

Effect of sulphite treatment on allyl isothiocyanate in mustard paste
pp. 53-57(5)
Authors: Cejpek K.; Urban J.; Velisek J.; Hrabcova H.

A comparison of the vitamin C content of fresh and frozen vegetables
pp. 59-64(6)
Author: Favell D.J.

Nitrophenyl glucoside hydrolysis as a potential time-temperature integrator reaction
pp. 65-68(4)
Authors: Adams J.B.; Langley F.M.

Plasma total, lipoprotein cholesterol, organs cholesterol and growth performance in rats fed dietary gum arabic
pp. 69-72(4)
Authors: Al-Othman A.A.; Al-Shagrawi R.A.; Hewedy F.M.; Hamdi M.M.

Review of cocoa butter and alternative fats for use in chocolate--Part A. Compositional data
pp. 73-97(25)
Authors: Lipp M.; Anklam E.

Review of cocoa butter and alternative fats for use in chocolate--Part B. Analytical approaches for identification and determination
pp. 99-108(10)
Authors: Lipp M.; Anklam E.

Determination of sugars and alditols in food samples by HPAEC with integrated pulsed amperometric detection using alkaline eluents containing barium or strontium ions
pp. 109-115(7)
Authors: Cataldi T.R.I.; Margiotta G.; Zambonin C.G.

Automation of iron and copper determination in milks using FIA systems and colourimetric detection
pp. 117-121(5)
Authors: Lima J.L.F.C.; Delerue-Matos C.; Vaz M.C.V.F.