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Publisher: Elsevier

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Volume 64, Number 2, February 1999

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The effect of cooking with kanwa alkaline salt on the chemical composition of black beans (Phaseolus vulgaris)
pp. 145-148(4)
Authors: Minka, S.R.; Mbofung, C.M.F.; Gandon, C.; Bruneteau, M.

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Fresh tomato specific fluctuations in the composition of lipoxygenase-generated C6 aldehydes
pp. 149-155(7)
Authors: Gray, D.A.; Prestage, S.; Linforth, R.S.T.; Taylor, A.J.

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Removal of polycyclic aromatic hydrocarbons from water by migration into polyethylene
pp. 157-161(5)
Authors: Simko, P.; Simon, P.; Khunova, V.

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Retinol and beta carotene content of indigenous raw and home-prepared foods in Northeast Thailand
pp. 163-167(5)
Authors: Sungpuag, P.; Tangchitpianvit, S.; Chittchang, U.; Wasantwisut, E.

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Effect of modified atmosphere packaging on oxidative changes in frozen stored cold water shrimp (Pandalus borealis)
pp. 169-175(7)
Authors: Bak, L.S.; Andersen, A.B.; Andersen, E.M.; Bertelsen, G.

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Influence of vegetable and animal rennet on proteolysis during ripening in ewes' milk cheese
pp. 177-183(7)
Authors: Fernandez-Salguero, J.; Sanjuan, E.

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Composition of underexploited Indian pulses. Comparison with common legumes
pp. 185-192(8)
Authors: Bravo, L.; Siddhuraju, P.; Saura-Calixto, F.

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Freezing low moisture Mozzarella cheese: changes in organic acid content
pp. 193-198(6)
Authors: Califano, A.N.; Bevilacqua, A.E.

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Extraction and characterization of antioxidant from cocoa by-products
pp. 199-202(4)
Authors: Azizah, A.H.; Nik Ruslawati, N.M.; Swee Tee, T.

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Phenolic compounds of virgin olive oil: influence of paste preparation techniques
pp. 203-209(7)
Authors: Caponio, F.; Alloggio, V.; Gomes, T.

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Dittany (Origanum dictamnus) as a source of water-extractable antioxidants
pp. 215-219(5)
Authors: Moller, J.K.S.; Lindberg Madsen, H.; Aaltonen, T.; Skibsted, L.H.

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Potato lipoxygenase catalysed co-oxidation of -carotene
pp. 227-230(4)
Authors: Aziz, S.; Wu, Z.; Robinson, D.S.

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Effect of processing on major flavonoids in processed onions, green beans, and peas
pp. 231-235(5)
Authors: Ewald, C.; Fjelkner-Modig, S.; Johansson, K.; Sjoholm, I.; ?kesson, B.

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Protein isolates from chickpea (Cicer arietinum L.): chemical composition, functional properties and protein characterization
pp. 237-243(7)
Authors: Sanchez-Vioque, R.; Clemente, A.; Vioque, J.; Bautista, J.; Millan, F.

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Standardisation of HPLC techniques for the determination of naturally-occurring folates in food
pp. 245-255(11)
Authors: Finglas, P.M.; Wigertz, K.; Vahteristo, L.; Witthoft, C.; Southon, S.; de Froidmont-Gortz, I.

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Quantitative analysis of flavour precursors and pyruvate levels in different tissues and cultivars of onion (Allium cepa)
pp. 257-261(5)
Authors: Bacon, J.R.; Moates, G.K.; Ng, A.; Rhodes, M.J.C.; Smith, A.C.; Waldron, K.W.

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Fish species identification in canned tuna by PCR-SSCP: validation by a collaborative study and investigation of intra-species variability of the DNA-patterns
pp. 263-268(6)
Authors: Rehbein, H.; Mackie, I.M.; Pryde, S.; Gonzales-Sotelo, C.; Medina, I.; Perez-Martin, R.; Quinteiro, J.; Rey-Mendez, M.

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HPLC analysis of carotenoids in orange juice
pp. 269-275(7)
Authors: Pupin, A.M.; dennis, M.J.; Toledo, M.C.F.

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