Food Chemistry

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.

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.

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

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.

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.

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

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

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

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

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

Seasonal variation in the chemical composition and fatty acid profile of Pacific oysters (Crassostrea gigas)
pp. 211-214(4)
Authors: Linehan L.G.; O'Connor T.P.; Burnell G.

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.

Flow properties of table margarine prepared from lipase-catalysed transesterified palm stearin:palm kernel olein feedstock
pp. 221-226(6)
Authors: Lai O.M.; Ghazali H.M.; Cho F.; Chong C.L.

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

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.; &unknown;9kesson B.

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.

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.

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.

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.

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