Publisher: Elsevier

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Volume 65, Number 1, April 1999

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The polyphenol constituents of grape pomace
pp. 1-8(8)
Authors: Lu, Y.; Yeap Foo, L.

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Statistical comparative study of free amino acid HPLC data from a selected almond set
pp. 23-28(6)
Authors: Grane-Teruel, N.; Luna-Amador, M.C.; Prats-Moya, M.S.; Berenguer-Navarro, V.; Martn-Carratala, M.L.

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Chemical response of parsley and mentha herbs to certain stress agents
pp. 29-33(5)
Authors: Hashem F.A.E.-M.; Sahab, A.F.

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Functional characterisation of muscle and skin collagenous material from hake (Merluccius merluccius L.)
pp. 55-59(5)
Authors: Montero, P.; Gomez-Guillen, M.C.; Borderas, A.J.

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Characterization of beach pea (Lathyrus maritimus L.) starch
pp. 61-70(10)
Authors: Chavan, U.D.; Shahidi, F.; Hoover, R.; Perera, C.

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Influence of malting on selected components of soya bean, black bean, chickpea and barley
pp. 85-90(6)
Authors: Trugo, L.C.; Muzquiz, M.; Pedrosa, M.M.; Ayet, G.; Burbano, C.; Cuadrado, C.; Cavieres, E.

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The thermostability of purified isoperoxidases from Brassica oleracea VAR. gemmifera
pp. 99-109(11)
Authors: Forsyth, J.L.; Owusu Apenten, R.K.; Robinson, D.S.

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Characterisation of milk samples with various whey protein contents by pyrolysis-mass spectrometry (Py-MS)
pp. 123-128(6)
Authors: Schmidt, M.A.E.; Radovic, B.S.; Lipp, M.; Harzer, G.; Anklam, E.

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