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Separation of soluble selenium compounds in different fish species
Chemical and sensory evaluation of germinated cowpeas (Vigna unguiculata) and their products
Uwaegbute, A.C.; Iroegbu, C.U.; Eke, O.
The recovery of protein hydrolysate during enzymatic isolation of chitin from shrimp Crangon crangon processing discards - commercial uses and potential applications
Synowiecki, J.; Al-Khateeb, N.A.A.Q.
Immobilization of Rhizopus japonicus lipase on celite and its application for enrichment of docosahexaenoic acid in soybean oil - factors influencing the choice of support for immobilized lipase
Khare, S.K.; Nakajima, M.
Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans - effect of extrusion cooking on digestibility
Alonso, R.; Aguirre, A.; Marzo, F.
Aroma profile development of intermediate chocolate productsI. Volatile constituents of block-milk
Muresan, S.; Eillebrecht, M.A.J.L.; Rijk, T.C.d.; Jonge, H.G.d.; Leguijt, T.; Nijhuis, H.H.
Influence of the addition of antioxidants in vivo on the fatty acid composition of fish fillets
Sant'Ana, L.S.; Mancini-Filho, J.
Studies on the physicochemical properties of inulin and inulin oligomers
de Gennaro, S.; Birch, G.G.; Parke, S.A.; Stancher, B.
Indian wheat cultivars: their carbohydrate profile and its relation to tandoori roti quality - their estimation and significance. II. Pentosans and breadmaking characteristics of hard red winter wheat flours
Saxena, D.C.; Salimath, P.V.; Rao, P.H.
Hydroperoxide formation in rapeseed oil encapsulated in a glassy food model as influenced by hydrophilic and lipophilic radicals - nonenzymatic browning in glassy and liquid systems
Orlien, V.; Andersen, A.B.; Sinkko, T.; Skibsted, L.H.
Effects of different preservative treatments on the chemical changes of pounded white yam (Dioscorea rotundata) in storage at 28+/-2oC - vitamin changes
Omonigho, S.E.; Ikenebomeh, M.J.
Effect of cooking on anti-nutritional factors and in vitro protein digestibility (IVPD) of faba bean grown with different nutritional regimes
Elsheikh, E.A.E.; Fadul, I.A.; El Tinay, A.H.
The UK food data-base for vitamin K and why we need it - a review
Shearer, M.J.; Bolton-Smith, C.
Rapid and simple HPLC analysis of vitamin K in food, tissues and blood
Jakob, E.; Elmadfa, I.
Quality of vitamin K analysis and food composition data in Finland - a provisional table
Piironen, V.; Koivu, T.
Effect of heat treatment on camel milk proteins with respect to antimicrobial factors: a comparison with cows' and buffalo milk proteins
The use of acid hydrolysis for extracting minerals from shellfish for thermoluminescence detection of irradiation
Carmichael, L.A.; Sanderson, D.C.W.
Factors affecting sample preparation in the gas chromatographic determination of plant sterols in whole wheat flour
Toivo, J.; Lampi, A.; Aalto, S.; Piironen, V.
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