Food Chemistry

Influence of altered solvent environment on the functionality of pigeonpea (Cajanus cajan) and cowpea (Vigna unguiculata) protein isolates
pp. 157-165(9)
Authors: Mwasaru M.A.; Muhammad K.; Bakar J.; Che Man Y.B.

Quality attributes of Bearss Seedless lime (Citrus latifolia Tan) juice during storage
pp. 167-172(6)
Author: Ziena H.M.S.

Physical and textural properties of an experimental table margarine prepared from lipase-catalysed transesterified palm stearin: palm kernel olein mixture during storage
pp. 173-179(7)
Authors: Laia O.M.; Ghazalia H.M.; Cho F.; Chong C.L.

Plants as a natural source of concentrated mineral nutritional supplements
pp. 181-188(8)
Authors: Elless M.P.; Blaylock M.J.; Huang J.W.; Gussman C.D.

Red wine aging in oak barrels: evolution of the monosaccharides content
pp. 189-193(5)
Authors: del Alamo M.; Bernal J.L.; del Nozal M.J.; Gomez-Cordoves C.

Chemical composition of acerola fruit (Malpighia punicifolia L.) at three stages of maturity
pp. 195-198(4)
Authors: Vendramini A.L.; Trugo L.C.

Kinetic studies of degradation of saffron carotenoids encapsulated in amorphous polymer matrices
pp. 199-206(8)
Authors: Selim K.; Tsimidou M.; Biliaderis C.G.

Comparative catalytic activity of two plant proteinases upon caprine caseins in solution
pp. 207-214(8)
Authors: Silva S.V.; Malcata F.X.

Effect of temperature treatment on the chemical composition of pounded white yam during storage
pp. 215-220(6)
Authors: Omonigho S.E.; Ikenebomeh M.J.

Purification and characterization of sago starch-degrading glucoamylase from Acremonium sp. endophytic fungus
pp. 221-227(7)
Authors: Marlida Y.; Saari N.; Hassan Z.; Radu S.; Bakar J.

Comparison of antioxidative and synergistic effects of rosemary extract with -tocopherol, ascorbyl palmitate and citric acid in sunflower oil
pp. 229-233(5)
Authors: Hras A.R.; Hadolin M.; Knez Z.; Bauman D.

The contribution of catalase and other natural products to the antibacterial activity of honey: a review
pp. 235-239(5)
Author: Weston R.J.

Purification of hydroperoxide lyase from pea seeds
pp. 241-247(7)
Authors: Hornostaj A.R.; Robinson D.S.

Antioxidant properties of fermented soybean broth
pp. 249-254(6)
Authors: Yang J.-H.; Mau J.-L.; Ko P.-T.; Huang L.-C.

The Maillard reaction during the ripening of Manchego cheese
pp. 255-258(4)
Authors: Corzo N.; Villamiel M.; Arias M.; Jimenez-Perez S.; Morales F.J.

Biogenic amine production in Feta cheese
pp. 259-266(8)
Authors: Valsamaki K.; Michaelidou A.; Polychroniadou A.

Chemical, microbiological and sensory evaluation of Atlantic herring (Clupea harengus) stored in ice, modified atmosphere and vacuum pack
pp. 267-273(7)
Authors: Ozogul F.; Taylor K.D.A.; Quantick P.; Ozogul Y.

Purification of used frying oil by supercritical carbon dioxide extraction
pp. 275-279(5)
Authors: Yoon J.; Han B.-S.; Kang Y.-C.; Kim K.H.; Jung M.Y.; Kwon Y.A.

Phenolic profile in the evaluation of commercial quince jellies authenticity
pp. 281-285(5)
Authors: Silva B.M.; Andrade P.B.; Valentao P.; Mendes G.C.; Seabra R.M.; Ferreira M.A.

Extraction and determination of capsaicinoids in fruit of hot pepper Capsicum annuum L. by spectrophotometry and high-performance liquid chromatography
pp. 287-291(5)
Authors: Perucka I.; Oleszek W.

''Carbohydrates and their degrading enzymes from native and malted finger millet (Ragi, Eleusine coracana, Indaf-15)''. By M. Nirmala, M.V.S.S.T. Subba Rao, G. Muralikrishna - Food Chemistry, 69, 175-180 (2000)
pp. 293-293(1)