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Publisher: Elsevier

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Volume 71, Number 2, November 2000

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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.

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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.

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

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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.

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

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

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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.

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

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

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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.

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