Publisher: Elsevier

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Volume 73, Number 1, April 2001

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Aluminium levels of fish fillets baked and grilled in aluminium foil
pp. 1-6(6)
Authors: Ranau, R.; Oehlenschlager, J.; Steinhart, H.

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Changes in phenolic composition of wines submitted to in vitro dissolution tests
pp. 11-16(6)
Authors: Martnez-Ortega, M.V.; Garca-Parrilla, M.C.; Troncoso, A.M.

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Effect of proteasome inhibitor on sarcoplasmic protein of bovine skeletal muscle during storage
pp. 17-21(5)
Authors: Sekikawa, M.; Yamamoto, M.; Fukushima, M.; Shimada, K.; Ishikawa, T.; Mikami, M.

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Inhibitory effects of various antibrowning agents on apple slices
pp. 23-30(8)
Authors: Son, S.M.; Moon, K.D.; Lee, C.Y.

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Proteolysis in reduced sodium Kefalograviera cheese made by partial replacement of NaCl with KCl
pp. 31-43(13)
Authors: Katsiari, M.C.; Alichanidis, E.; Voutsinas, L.P.; Roussis, I.G.

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Investigation of vibrational theory of olfaction with variously labelled benzaldehydes
pp. 67-72(6)
Authors: Haffenden, L.J.W.; Yaylayan, V.A.; Fortin, J.

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Phenolic content and antioxidant activity of olive extracts
pp. 73-84(12)
Authors: McDonald, S.; Prenzler, P.D.; Antolovich, M.; Robards, K.

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High pressure processing in jam manufacture: effects on textural and colour properties
pp. 85-91(7)
Authors: dervisi, P.; Lamb, J.; Zabetakis, I.

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HPLC analysis of tocopherols and triglycerides in coffee and their use as authentication parameters
pp. 93-101(9)
Authors: Gonzalez, A.G.; Pablos, F.; Martn, M.J.; Leon-Camacho, M.; Valdenebro, M.S.

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Determination of gellan gum by capillary electrophoresis and CE-MS
pp. 103-110(8)
Authors: Craston, D.H.; Farnell, P.; Francis, J.M.; Gabriac, S.; Matthews, W.; Saeed, M.; Sutherland, I.W.

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Solid-phase extraction and gas chromatographic analysis of phenolic compounds in virgin olive oil
pp. 119-124(6)
Authors: Liberatore, L.; Procida, G.; d'Alessandro, N.; Cichelli, A.

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