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Publisher: Elsevier

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Volume 73, Number 4, June 2001

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Food Chemistry
pp. i-v(5)

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Preliminary study of flavonols in port wine grape varieties
pp. 397-399(3)
Authors: Andrade, P.B.; Mendes, G.; Falco, V.; Valentao, P.; Seabra, R.M.

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In vitro binding of calcium, iron and zinc by non-starch polysaccharides
pp. 401-410(10)
Authors: debon, S.J.J.; Tester, R.F.

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Evaluation of new Turkish hybrid hazelnut (Corylus avellana L.) varieties: fatty acid composition, α-tocopherol content, mineral composition and stability
pp. 411-415(5)
Authors: Ozdemir, M.; Ackurt, F.; Kaplan, M.; Yildiz, M.; Loker, M.; Gurcan, T.; Biringen, G.; Okay, A.; Seyhan, F.G.

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Variation of apparent ethanol content of unspoiled northwestern Spanish honeys during storage
pp. 417-420(4)
Authors: Huidobro, J.F.; Rea, M.E.; Mato, I.; Muniategui, S.; Fernandez-Muino, M.A.; Sancho, M.T.

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Dietary fiber obtained from amaranth (Amaranthus cruentus) grain by differential milling
pp. 441-443(3)
Authors: Tosi, E.A.; Re, E.; Lucero, H.; Masciarelli, R.

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Lipochromes, vitamins, aromas and other components of virgin olive oil are affected by processing technology
pp. 445-451(7)
Authors: Ranalli, A.; Cabras, P.; Iannucci, E.; Contento, S.

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Thermal properties of Phaseolus angularis (red bean) globulin
pp. 453-460(8)
Authors: Meng, G.; Ma C.-Y.

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Non-volatile taste components of several speciality mushrooms
pp. 461-466(6)
Authors: Mau J.-L.; Lin, H.; Ma, J.; Song, S.

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Protein precipitating capacity of condensed tannins of beach pea, canola hulls, evening primrose and faba bean
pp. 467-471(5)
Authors: Naczk, M.; Amarowicz, R.; Zadernowski, R.; Shahidi, F.

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Comparison of microbiological and HPLC - fluorescence detection methods for determination of niacin in fortified food products
pp. 473-480(8)
Authors: Rose-Sallin, C.; Blake, C.J.; Genoud, D.; Tagliaferri, E.G.

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Simulated intestinal digestion of green and black teas
pp. 481-486(6)
Authors: Record, I.R.; Lane, J.M.

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Ion chromatographic and voltammetric determination of heavy and transition metals in honey
pp. 487-495(9)
Authors: Buldini, P.L.; Cavalli, S.; Mevoli, A.; Sharma, J.L.

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Determination of photostability of monoammonium glycyrrhizinate
pp. 497-500(4)
Authors: Couteau, C.; Coiffard, L.J.M.

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Instrumental and sensory analysis of Greek wines; implementation of principal component analysis (PCA) for classification according to geographical origin
pp. 501-514(14)
Authors: Kallithraka, S.; Arvanitoyannis, I.S.; Kefalas, P.; El-Zajoulia, A.; Soufleros, E.; Psarra, E.

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