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Publisher: Elsevier

Volume 75, Number 3, November 2001

Oligopeptides and free amino acids in Parma hams of known cathepsin B activity
pp. 267-273(7)
Authors: Sforza, S.; Pigazzani, A.; Motti, M.; Porta, C.; Virgili, R.; Galaverna, G.; Dossena, A.; Marchelli, R.

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Biochemical and nutritional evaluation of Neonotonia wightii (Wight & Arn.) Lackey (Fabaceae)
pp. 275-279(5)
Authors: Viswanathan, M.B.; Thangadurai, D.; Ramesh, N.

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Crystallization kinetics of precooked potato starch under different drying conditions (methods)
pp. 281-286(6)
Authors: Jagannath, J.H.; Nanjappa, C.; Das Gupta, D.K.; Arya, S.S.

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Effect of temperature on evolution of free amino acid and biogenic amine contents during storage of Azeitao cheese
pp. 287-291(5)
Authors: Pinho, O.; Ferreira, I.M.P.L.V.O.; Mendes, E.; Oliveira, B.M.; Ferreira, M.

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Effect of pasteurisation on sensory quality of natural soursop puree under different storage conditions
pp. 293-301(9)
Authors: Umme, A.; Bambang, S.S.; Salmah, Y.; Jamilah, B.

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Volatile flavour compounds of cooked acha (Digitaria exilis Stapf)
pp. 333-337(5)
Authors: Lasekan, O.O.; Feijao Teixeira, J.P.; Salva, T.J.G.

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Comparison of chemical compositions of Ilex latifolia Thumb and Camellia sinensis L.
pp. 339-343(5)
Authors: Liang, Y.; Ma, W.; Lu, J.; Wu, Y.

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The application of an improved method for trans-resveratrol to determine the origin of Greek red wines
pp. 355-363(9)
Authors: Kallithraka, S.; Arvanitoyannis, I.; El-Zajouli, A.; Kefalas, P.

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Optimization of iron speciation (soluble, ferrous and ferric) in beans, chickpeas and lentils
pp. 365-370(6)
Authors: Quinteros, A.; Farre, R.; Lagarda, M.J.

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A rapid method for iron determination in fortified foods
pp. 371-376(6)
Authors: Kosse, J.S.; Yeung, A.C.; Gil, A.I.; Miller, D.D.

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