Food Chemistry

Nutrient and sensory qualities of extruded malted or unmalted millet/soybean mixture
pp. 129-133(5)
Author: Obatolu V.A.

Preliminary analysis and potential uses of date pits in foods
pp. 135-137(3)
Authors: Hamada J.S.; Hashim I.B.; Sharif F.A.

Variation in the content of the main guaianolides and sugars in Cichorium intybus var. ''Rosso di Chioggia'' selections during cultivation
pp. 139-147(9)
Authors: Poli F.; Sacchetti G.; Tosi B.; Fogagnolo M.; Chillemi G.; Lazzarin R.; Bruni A.

Preparation and partial characterization of collagen from paper nautilus (Argonauta argo, Linnaeus) outer skin
pp. 149-153(5)
Authors: Nagai T.; Suzuki N.

Physical and chemical properties of a lipase-transesterified palm stearin/palm kernel olein blend and its isopropanol-solid and high melting triacylglycerol fractions
pp. 155-164(10)
Authors: Chu B.S.; Ghazali H.M.; Lai O.M.; Che Man Y.B.; Yusof S.

Characterisation of non-protein nitrogen in the Cephalopods volador (Illex coindetii), pota (Todaropsis eblanae) and octopus (Eledone cirrhosa)
pp. 165-172(8)
Authors: Ruz-Capillas C.; Moral A.; Morales J.; Montero P.

The influence of potato chemical composition on crisp texture
pp. 173-179(7)
Author: Kita A.

Characterisation of peach juices obtained from cultivars Redhaven, Suncrest and Maria Marta grown in Italy
pp. 181-185(5)
Authors: Versari A.; Castellari M.; Parpinello G.P.; Riponi C.; Galassi S.

Stress metabolites from Corchorus olitorius L. leaves in response to certain stress agents
pp. 187-195(9)
Author: Zeid A.H.S.A.

The effects of herbal pre-seasoning on microbial and oxidative changes in irradiated beef steaks
pp. 197-205(9)
Authors: Wong P.Y.Y.; Kitts D.D.

Polymeric fractions containing phenol glucosides in flaxseed
pp. 207-212(6)
Authors: Johnsson P.; Peerlkamp N.; Kamal-Eldin A.; Andersson R.E.; Andersson R.; Lundgren L.N.; Åman P.

Inhibition of loquat enzymatic browning by sulfhydryl compounds
pp. 213-218(6)
Authors: Ding C.-K.; Chachin K.; Ueda Y.; Wang C.Y.

Effect of nutritional status of faba bean (Vicia faba L.) on protein solubility profiles
pp. 219-223(5)
Authors: El Fiel H.E.A.; El Tinay A.H.; Elsheikh E.A.E.

A physiological approach for preparing and conducting intestinal bioavailability studies using experimental systems
pp. 225-230(6)
Author: Ekmekcioglu C.

Discrimination and classification of beet and cane inverts in honey by FT-Raman spectroscopy
pp. 231-239(9)
Authors: Paradkar M.M.; Irudayaraj J.

Fast quality monitoring of oil from prefried and fried foods by focused microwave-assisted Soxhlet extraction
pp. 241-248(8)
Authors: Luque-Garca J.L.; Velasco J.; Dobarganes M.C.; Luque de Castro M.D.

Compositional and thermal analysis of RBD palm oil adulterated with lipase-catalyzed interesterified lard
pp. 249-258(10)
Authors: Marikkar J.M.N.; Lai O.M.; Ghazali H.M.; Che Man Y.B.

Electron spin resonance spectroscopic evaluation of scavenging activity of tea catechins on superoxide radicals generated by a phenazine methosulfate and NADH system
pp. 259-265(7)
Authors: Unno T.; Yayabe F.; Hayakawa T.; Tsuge H.