Food Chemistry

Modification of physicochemical properties of dietary fibre in carrots by mono- and divalent cations
pp. 273-280(8)
Authors: Nyman E.M.G.-L.; Svanberg S.J.M.

Bioavailability of nutrients in rats fed on edible seaweeds, Nori (Porphyra tenera) and Wakame (Undaria pinnatifida), as a source of dietary fibre
pp. 281-286(6)
Authors: Urbano M.G.; Goni I.

Structural analysis by ¹³C- nuclear magnetic resonance spectroscopy of glucan extracted from natural palm wine
pp. 287-291(5)
Authors: Uzochukwu S.; Balogh E.; Loefler R.T.; Ngoddy P.O.

Sterol and vitamin D₂ contents in some wild and cultivated mushrooms
pp. 293-298(6)
Authors: Mattila P.; Lampi A.-M.; Ronkainen R.; Toivo J.; Piironen V.

Irradiation-induced oxidative changes and production of volatile compounds in sausages prepared with vitamin E-enriched commercial soybean oil
pp. 299-305(7)
Authors: Jo C.; Ahn D.U.; Byun M.W.

GC-MS analysis of essential oil of some commercial Fennel teas
pp. 307-310(4)
Authors: Bilia A.R.; Flamini G.; Taglioli V.; Morelli I.; Vincieri F.F.

Comparison of the consistencies of cooked mashed potato prepared from seven varieties of potatoes
pp. 311-317(7)
Authors: Peksa A.; Apeland J.; Gronnerod S.; Magnus E.-M.

Carotenoid composition in the green microalga Chlorococcum
pp. 319-325(7)
Authors: Yuan J.-P.; Chen F.; Liu X.; Li X.-Z.

Antioxidative capacity of rhizome extract and rhizome knot extract of edible lotus (Nelumbo nuficera)
pp. 327-333(7)
Authors: Hu M.; Skibsted L.H.

Structural diversity of anthocyanin-derived pigments in port wines
pp. 335-342(8)
Authors: Mateus N.; Pascual-Teresa S.; Rivas-Gonzalo J.C.; Santos-Buelga C.; de Freitas V.

Some properties of a polysaccharide preparation that is isolated from the fruit of Cordia abyssinica
pp. 343-347(5)
Authors: Benhura M.A.N.; Chidewe C.

Lupinus angustifolius protein isolates: chemical composition, functional properties and protein characterization
pp. 349-356(8)
Authors: Lqari H.; Vioque J.; Pedroche J.; Millan F.

Simultaneous determination of carotenes and tocopherols in ATBC drinks by high-performance liquid chromatography
pp. 357-362(6)
Authors: Schieber A.; Marx M.; Carle R.

Application of capillary zone electrophoresis to the study of food and food-model melanoidins
pp. 363-369(7)
Author: Morales F.J.

Trans-resveratrol in wines from the Canary Islands (Spain). Analysis by high performance liquid chromatography
pp. 371-375(5)
Authors: Rodrguez-Delgado M.A.; Gonzalez G.; Perez-Trujillo J.P.; Garca-Montelongo F.J.

Capillary zone electrophoresis as a method for identification of golden kinglip (Genypterus blacodes) species during frozen storage
pp. 377-384(8)
Authors: Larran M.A.; Abugoch L.; Quitral V.; Vinagre J.; Segovia C.

Comparative studies of oxidative stability of edible oils by differential scanning calorimetry and oxidative stability index methods
pp. 385-389(5)
Authors: Tan C.P.; Che Man Y.B.; Selamat J.; Yusoff M.S.A.