Publisher: Elsevier

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Volume 79, Number 2, November 2002

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Control of nutritional labels in beverages with added vitamins: screening of -carotene and ascorbic acid contents
pp. 141-144(4)
Authors: Rodrguez-Comesana, M.; Garca-Falcon, M.S.; Simal-Gandara, J.

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Differentiation of cultured and wild sea bass (Dicentrarchus labrax): total lipid content, fatty acid and trace mineral composition
pp. 145-150(6)
Authors: Alasalvar, C.; Taylor, K.D.A.; Zubcov, E.; Shahidi, F.; Alexis, M.

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Vanilla curing under laboratory conditions
pp. 165-171(7)
Authors: Dignum, M.J.W.; Kerler, J.; Verpoorte, R.

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Trace elements in Pleurotus sajor-caju cultivated on chemithermomechanical pulp for bio-bleaching
pp. 173-176(4)
Authors: Sivrikaya, H.; Bacak, L.; Saracbasi, A.; Toroglu, I.; Eroglu, H.

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Some properties of potatoes and their starches I. Cooking, textural and rheological properties of potatoes
pp. 177-181(5)
Authors: Kaur, L.; Singh, N.; Singh Sodhi, N.; Singh Gujral, H.

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Flavour enhancement of low-fat Feta-type cheese using a commercial adjunct culture
pp. 193-198(6)
Authors: Katsiari, M.C.; Voutsinas, L.P.; Kondyli, E.; Alichanidis, E.

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Free fatty acids and volatile compounds of low-fat Feta-type cheese made with a commercial adjunct culture
pp. 199-205(7)
Authors: Kondyli, E.; Katsiari, M.C.; Masouras, T.; Voutsinas, L.P.

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Antioxidant activity of the cruciferous vegetable Maca (Lepidium meyenii)
pp. 207-213(7)
Authors: Sandoval, M.; Okuhama, N.N.; Angeles, F.M.; Melchor, V.V.; Condezo, L.A.; Lao, J.; Miller, M.J.S.

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Chemical composition and quality of date syrup as affected by pectinase/cellulase enzyme treatment
pp. 215-220(6)
Authors: Al-Hooti, S.N.; Sidhu, J.S.; Al-Saqer, J.M.; Al-Othman, A.

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Effect of the addition of different fibres on wheat dough performance and bread quality
pp. 221-226(6)
Authors: Wang, J.; Rosell, C.M.; Benedito de Barber, C.

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Physical pre-treatment of plums (Prunus domestica). Part 1. Modelling the kinetics of drying
pp. 227-232(6)
Authors: Di Matteo, M.; Cinquanta, L.; Galiero, G.; Crescitelli, S.

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Biogenic amines in Jeotkals, Korean salted and fermented fish products
pp. 239-243(5)
Authors: Mah, J.; Han, H.; Oh, Y.; Kim, M.; Hwang H.-J.

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Determination of proteolytic activity in different milk systems
pp. 245-249(5)
Authors: Bendicho, S.; Mart, G.; Hernandez, T.; Martn, O.

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Analysis of -glucan content in barley cultivars from different locations of China
pp. 251-254(4)
Authors: Zhang, G.; Junmei, W.; Jinxin, C.

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Study of 2-furoylmethyl amino acids in processed foods by HPLC-mass spectrometry
pp. 261-266(6)
Authors: Dolores del Castillo, M.; Sanz, M.L.; Vicente-Arana, M.J.; Corzo, N.

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Assessment of methodology for the enzymatic assay of cholesterol in egg noodles
pp. 267-270(4)
Authors: Nogueira, G.C.; Bragagnolo, N.

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