Publisher: Elsevier

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Volume 80, Number 1, January 2003

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Molecular species of collagen in pectoral fin cartilage of skate (Raja kenojei)
pp. 1-7(7)
Authors: Mizuta, S.; Hwang J.-H.; Yoshinaka, R.

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Composition and technological properties of the flour and bran from common and tartary buckwheat
pp. 9-15(7)
Authors: Bonafaccia, G.; Marocchini, M.; Kreft, I.

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Variability of brewer's spent grain within a brewery
pp. 17-21(5)
Authors: Santos, M.; Jimenez, J.J.; Bartolome, B.; Gomez-Cordoves, C.; del Nozal, M.J.

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Preparation and antioxidant properties of water extract of propolis
pp. 29-33(5)
Authors: Nagai, T.; Inoue, R.; Inoue, H.; Suzuki, N.

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Effect of fermentation on the in vitro protein digestibility of pearl millet
pp. 51-54(4)
Authors: Ali, M.A.M.; El Tinay, A.H.; Abdalla, A.H.

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Polyphenolic constituents of blackcurrant seed residue
pp. 71-76(6)
Authors: Lu, Y.; Yeap Foo, L.

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Changes of free fatty acid contents and sensory properties of white pickled cheese during ripening
pp. 77-83(7)
Authors: Akin, N.; Aydemir, S.; Kocak, C.; Yildiz, M.A.

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Evaluation of (E)-10-hydroxydec-2-enoic acid as a freshness parameter for royal jelly
pp. 85-89(5)
Authors: Antinelli J.-F.; Zeggane, S.; Davico, R.; Rognone, C.; Faucon, J.; Lizzani, L.

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Effect of storage on nonenzymatic browning of apple juice concentrates
pp. 91-97(7)
Authors: Selen Burdurlu, H.; Karadeniz, F.

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Chemiluminescence determination of free radical scavenging abilities of 'tea pigments' and comparison with 'tea polyphenols'
pp. 115-118(4)
Authors: Yaping, Z.; Wenli, Y.; Dapu, W.; Xiaofeng, L.; Tianxi, H.

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Aroma compounds of an Italian wine (Ruche) by HS-SPME analysis coupled with GC-ITMS
pp. 125-133(9)
Authors: Bonino, M.; Schellino, R.; Rizzi, C.; Aigotti, R.; Delfini, C.; Baiocchi, C.

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Content and HCl-extractability of minerals as affected by acid treatment of pearl millet
pp. 141-144(4)
Authors: Arora, P.; Sehgal, S.; Kawatra, A.

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