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Volume 82, Number 3, August 2003

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Oil cactus pear (Opuntia ficus-indica L.)
pp. 339-345(7)
Authors: Ramadan, M.F.; Morsel, J.

Wine production using yeast immobilized on quince biocatalyst at temperatures between 30 and 0 oC
pp. 353-360(8)
Authors: Kourkoutas, Y.; Komaitis, M.; Koutinas, A.A.; Kaliafas, A.; Kanellaki, M.; Marchant, R.; Banat, I.M.

Decomposition of myclobutanil and triadimefon in grapes on the vines and during refrigerated storage
pp. 367-371(5)
Authors: Athanasopoulos, P.E.; Pappas, C.J.; Kyriakidis, N.V.

Phenolic composition and antioxidant activity of mocan seeds (Visnea mocanera L.f).
pp. 373-379(7)
Authors: Duenas, M.; Hernandez, T.; Estrella, I.; Rabanal, R.

Subcritical water extraction of essential oils from Thymbra spicata
pp. 381-386(6)
Authors: Ozel, M.Z.; Gogus, F.; Lewis, A.C.

The vitamin C content of orange juice packed in an oxygen scavenger material
pp. 387-395(9)
Authors: Zerdin, K.; Rooney, M.L.; Vermue, J.

Profile and levels of bioactive amines in green and roasted coffee
pp. 397-402(6)
Authors: Cirilo, M.P.G.; Coelho, A.F.S.; Araujo, C.M.; Goncalves, F.R.B.; Nogueira, F.D.; Gloria, M.B.A.

Commonly used food antioxidants: a comparative study in dispersed systems
pp. 403-407(5)
Authors: Nenadis, N.; Zafiropoulou, I.; Tsimidou, M.

Phenolic compounds and total antioxidant potential of commercial wines
pp. 409-416(8)
Authors: Minussi, R.C.; Rossi, M.; Bologna, L.; Cordi, L.; Rotilio, D.; Pastore, G.M.; Duran, N.

Preparation of surimi gels from striped mullet (Mugil cephalus) using an optimal level of calcium chloride
pp. 417-423(7)
Authors: Ramrez, J.A.; Rodrguez-Sosa, R.; Morales, O.G.; Vazquez, M.

Inhibitory effect of oxidized lipid on the thermal gelation of Alaska pollack (Theragra chalcogramma) surimi
pp. 455-463(9)
Authors: Murakawa, Y.; Benjakul, S.; Visessanguan, W.; Tanaka, M.

Radiolytic characteristics of nitrite by gamma irradiation
pp. 465-468(4)
Authors: Ahn, H.; Kim, J.; Jo, C.; Yook, H.; Byun M.-W.

Optimisation of extraction procedures for analysis of benzoic and sorbic acids in foodstuffs
pp. 469-473(5)
Authors: Mota, F.J.M.; Ferreira, I.M.P.L.V.O.; Cunha, S.C.; Beatriz, M.; Oliveira, P.P.

Polychlorinated biphenyls in seafood: contamination levels and human dietary exposure
pp. 491-496(6)
Authors: Storelli, M.M.; Giacominelli-Stuffler, R.; Storelli, A.; Marcotrigiano, G.O.

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