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Publisher: Elsevier

Volume 83, Number 2, November 2003

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Genotypic and environmental variation in barley beta-amylase activity and its relation to protein content
pp. 163-165(3)
Authors: Wang, J.; Zhang, G.; Chen, J.; Shen, Q.; Wu, F.

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Physico-chemical changes related to quality of five strawberry fruit cultivars during cool-storage
pp. 167-173(7)
Authors: Cordenunsi, B.R.; Nascimento, J.R.O.; Lajolo, F.M.

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Chemical and structural characterisation of low-density lipoproteins purified from hen egg yolk
pp. 175-183(9)
Authors: Anton, M.; Martinet, V.; Dalgalarrondo, M.; Beaumal, V.; David-Briand, E.; Rabesona, H.

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Cholesterol oxidation in tallow during processing
pp. 185-188(4)
Authors: Verleyen, T.; Dutta, P.C.; Verhe, R.; Dewettinck, K.; Huyghebaert, A.; de Greyt, W.

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Stability of tea theaflavins and catechins
pp. 189-195(7)
Authors: Lun Su, Y.; Leung, L.K.; Huang, Y.; Chen Z.-Y.

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Glycine betaine and glycine betaine analogues in common foods
pp. 197-204(8)
Authors: de Zwart, F.J.; Slow, S.; Payne, R.J.; Lever, M.; George, P.M.; Gerrard, J.A.; Chambers, S.T.

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Changes in pectic enzymes and cellulase activity during guava fruit ripening
pp. 213-218(6)
Authors: Abu-Goukh A.-B.A.; Bashir, H.A.

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Evolution of non-enzymatic browning during storage of infant rice cereal
pp. 219-225(7)
Authors: Ramirez-Jimenez, A.; Guerra-Hernandez, E.; Garcia-Villanova, B.

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Mineral concentrations in cultivars of potatoes
pp. 247-253(7)
Authors: Rivero, R.C.; Hernandez, P.S.; Rodriguez, E.M.R.; Martin, J.D.; Romero, C.D.

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Characterisation of the antioxidant properties of de-odourised aqueous extracts from selected Lamiaceae herbs
pp. 255-262(8)
Authors: Dorman, H.J.D.; Peltoketo, A.; Hiltunen, R.; Tikkanen, M.J.

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Free amino acid composition and botanical origin of honey
pp. 263-268(6)
Authors: Hermosin, I.; Chicon, R.M.; Dolores Cabezudo, M.

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Homogenates derived from probiotic bacteria provide down-regulatory signals for peripheral blood mononuclear cells
pp. 269-277(9)
Authors: Kankaanpaa, P.; Sutas, Y.; Salminen, S.; Isolauri, E.

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Antioxidant properties of lupin seed products
pp. 279-285(7)
Authors: Lampart-Szczapa, E.; Korczak, J.; Nogala-Kalucka, M.; Zawirska-Wojtasiak, R.

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Fatty acid profile of egg yolk lipids from hens fed diets rich in n-3 fatty acids
pp. 287-292(6)
Authors: Milinsk, M.C.; Murakami, A.E.; Gomes, S.T.M.; Matsushita, M.; de Souza, N.E.

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Potentiometric determination of saccharin in commercial artificial sweeteners using a silver electrode
pp. 297-301(5)
Authors: Filho, J.C.; Santini, A.O.; Nasser, A.L.M.; Pezza, H.R.; Eduardo de Oliveira, J.; Melios, C.B.; Pezza, L.

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Lignans in selected wines
pp. 303-309(7)
Authors: Nurmi, T.; Heinonen, S.; Mazur, W.; Deyama, T.; Nishibe, S.; Adlercreutz, H.

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