Publisher: Elsevier

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Volume 7, Number 4, April 1996

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The potential of enantioselective analysis as a quality control tool
pp. 113-119(7)
Authors: Marchelli, R.; Dossena, A.; Palla, G.

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Enhancing the functionality of food proteins by enzymatic modification
pp. 120-125(6)
Authors: Panyam, D.; Kilara, A.

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Potato glycoalkaloids: Some unanswered questions
pp. 126-131(6)
Authors: Smith, D.B.; Roddick, J.G.; Jones, J.L.

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Prevalence, biological activity and genetic manipulation of lectins in foods
pp. 132-138(7)
Authors: Peumans, W.J.; van Damme, E.J.M.

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Use of xylanase in baking
pp. 142-142(1)
Author: Si, J.Q.

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Antioxidants based on cinnamic acid
pp. 142-142(1)
Authors: Galey, J.B.; Terranova, E.

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Sweetness suppressor
pp. 142-142(1)
Authors: Oonishi, T.; Koiso, H.; Tamiya, T.; Ishii, T.

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Aspartame polymorph
pp. 142-142(1)
Authors: Garti, N.; Milhofer, H.

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Synergistic malt-sugar sweetening
pp. 142-142(1)
Authors: Owades, J.L.; LaBrie, K.D.; Gleeson, D.H.

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Coffee aroma recovery
pp. 143-143(1)
Authors: Sakano, T.; Yamamura, K.

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Calcium-fortified yoghurt
pp. 143-143(1)
Authors: Hansen, P.M.T.; Fligner, K.

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Chewing gum with prolonged flavour intensity
pp. 143-143(1)
Authors: Joo, H.S.; Broderiek, K.B.

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Single-cell docosahexaenoic acid from dinoflagellates
pp. 143-143(1)
Authors: Kyle, D.J.; Reeb, S.E.; Sicotte, V.J.

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Currant seed oil PUFA supplement
pp. 143-143(1)
Author: Ponroy, Y.

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Drink container with self-contained pop-up straw
pp. 143-143(1)
Author: Lee, G.N.

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Enzymatic clarification of tea extracts
pp. 143-143(1)
Authors: Agbo, F.; Spradlin, J.E.

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Braided, triple-die extruded foods
pp. 143-143(1)
Author: Rivlin, R.

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High-pressure sterilizer
pp. 143-143(1)
Author: Finnah, J.

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Ambient-temperature protein gelation by transglutaminase
pp. 143-143(1)
Author: Yamamoto, Y.

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