Food Research International

Editorial Board
pp. CO2-CO2(1)

Interrelationship between rheological characteristics of dough and quality of biscuits; use of elastic recovery of dough to predict biscuit quality
pp. 807-813(7)
Authors: Sai Manohar R.; Haridas Rao P.

Antioxidant capacity in Ginkgo biloba
pp. 815-820(6)
Authors: Goh L.M.; Barlow P.J.

Inhibition against heat coagulation of ovotransferrin by ovalbumin in relation to its molecular structure
pp. 821-827(7)
Authors: Matsudomi N.; Oka H.; Sonoda M.

Modification of the microstructural and physical properties of konjac glucomannan-based films by alkali and sodium carboxymethylcellulose
pp. 829-836(8)
Authors: Cheng L.H.; Abd Karim A.; Norziah M.H.; Seow C.C.

Heterocyclic aromatic amines in cooked hamburgers and chicken obtained from local fast food outlets in the Ottawa region
pp. 837-847(11)
Authors: Klassen R.D.; Lewis D.; Lau B.P.-Y.; Sen N.P.

Influence of water activity and storage temperature on lysine availability of a milk like system
pp. 849-853(5)
Authors: Malec L.S.; Pereyra Gonzales A.S.; Naranjo G.B.; Vigo M.S.

Amaranth protein isolates modified by hydrolytic and thermal treatments. Relationship between structure and solubility
pp. 855-862(8)
Authors: Scilingo A.A.; Molina Ortiz S.E.; Martnez E.N.; Anon M.C.

Reporter bacteriophage assays as a means to detect foodborne pathogenic bacteria
pp. 863-870(8)
Authors: Goodridge L.; Griffiths M.

Use of fluorescence methods to monitor unfolding transitions in -lactoglobulin
pp. 871-877(7)
Authors: Busti P.; Scarpeci S.; Gatti C.; Delorenzi N.

Physiological effects of yeast hydrolysate SCP-20
pp. 879-884(6)
Authors: Yu K.W.; Kim J.M.; Oh S.H.; Chang U.J.; Suh H.J.

Hypocholesterolemic activity of hawthorn fruit is mediated by regulation of cholesterol-7-hydroxylase and acyl CoA: cholesterol acyltransferase
pp. 885-891(7)
Authors: Zhang Z.; Ho W.K.K.; Huang Y.; Chen Z.-Y.

Effects of soybean ethanol extract on the prostaglandin E₂ and interleukin-6 production in osteoblastic cells
pp. 893-896(4)
Authors: Choi E.M.; Koo S.J.

Extrusion Cooking: Technologies and Applications - R. Guy; Woodhead Publishing Ltd., Cambridge, UK, 2001, ISBN 1-85573-559-8. US$190.00
pp. 897-898(2)
Author: Makki F.

Food Flavors and Chemistry: Advances of the New Millennium - A.H. Spanier, F. Shahidi, T.H. Parliment, C. Mussinan, C.-T. Ho and E. Tratras Contis (Eds.); The Royal Society of Chemistry, Cambridge, UK, 647 pages, ISBN 0-85404-875-8
pp. 898-899(2)
Author: Aishima T.