Food Research International

Editorial board
pp. CO2-CO2(1)

Use of bacteriophage-derived peptides to delay phage infections
pp. 115-122(8)
Authors: Hicks C.L.; Clark-Safko P.A.; Surjawan I.; O'Leary J.

Production and characterization of bioactive peptides from soy hydrolysate and soy-fermented food
pp. 123-131(9)
Authors: Gibbs B.F.; Zougman A.; Masse R.; Mulligan C.

Superoxide anion and ,-diphenyl--picrylhydrazyl radical scavenging capacity of rooibos (Aspalathus linearis) aqueous extracts, crude phenolic fractions, tannin and flavonoids
pp. 133-138(6)
Authors: Joubert E.; Winterton P.; Britz T.J.; Ferreira D.

Production of concentrated kiwifruit juice by integrated membrane process
pp. 139-148(10)
Authors: Cassano A.; Jiao B.; Drioli E.

Changes in the microbial flora of Zamorano cheese (P.D.O.) by accelerated ripening process
pp. 149-155(7)
Authors: Ferrazza R.E.; Fresno J.M.; Ribeiro J.I.; Tornadijo M.E.; Furtado M.M.

Chicken plasma protein: Proteinase inhibitory activity and its effect on surimi gel properties
pp. 156-165(10)
Authors: Rawdkuen S.; Benjakul S.; Visessanguan W.; Lanier T.C.

Flavonoids in Australian Melaleuca, Guioa, Lophostemon, Banksia and Helianthus honeys and their potential for floral authentication
pp. 166-174(9)
Authors: Yao L.; Jiang Y.; Singanusong R.; D'Arcy B.; Datta N.; Caffin N.; Raymont K.

Lipase-catalyzed production of phytosteryl esters and their crystallization behavior in corn oil
pp. 175-180(6)
Authors: Vu P.-L.; Shin J.-A.; Lim C.-H.; Lee K.-T.

Sensory characteristics of cold-smoked Atlantic salmon (Salmo salar) from European market and relationships with chemical, physical and microbiological measurements
pp. 181-193(13)
Authors: Cardinal M.; Gunnlaugsdottir H.; Bjoernevik M.; Ouisse A.; Luc Vallet J.; Leroi F.