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Publisher: John Wiley & Sons, Ltd. on behalf of the Society of Chemical Industry

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Volume 83, Number 14, 1 November 2003

Calendar of meeting
pp. i-iii(3)

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Blanching and long‐term freezing affect various bioactive compounds of vegetables in different ways
pp. 1389-1402(14)
Authors: Puupponen‐Pimiä, Riitta; Häkkinen, Suvi T; Aarni, Marjukka; Suortti, Tapani; Lampi, Anna‐Maija; Eurola, Merja; Piironen, Vieno; Nuutila, Anna Maria; Oksman‐Caldentey, Kirsi‐Marja

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Berry anthocyanins: isolation, identification and antioxidant activities
pp. 1403-1411(9)
Authors: Kähkönen, Marja P; Heinämäki, Johanna; Ollilainen, Velimatti; Heinonen, Marina

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The pasting behaviour of lactic‐fermented and dried uji (an East African sour porridge)
pp. 1412-1418(7)
Authors: Onyango, Calvin; Okoth, Michael W; Mbugua, Samuel K

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Functionality of emulsifiers in sponge cake production
pp. 1419-1429(11)
Authors: Sahi, Sarabjit S; Alava, Juan M

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Oak‐matured wines: influence of the characteristics of the barrel on wine colour and sensory characteristics
pp. 1445-1450(6)
Authors: Perez‐Prieto, Luis Javier; De la Hera‐Orts, Maria Luisa; López‐Roca, Jose María; Fernández‐Fernández, Jose Ignacio; Gómez‐Plaza, Encarna

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Fruit calcium concentration and chilling injury during low temperature storage of pineapple
pp. 1451-1454(4)
Authors: Hewajulige, IGN; Wilson Wijeratnam, RS; Wijesundera, RLC; Abeysekere, M

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Evaluation of volatile flavour compounds from cashew apple (Anacardium occidentale L) juice by the Osme gas chromatography/olfactometry technique
pp. 1455-1462(8)
Authors: Garruti, Deborah S; Franco, Maria Regina B; da Silva, Maria Aparecida A P; Janzantti, Natália S; Alves, Gisele L

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1H HR‐MAS NMR and isotopic investigation of bread and flour samples produced in southern Italy
pp. 1463-1468(6)
Authors: Brescia, Maria A; Sgaramella, Angela; Ghelli, Stefano; Sacco, Antonio

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Evidence for the involvement of lipoxygenase in the oxidative processes associated with the appearance of green staining alteration in the Gordal olive
pp. 1487-1492(6)
Authors: Gallardo‐Guerrero, Lourdes; Jarén‐Galán, Manuel; Hornero‐Méndez, Dámaso; Mínguez‐Mosquera, Ma Isabel

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Influence of environmental temperature on composition of lipids in edible flesh of rainbow trout (Oncorhynchus mykiss)
pp. 1493-1498(6)
Authors: Calabretti, Antonella; Cateni, Francesca; Procida, Giuseppe; Favretto, Luciana Gabrielli

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Antioxidant efficiency of oregano during frying and storage of potato chips
pp. 1499-1503(5)
Authors: Houhoula, Dimitra P; Oreopoulou, Vassiliki; Tzia, Constantina

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Meat production using four terminal pig lines
pp. 1504-1510(7)
Authors: Rauw, Wendy M; Varona, Luis; Raya, Luis Gomez; Noguera, José Luis

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Phenolic compound contents in edible parts of broccoli inflorescences after domestic cooking
pp. 1511-1516(6)
Authors: Vallejo, F; Tomás‐Barberán, FA; García‐Viguera, C

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Lipase‐catalysed biosynthesis of hexyl butyrate by direct esterification: optimisation by response surface methodology
pp. 1525-1530(6)
Authors: Shaw, Jei‐Fu; Chang, Shu‐Wei; Liao, Hui‐Fen; Shieh, Chwen‐Jen

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Biochemical changes associated with mushroom browning in Agaricus bisporus (Lange) Imbach and Pleurotus florida (Block & Tsao): commercial implications
pp. 1531-1537(7)
Authors: Rajarathnam, Somasundaram; Shashirekha, Mysore Nanjarajurs; Rashmi, Sudhir

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