Plant Foods for Human Nutrition

Interaction of vitamin C and flavonoids in elderberry (Sambucus nigra L.) during juice processing
pp. 187-198(12)
Authors: Kaack K.; Austed T.

Impact of microwave heating on hemagglutinins, trypsin inhibitors and protein quality of selected legume seeds
pp. 199-208(10)
Authors: Hernández-Infante M.; Sousa V.; Montalvo I.; Tena E.

Effect of in utero exposure of Toddy (coconut palm wine) on liver function and lipid metabolism in rat fetuses
pp. 209-219(11)
Authors: Lal J.J.; Sreeranjit Kumar C.V.; Suresh M.V.; Indira M.; Vijayammal P.L.

Selected nutritional components and sensory attributes of cowpea (Vigna unguiculata [L.] Walp) leaves
pp. 221-229(9)
Authors: Ahenkora K.; Adu Dapaah H.K.; Agyemang A.

Toxicity studies in mice of common spices, Cinnamomum zeylanicum bark and Piper longum fruits
pp. 231-239(9)
Authors: Shah A.H.; Al-Shareef A.H.; Ageel A.M.; Qureshi S.

Yield, protein, and oil quality of soybean genotypes selected for tofu production
pp. 241-251(11)
Authors: Rao M.S.S.; Bhagsari A.S.; Mohamed A.I.

Antioxidative activities in some common seaweeds
pp. 253-262(10)
Authors: Yan X.; Nagata T.; Fan X.

Composition of pulp, skin and seeds of prickly pears fruit (Opuntia ficus indica sp.)
pp. 263-270(8)
Authors: El Kossori R.L.; Villaume C.; El Boustani E.; Sauvaire Y.; Méjean L.

Development and Acceptability of a Ready-to-Eat -Carotene Rich, Maize Based Supplementary Product
pp. 271-278(8)
Authors: Bhavani K.N.; Kamini D.