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Publisher: Wiley-Blackwell

Volume 73, Number 3, April 2008

A Study of the Soluble Complexes Formed during Calcium Binding by Soybean Protein Hydrolysates
pp. C117-C121(5)
Authors: Bao, X.-L.; Lv, Y.; Yang, B.- C.; Ren, C.- G.; Guo, S.-T.

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Effects of Pork Meat Cut and Packaging Type on Lipid Oxidation and Oxidative Products during Refrigerated Storage (8 °C)
pp. C127-C134(8)
Authors: Park, S.Y.; Kim, Y.J.; Lee, H.C.; Yoo, S.S.; Shim, J.H.; Chin, K.B.

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Properties of High-Oleic Palm Oils Derived by Fractional Crystallization
pp. C140-C145(6)
Authors: Ramli, M.R.; Siew, W.L.; Cheah, K.Y.

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Pressurized Liquid Extraction of Flavonoids from Spinach
pp. C151-C157(7)
Authors: Howard, L.; Pandjaitan, N.

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Chemical and Physical Stability of Protein and Gum Arabic-Stabilized Oil-in-Water Emulsions Containing Limonene
pp. C167-C172(6)
Authors: Djordjevic, D.; Cercaci, L.; Alamed, J.; McClements, D.J.; Decker, E.A.

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Physicochemical Properties of Partially Oxidized Corn Starch from Bromide-Free TEMPO-Mediated Reaction
pp. C173-C178(6)
Authors: Chang, P.S.; Park, K.O.; Shin, H.K.; Suh, D.S.; Kim, K.O.

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Discoloration and Lipid Deterioration of Farmed Giant Catfish (Pangasianodon gigas) Muscle during Refrigerated Storage
pp. C179-C184(6)
Authors: Rawdkuen, S.; Jongjareonrak, A.; Benjakul, S.; Chaijan, M.

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Biochemical and Conformational Changes of Myosin Purified from Pacific Sardine at Various pHs
pp. C191-C197(7)
Authors: Park, J.D.; Yongsawatdigul, J.; Choi, Y.J.; Park, J.W.

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Measurement of the Oxidation–Reduction Potential of cheddar Cheese
pp. C198-C203(6)
Authors: Topcu, A.; McKinnon, I.; McSweeney, P.L.H.

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Nitrogen-to-Protein Conversion Factors for Some Cereal Products in Japan
pp. C204-C209(6)
Authors: Fujihara, S.; Sasaki, H.; Aoyagi, Y.; Sugahara, T.

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Carbon-Centered Radicals in Isolated Soy Proteins
pp. C222-C226(5)
Authors: Boatright, W.L.; Jahan, M.S.; Walters, B.M.; Miller, A.F.; Cui, D.; Hustedt, E.J.; Lei, Q.

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Phytosterol Effects on Milk and Yogurt Microflora
pp. M121-M126(6)
Authors: Monu, E.; Blank, G.; Holley, R.; Zawistowski, J.

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Detergent and Sanitizer Stresses Decrease the Thermal Resistance of Enterobacter sakazakii in Infant Milk Formula
pp. M154-M157(4)
Authors: Osaili, T.M.; Shaker, R.R.; Olaimat, A.N.; Al-Nabulsi, A.A.; Al-Holy, M.A.; Forsythe, S.J.

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Effect of Hot Water Surface Pasteurization of Whole Fruit on Shelf Life and Quality of Fresh-Cut Cantaloupe
pp. M91-M98(8)
Authors: Fan, X.; Annous, B.A.; Beaulieu, J.C.; Sites, J.E.

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Quality of and Mold Growth on White Enriched Bread for Military Rations Following Directional Microwave Treatment
pp. M99-M103(5)
Authors: Lakins, D.G.; Echeverry, A.; Alvarado, C.Z.; Brooks, J.C.; Brashears, M.T.; Brashears, M.M.

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Erratum
pp. ix-ix(1)

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Erratum
pp. ix-ix(1)

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Formulation of a Cosurfactant-Free O/W Microemulsion Using Nonionic Surfactant Mixtures
pp. E115-E121(7)
Authors: Cho, Y.-H.; Kim, S.; Bae, E.K.; Mok, C.K.; Park, J.

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Cortical Networks Grown on Microelectrode Arrays As a Biosensor for Botulinum Toxin
pp. E129-E136(8)
Authors: Scarlatos, A.; Cadotte, A.J.; DeMarse, T.B.; Welt, B.A.

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Preparation of Low-Fat Uptake Doughnut by Dry Particle Coating Technique
pp. E137-E142(6)
Authors: Lee, J.-S.; Kim, B.-K.; Kim, K.-H.; Park, D.-J.

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A Soybean Cultivar Lacking Lipoxygenase 2 and 3 Has Similar Calcium Bioavailability to a Commercial Variety Despite Higher Calcium Absorption Inhibitors
pp. H33-H35(3)
Authors: Martino, H.S.D.; Martin, B.R.; Weaver, C.M.; Bressan, J.; Moreira, M.A.; Costa, N.M.B.

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The Degree of Polymerization of Inulin-Like Fructans Affects Cecal Mucin and Immunoglobulin A in Rats
pp. H36-H41(6)
Authors: Ito, H.; Wada, T.; Ohguchi, M.; Sugiyama, K.; Kiriyama, S.; Morita, T.

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Plasticizer Types and Coating Methods Affect Quality and Shelf Life of Eggs Coated with Chitosan
pp. S111-S117(7)
Authors: Kim, S.H.; No, H.K.; Prinyawiwatkul, W.

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Composition and Consumer Acceptability of a Novel Extrusion-Cooked Salmon Snack
pp. S118-S123(6)
Authors: Kong, J.; Dougherty, M.P.; Perkins, L.B.; Camire, M.E.

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Changes of Soybean Quality during Storage As Related to Soymilk and Tofu Making
pp. S134-S144(11)
Authors: Kong, F.; Chang, S.K.C.; Liu, Z.; Wilson, L.A.

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Physical Properties and Consumer Liking of Cookies Prepared by Replacing Sucrose with Tagatose
pp. S145-S151(7)
Authors: Taylor, T.P.; Fasina, O.; Bell, L.N.

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How Does Roasting Process Influence the Retention of Coffee Aroma Compounds by Lyophilized Coffee Extract?
pp. S165-S171(7)
Authors: López-Galilea, I.; Andriot, I.; de Peña, M. P.; Cid, C.; Guichard, E.

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Promotion Potential of Madder Color in a Medium-Term Multi-Organ Carcinogenesis Bioassay Model in F344 Rats
pp. T26-T32(7)
Authors: Yokohira, M.; Yamakawa, K.; Hosokawa, K.; Matsuda, Y.; Kuno, T.; Saoo, K.; Imaida, K.

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