Food chemistry
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
Table of contents
- 495
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Characterization and antioxidant activity of nocino liqueurAlamprese, C. / Pompei, C. / Scaramuzzi, F. et al. | 2004
- 503
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Anti-oxidant activity of isolates from acid hydrolysates of Eucalyptus globulus woodCruz, J.M. / Domı́nguez, H. / Parajó, J.C. et al. | 2004
- 513
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Non-protein nitrogen in infant cereals affected by industrial processingPérez-Conesa, D. / Periago, M.J. / Ros, G. et al. | 2004
- 523
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Lipolysis in dry-cured ham: Influence of salt content and processing conditionsAndres, A.I. / Cava, R. / Martin, D. et al. | 2004
- 535
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Impact of sources and doses of potassium on biochemical and greenleaf parameters of teaVenkatesan, S. / Murugesan, S. / Senthur Pandian, V.K. et al. | 2004
- 541
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Effects of high-pressure processing on proteolytic enzymes and proteins in cold-smoked salmon during refrigerated storageLakshmanan, R. / Patterson, Margaret F. / Piggott, John R. et al. | 2004
- 549
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Effects of polyols and nondigestible oligosaccharides on the quality of sugar-free sponge cakesRonda, Felicidad / Gómez, Manuel / Blanco, Carlos A. et al. | 2004
- 557
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Influence of diets enriched with flaxseed oil on the α-linolenic, eicosapentaenoic and docosahexaenoic fatty acid in Nile tilapia (Oreochromis niloticus)Visentainer, Jesui V. / de Souza, Nilson E. / Makoto, Makoto et al. | 2004
- 557
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Influence of diets enriched with flaxseed oil on the a-linolenic, eicosapentaenoic and docosahexaenoic fatty acid in Nile tilapia (Oreochromis niloticus)Visentainer, Jesui V. et al. | 2005
- 561
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Contents of polyamines in selected foodsKalač, Pavel / Křı́žek, Martin / Pelikánová, Tamara et al. | 2004
- 565
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Total phenolic and carotenoid contents in acerola genotypes harvested at three ripening stagesLima, Vera L.A.G. / Mélo, Enayde A. / Maciel, Maria Inês S. et al. | 2004
- 569
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Antioxidant activity of South African red and white cultivar wines and selected phenolic compounds: In vitro inhibition of microsomal lipid peroxidationde Beer, Dalene / Joubert, Elizabeth / Gelderblom, Wentzel C.A. et al. | 2004
- 579
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Biological evaluation of mechanically deboned chicken meat protein qualityNegrão, Carolina C. / Mizubuti, Ivone Y. / Morita, Maria Celeste et al. | 2004
- 585
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Some aspects of the quantitative/qualitative assessment of commercial anthocyanin-rich extractsProdanov, M.P. / Domı́nguez, J.A. / Blázquez, I. et al. | 2004
- 597
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Physicochemical changes occurring during post-harvest hardening of trifoliate yam (Dioscorea dumetorum) tubersMedoua, Gabriel Nama / Mbome, Israël Lape / Agbor-Egbe, T. et al. | 2004
- 603
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Variety differentiation of virgin olive oil based on n-alkane profileKoprivnjak, O. / Moret, S. / Populin, T. et al. | 2004
- 609
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Analysis of the essential oils of two Thymus species from IranNickavar, Bahman / Mojab, Faraz / Dolat-Abadi, Reza et al. | 2004
- 613
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Microbiological, physicochemical, and sensory characteristics of kefir during storageIrigoyen, A. / Arana, I. / Castiella, M. et al. | 2004
- 621
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Effect of hydrocolloids on the thermal denaturation of proteinsIbanoglu, Esra et al. | 2004
- 627
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Stabilization of olive oil – lemon juice emulsion with polysaccharidesParaskevopoulou, Adamantini / Boskou, Dimitrios / Kiosseoglou, Vassilis et al. | 2004
- 635
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Occurrence of histamine and histamine-forming bacteria in kimchi products in TaiwanTsai, Yung-Hsiang / Kung, Hsien-Feng / Lin, Qing-Lin et al. | 2004
- 643
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Minimal clean-up and rapid determination of polycyclic aromatic hydrocarbons in instant coffeeGarcı́a-Falcón, Mercedes Sonia / Cancho-Grande, Beatriz / Simal-Gándara, Jesús et al. | 2004
- 649
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Changes in myofibrillar proteins during processing of pastirma (Turkish dry meat product) produced with commercial starter culturesAktaş, Nesimi / Aksu, Muhammet Irfan / Kaya, Mükerrem et al. | 2004
- 655
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Some properties of the polygalacturonase from four Zimbabwean wild fruits (Uapaca kirkiana, Zizphus mauritiana, Tamarindus indica and Berchemia discolor fruits)Muchuweti, Maud / Moyo, Elipher / Mushipe, Stanley et al. | 2004
- 663
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Physicochemical changes of sweet cherry fruits related to application of gibberellic acidUsenik, V. / Kastelec, D. / Štampar, F. et al. | 2004
- 673
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The effects of different cations on the physicochemical characteristics of casein micellesPhilippe, Marine / Le Graët, Yvon / Gaucheron, Frédéric et al. | 2004
- 685
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In vitro antioxidant activities of the methanol extracts of four Helichrysum species from TurkeyTepe, Bektas / Sokmen, Munevver / Askin Akpulat, H. et al. | 2004
- 691
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Selenium content in selected Slovenian foodstuffs and estimated daily intakes of seleniumSmrkolj, P. / Pograjc, L. / Hlastan-Ribič, C. et al. | 2004
- 699
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Protein interactions in comminuted meat gels containing emulsified corn oilMourtzinos, Ioannis / Kiosseoglou, Vassilis et al. | 2004
- 705
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Bioactive amines and carbohydrate changes during ripening of 5Prata' banana (Musa acuminataxM. balbisiana)Adão, Regina C. et al. | 2005
- 705
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Bioactive amines and carbohydrate changes during ripening of `Prata' banana (Musa acuminataxM. balbisiana)Adao, R. C. / Gloria, M. B. et al. | 2005
- 705
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Bioactive amines and carbohydrate changes during ripening of `Prata' banana (Musa acuminata×M. balbisiana)Adão, Regina C. / Glória, M.Beatriz A. et al. | 2004
- 713
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Analysis of volatile fraction, fixed oil and tegumental waxes of the seeds of two different cultivars of Helianthus annuusLuigi Cioni, Pier / Flamini, Guido / Caponi, Chiara et al. | 2004
- 719
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Polysaccharides from Sesamum indicum meal: Isolation and structural featuresGhosh, Partha / Ghosal, Prodyot / Thakur, Swapnadip et al. | 2004
- 727
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In vitro study of antioxidant activity of Syzygium cumini fruitBanerjee, Archana / Dasgupta, Nabasree / De, Bratati et al. | 2004
- 735
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Relative antioxidant activity of soybean isoflavones and their glycosidesLee, Chung Hung / Yang, Lin / Xu, Jin Ze et al. | 2004
- 743
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Antioxidant activities of buckwheat extractsSun, Ting / Ho, Chi-Tang et al. | 2004
- 751
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Transglutaminase activity in pressure-induced gelation assisted by prior settingMontero, P. / López-Caballero, M.E. / Pérez-Mateos, M. et al. | 2004
- 759
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Antioxidant activity of feruloylated oligosaccharides from wheat branYuan, Xiaoping / Wang, Jing / Yao, Huiyuan et al. | 2004
- 765
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The effect of fruit extracts with polyphenol oxidase (PPO) activity on the in vitro accessibility of iron in high-tannin sorghumMatuschek, Erika / Svanberg, Ulf et al. | 2004
- 773
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β-Glucan and mineral nutrient contents of cereals grown in TurkeyDemirbas, Ayhan et al. | 2004
- 773
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#946-Glucan and mineral nutrient contents of cereals grown in TurkeyDemirbas, Ayhan et al. | 2005
- 779
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Infant formula iron dialysability related to other nutrientsde Souza Nogueira, Cristiane / Colli, Célia / Maria Silverio Amancio, Olga et al. | 2004
- 785
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A comparison of sugar-accumulating patterns and relative compositions in developing fruits of two oriental melon varieties as determined by HPLCZhang, Ming Fang / Li, Zhi Ling et al. | 2004
- 791
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Changes in contents of phenolic compounds during maturing of barrique red winesMatějíček, D. / Mikeš, O. / Klejdus, B. et al. | 2004
- 801
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Diphenolases from two cultivars of cherry laurel (Laurocerasus officinalis Roem.) fruits at an early stage of maturationColak, Ahmet / Özen, Arzu / Dincer, Barbaros et al. | 2004
- 809
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Isolation of angiotensin I converting enzyme (ACE) inhibitor from fermented oyster sauce, Crassostrea gigasJe, Jae-Young / Park, Ji-Young / Jung, Won-Kyo et al. | 2004
- 815
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Analysis of potential lard adulteration in chocolate and chocolate products using Fourier transform infrared spectroscopyChe Man, Y.B. / Syahariza, Z.A. / Mirghani, M.E.S. et al. | 2004
- 821
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Iron-binding ability of melanoidins from food and model systemsMorales, Francisco J. / Fernández-Fraguas, Cristina / Jiménez-Pérez, Salvio et al. | 2004
- 829
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Detection of lard adulteration in RBD palm olein using an electronic noseMan, Y.B. Che / Gan, H.L. / NorAini, I. et al. | 2004
- 837
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Stability of carotenoids in tomato juice during storageLin, C.H. / Chen, B.H. et al. | 2004
- 847
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Changes of polysaccharide content and texture of potato during French fries productionGołubowska, Grażyna et al. | 2004
- 853
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Sorghum fermentation followed by spectroscopic techniquesCorreia, Isabel / Nunes, Alexandra / Duarte, Iola F. et al. | 2004
- 861
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Volatile aroma components of soy protein isolate and acid-hydrolysed vegetable proteinSolina, Marica / Baumgartner, Paul / Johnson, Robert L. et al. | 2004
- 875
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Influence of variety and processing conditions on acrylamide levels in fried potato crispsWilliams, J.S.E. et al. | 2004
- 883
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Egg shell as catalyst of lactose isomerisation to lactuloseMontilla, A. / del Castillo, M.D. / Sanz, M.L. et al. | 2004
- 891
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Antioxidant activity of the extracts from Dillenia indica fruitsAbdille, Md.H. / Singh, R.P. / Jayaprakasha, G.K. et al. | 2004
- CO2
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Editorial board| 2004
- I
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Contents of volume 90| 2004