Methods used to evaluate the free radical sacavening activity in foods and biological systems: review
págs. 121-137
Adriana Luisa Benavides, Tomás Casero Mazo, Yolanda Soria, Jaume Puy Llorens, Inmaculada Recasens Guinjuan
págs. 139-145
Effect of calcium deficiency on melon ("cucumis melo L."): texture and glassiness incidence during ripening
María Serrano Mula, María Concepción Martínez Madrid, R. Madrid, Asunción Amorós Marco, María Teresa Pretel Pretel, Félix Romojaro Almela
págs. 147-156
págs. 155-162
págs. 163-167
Sensory profiling of cooked gilthead sea bream ("Sparus aurata"): sensory evaluation procedures and panel training
págs. 169-177
C and H NMR study of lysophosphatidycholine (LPC) isolated from the surface of wheat starch granules
S. Valverde, R. Amarowicz, J. Fornal, M. L. Jimeno, w Blaszczak
págs. 179-183
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