Effects of high protease-activity flours and commercial proteases on cookie quality
M. Kara, H. Köksel, D. Sivri
págs. 479-486
Antioxidant activity in different fractions of tomatoes
Ramandeep K. Toor, Geoffrey P. Savage
págs. 487-494
Sensory quality in retailed organic, free range and corn-fed chicken breast
John R. Piggott, Alistair Paterson, Kishowar Jahan
págs. 495-503
Enthalpy¿entropy compensation in sorption phenomena of starch materials
T.R.A. Magee, A.H. Al-Muhtaseb, W.A.M. McMinn
págs. 505-510
págs. 511-522
Sylvie Haché, Daniel St-Gelais
págs. 523-531
Structure¿property relationships in osmo-air-dehydrated apricot cubes
Andrea Maestrelli, Danila Torreggiani, Stefano Campolongo, Alexa Avitabile Leva, Marco Riva
págs. 533-542
Thermal unfolding of bovine ß-lactoglobulin studied by UV spectroscopy and fluorescence quenching
Pablo Busti, Carlos A. Gatti, Néstor J. Delorenzi
págs. 543-550
págs. 551-559
Prophylactic components of buckwheat
Zuzana Mrázová, Bernadetta Krko¿ková
págs. 561-568
Nadine Lacroix, Ismail Fliss, Joseph Makhlouf
págs. 569-576
I. Chevalot, X. Framboisier, C. Harscoat, F. Fournier, M. Schweizer, B. Tessier, R. Vanderesse, I. Marc
págs. 577-584
Effect of colloidal properties of oil-in-water emulsions on ethanol liquid¿vapour partition
D. Mastrocola, M.C. Nicoli, P. Pittia
págs. 585-595
C.A. Zalazar, E.R. Hynes, V.B. Suárez, A. Quiberoni, C.V. Bergamini
págs. 597-604
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