págs. 1535-1549
Proximate composition and vitamin E levels in egg yolk: losses by cooking in a microwave oven
Isabel del Cerro, María Magdalena Martínez Tomé, M Antonia Murcia, Fernando Sotillo, Antonio Ramírez
págs. 1550-1556
Johannes J van der Lee, Harry Gruppen, Martinus A J S van Boekel, Rob van Diepenbeek, Alphons G J Voragen, André M Pots, Gerrit Wijngaards
págs. 1557-1564
págs. 1565-1570
R Sai Manohar, P Haridas Rao, R Ravi
págs. 1571-1576
Pushpa R Kulkarni, Pradeep K Goel, Rekha S Singhal
págs. 1577-1582
Variation in antioxidant components of tomato during vine and post-harvest ripening
Simona Nobili, Gabriella Giovanelli, Claudio Peri, Vera Lavelli
págs. 1583-1588
Francisco Martínez Sánchez, Domingo Martínez Romero, Daniel Valero Garrido, María Serrano Mula, Fernando Riquelme
págs. 1589-1595
Gerard M Beelen, Anne Schaafsma
págs. 1596-1600
Victor A P De Freitas, Yves Glories
págs. 1601-1606
Kousaku Murata, Wataru Hashimoto, Keiko Momma, Shigeru Utsumi, Teruo Ishige, Tomoyuki Katsube, Yasunobu Ohkawa, Makoto Kito
págs. 1607-1612
Kostas Kandylis, Panayiotis N Nikokyris, Kostas Deligiannis
págs. 1613-1619
págs. 1620-1624
Pascale Goupy, Mireille Hugues, Marie Josèphe Amiot, Patrick Boivin
págs. 1625-1634
Carolina Wessling, Tim Nielsen, Margaretha Jägerstad, Anders Leufvén
págs. 1635-1641
Physical properties of starch of Asian-adapted potato varieties
Zenaida N Ganga, Harold Corke
págs. 1642-1646
Sigurd Boisen, Nuria Canibe, Lorelei Bilham, Mette S Hedemann, Tracey Welham, Claire Domoney
págs. 1647-1653
Alicia Fernández, Esther Carrera, María del Rosario Martín de Santos, Pablo E. Hernández Cruza, Teresa García Lacarra, Ana Céspedes, Isabel González Alonso
págs. 1654-1658
Pierre J. Hucl, Arif F Mustafa, John J McKinnon, David A. Christensen
págs. 1659-1665
Ovomucin content and composition in chicken eggs with different interior quality
J David Latshaw, Matthew J Toussant
págs. 1666-1670
Identification of &agr;-amylase inhibitors in triticale grain
F. J. Cinco-Moroyoqui, Carina Rosas-Burgos, Armando Burgos Hernández, Ángel Antonio Carbonell Barrachina, Benjamín Ramírez Wong
págs. 1671-1675
Antonio Moretti, Antonio Logrieco, Simona Maria Monti, Monica Gallo, Alberto Ritieni, Vincenzo Fogliano, Rosalia Ferracane
págs. 1676-1680
Full-fat sunflower seed as a protein source for broiler chicks
María Luisa Rodríguez, Carmen Centeno, Jesús Treviño, Carmen Alzueta, Almudena Rebolé Garrigós, Luis T. Ortiz
págs. 1681-1686
The roles of catechins and caffeine in cream formation in a semi-fermented tea
Been Huang Chiang, Yu Chang Chao
págs. 1687-1690
Jan H Neuteboom, Bauke Deinum, Jeroen C.J. Groot
págs. 1691-1697
Pak Choi (Brassica rapa ssp Chinensis L) quality response to pre-harvest salinity and temperature
S H Ahmad, M F Ramlan, C J Wright, J G Atherton, T M M Mahmud
págs. 1698-1702
David G Chamberlain, Jai-Jun Choung, Chang-Hyun Kim
págs. 1703-1708
Catherine M Radcliffe, Louise Royle
págs. 1709-1714
Chemical characterisation of vegetable and arable crop residue materials: a comparison of methods
M K Turner, C R Rahn, R D Lillywhite, Gary D. Bending
págs. 1715-1721
Josefa Madrid, María Dolores Megías Rivas, Antonio Martínez Teruel, Fuensanta Hernández
págs. 1722-1726
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