págs. 1896-1899
M. A. Rodriguez, L. Asensio, I. Gonzalez, P. E. Hernandez
págs. 1900-1903
S.-C. Lee, D. U. Ahn, J.-H. Kim, K. C. Nam
págs. 1904-1909
págs. 1910-1914
E. N. Choi, I. M. Chung, B. J. Bae, J. W. Ju, W. S. So, Y. H. Kwon, J. H. Kim
págs. 1915-1922
Pigment Changes in Fried Dough Containing Spinach Powder During Storage in the Dark
M. Kim, E. Choe, J. Lee
págs. 1923-1927
G. W. Davidson, H. G. Williams
págs. 1928-1932
Formation of Volatile Compounds in Soy Flour by Singlet Oxygen Oxidation During Storage Under Light
J. Y. Lee
págs. 1933-1937
J. Fotso, J. S. Smith
págs. 1938-1941
Apple Polyphenol Oxidase Inhibitor(s) from Common Housefly (Musca Domestica L.)
R. Yoruk, J. A. Hogsette
págs. 1942-1947
K. W. Lee, Y. J. Kim
págs. 1948-1951
J. Alamed, Y.-J. Cho, D. J. McClements
págs. 1952-1957
págs. 1958-1961
págs. 1962-1969
Influence of Cooling Rate on Glass Transition Temperature of Sucrose Solutions and Rice Starch Gel
D. R. Heldman, C.-L. Hsu
págs. 1970-1975
P. Coronel, K. P. Sandeep, J. Simunovic
págs. 1976-1981
High Resolution Magnetic Resonance Imaging Evaluation of Cheese
J. Molegnana, M.-J. Seurin, R. Mahdjoub
págs. 1982-1984
R. Sothornvit
págs. 1985-1989
M. Paques, Y. Nicolas
págs. 1990-1994
Inactivation Kinetics of Tomato Juice Lipoxygenase by Pulsed Electric Fields
Q. H. Zhang, S. K. Min, S. Min
págs. 1995-2001
Stability of Dehydrofrozen Green Peas Pretreated with Nonconventional Osmotic Agents
M. C. Giannakourou
págs. 2002-2010
Textural Changes of Natural Cheddar Cheese During the Maturation Process
F. Sherkat, A. L. Halmos, M. G. Seuret, A. Pollard
págs. 2011-2016
Modeling the Oxygen Barrier Properties of Nylon Film Intended for Food Packaging Applications
G. G. Buonocore, M. A. Del Nobile
págs. 2017-2021
E. Vittadini, Y. Vodovotz
págs. 2022-2027
Sorption Behavior of Selected Aldehyde-scavenging Agents in Poly(ethylene terephthalate) Blends
B. A. Blakistone, E. C. Suloff, J. E. Marcy
págs. 2028-2033
A. K. Horigane
págs. 2034-2039
J. Irudayaraj
págs. 2040-2045
Naringinase Immobilization in Polymeric Films Intended for Food Packaging Applications
L. Piergiovanni, M. A. Del Nobile, G. G. Buonocore
págs. 2046-2049
Characteristics of Low-fat Beef Patties Formulated with Carbohydrate-Lipid Composites
F. K. McKeith, J. P. Gooding, G. A. Garzon
págs. 2050-2056
Viscoelastic Effects on the Diffusion Properties of Curdlan Gels
S. Argin-Soysal, Y. M. Lo, K. L. Robbins
págs. 2057-2065
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