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G. Pinel, F. André, B. Le Bizec
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On-line Multisensor Monitoring of Yogurt and Filmjolk Fermentations on Production Scale
C.-F. Mandenius, C. Cimander, M. Navratil
págs. 415-420
Potential of SPME-GC and Chemometrics To Detect Adulteration of Soft Fruit Purees
C. P. O Donnell, L. M. Reid
págs. 421-427
F. A. Mellon, R. N. Bennett
págs. 428-438
Total Antioxidant Capacity of Arginine-Conjugated Linoleic Acid (CLA) Complex
K. W. Lee, H. J. Lee, Y. J. Kim
págs. 439-444
Constituents of the Leaves of Peucedanum japonicum Thunb. and Their Biological Activity
H. Kikuzaki, M. Hisamoto, N. Nakatani
págs. 445-450
J. H. Kim, J. S. Lee, K.-S. Song, C.-S. Kwon
págs. 451-455
A. G. Beckwith
págs. 456-461
Growth Inhibition of Prostate Cancer Cells by Epigallocatechin Gallate in the Presence of Cu^2^+
J.-j. Yin, S.-r. Shen, H.-n. Yu
págs. 462-466
R. Bobet, J. L. Torres, A. Selga, X. Sort
págs. 467-473
K. B. Kelley, K. N. Lambert
págs. 474-478
Effect of Cultivar and Processing Method on the Contents of Polyphenols in Table Olives
P. Garcia, C. Romero, A. Garrido, A. Garcia, K. Yousfi, Manuel Brenes
págs. 479-484
Cristina Arroqui Vidaurreta, I. Messagie, M. T. Nguyen
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J. J. Moreno, Rafael Peinado Amores
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M. Schwarz, G. Hofmann, P. Winterhalter
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F. E. Barton, Y. Liu
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C. H. Scaman, V. J. W. Jim
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M. I. Minguez-Mosquera, A. Perez-Galvez, D. Hornero-Mendez
págs. 518-522
Effect of Ripeness and Postharvest Storage on the Phenolic Profiles of Cherries (Prunus avium L.)
A.-K. Landbo, B. Goncalves
págs. 523-530
G. Skorski, C. Breton, D. Claux, I. Metton, A. Berville
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Y. Tomigahara, H. Tarui
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Removal of Atrazine from Water Using Covalent Sequestration
M. B. Steffensen, E. J. Acosta
págs. 545-549
M.-A. Le Pape, J. Grua-Priol
págs. 550-556
1. In Vivo Aroma Release during Eating of a Model Cheese: Relationships with Oral Parameters
C. Chabanet, E. Pionnier
págs. 557-564
2. In Vivo Nonvolatile Release during Eating of a Model Cheese: Relationships with Oral Parameters
E. Pionnier, C. Chabanet
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págs. 572-576
págs. 577-580
J. Lin, M. E. Leser
págs. 581-586
Effect of Antioxidants on Oxidative Stability of Edible Fats and Oils: Thermogravimetric Analysis
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págs. 587-591
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