M. Polat, M. Korkmaz
págs. 293-300
John F. Ashton, Dimitri Tsangalis, Gisela Wilcox, Lilian Stojanovska, Nagendra P. Shah
págs. 301-312
Effect of polymerization on the antioxidant capacity of anthocyanins in Roselle
Hsiao-Ping Huang, Pi-Jen Tsai
págs. 313-318
Introduction and nutritional evaluation of buckwheat sprouts as a new vegetable
Cheol-Ho Park, Sun-Lim Kim, Sung-Kook Kim
págs. 319-327
Santina Romani, Pietro Rocculi, Marco Dalla Rosa
págs. 329-335
Consideration on equivalent chemicals in total phenolic assay of chlorogenic acid-rich plums
Dae-Ok Kim, Ock Kyoung Chun
págs. 337-342
J.C. Young, J. Odumeru, P. Piyasena, S. Karr, R.C. McKellar, X. Lu, J. Boulter, T. Zhou, D.G. Mercer, A. Harrison
págs. 343-354
K.O. Adebowale, O.S. Lawal
págs. 355-365
Intake, decontamination and legislation of fumonisins in foods
S. Dragacci, José Miguel Soriano del Castillo
págs. 367-374
Extraction of volatile compounds in model wine from different oak woods: effect of SO²
Carmen Ancín Azpilicueta, Teresa Garde Cerdán, Nerea Jiménez Moreno, Diego Torrea Goñi
págs. 375-383
Sigal Eichler, Shaul Eger, Vered Shuster, Nelson K.O. Ojijo, Eyal Shimoni, Ishak Neeman, Ellina Kesselman
págs. 385-393
Delano James, Anna-mary Schmidt
págs. 395-402
págs. 403-406
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