Influence of Climate on the Tocopherol Content of Shea Butter
S. Maranz, Z. Wiesman
págs. 2934-2937
págs. 2938-2952
Changes of the Metal Composition in German White Wines through the Winemaking Process: A Study of 63 Elements by Inductively Coupled Plasma-Mass Spectrometry
M. del Mar Castineira Gomez
págs. 2953-2961
M. del Mar Castineira Gomez
págs. 2962-2974
F. C. Stintzing, F. Kugler
págs. 2975-2981
Effect of Dietary Dried Tomato Pulp on Oxidative Stability of Japanese Quail Meat
N. Botsoglou, G. Papageorgiou
págs. 2982-2988
Extrusion Conditions Affect Chemical Composition and in Vitro Digestion of Select Food Ingredients
J. M. Dust, A. M. Gajda, T. M. Burkhalter, E. A. Flickinger
págs. 2989-2996
págs. 2997-3001
W. Zheng, S. R. Yates
págs. 3002-3009
págs. 3010-3021
María Soledad Andrades Rodríguez, María Sonia Rodríguez Cruz, María Jesús Sánchez Martín, María Sánchez Camazano
págs. 3022-3029
págs. 3030-3035
C. D. Frizzo
págs. 3036-3041
M. R. A. Rodrigues
págs. 3042-3047
Composition Rather than Viscosity Modifies the Aroma Compound Retention of Flavored Stirred Yogurt
E. P. Kora, I. Souchon, E. Latrille
págs. 3048-3056
Y. Tan, K. J. Siebert
págs. 3057-3064
K. Fink, E. Richling
págs. 3065-3068
págs. 3069-3076
Flavor Release and Rheology Behavior of Strawberry Fatfree Stirred Yogurt during Storage
N. Decourcelle, S. Lubbers
págs. 3077-3082
págs. 3083-3088
págs. 3089-3096
Y.-Y. Hsieh, P.-J. Tsai, T.-C. Huang
págs. 3097-3099
págs. 3100-3105
Stability and Enhancement of Berry Juice Color
M. J. Rein, M. Heinonen
págs. 3106-3114
Method for Bacterial Expression and Purification of Sesame Cystatin via Artificial Oil Bodies
D. J. H. Shyu, C.-C. Peng
págs. 3115-3119
S. N. E. Van Nierop
págs. 3120-3129
Electrophoretic Method for the Identification of a Haze-Active Protein in Grape Seeds
Y.-w. Lu, L.-c. Wu
págs. 3130-3135
The Role of EDTA in Malonaldehyde Formation from DNA Oxidized by Fenton Reagent Systems
T. Shibamoto, H. Matsufuji
págs. 3136-3140
J. M. Vereijken, R. P. Happe, F. E. O Kane
págs. 3141-3148
J. M. Vereijken, R. P. Happe, F. E. O Kane
págs. 3149-3154
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