Antioxidant properties of marigold extracts
Vesna T. Tumbas, Gordana S. Cetkovic, Jasna M. Canadanovic-Brunet, Sonja M. Djilas
págs. 643-650
K.L. Parkin, X. Fu
págs. 651-657
Co-incubation of Clostridium botulinum with protective cultures
J. Cox, S. Rodgers, P. Peiris, K. Kailasapathy
págs. 659-666
Horst Weisser, Alan Wolfschoon, Hermann Eibel, Ruth Hinrichs, Michael Noll, Joachim Götz
págs. 667-676
Nils Kristian Sørensen, Ragnar L. Olsen, Leif Akse, Sjurður Joensen, Arvid Johansen, Kristin Lauritzsen
págs. 677-688
Minimization of peroxide formation rate in soybean oil by antioxidant combinations
Henriette M.C. Azeredo, José de Assis F. Faria, Maria Aparecida A.P. da Silva
págs. 689-694
M. Asencio, J.M. Aguilera, C. Godoy, J.M. del Valle
págs. 695-702
Thermophysical properties evolution of French partly baked bread during freezing
Nasser Hamdami, Alain Le Bail, Jean-Yves Monteau
págs. 703-713
Dominico Antonio Guillén Sánchez, R. Castro Mejías, Angeles M. Alonso, Carmelo García Barroso, M. Carmen Rodríguez
págs. 715-721
Marta Albisu Aguado, Francisco José Pérez Elortondo, P. Barcenas
págs. 723-729
High intensity ultrasound-assisted extraction of oil from soybeans
Haizhou Li, Jochen Weiss, Lester Pordesimo
págs. 731-738
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