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High hydrostatic pressure treatment and storage of carrot and tomato juices: Antioxidant activity and microbial safety
págs. 773-782
Effect of salts on the solubility of phenolic compounds: experimental measurements and modelling
Adel Noubigh, Arbi Mgaidi, Manef Abderrabba, Elise Provost, Walter Fürst
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págs. 789-801
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Influence of farming conditions on colour and texture of European catfish (Silurus glanis) flesh
Arnaud Hallier, Sylvie Chevallier, Thierry Serot, Carole Prost
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Reproducibility of the Italian ISQ method for quality classification of bread wheats: An evaluation by expert assessors
Giorgia Foca, Alessandro Ulrici, Maria Corbellini, Maria Ambrogina Pagani, Mara R Silva, Gian Carlo Franchini, Lorenzo Tassi
págs. 839-846
Vincent Varlet, Thierry Serot, Camille Knockaert, Josiane Cornet, Mireille Cardinal, Fabrice Monteau, Bruno Le Bizec, Carole Prost
págs. 847-854
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Grape cultivar and drying method affect sensory characteristics and consumer preference of raisins
Ofelia Angulo Guerrero, Matthew W. Fidelibus, Hildegarde Heymann
págs. 865-870
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M. Alejandra Mora Avilés, Bibiana Lemus-Flores, Rita Miranda-López, David Hernández-López, José L Pons-Hernández, Jorge Alberto Acosta Gallegos, Salvador Horacio Guzmán Maldonado
págs. 880-886
Nicola M Schreurs, Michael H Tavendale, Geoffrey A Lane, Tom N Barry, Nicolás López Villalobos, Warren C McNabb
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Dietetic and hypocholesterolaemic action of black soy peptide in dietary obese rats
Shin Joung Rho, Soojin Park, Chang-Won Ahn, Jae-Kil Shin, Hyeon Gyu Lee
págs. 908-913
Use of ozone in a lettuce-washing process: an industrial trial
Karin Hassenberg, Christine Idler, Eleanor Molloy, Martin Geyer, Matthias Plöchl, Jeremy Barnes
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A quantitative and qualitative assessment of mung bean (Vigna mungo (L.) Wilczek) seed in response to elevated atmospheric carbon dioxide: potential changes in fatty acid composition
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