págs. 405-411
J T Goladi, J O Agbenin
págs. 412-418
Elisângela A Siebra, Andrea A B Maia, Gilson J A Campelo, Jose T A Oliveira, Renato A. Moreira, Andrade F Neto, Ilka M Vasconcelos
págs. 419-426
Mechanism of cyanogen reduction in cassava roots during cooking
G Padmaja, Sheeba Ravi
págs. 427-432
Anni Mikkelsen, Birgitte Rønn, Leif H Skibsted
págs. 433-441
Effect of ascorbic acid addition to peppers on paprika quality
Carlos F Alcaraz, Francisco Martínez Sánchez, Maria Remedios Martínez, Micaela Carvajal Alcaraz
págs. 442-446
Chi-Fai Chau, Peter C-K Cheung, Yum-Shing Wong
págs. 447-452
Fractionation of green tea extracts: correlation of antimutagenic effect with flavanol content
Ali Bu-Abbas, Emma Copeland, Costas Ioannides, Michael N Clifford, Ron Walker
págs. 453-462
Effect of water activity on the mechanical properties of selected legumes and nuts
Antje Borges, Micha Peleg
págs. 463-471
págs. 472-480
Characterisation and evaluation of humic acids extracted from urban waste as liquid fertilisers
Miguel Ayuso, María Teresa Hernández García, Carlos García, Jose Luis Moreno
págs. 481-488
Role of oxygen on acetic acid production by Brettanomyces/Dekkera in winemaking
Luisa Ferraro, Maurizio Ciani
págs. 489-495
Detection of pits in olives under motion by nuclear magnetic resonance
S M Kim, P Chen, B Zion, M J McCarthy
págs. 496-502
Barry W Norton, Jong-Ho Ahn, Robert Elliott
págs. 503-510
Harinder P S Makkar, Elke Pawelzik, Klaus Becker, Hj Abel
págs. 511-520
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