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Original Paper
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415-420
Original Paper
Effect of the unsaturation degree and concentration of fatty acids on the properties of WPI-based edible films
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Differentiation of juices from clementine (
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First study of determination of aromatic compounds of red wine from
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437-442
Original Paper
In vitro antioxidative and anticancer activities of tea glycoprotein in green tea
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Screening of free radical scavenging capacity and antioxidant activities of
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461-467
Original paper
The use of calcium chloride in minimally processed apples: A sensory approach
Paula Varela, Ana Salvador and Susana M. Fiszman
469-475
Original Paper
Detection of DNA in virgin olive oils extracted from destoned fruits
Innocenzo Muzzalupo, Massimiliano Pellegrino and Enzo Perri
477-481
Original Paper
Inhibitory activity of ginger rhizome on airway and uterine smooth muscle preparations
Muhammad Nabeel Ghayur and Anwarul Hassan Gilani
483-488
Original Paper
Phytochemical and biological investigation of
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Bertoni; 1-labdane-type diterpene
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489-497
Original Paper
Electron seed dressing of barley—aspects of its verification
Ute Eschrig, Mario Stahl, Henry Delincée, Hans Jürgen Schaller and Olaf Röder
499-504
Original paper
Influence of osmotic pre-treatment and microwave application on properties of air dried strawberry related to structural changes
C. Contreras, M. E. Martín-Esparza, N. Martínez-Navarrete and A. Chiralt
505-510
Original Paper
Use of supercritical CO2 to obtain extracts with antimicrobial activity from Chaetoceros muelleri microalga. A correlation with their lipidic content
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Short Communication
Influence of starter cultures on the free fatty acids during ripening in Tea sausages
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Critical Review
Effect of additives on the thermo-mechanical behaviour of dough systems at sub-freezing temperatures
P. D. Ribotta and A. Le Bail