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Novel materials and surface investigations for optimizing dough carrier interactions
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Measurement of the colour of white and rosé wines in visual tasting conditions
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Emine Alben Erçelebi and Esra Ibanoğlu
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Assessment of carbon dioxide solubility coefficients for semihard cheeses: the effect of temperature and fat content
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Development of a quadruplex-real-time-PCR for screening food for genetically modified organisms
Thomas Gaudron, Claude Peters, Elodie Boland, André Steinmetz and Gilbert Moris
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Effects of oxidase and protease treatments on the breadmaking functionality of a range of gluten-free flours
Stefano Renzetti and Elke K. Arendt
319-328
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Characterisation of the key aroma compounds in the peel oil of Pontianak oranges (Citrus nobilis Lour. var. microcarpa Hassk.) by aroma reconstitution experiments
Anja Fischer and Peter Schieberle
329-337
Original Paper
Effects of pretreatments on colour alterations of litchi during drying and storage
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The influence of dietary lipid source on quality characteristics of raw and processed chicken meat
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Quantitative determination of Lactobacillus spp. in milk using a series piezoelectric quartz crystal sensor
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