about
Phytates in legumes and cerealsRegulation of food intake.Physiology and biochemistry of mango fruit.Formation and control of chlorophyll and glycoalkaloids in tubers of Solanum tuberosum L. and evaluation of glycoalkaloid toxicity.Toxins from fish and other marine organisms.REFRIGERATED TRANSPORT ON SHIPBOARD.CHEMISTRY OF NONENZYMIC BROWNING. I. THE REACTION BETWEEN ALDOSES AND AMINES.PHYSIOLOGY, CHEMISTRY, AND TECHNOLOGY OF PASSION FRUIT.FISH SAUSAGE AND HAM INDUSTRY IN JAPAN.OSMOPHILIC YEASTS.THE USE OF CARBON DIOXIDE IN THE TRANSPORT AND STORAGE OF FRUITS AND VEGETABLES.ASTRINGENCY OF FRUITS AND FRUIT PRODUCTS IN RELATION TO PHENOLIC CONTENT.RECENT ADVANCES IN THE FREEZE-DRYING OF FOOD PRODUCTS.FUNDAMENTALS OF LOW-TEMPERATURE FOOD PRESERVATION.UTILIZATION OF SYNTHETIC GUMS IN THE FOOD INDUSTRY.ETIOLOGICAL STATUS AND ASSOCIATED STUDIES OF PALE, SOFT, EXUDATIVE PORCINE MUSCULATURE.MINIMUM GROWTH TEMPERATURES FOR FOOD-POISONING, FECAL-INDICATOR, AND PSYCHROPHILIC MICROORGANISMS.New concepts in meat processing.Animal physiology and meat quality.Food products intended to improve nutrition in the developing world.Food processing with added ascorbic acid.Relation between chemical composition and bread-making potentialities of wheat flour.Maillard reactions: nonenzymatic browning in food systems with special reference to the development of flavor.Chocolate.Tropical fruit technology.Dietary fiber: chemistry, analysis, and properties.Chemistry of Maillard reactions: recent studies on the browning reaction mechanism and the development of antioxidants and mutagens.Selenium in foods.Carcinogen risk assessment.Endogenous proteolytic enzymes in skeletal muscle: their significance in muscle physiology and during postmortem aging events in carcasses.Olive oil: a review.A review of current literature on N-nitroso compounds in foods.Abalone-an esoteric food.Wheat Germ.Mathematical methods for estimating proper thermal processes and their computer implementation.Sulfites in foods: uses, analytical methods, residues, fate, exposure assessment, metabolism, toxicity, and hypersensitivity.Soy sauce biochemistry.New protein foods: a study of a treatise.Sulfhydryl and disulfide groups in meats.Histamine (?) toxicity from fish products.
P1433
Q28265164-ED9BA7F2-22CE-4ED4-8ECF-9E60851CC57DQ34030462-A094EB13-44DA-4B5B-86D3-A8258B1A973BQ34030467-03987A4A-5022-4BF2-836D-0629D5D36883Q34030473-D4ADDE81-A095-486B-BEE0-8136C1B0DA35Q34223514-D0A66D80-3E17-4F58-BF71-82D563FA382AQ35501177-1AB4BD8F-2B87-4DE9-A632-8DC098E38E89Q35501196-28FEB0A9-EE7F-499A-A8CE-043DBE4B97FDQ35501210-2CA869C7-C251-407E-9D4F-8E5C5126B589Q35501227-E4D5BCF4-F236-43FD-84FB-55996BEC503FQ35501249-7FA6700F-4C1A-46E1-BCF2-762AAAC4B943Q35501267-4307B373-A27A-41A2-8457-4EFCA9BAB577Q35501282-CD9D7B1F-B820-4763-9657-380E49DDDC43Q35501296-71D8FB76-34D9-4C74-849D-A78EBFF16B4DQ35501319-04A958EC-09CE-4464-9126-C4050D912808Q35503793-5E81B421-3AEB-41B1-8260-177A25C5F322Q35503812-BD96C7D3-FF8B-4E7E-9341-29C89B672619Q35508811-3ABF9F96-7D55-4A59-B18C-C0EC73D4CAF7Q38129684-669AE8F0-6578-460A-A397-1AEE23325AADQ38129700-9DA8099F-47F5-4205-A4DB-CDE66C7DBD78Q38548656-22B0DA93-6AD2-4936-ACC6-FFAD2F56F2ADQ38587831-C2EE712B-16D1-4435-BDC9-9A69B8737620Q38587956-02367D1B-F765-4A5F-81A6-E7942F857929Q38593708-C40C656F-2790-42AF-9436-E0A27E77772AQ38594800-D8550C6F-29E5-401F-BBCD-98BB600058E9Q38958864-856CAC27-A656-4B4D-AE11-ACDDD359700AQ39194331-6F12838E-D6F9-46D8-9745-D775283A1642Q39578306-F4ED4808-D5FA-4CB4-A55C-861631BB3BADQ39578314-F496C47D-D504-4E61-96AB-E870821B0947Q39697942-E51E9ED7-2B1F-450E-BC98-FCCD8EB0CDFFQ39697950-0B4DFFBB-DB91-4613-B89C-CB3E8E859787Q39697955-BF9FA859-DFBE-458F-85E6-0FAA9B6CBCC4Q39697960-2BB3C606-44B0-476F-BB67-0BAB222F0D53Q39709999-07D46E05-1ECB-49CC-8BB3-E9E40FBBCDE7Q39710004-21E984C7-CE0A-49BE-A188-1046BEBAEA70Q39710009-D8D06232-8AAC-468B-A360-6D80A48115D9Q39740229-92DA51E4-44A4-464E-81D3-4C3A298E34A0Q39740234-2B665852-5CD2-48C0-8B58-114AF30C8CDAQ39740239-204C11CF-FB18-4451-A151-6EA0288A39C7Q39784430-BACC6D60-D4EC-43F9-B117-A16F4DDB89B4Q39784437-EE10E9B3-8F34-4A40-ADEB-F7F6569EBB02
P1433
description
journal
@en
revista científica
@es
rivista scientifica
@it
wetenschappelijk tijdschrift van Academic Press
@nl
wissenschaftliche Fachzeitschrift
@de
name
Advances in food research
@ast
Advances in food research
@en
Advances in food research
@es
Advances in food research
@it
Advances in food research
@nl
type
label
Advances in food research
@ast
Advances in food research
@en
Advances in food research
@es
Advances in food research
@it
Advances in food research
@nl
altLabel
Adv Food Res
@en
prefLabel
Advances in food research
@ast
Advances in food research
@en
Advances in food research
@es
Advances in food research
@it
Advances in food research
@nl
P1055
P1156
P123
P1476
Advances in food research
@en