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Table of contents of journal: *Food reviews international (Print)

Results: 1-25/151
CHARQUI MEATS ARE HURDLE TECHNOLOGY MEAT-PRODUCTS
Authors: SHIMOKOMAKI M FRANCO BDGM BISCONTINI TM PINTO MF TERRA NN ZORN TMT
Citation: M. Shimokomaki et al., CHARQUI MEATS ARE HURDLE TECHNOLOGY MEAT-PRODUCTS, Food reviews international, 14(4), 1998, pp. 339-349
THE POTENTIAL OF COWPEA AS HUMAN FOOD IN NIGERIA
Authors: TAIWO KA
Citation: Ka. Taiwo, THE POTENTIAL OF COWPEA AS HUMAN FOOD IN NIGERIA, Food reviews international, 14(4), 1998, pp. 351-370
SAPONINS IN FOOD
Authors: LASZTITY R HIDEVEGI M BATA A
Citation: R. Lasztity et al., SAPONINS IN FOOD, Food reviews international, 14(4), 1998, pp. 371-390
VOLATILE FUNGAL METABOLITES AND THEIR RELATION TO THE SPOILAGE OF AGRICULTURAL COMMODITIES
Authors: JELEN H WASOWICZ E
Citation: H. Jelen et E. Wasowicz, VOLATILE FUNGAL METABOLITES AND THEIR RELATION TO THE SPOILAGE OF AGRICULTURAL COMMODITIES, Food reviews international, 14(4), 1998, pp. 391-426
HIGH-PRESSURE PROCESSING AND PRESERVATION OF FOOD
Authors: THAKUR BR NELSON PE
Citation: Br. Thakur et Pe. Nelson, HIGH-PRESSURE PROCESSING AND PRESERVATION OF FOOD, Food reviews international, 14(4), 1998, pp. 427-447
SPECIAL ISSUE ON UMAMI - PREFACE
Authors: YAMAGUCHI S
Citation: S. Yamaguchi, SPECIAL ISSUE ON UMAMI - PREFACE, Food reviews international, 14(2-3), 1998, pp. 7-8
WHAT IS UMAMI
Authors: YAMAGUCHI S NINOMIYA K
Citation: S. Yamaguchi et K. Ninomiya, WHAT IS UMAMI, Food reviews international, 14(2-3), 1998, pp. 123-138
BASIC PROPERTIES OF UMAMI AND ITS EFFECTS ON FOOD FLAVOR
Authors: YAMAGUCHI S
Citation: S. Yamaguchi, BASIC PROPERTIES OF UMAMI AND ITS EFFECTS ON FOOD FLAVOR, Food reviews international, 14(2-3), 1998, pp. 139-176
NATURAL OCCURRENCE
Authors: NINOMIYA K
Citation: K. Ninomiya, NATURAL OCCURRENCE, Food reviews international, 14(2-3), 1998, pp. 177-211
UMAMI TASTE AND TRADITIONAL SEASONING
Authors: YOSHIDA Y
Citation: Y. Yoshida, UMAMI TASTE AND TRADITIONAL SEASONING, Food reviews international, 14(2-3), 1998, pp. 213-246
UMAMI IN JAPAN, KOREA, AND SOUTHEAST-ASIA
Authors: OTSUKA S
Citation: S. Otsuka, UMAMI IN JAPAN, KOREA, AND SOUTHEAST-ASIA, Food reviews international, 14(2-3), 1998, pp. 247-256
UMAMI (XIAN-WEI) IN CHINESE FOOD
Authors: NAKAYAMA T KIMURA H
Citation: T. Nakayama et H. Kimura, UMAMI (XIAN-WEI) IN CHINESE FOOD, Food reviews international, 14(2-3), 1998, pp. 257-267
INDIAN CUISINE AND UMAMI
Authors: SEI Y
Citation: Y. Sei, INDIAN CUISINE AND UMAMI, Food reviews international, 14(2-3), 1998, pp. 269-271
CENTRAL MECHANISM OF UMAMI TASTE PERCEPTION AND EFFECT OF DIETARY-PROTEIN ON THE PREFERENCE FOR AMINO-ACIDS AND SODIUM-CHLORIDE IN RATS
Authors: TORII K
Citation: K. Torii, CENTRAL MECHANISM OF UMAMI TASTE PERCEPTION AND EFFECT OF DIETARY-PROTEIN ON THE PREFERENCE FOR AMINO-ACIDS AND SODIUM-CHLORIDE IN RATS, Food reviews international, 14(2-3), 1998, pp. 273-308
NUTRITIONAL EFFECTS OF UMAMI IN THE HUMAN DIET
Authors: BELLISLE F
Citation: F. Bellisle, NUTRITIONAL EFFECTS OF UMAMI IN THE HUMAN DIET, Food reviews international, 14(2-3), 1998, pp. 309-319
SENSORY ENHANCEMENT OF FOODS FOR THE ELDERLY WITH MONOSODIUM GLUTAMATE AND FLAVORS
Authors: SCHIFFMAN SS
Citation: Ss. Schiffman, SENSORY ENHANCEMENT OF FOODS FOR THE ELDERLY WITH MONOSODIUM GLUTAMATE AND FLAVORS, Food reviews international, 14(2-3), 1998, pp. 321-333
BIOACTIVE PEPTIDES IN MILK AND THEIR BIOLOGICAL AND HEALTH IMPLICATIONS
Authors: XU RJ
Citation: Rj. Xu, BIOACTIVE PEPTIDES IN MILK AND THEIR BIOLOGICAL AND HEALTH IMPLICATIONS, Food reviews international, 14(1), 1998, pp. 1-16
STRUCTURED LIPIDS - SYNTHESIS AND APPLICATIONS
Authors: LEE KT AKOH CC
Citation: Kt. Lee et Cc. Akoh, STRUCTURED LIPIDS - SYNTHESIS AND APPLICATIONS, Food reviews international, 14(1), 1998, pp. 17-34
TRADITIONAL METHODS TO PROCESS UNDERUTILIZED FISH SPECIES FOR HUMAN CONSUMPTION
Authors: VENUGOPAL V SHAHIDI F
Citation: V. Venugopal et F. Shahidi, TRADITIONAL METHODS TO PROCESS UNDERUTILIZED FISH SPECIES FOR HUMAN CONSUMPTION, Food reviews international, 14(1), 1998, pp. 35-97
OAT GRAIN - A WONDERFUL RESERVOIR OF NATURAL NUTRIENTS AND BIOLOGICALLY-ACTIVE SUBSTANCES
Authors: LASZTITY R
Citation: R. Lasztity, OAT GRAIN - A WONDERFUL RESERVOIR OF NATURAL NUTRIENTS AND BIOLOGICALLY-ACTIVE SUBSTANCES, Food reviews international, 14(1), 1998, pp. 99-119
INTERMEDIATE MOISTURE FOODS BASED ON MEATS - A REVIEW
Authors: RAO DN
Citation: Dn. Rao, INTERMEDIATE MOISTURE FOODS BASED ON MEATS - A REVIEW, Food reviews international, 13(4), 1997, pp. 519-551
ALPHA-ACETYL-N-HETEROCYCLES IN THE MAILLARD REACTION
Authors: KERLER J VANDERVEN JGM WEENEN H
Citation: J. Kerler et al., ALPHA-ACETYL-N-HETEROCYCLES IN THE MAILLARD REACTION, Food reviews international, 13(4), 1997, pp. 553-575
NEW DEVELOPMENTS IN MANUFACTURING OF SURIMI AND SURIMI SEAFOOD
Authors: PARK JW LIN TM YONGSAWATDIGUL J
Citation: Jw. Park et al., NEW DEVELOPMENTS IN MANUFACTURING OF SURIMI AND SURIMI SEAFOOD, Food reviews international, 13(4), 1997, pp. 577-610
INTEGRATION OF MODERN TECHNOLOGIES IN TRADITIONAL FOOD-PROCESSING IN NIGERIA
Authors: TAIWO KA IREFIN IA ILORI MO
Citation: Ka. Taiwo et al., INTEGRATION OF MODERN TECHNOLOGIES IN TRADITIONAL FOOD-PROCESSING IN NIGERIA, Food reviews international, 13(4), 1997, pp. 611-621
NUTRITION TID-BITES - ESSENTIAL FATTY-ACIDS IN HEALTH AND CHRONIC DISEASE
Authors: SIMOPOULOS AP
Citation: Ap. Simopoulos, NUTRITION TID-BITES - ESSENTIAL FATTY-ACIDS IN HEALTH AND CHRONIC DISEASE, Food reviews international, 13(4), 1997, pp. 623-631
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