au.\*:("Royal Society of Chemistry. Food Chemistry")
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Colloidal aspects of beveragesDICKINSON, E.Food chemistry. 1994, Vol 51, Num 4, pp 343-347, issn 0308-8146Conference Paper
Interactions in beverages. SymposiumWEDZICHA, B. L.Food chemistry. 1994, Vol 51, Num 4, issn 0308-8146, 2 p., non paginés, 341-416 [77 p.]Conference Proceedings
The chemical basis of sweetness perception in beveragesBIRCH, G. G.Food chemistry. 1994, Vol 51, Num 4, pp 359-364, issn 0308-8146Conference Paper
Anthocyanin molecular interactions : the first step in the formation of new pigments during wine aging ?BROUILLARD, R; DANGLES, O.Food chemistry. 1994, Vol 51, Num 4, pp 365-371, issn 0308-8146Conference Paper
Caramelisation in food and beveragesKROH, L. W.Food chemistry. 1994, Vol 51, Num 4, pp 373-379, issn 0308-8146Conference Paper
Evaluation of protein quality of brown and white ragi (Eleusine coracana) before and after maltingUDAYASEKHARA RAO, P.Food chemistry. 1994, Vol 51, Num 4, pp 433-436, issn 0308-8146Conference Paper
Synthesis and taste properties of sodium monosubstituted phenylsulfamatesSPILLANE, W. J; RYDER, C. A; SHEAHAN, M et al.Food chemistry. 1994, Vol 51, Num 4, pp 405-411, issn 0308-8146Conference Paper
Effect of storage of cassava roots on the chemical composition and sensory qualities of gari and fufuIDOWU, M. A; AKINDELE, S. A.Food chemistry. 1994, Vol 51, Num 4, pp 421-424, issn 0308-8146Conference Paper
Analysis for caramel colour (Class III)COFFEY, J. S; CASTLE, L.Food chemistry. 1994, Vol 51, Num 4, pp 413-416, issn 0308-8146Conference Paper
Survey of Ghanaian cocoa farmer fermentation practices and their influence on cocoa flavourBAKER, D. M; TOMLINS, K. I; GAY, C et al.Food chemistry. 1994, Vol 51, Num 4, pp 425-431, issn 0308-8146Conference Paper
The relationship between the coloured compounds present in the pressed liquor of cane sugar manufacture and those formed in Maillard reactions, in alkaline degradation of sugars, and in caramelisationKERAMAT, J; NURSTEN, H. E.Food chemistry. 1994, Vol 51, Num 4, pp 417-420, issn 0308-8146Conference Paper
Oxidation of sulphite in a caramel-containing systemWEDZICHA, B. L; CLAYTON, A. L.Food chemistry. 1994, Vol 51, Num 4, pp 395-397, issn 0308-8146Conference Paper
Synthesis of some sulphydryl dipeptides with novel anti-browning propertiesEDWARDS, A. S; WEDZICHA, B. L; KHANDELWAL, G. D et al.Food chemistry. 1994, Vol 51, Num 4, pp 389-394, issn 0308-8146Conference Paper
Mechanisms of gastrointestinal absorption : dietary minerals and the influence of beverage ingestionPOWELL, J. J; WHITEHEAD, M. W; LEE, S et al.Food chemistry. 1994, Vol 51, Num 4, pp 381-388, issn 0308-8146Conference Paper
The formation and growth of carbon dioxide gas bubbles from supersaturated aqueous solutionsHEY, M. J; HILTON, A. M; BEE, R. D et al.Food chemistry. 1994, Vol 51, Num 4, pp 349-357, issn 0308-8146Conference Paper
Free radical reactions involving coffeeGOODMAN, B. A; GLIDEWELL, S. M; DEIGHTON, N et al.Food chemistry. 1994, Vol 51, Num 4, pp 399-403, issn 0308-8146Conference Paper