Developing functional foods using red palm olein. III. Chemical compositionAL-SAQER, J. M; AL-HOOTI, S. N; JOHARI, M et al.Advances in food sciences. 2003, Vol 25, Num 1, pp 8-14, issn 1431-7737, 7 p.Article

Relation between genetic types and production of enterotoxins in Staphylococcus aureus isolated from traditional salami of Apulia region, ItalyNATOLA, Krysta; BENEDUCE, Luciano; SPANO, Giuseppe et al.Advances in food sciences. 2003, Vol 25, Num 3, pp 107-111, issn 1431-7737, 5 p.Article

Möglichkeiten und Grenzen des einsatzes von Gassensor-Arrays zur Qualitätsbeurteilung von Lebensmitteln = Possibilities and limitations of using Gassensor-Arrays for food quality evaluationNITZ, S; HANRIEDER, D.Advances in food sciences. 2002, Vol 24, Num 4, pp 154-169, issn 1431-7737, 16 p.Article

Search of verocytotoxigenic Escherichia coli (VTEC) in foods of animal originALTIERI, Clelia.Advances in food sciences. 2002, Vol 24, Num 2, pp 66-68, issn 1431-7737Article

Mineral and phytate contents of 10 vegetables grown in nigeria and calculation of their phytate:Zn and Ca:phytate molar ratiosABULUDE, F. O.Advances in food sciences. 2001, Vol 23, Num 1, pp 36-39, issn 1431-7737Article

Determination of phenolic compounds of biological interest in some italian red wines by HPLC-dadPAVIA, C; BUFO, S. A; SCOPA, A et al.Advances in food sciences. 2001, Vol 23, Num 3, pp 100-107, issn 1431-7737Article

Eine neue GC-MS Methode zur Bestimmung von Safrol und Cumarin in Gewürzen, Aromen und Extrakten = A new GC-MS method for safrole and coumarin determination in spices, flavoring crops and extractsOTTO, Frank; WOHLSCHLÄGER, Heidi; GRÜNER, Sabine et al.Advances in food sciences. 2001, Vol 23, Num 1, pp 31-35, issn 1431-7737Article

Pasta making properties of bread and durum wheat blendsNAGI, H. P. S; SINGH, Savita Sharma A; SEKHON, K. S et al.Advances in food sciences. 2000, Vol 22, Num 5-6, pp 151-155, issn 1431-7737Article

Changes of somatic cell count through lactation and their effects on nutritional, renneting and bacteriological characteristics of ewe's milkSEVI, A; ALBENZIO, M; TAIBI, L et al.Advances in food sciences. 1999, Vol 21, Num 3-4, pp 122-127, issn 1431-7737Article

Differentiation of eggplant (Solanum melongena) polyphenoloxidase, laccase and peroxidase using selective substrates and inhibitorsSHATTA, A; EI-SHAMEI, Z.Advances in food sciences. 1999, Vol 21, Num 3-4, pp 79-83, issn 1431-7737Article

Garlic supplementation and lipid oxidation in chicken breast and thigh meat after cooking and storageABDALLA, A. E. M.Advances in food sciences. 1999, Vol 21, Num 3-4, pp 100-109, issn 1431-7737Article

Metabolism of mycotoxins in plantsENGELHARDT, G; RUHLAND, M; WALLNÖFER, P. R et al.Advances in food sciences. 1999, Vol 21, Num 3-4, pp 71-78, issn 1431-7737Article

The change of in situ lipoxygenase during processing to semolina and macaroniYEMENICIOGLU, A; ERCAN, R.Advances in food sciences. 1999, Vol 21, Num 3-4, pp 84-87, issn 1431-7737Article

Comparative studies on the chemical composition of Egyptian black cumin, Japanese radish and Chinese garlic organsYOUSSEF, A.-G. A; ABOU-ZIED, E.-S. N; KHALLIL, M. Y et al.Advances in food sciences. 1998, Vol 20, Num 3-4, pp 79-82, issn 1431-7737Article

Construction of multiple phage resistance in Lactococcus lactis subsp. lactisAKCELIK, M.Advances in food sciences. 1998, Vol 20, Num 3-4, pp 101-104, issn 1431-7737Article

Continuous process monitoring during anaerobic fermentation of distillery waste water using automatic analyzer systems. Part 2 : GC determination of biogas componentsLANTZ, I; LEUPOLD, G.Advances in food sciences. 1998, Vol 20, Num 3-4, pp 105-114, issn 1431-7737Article

Purification and characterization of cellulase free xylanase from Streptomyces coriofaciensOLAMA, Z. A; SABRY, S. A; MABROUK, M. M et al.Advances in food sciences. 1998, Vol 20, Num 3-4, pp 69-78, issn 1431-7737Article

A note on growth and survival of Escherichia coli 0157:H7 in fresh pasteurized milkALTIERI, C; CORBO, M. R; MASSA, S et al.Advances in food sciences. 1997, Vol 19, Num 1-2, pp 22-24, issn 1431-7737Article

Effect of α-amylase and protease on the rheological characteristics of dough and quality of biscuitsSAI MANOHAR, R; HARIDAS RAO, P.Advances in food sciences. 1997, Vol 19, Num 1-2, pp 15-21, issn 1431-7737Article

Lactic acid bacteria and Aeromonas hydrophila interactions in ready-to-use vegetables : Growth modelling in relation to storage temperature and inoculum sizeSCOLARI, G; VESCOVO, M; ORSI, C et al.Advances in food sciences. 1997, Vol 19, Num 1-2, pp 25-30, issn 1431-7737Article

The preservation and maturing of dairy products by using an irradiation processVOSNIAKOS, F. K; HATZIIOANNOU, K. A.Advances in food sciences. 1997, Vol 19, Num 1-2, pp 8-11, issn 1431-7737Article

Utilization of date fruits at different maturity stages for variety picklesAL-HOOTI, S; SIDHU, J. S; AL-OTAIBI, J et al.Advances in food sciences. 1997, Vol 19, Num 1-2, pp 1-7, issn 1431-7737Article

Effect of hydrocolloids and emulsifiers on rheological properties of wheat flourSINGH, G; KAUR, A; HARINDER, K et al.Advances in food sciences. 1997, Vol 19, Num 5-6, pp 147-151, issn 1431-7737Article

Optimization of culture conditions for the production of dextran by Leuconostoc mesenteroidesYUSEF, H. H; EL-AASSAR, S. A; FATHY, S. M.-F et al.Advances in food sciences. 1997, Vol 19, Num 5-6, pp 152-158, issn 1431-7737Article

Soy enriched flat bread (chapaties) : Evaluation of texture using instron universal testing machineBAJWA, U.Advances in food sciences. 1997, Vol 19, Num 5-6, pp 167-171, issn 1431-7737Article