CHANGES OF LINOLEIC ACID CONCENTRATION DURING HEATING OF SOME PLANT-ORIGIN OILS WITH POLYPHENOL ADDITIONKOWALSKI, Radoslaw.Journal of food quality. 2010, Vol 33, Num 3, pp 269-282, issn 0146-9428, 14 p.Article

GROWTH RESPONSE AND MUSCLE LIPID QUALITY OF INDIAN WHITE SHRIMP FED DIFFERENT OILS AT TWO DIETARY LIPID LEVELSOURAJI, H; ABEDIAN KENARI, A. M; SHABANPOUR, B et al.Journal of food quality. 2010, Vol 33, Num 4, pp 405-423, issn 0146-9428, 19 p.Article

PHYSICAL QUALITY CHARACTERISTICS AND SENSORY EVALUATION OF COOKIES MADE WITH ADDED DEFATTED MAIZE GERM FLOURNASIR, M; SIDDIQ, M; RAVI, R et al.Journal of food quality. 2010, Vol 33, Num 1, pp 72-84, issn 0146-9428, 13 p.Article

RELATIONSHIP BETWEEN INSTRUMENTAL AND SENSORY DETERMINATION OF APPLE AND PEAR TEXTURECHAUVIN, Maite A; ROSS, Carolyn F; PITTS, Marvin et al.Journal of food quality. 2010, Vol 33, Num 2, pp 181-198, issn 0146-9428, 18 p.Article

WALNUT AS FAT REPLACER AND FUNCTIONAL COMPONENT IN SUCUKERCOSKUN, Hüdayi; DEMIRCI-ERCOSKUN, Tugba.Journal of food quality. 2010, Vol 33, Num 5, pp 646-659, issn 0146-9428, 14 p.Article

THE EFFECT OF PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH CHICKPEA FLOUR ON THE TECHNOLOGICAL, NUTRITIONAL AND SENSORY PROPERTIES OF COUSCOUSDEMIR, Berat; BILGICLI, Nermin; ELGÜN, Adem et al.Journal of food quality. 2010, Vol 33, Num 6, pp 728-741, issn 0146-9428, 14 p.Article

FATTY ACID COMPOSITION AND CONJUGATED LINOLEIC ACID CONTENT OF COW AND GOAT CHEESES FROM NORTHWEST ARGENTINAVAN NIEUWENHOVE, Carina P; OLISZEWSKI, Rubén; GONZALEZ, Silvia N et al.Journal of food quality. 2009, Vol 32, Num 3, pp 303-314, issn 0146-9428, 12 p.Article

INFLUENCE OF WATER ACTIVITY, pH, HEAT TREATMENT AND PRESERVATIVE ON CHEMICAL CHANGES IN CANNED INDIAN COTTAGE CHEESE (PANEER) DURING STORAGEKULKARNI JAYARAJ RAO; PATIL, Giridhari R.Journal of food quality. 2009, Vol 32, Num 5, pp 607-626, issn 0146-9428, 20 p.Article

RHEOLOGICAL AND SENSORY QUALITY OF READY-TO-BAKE CHAPATTI DURING FROZEN STORAGEYADAV, D. N; PETKI, P. E; SHARMA, G. K et al.Journal of food quality. 2009, Vol 32, Num 4, pp 436-451, issn 0146-9428, 16 p.Article

DESCRIPTIVE SENSORY CHARACTERISTICS OF NO-FLATULENCE PINTO BEANDANFENG SONG; CHANG, Sam K. C; IBRAHIM, Salam A et al.Journal of food quality. 2009, Vol 32, Num 6, pp 775-792, issn 0146-9428, 18 p.Article

EFFECT OF ARTISANAL PARBOILING METHODS ON MILLING YIELD AND COOKED RICE TEXTURAL CHARACTERISTICSMANFUL, John T; ABBEY, Lawrence D; COKER, Raymond D et al.Journal of food quality. 2009, Vol 32, Num 6, pp 725-734, issn 0146-9428, 10 p.Article

ANALYSIS OF NATURALLY OCCURRING PHENOLIC COMPOUNDS IN AROMATIC PLANTS BY RP-HPLC AND GC-MS AFTER SILYLATIONPROESTOS, Charalampos; KAPSOKEFALOU, Maria; KOMAITIS, Michael et al.Journal of food quality. 2008, Vol 31, Num 3, pp 402-414, issn 0146-9428, 13 p.Article

CAPILLARY EXTRUSION VISCOMETER FOR THE VISCOSITY MEASUREMENT OF FISH PROTEIN PASTEKIM, Byung Y; PARK, Jae W.Journal of food quality. 2008, Vol 31, Num 4, pp 536-548, issn 0146-9428, 13 p.Article

EFFECTS OF AVOCADO FRUIT PUREE AND OATRIM AS FAT REPLACERS ON THE PHYSICAL, TEXTURAL AND SENSORY PROPERTIES OF OATMEAL COOKIESWEKWETE, Benhilda; NAVDER, Khursheed P.Journal of food quality. 2008, Vol 31, Num 2, pp 131-141, issn 0146-9428, 11 p.Article

EFFECTS OF PRETREATMENT WITH ROSEMARY (ROSMARINUS OFFICINALIS L.) IN THE PREVENTION OF LIPID OXIDATION IN SALTED TILAPIA FILLETSDA SILVA AFONSO, M; SANT'ANA, L. S.Journal of food quality. 2008, Vol 31, Num 5, pp 586-595, issn 0146-9428, 10 p.Article

EXTERNAL VALIDATION AND TRANSFERABILITY OF NIRS MODELS DEVELOPED FOR DETECTING AND QUANTIFYING MBM IN INTACT COMPOUND FEEDING STUFFSPEREZ MARIN, D. C; GARRIDO-VARO, A; GUERRERO, J. E et al.Journal of food quality. 2008, Vol 31, Num 1, pp 96-107, issn 0146-9428, 12 p.Article

FATTY ACIDS AND MEAT CHARACTERISTICS OF DIFFERENT BIOLOGICAL TYPES OF BEEF CATTLE DEVELOPED UNDER A MANAGEMENT-INTENSIVE GRAZING SYSTEMTHOMAS, Michelle L; HAYDEN BROWN, A; KELLOGG, D. Wayne et al.Journal of food quality. 2008, Vol 31, Num 2, pp 189-204, issn 0146-9428, 16 p.Article

PARTIAL REPLACEMENT OF MEAT BY PEA FIBER AND WHEAT FIBER : EFFECT ON THE CHEMICAL COMPOSITION, COOKING CHARACTERISTICS AND SENSORY PROPERTIES OF BEEF BURGERSBESBES, Souhail; ATTIA, Hamadi; DEROANNE, Claude et al.Journal of food quality. 2008, Vol 31, Num 4, pp 480-489, issn 0146-9428, 10 p.Article

PHYTOCHEMICAL AND FATTY ACID PROFILE OF SELECTED RED RASPBERRY CULTIVARS : A COMPARATIVE STUDYKAFKAS, E; OZGEN, M; OZOGUL, Y et al.Journal of food quality. 2008, Vol 31, Num 1, pp 67-78, issn 0146-9428, 12 p.Article

RAPID MESOCARP CELL ELONGATION ENHANCES GUMMING SYNDROME IN JAPANESE APRICOT (PRUNUS MUME SIEB. ET ZUCC.) FRUITMATSUMOTO, Kazuhiro; CHUN, Jong-Pil; NAKATA, Noboru et al.Journal of food quality. 2008, Vol 31, Num 2, pp 205-215, issn 0146-9428, 11 p.Article

SHRINKAGE AND DENSITY VARIATIONS OF FRESH GREEN BEANS DURING DRYING IN AN INERT MEDIUM FLUIDIZED BEDABBASI SOURAKI, B; MOWLA, D.Journal of food quality. 2008, Vol 31, Num 3, pp 323-346, issn 0146-9428, 24 p.Article

AROMA COMPOUNDS AS MARKERS OF WINE QUALITY IN THE CASE OF MALVAZIJA ISTARSKA YOUNG WINELUKIC, Igor; PLAVSA, Tomislav; SLADONJA, Barbara et al.Journal of food quality. 2008, Vol 31, Num 6, pp 717-735, issn 0146-9428, 19 p.Article

PRODUCTION OF PALM OIL REFERENCE MATERIALS FOR THE DETERMINATION OF SOLID FAT CONTENTAZMIL HAIZAM AHMAD TARMIZI; WAI LIN SIEW; KUNTOM, Ainie et al.Journal of food quality. 2008, Vol 31, Num 6, pp 673-685, issn 0146-9428, 13 p.Article

THE COMPOSITION OF TWO SPANISH PEPPER VARIETIES (FRESNO DE LA VEGA AND BENAVENTE-LOS VALLES) IN DIFFERENT RIPENING STAGESBERNARDO, Ana; MARTINEZ, Sidonia; ALVAREZ, Maria et al.Journal of food quality. 2008, Vol 31, Num 6, pp 701-716, issn 0146-9428, 16 p.Article

°BRIX/ACID RATIO AS A PREDICTOR OF CONSUMER ACCEPTABILITY OF CRIMSON SEEDLESS TABLE GRAPESJAYASENA, V; CAMERON, I.Journal of food quality. 2008, Vol 31, Num 6, pp 736-750, issn 0146-9428, 15 p.Article