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1
Year: 2004, Volume: 13/54, No 4 , p. 327–338 ;
7 4282
Authors: Jacek Waga
Title: STRUCTURE AND ALLERGENICITY OF WHEAT GLUTEN PROTEINS- A REVIEW.
Keywords: wheat, gluten proteins, allergenicity, coeliac, wheat flour baking quality


2
Year: 2004, Volume: 13/54, No 4 , p. 339–342 ;
8 1225
Authors: Barbara Baraniak, Anna Krzepiłko
Title: INHIBITION OF BROCCOLI LIPOXYGENASE BY SOME PHENOLIC COMPOUNDS - A SHORT REPORT.
Keywords: lipoxygenase, LOX broccoli, phenolic compounds


3
Year: 2004, Volume: 13/54, No 4 , p. 343–348 ;
5 2846
Authors: Wioletta Błaszczak, Józef Fornal, Ahmed Ramy
Title: EFFECT OF EMULSIFIERS ADDITION ON DOUGH PROPERTIES, BACKING QUALITY AND MICROSTRUCTURE OF BISCUITS.
Keywords: biscuit, dough, microstructure, emulsifier, rheology


4
Year: 2004, Volume: 13/54, No 4 , p. 349–354 ;
8 1223
Authors: Radosław Kowalski, Janusz Wierciński
Title: EVALUATION OF CHEMICAL COMPOSITION OF SOME SILPHIUM L. SPECIES SEEDS AS ALTERNATIVE FOODSTUFF RAW MATERIALS.
Keywords: Silphium L. seeds, Silphium perfoliatum L., Silphium trifoliatum L., Silphium integrifolium Michx., chemical composition


5
Year: 2004, Volume: 13/54, No 4 , p. 355–362 ;
6 2986
Authors: Magdalena Ligor, Jan Wójcik, Bogusław Buszewski
Title: APPLICATION OF THE SOLID PHASE MICROEXTRACTION (SPME) AND GAS CHROMATOGRAFY (GS, GC/MS) IN FOOD ANALYSIS.
Keywords: volatile organic compounds, food analysis, sample preparation, solid phase microextraction (SPME), GC, GC/MS


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2017/04/28
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2017/04/21
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