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Volume 41, Issue 8, October 2006
Original Article
The effect of drying conditions on the development of the hard-to-cook defect in steam-treated cowpeas
International Journal of Food Science and Technology, Volume 41, Issue 8, October 2006, Pages 867–877, https://doi.org/10.1111/j.1365-2621.2005.01121.x
Prevalence and characterisation of Bacillus cereus in vacuum packed potato puree
International Journal of Food Science and Technology, Volume 41, Issue 8, October 2006, Pages 878–884, https://doi.org/10.1111/j.1365-2621.2005.01129.x
Digital imaging for evaluation of potato after-cooking darkening and its comparison with other methods
International Journal of Food Science and Technology, Volume 41, Issue 8, October 2006, Pages 885–891, https://doi.org/10.1111/j.1365-2621.2005.01130.x
Time course of the colour of young red wines from Vitis vinifera L. during ageing in bottle
International Journal of Food Science and Technology, Volume 41, Issue 8, October 2006, Pages 892–899, https://doi.org/10.1111/j.1365-2621.2005.01132.x
Oxidative stability in fried-salted peanuts elaborated with high-oleic and regular peanuts from Argentina
International Journal of Food Science and Technology, Volume 41, Issue 8, October 2006, Pages 900–909, https://doi.org/10.1111/j.1365-2621.2005.01135.x
The influence of a (1→3)(1→4)-β-d-glucan rich fraction from barley on the physico-chemical properties and in vitro reducing sugars release of durum wheat pasta
International Journal of Food Science and Technology, Volume 41, Issue 8, October 2006, Pages 910–918, https://doi.org/10.1111/j.1365-2621.2005.01141.x
Physico-chemical characteristics and total quality of five date varieties grown in the United Arab Emirates
International Journal of Food Science and Technology, Volume 41, Issue 8, October 2006, Pages 919–926, https://doi.org/10.1111/j.1365-2621.2005.01143.x
Development of a dipstick enzyme-linked immunosorbent assay for the organophosphorus insecticide parathion-methyl
International Journal of Food Science and Technology, Volume 41, Issue 8, October 2006, Pages 927–932, https://doi.org/10.1111/j.1365-2621.2005.01144.x
Use of pejibaye flour (Bactris gasipaes Kunth) in the production of food pastas
International Journal of Food Science and Technology, Volume 41, Issue 8, October 2006, Pages 933–937, https://doi.org/10.1111/j.1365-2621.2005.01145.x
Feasibility assessment of vacuum cooling of cooked pork ham with water compared to that without water and with air blast cooling
International Journal of Food Science and Technology, Volume 41, Issue 8, October 2006, Pages 938–945, https://doi.org/10.1111/j.1365-2621.2005.01148.x
Characterisation of ice cream containing flaxseed oil
International Journal of Food Science and Technology, Volume 41, Issue 8, October 2006, Pages 946–953, https://doi.org/10.1111/j.1365-2621.2006.01151.x
The effect of whey protein concentrates and hydrocolloids on the texture and colour characteristics of chicken sausages
International Journal of Food Science and Technology, Volume 41, Issue 8, October 2006, Pages 954–961, https://doi.org/10.1111/j.1365-2621.2005.01152.x
Improving the nutritional quality and maintaining consumption quality of akara using curdlan and composite flour
International Journal of Food Science and Technology, Volume 41, Issue 8, October 2006, Pages 962–972, https://doi.org/10.1111/j.1365-2621.2005.01153.x
Productions and monomer compositions of exopolysaccharides by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strains isolated from traditional home-made yoghurts and raw milk
International Journal of Food Science and Technology, Volume 41, Issue 8, October 2006, Pages 973–979, https://doi.org/10.1111/j.1365-2621.2005.01155.x
Effect of addition of sucrose and aspartame on the compression resistance of hydrocolloids gels
International Journal of Food Science and Technology, Volume 41, Issue 8, October 2006, Pages 980–986, https://doi.org/10.1111/j.1365-2621.2005.01156.x
Short communication
Lack of transmission of foodborne and food-poisoning pathogens across packaging materials employed in retail butchers’ shops
International Journal of Food Science and Technology, Volume 41, Issue 8, October 2006, Pages 987–989, https://doi.org/10.1111/j.1365-2621.2006.01172.x
Erratum
Erratum
International Journal of Food Science and Technology, Volume 41, Issue 8, October 2006, Page 989, https://doi.org/10.1111/j.1365-2621.2006.01413.x
