Comparison of Gustatory Responses to Amino Acids in Pigs and in Humans

By Tinti J.M.   Glaser D.   Wanner M.   Nofre C.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 33, Iss. 8, 2000-12 ,pp. : 578-583

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In vitro Inhibition of Fungi Isolated from 'Pastilla' Papers by Organic Acids and Cinnamon

By Sebti F.   Tantaoui-Elaraki A.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 27, Iss. 4, 1994-08 ,pp. : 370-374

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Quick Marination of Anchovies (Engraulis enchrasicolus) Using Acetic and Gluconic Acids. Quality and Stability of the End Product

By Poligne I.   Collignan A.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 33, Iss. 3, 2000-05 ,pp. : 202-209

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Wax Esters of n -3 Polyunsaturated Fatty Acids: A New Stable Formulation as a Potential Food Supplement. 1 — Digestion and Absorption in Rats

By Gorreta F.   Bernasconi R.   Galliani G.   Salmona M.   Tacconi M.T.   Bianchi R.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 35, Iss. 5, 2002-08 ,pp. : 458-465

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Degradation of Flavonoid Glycosides and Aglycones During in vitro Fermentation with Human Faecal Flora

By Justesen U.   Arrigoni E.   Larsen B.R.   Amado R.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 33, Iss. 6, 2000-09 ,pp. : 424-430

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