Release of galactose and N-acetylglucosamine during the storage of UHT milk

By Belloque J.   Villamiel M.   Lopez-Fandino R.   Olano A.  

Food Chemistry, Vol. 72, Iss. 4, 2001-03 ,pp. : 407-412

Elsevier

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Changes in flavour and volatile components during storage of whole and skimmed UHT milk

By Valero E.   Villamiel M.   Miralles B.   Sanz J.   Martnez-Castro I.  

Food Chemistry, Vol. 72, Iss. 1, 2001-01 ,pp. : 51-58

Elsevier

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Effect of storage temperature on texture, polymorphic structure, bloom formation and sensory attributes of filled dark chocolate

By Ali A.   Selamat J.   Che Man Y.B.   Suria A.M.  

Food Chemistry, Vol. 72, Iss. 4, 2001-03 ,pp. : 491-497

Elsevier

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Influence of water activity and storage temperature on lysine availability of a milk like system

By Malec L.S.   Pereyra Gonzales A.S.   Naranjo G.B.   Vigo M.S.  

Food Research International, Vol. 35, Iss. 9, 2002-01 ,pp. : 849-853

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Effect of storage conditions and inclusion of milk on available lysine in infant cereals

By Ramirez-Jimenez A.   Garcia-Villanova B.   Guerra-Hernandez E.  

Food Chemistry, Vol. 85, Iss. 2, 2004-04 ,pp. : 239-244

Elsevier

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