Changes in chemical composition of guava fruits during development and ripening

By El Bulk R.E.   Babiker E.F.E.   El Tinay A.H.  

Food Chemistry, Vol. 59, Iss. 3, 1997-07 ,pp. : 395-399

Elsevier

Access to resources Recommend Favorite

Biochemical and physical changes in fruits of four guava cultivars during growth and development

By El-Buluk R.E.   Babiker E.E.   El Tinay A.H.  

Food Chemistry, Vol. 54, Iss. 3, 1995-01 ,pp. : 279-282

Elsevier

Access to resources Recommend Favorite

Influence of vacuum treatment on mass transfer during osmotic dehydration of fruits

By X. Q.S.   Fito P.   Chiralt A.  

Food Research International, Vol. 28, Iss. 5, 1995-01 ,pp. : 445-454

Elsevier

Access to resources Recommend Favorite

Polymethoxylated flavones in Brazilian orange juice

By Pupin A.M.   Dennis M.J.   Toledo M.C.F.  

Food Chemistry, Vol. 63, Iss. 4, 1998-12 ,pp. : 513-518

Elsevier

Access to resources Recommend Favorite

Development and evaluation of an HPLC method for the analysis of carotenoids in foods, and the measurement of the carotenoid content of vegetables and fruits commonly consumed in the UK

By Hart D.J.   Scott K.J.  

Food Chemistry, Vol. 54, Iss. 1, 1995-01 ,pp. : 101-111

Elsevier

Access to resources Recommend Favorite