| Molecular Approaches to the Study of Food Quality / A.M. Spanier |
| Complexity of Flavor Recognition and Transduction / J.N. Labows ; R.H. Cagan |
| Do We Recognize Sweetness and Bitterness at the Same Receptor? / K. Nakamura ; H. Okai |
| Heterocyclic Compounds in Model Systems for the Maillard Reaction |
| Reactions of Aldehydes with Ammonium Sulfide in the Presence or Absence of Acetoin / G. Vernin ; J. Metzger ; A.A.M. Sultan ; A.K. El-Shafei ; C. Parkanyi |
| Natural and Synthetic Compounds for Flavor Quality Maintenance / A.J. St. Angelo |
| Role of Proteins and Peptides in Meat Flavor / J.A. Miller |
| Modern Statistics and Quantitative Structure--Activity Relationships in Flavor / J.R. Piggott ; S.J. Withers |
| Approaches to Mapping Loci That Influence Flavor Quality in Raspberries / A. Paterson ; J. Jiang |
| Super critical Fluid Extraction of Muscle Food Lipids for Improved Quality / M.E. Bailey ; R.R. Chao ; A.D. Clarke ; K. Um ; K.O. Gerhardt |
| New Usage of Aspartic Acidand Glutamic Acid as Food Materials / R. Kuramitsu ; M. Tamura ; M. Nakatani |
| Convenient Synthesis of Flavor Peptides |
| Molecular Design of Flavor Compounds Using O-Aminoacyl Sugars |
| Modification of Lipids by Modified Lipase / M. Murakami ; M. Kawanari |
| Enzymatic Modification of Soy Proteins To ImproveTheir Functional Properties for Food Use / F.F. Shih ; N.F. Campbell |
| Use of Enzyme-Active Soya Flour in Making White Bread / J.P. Roozen ; P.A. Luning ; S.M. van Ruth |
| Rapid Fermentation of Soy Sauce |
| Application to Preparation of Soy Sauce Low in Sodium Chloride / S. Muramatsu ; Y. Sano ; Y. Uzuka |
| Large-Scale Preparationand Application of Caseinomacropeptide / Y. Kawasaki ; H. Kawakami ; M. Tanimoto ; S. Dosako |
| Potential Application of Some Synthetic Glycosides to Food Modification / K. Kinomura ; S. Kitazawa ; M. Okumura ; T. Sakakibara |
| Effect of Interdroplet Forces on Centrifugal Stability of Protein-Stabilized Concentrated Oil-in-Water Emulsions / A. S. Rehill ; G. Narsimhan |
| Determination of Shrimp Freshness Using Impedance Technology / P.L. Wiese-Lehigh ; D. L. Marshall |
| Conjugated Dienoic Derivatives of Linoleic Acid / S.F. Chin ; J. M. Storkson ; M.W. Pariza |
| A New Class of Food-Derived Anticarcinogens |
| Preharvest AflatoxinContamination / D. Bhatnagar ; P.J. Cotty ; T. E. Cleveland |
| Molecular Strategies for Its Control |
| Effects of Ionizing RadiationTreatments on the Microbiological, Nutritional, and Structural Quality of Meats / D. W. Thayer ; J.B. Fox ; Jr ; L. Lakritz |
| Antimicrobial Peptides and Their Relation to Food Quality / P.M. Muriana |
| Physiological Strategies To Control Geosmin Synthesis in Channel Catfish Aquaculture Systems / C.P. Dionigi |
| Molecular Approaches to the Study of Food Quality / A.M. Spanier |
| Complexity of Flavor Recognition and Transduction / J.N. Labows ; R.H. Cagan |
| Do We Recognize Sweetness and Bitterness at the Same Receptor? / K. Nakamura ; H. Okai |
| Heterocyclic Compounds in Model Systems for the Maillard Reaction |
| Reactions of Aldehydes with Ammonium Sulfide in the Presence or Absence of Acetoin / G. Vernin ; J. Metzger ; A.A.M. Sultan ; A.K. El-Shafei ; C. Parkanyi |
| Natural and Synthetic Compounds for Flavor Quality Maintenance / A.J. St. Angelo |
