My OperaFree Download Journals - C
Thursday, April 13, 2006 4:57:36 AM
001. Cassava uitilization in food, feed, and industry 287 Kb
002. Changes in the chemical composition, polyphenol oxidase and peroxidase activities during development and ripening of medlar fruits (Mespilus germanica L.) 34 Kb
003. Changes in the levels of histamine during processing and storage of fish meal 120 Kb
004. Characterisation of non-protein nitrogen in the Cephalopods volador (Illex coindetii), pota (Todaropsis eblanae) and octopus (Eledone cirrhosa) 120 Kb
005. Characterization of lactic acid bacteria from italian cheese 267 Kb
006. Characterization of lactic acid bacteria isolated from algerian arid zone raw goats' milk 78 Kb
007. Characterization of polyphenol oxidase from jerusalem artichoke (Helianthus tuberosus)164 Kb
008. Chemical & biological prop of some malay & sumateran curcuma 68 Kb
009. Chemical characterisation of corn plant compounds by different extraction techniques and the role of potent chemicals in the reproductive behaviour of the corn stalk borer Sesamia nonagrioides 393 Kb
010. Chemical components in herbs and spices 102 Kb
011. Chemical composition and in-vitro antimicrobial activity of the essential oils of three greek achillea species 68 Kb
012. Chemical compounds in plants & animals 659 Kb
013. Chemistry of fruits and vegetables 200 Kb
014. Chemistry of sugars 40 Kb
015. Cloning and characterization of red clover polyphenol oxidase cDNAs and expression of active protein in Escherichia coli and transgenic alfalfa 259 Kb
016. Clostridia and food borne disease 748 Kb
017. Clostridium botulinum 147 Kb
018. Comparative evaluation of 11 essential oils of di.erent origin as functional antioxidants, antiradicals and antimicrobials in foods 319 Kb
019. Comparing the effects of sulfur dioxide on model sucrose and cane juice system 130 Kb
020. Comparison of antibacterial activities of selected species of zingiberaceae family and some synthetic compounds 538 Kb
021. Composition and antimicrobial activities of the leaf and flower essential oils of Lippia chevalieri and Ocimum canum from Burkina Faso 87 Kb
022. Composition and antimicrobial activity of the essential oil from Aloysia sellowii 65 Kb
023. Constituents of medicinal plants sample 253 Kb
024. Constituents of representative curcuma and estimation of curcuma species in health foods 1.471 Kb
025. Constituents of some asian medicinal plants 227 Kb
026. Contamination of some common medicinal plant samples and spices by fungi and their mycotoxins 76 Kb
027. Cooked jelly - sensory evaluation 8 Kb
028. Curcuma longa (turmeric) 44 Kb
029. Curcuma longa antiinflammatory 83 Kb
030. Curcumin attenuates diet-induced-hypercholesterolemia in rats 100 Kb
031. Curcumin derived from turmeric 626 Kb
032. Curcuminoids antioxidant phytonutrients 840 Kb[/SIZE]
002. Changes in the chemical composition, polyphenol oxidase and peroxidase activities during development and ripening of medlar fruits (Mespilus germanica L.) 34 Kb
003. Changes in the levels of histamine during processing and storage of fish meal 120 Kb
004. Characterisation of non-protein nitrogen in the Cephalopods volador (Illex coindetii), pota (Todaropsis eblanae) and octopus (Eledone cirrhosa) 120 Kb
005. Characterization of lactic acid bacteria from italian cheese 267 Kb
006. Characterization of lactic acid bacteria isolated from algerian arid zone raw goats' milk 78 Kb
007. Characterization of polyphenol oxidase from jerusalem artichoke (Helianthus tuberosus)164 Kb
008. Chemical & biological prop of some malay & sumateran curcuma 68 Kb
009. Chemical characterisation of corn plant compounds by different extraction techniques and the role of potent chemicals in the reproductive behaviour of the corn stalk borer Sesamia nonagrioides 393 Kb
010. Chemical components in herbs and spices 102 Kb
011. Chemical composition and in-vitro antimicrobial activity of the essential oils of three greek achillea species 68 Kb
012. Chemical compounds in plants & animals 659 Kb
013. Chemistry of fruits and vegetables 200 Kb
014. Chemistry of sugars 40 Kb
015. Cloning and characterization of red clover polyphenol oxidase cDNAs and expression of active protein in Escherichia coli and transgenic alfalfa 259 Kb
016. Clostridia and food borne disease 748 Kb
017. Clostridium botulinum 147 Kb
018. Comparative evaluation of 11 essential oils of di.erent origin as functional antioxidants, antiradicals and antimicrobials in foods 319 Kb
019. Comparing the effects of sulfur dioxide on model sucrose and cane juice system 130 Kb
020. Comparison of antibacterial activities of selected species of zingiberaceae family and some synthetic compounds 538 Kb
021. Composition and antimicrobial activities of the leaf and flower essential oils of Lippia chevalieri and Ocimum canum from Burkina Faso 87 Kb
022. Composition and antimicrobial activity of the essential oil from Aloysia sellowii 65 Kb
023. Constituents of medicinal plants sample 253 Kb
024. Constituents of representative curcuma and estimation of curcuma species in health foods 1.471 Kb
025. Constituents of some asian medicinal plants 227 Kb
026. Contamination of some common medicinal plant samples and spices by fungi and their mycotoxins 76 Kb
027. Cooked jelly - sensory evaluation 8 Kb
028. Curcuma longa (turmeric) 44 Kb
029. Curcuma longa antiinflammatory 83 Kb
030. Curcumin attenuates diet-induced-hypercholesterolemia in rats 100 Kb
031. Curcumin derived from turmeric 626 Kb
032. Curcuminoids antioxidant phytonutrients 840 Kb[/SIZE]
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