A study was conducted on the use of micellar electrokinetic capillary chromatography (MEKC)
in the analysis of trans- and cis-resveratrol, quercetin catechin and gallic acid in wine. …

Farinograph and extensograph were used to study the effect of l-ascorbic acid and physical
modification of soy flour on rheological properties of soy–wheat composite dough at various …

The glutamic acid content (non-protein) of 23 fresh and 39 processed foods was determined
using an enzymic method of analysis. The concentrations of glutamic acid in fresh foods …

Physical modification of soy flour was shown to greatly improve the dough and baking qualities
of soy–wheat (1:1) composite doughs, compared to raw soy flour, giving better stability …

Niacin, riboflavin and thiamine (as thiochrome) were determined in enzymic hydrolysates of
foods by high performance liquid chromatography. Paired ion chromatography, combined …

The influence of four fermentative yeast strains belonging to the Saccharomyces cerevisiae
species, on the content of cis‐ and trans‐resveratrol and resveratrol glucoside isomers in …

The effect of various pomace-contacting (maceration) methods on the concentrations of cis-
and trans-resveratrol and resveratrol glucoside isomers were investigated in Vitis vinifera L. …

MATERIALS AND METHODS Test Materials. Glanded commercial CF (Traders Millers Co.,
Fort Worth, TX), glandless CF (hexane ex-tracted, Rogers GL-6 variety), and egg white (spray …

The thiamin content of marinated bovine longissimus dorsi muscle was determined after
cooking. The marinades were three white wines, two red wines, sodium bicarbonate solution, or …

Sausages containing 60% of meat proteins replaced with soybean or milk calcium coprecipitates
were prepared. Growth rates and plasma amino acid levels in rats fed diets based on …