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International Journal of Food Properties, Volume 11 Issue 3 2008

Increased IF from 0.615 to 1.020 ! (© 2009 Thomson Reuters, Journal Citations Reports®)
Increasing to 6 issues in 2010
ISSN: 1532-2386 (electronic) 1094-2912 (paper)
Publication Frequency: 4 issues per year
Subject: Food Analysis;
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Original Articles
Vertical Airflow Resistance of Chickpea (C. Arietinum) Cultivars as Affected by Bulk Density and Moisture Content
Amin Allah Masoumi; Lope Tabil
Pages 481 – 494
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Properties of Starches Modified by Different Acids
V. Singh; S. Z. Ali
Pages 495 – 507
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Dielectric Properties of Pumpable Food Materials at 915 MHz
P. Coronel;  J. Simunovic;  K. P. Sandeep; P. Kumar
Pages 508 – 518
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Enhanced Antioxidative Activity of Chinese Traditionally Fermented Okara (Meitauza) Prepared with Various Microorganism
Y. P. Zhu a;  Y. Q. Cheng a;  L. J. Wang;  J. F. Fan; L. T. Li
Pages 519 – 529
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Effect of Ca and P Content, Residual Lactose, and Salt-to-Moisture Ratio on the Model Parameters of Process Cheese Linear Viscoelastic Properties
A. C. Biswas;  K. Muthukumarappan; L. E. Metzger
Pages 530 – 543
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Understanding and Modifying Water Uptake of Seed Coats Through Characterizing the Glass Transition
K. A. Ross;  S. D. Arntfield;  T. Beta;  S. Cenkowski; R. G. Fulcher
Pages 544 – 560
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Qualitative Responses of “Nabali” Olive Oil to Harvesting Time and Altitudes at Sub-Humid Mediterranean
Nawaf M. Freihat;  A. K. Al-Shannag; N. El Assi
Pages 561 – 570
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Effect of Temperature and Moisture Content on Thermal Properties of Four Types of Meat Part Two: Specific Heat & Enthalpy
Ali I. Hobani; Atef M. Elansari
Pages 571 – 584
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Geometric and Mechanical Properties of Mung Bean (Vigna Radiata L.) Grain: Effect of Moisture
Halil Unal;  Esref Isık;  Nazmi Izli; Yucel Tekin
Pages 585 – 599
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Determination of Local Heat-Transfer Coefficients Around a Circular Cylinder Under an Impinging Air Jet
E. E. M. Olsson;  H. Janestad;  L. M. Ahrné;  A. C. Trägårdh; R. P. Singh
Pages 600 – 612
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Mechanism of Prevention of Aggregation of Proteins: A Case Study of Aggregation of α-Globulin in Glycerol
Ranjit Kumar Sahu; Vishweshwaraiah Prakash
Pages 613 – 623
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Viscoelastic Properties of Cheddar Cheese: Effect of Calcium and Phosphorus, Residual Lactose, Salt-to-Moisture Ratio and Ripening Time
N. Chevanan; K. Muthukumarappan
Pages 624 – 637
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Silicon in Foods: Content and Bioavailability
Harry Robberecht;  Kristien Van Dyck;  Douwina Bosscher; Rudy Van Cauwenbergh
Pages 638 – 645
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Influence Of Trehalose Addition On Instrumental Textural Properties Of Strawberry Pastes
Mirela Kopjar;  Vlasta Pilizota;  Janez Hribar;  Nela Nedic Tiban;  Drago Subaric;  Jurislav Babic,; Tomaz Pozrl
Pages 646 – 655
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Effect of κ- and λ-Carrageenans as Fat-Replacers in Low-Fat Oaxaca Cheese
Alfonso Totosaus; Norma Guemes-Vera
Pages 656 – 668
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Comparison of Proximate, Fatty Acid and Amino Acid Compositions of Various Types of Fish Roes
Suhendan Mol; Sabahat Turan
Pages 669 – 677
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The Rheological and Instrumental Textural Properties of Selected Table Fats
Paweł Glibowski;  Piotr Zarzycki; Malgorzata Krzepkowska
Pages 678 – 686
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Chemical Characterization of the Lipid Fraction of Mexican Chia Seed (Salvia hispanica L.)
Luz Magali Álvarez-Chávez;  María de los Angeles Valdivia-López;  María de Lourdes Aburto-Juárez; Alberto Tecante
Pages 687 – 697
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Selected Quality Attributes of Fine Basmati Rice: Effect of Storage History and Varieties
M. S. Butt;  F. M. Anjum;  Salim-ur-Rehman;  M. Tahir-Nadeem;  M. K. Sharif; M. Anwer
Pages 698 – 711
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