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International Journal of Food Properties, Volume 12 Issue 4 2009

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
Structure and Functional Properties of Acid Thinned Sorghum Starch
Harinder Singh;  Navdeep Singh Sodhi; Narpinder Singh
Pages 713 – 725
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Food Stability Beyond Water Activity and Glass Transtion: Macro-Micro Region Concept in the State Diagram
Mohammad Shafiur Rahman
Pages 726 – 740
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Measurement of Thermal Conductivity of Edible Oils Using Transient Hot Wire Method
Alpaslan Turgut;  Ismail Tavman; Sebnem Tavman
Pages 741 – 747
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Effect of the Addition of Mixtures of Glucose Oxidase, Peroxidase and Xylanase on Rheological and Breadmaking Properties of Wheat Flour
J. C. Pescador-Piedra;  A. Garrido-Castro;  J. Chanona-Pérez;  R. Farrera-Rebollo;  G. Gutiérrez-López; G. Calderón- Domínguez
Pages 748 – 765
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Assessment of Essential and Toxic Mineral Elements in Bitter Gourd (Momordica Charantia) Fruit
Melita Kosanovic;  Mohamed Y. Hasan;  George Petroianu;  Ahmed Marzouqi;  Omar Abdularhman; Abdu Adem
Pages 766 – 773
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Fatty Acids Composition of Apple and Pear Seed Oils
Rui Yukui;  Wang Wenya;  Fazana Rashid; Liu Qing
Pages 774 – 779
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Mechanical Properties of Melon Measured by Compression, Shear, and Cutting Modes
B. Emadi;  M. H. Abbaspour-Fard; P. KDV Yarlagadda
Pages 780 – 790
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Effect of the Salting Process on the Mass Transfer Kinetics of Manchego-type Cheese
E. Illescas-Chavez; J. F. Vélez-Ruiz
Pages 791 – 807
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Characterization of Headspace Volatile Flavor Compounds Formed During Kefir Production: APplication of Solid Phase MicroextractioN
Arezou Aghlara;  Shuhaimi Mustafa;  Yazid A. Manap; Rosfarizan Mohamad
Pages 808 – 818
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Structure and Water Relations of Melanoidins Investigated by Thermal, Rheological, and Microscopic Analysis
Elena Venir;  Paola Pittia;  Sonia Giavon; Enrico Maltini
Pages 819 – 833
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Kinematic Viscosity of Aqueous Solutions of Ethanol and Glucose in the Range of Temperatures from 20 to 45°C
Ramón Moreira;  Francisco Chenlo; Adeline Saint-Olympe
Pages 834 – 843
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Rheological Characteristics of Quince Nectar During Ohmic Heating
Hayriye Bozkurt; Filiz Icier
Pages 844 – 859
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Effect of Defatted Maize Germ Addition on the Functional and Textural Properties Of Wheat Flour
M. Siddiq;  M. Nasir;  R. Ravi;  K. D. Dolan; M. S. Butt
Pages 860 – 870
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Single Layer Drying Characteristics of Half Fruit Tomato
M. A. Hossain; K. Gottschalk
Pages 871 – 884
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Effect of Solid Particles on the Thermal Conductivity of Mango Juice in a Shear Flow Field
D. I. O. Ikhu-Omoregbe
Pages 885 – 895
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Dielectric Properties of Potato Puree in Microwave Frequency Range as Influenced by Concentration and Temperature
Jasim Ahmed;  Nadide Seyhun;  Hosahalli S. Ramaswamy; Giorgio Luciano
Pages 896 – 909
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Biochemical Characterization of Spring Wheats in Relation to Grain Hardness
Imran Pasha;  Faqir Muhammad Anjum; Masood Sadiq Butt
Pages 910 – 928
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News Item
Citations Recognition for the Papers Published in the International Journal of Food Properties
Page 929
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