Water, the most abundant constituent of natural foods, is a ubiquitous plasticizer of most
natural and fabricated food ingredients and products. Many of the new concepts and …

Simple sugars, especially disaccharides, stabilize biomaterials of various composition
during air-drying or freeze-drying. We and others have provided evidence that direct …

Class I homeobox (Hox) genes encode a major group of transcription factors controlling
embryonic development and have been implicated in the continuing process of …

Emphasizing effective, state-of-the art methodology and written by recognized experts in the
field, the Handbook of Food Analytical Chemistry is an indispensable reference for food …

Heats of dilution of ethanol, n-propanol, n-butanol, t-butanol and heats of mixing of the
various pairs of alcohols in aqueous solution have been measured at 25° C and …

A major goal of experimental and clinical hematology is the identification of mechanisms
and conditions that support the expansion of transplantable hematopoietic stem cells. In …

The interactions between water and starch during gelatinization as affected by water
content, maximum heating temperature and amylopectin crystallinity pattern were …

This is a report of a case of bidirectional tachycardia in a 6-year-old girl with no evidence of
any structural abnormality of the heart. The patient had never received digitalis. The …

Procedures and issues related to the chemical analysis of pigments and colorants, flavours,
texture/rheology and bioactive food components are discussed. Each section includes …

Acrosin, a sperm‐specific arosomal proteinase, has an essential role in the fertilization
process. Low levels of acrosin appear to be associated with subfertility and infertility, and the …