Processed Foods Research Products and Services

	FILM E COPERTURE EDULI CON MATRICI A BASE DI FRUTTA (Peer Reviewed Journal)	(30-Dec-02)
	ANTIOXIDANT CONSTITUENTS OF ALMOND (PRUNUS DULCIS(MILL.) D.A. WEBB) HULLS (Peer Reviewed Journal)	(07-Dec-02)
	FOOD PROCESSING REDUCES SIZE OF SOLUBLE CEREAL B-GLUCAN POLYMERS WITHOUT LOSS OF CHOLESTEROL-REDUCING PROPERTIES (Book / Chapter)	(01-Dec-02)
	IN VITRO BINDING OF BILE ACIDS BY RICE BRAN, OAT BRAN, BARLEY AND B-GLUCAN ENRICHED BARLEY (Peer Reviewed Journal)	(19-Nov-02)
	STABILITY OF INGESTED METHYCELLULOSE IN THE RAT DETERMINED BY POLYMER MOLAR MASS MEASUREMENTS BY LIGHT SCATTERING (Peer Reviewed Journal)	(01-Nov-02)
	BENEFITS OF DIETARY FIBER FOR CARDIOVASCULAR DISEASE AND DIABETES (Book / Chapter)	(11-Sep-02)
	ANTIOXIDANT ACTIVITY AND CHARACTERIZATION OF VOLATILE CONSTITUENTS OF TAHEEBO (Peer Reviewed Journal)	(04-Sep-02)
	DIFFERENTIAL EFFECTS OF TOMATO MATRIX ON THE VOLATILITY OF IMPORTANT AROMA COMPOUNDS (Peer Reviewed Journal)	(04-Sep-02)
	IN VITRO BINDING OF BILE ACIDS BY VARIOUS READY-TO-EAT BREAKFAST CEREALS (Peer Reviewed Journal)	(25-Jun-02)
	ANTHOCYANINS (Book / Chapter)	(01-Apr-02)
	IN VITRO BINDING OF BILE ACIDS BY SOY PROTEIN, PINTO BEANS, BLACK BEANS AND WHEAT GLUTEN (Peer Reviewed Journal)	(22-Mar-02)