1. Accumulation pattern of oleoresin and related chemical constituents in black pepper (Piper nigrum) berries during growth and development

   • C. K. Mathai

   OriginalPaper Pages: 3 - 10

2. The nutritional quality of potato protein from intraspecific hybrids

   • S. L. Desborough
   • I. E. Liener
   • E. C. Lulai

   OriginalPaper Pages: 11 - 20

3. Inhibition of α-amylase purified fromOctopus vulgaris Lam. by albumin inhibitors from wheat flour

   • M. A. Belisario
   • V. Buonocore
   • V. Silano

   OriginalPaper Pages: 21 - 30

4. A comparison of in vivo and in vitro estimates of protein digestibility of native and thermally processed vegetable proteins

   • Arlene Wolzak
   • Ricardo Bressani
   • Roberto Gomez Brenes

   OriginalPaper Pages: 31 - 43

5. Polyphenol oxidase and peroxidase activities of apricots (Prunus armeniaca L.) as affected by cultivar, location, and year of harvest

   • Lilly Vámos-Vigyázó
   • Ildikó Gajzágó
   • Viktória Nádudvari-Márkus

   OriginalPaper Pages: 45 - 60

6. Qualitative and quantitative changes in the seed and oil content ofBrassica juncea mutants at different times of harvesting

   • K. L. Ahuja
   • S. S. Badwal
   • K. S. Labana

   OriginalPaper Pages: 61 - 66

7. The study of shea butter. VI: The extraction of shea butter

   • A. Kar
   • H. C. Mital

   OriginalPaper Pages: 67 - 69

8. Effects of germination and cooking on polyphenols and in vitro protein digestibility of horse gram and moth bean

   • P. N. Satwadhar
   • S. S. Kadam
   • D. K. Salunkhe

   OriginalPaper Pages: 71 - 76

9. Chemical composition of papaya seeds

   • Calvino Passera
   • Paolo Spettoli

   OriginalPaper Pages: 77 - 83

10. Oil and protein quality of groundnut mutants

    • N. D. Sharma
    • S. L. Mehta
    • B. O. Eggum

    OriginalPaper Pages: 85 - 90