REVISTA

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

ISSN: 0022-5142 Frecuencia: 12 Formato: Impresa

Tablas de contenido

25 artículos asociados

Volumen 85 Número 9 Parte 0 Año 2005

Method for checking label accuracy in barn and free range eggs	Solicitud
Neville G Gregory, Mark J Gepp, Peter J Babidge
Pág. 1421 - 1426

Effect of benzyl isothiocyanate on tomato fruit infection development by Alternaria alternata	Solicitud
R Troncoso-Rojas, A Sánchez-Estrada, C Ruelas, Hugo S García, ME Tiznado-Hernández
Pág. 1427 - 1434

Determination of capsaicinoid profile of different chilli peppers grown in Turkey	Solicitud
Ender Sinan Poyrazolu, Oktay Yemi, Çetin Kadakal, Nevzat Artk
Pág. 1435 - 1438

The effects of diets containing different levels of common vetch (Vicia sativa) seed on fattening performance, carcass and meat quality characteristics of Awassi male lambs	Solicitud
Mehmet Gül, M Akif Yörük, Muhlis Macit, Nurinisa Esenbuga, Mevlut Karaoglu, Vecihi Aksakal, M Irfan Aksu
Pág. 1439 - 1443

Flavour compounds of Greek cotton honey	Solicitud
Eleftherios Alissandrakis, Athanasios C Kibaris, Petros A Tarantilis, Paschalis C Harizanis, Moshos Polissiou
Pág. 1444 - 1452

Effect of microbial transglutaminase on autolysis and gelation of lizardfish surimi	Solicitud
Jirawat Yongsawatdigul, Penprapha Piyadhammaviboon
Pág. 1453 - 1460

Isolation of a free radical-scavenging antioxidant from water spinach (Ipomoea aquatica Forsk)	Solicitud
K Nagendra Prasad, Soundar Divakar, Gyarahally R Shivamurthy, Somaradhya Mallikarjuna Aradhya
Pág. 1461 - 1468

Antioxidant and micronutrient quality of fruit and root vegetables from the Indian subcontinent and their comparative performance with green leafy vegetables and fruits	Solicitud
Kirtan Tarwadi, Vaishali Agte
Pág. 1469 - 1476

Increase of antioxidant capacity of the lowbush blueberry (Vaccinium angustifolium) during fermentation by a novel bacterium from the fruit microflora	Solicitud
Luc J Martin, Chantal Matar
Pág. 1477 - 1484

Effect of dietary humate on the pH, TBARS and microbiological properties of vacuum- and aerobic-packed breast and drumstick meats of broilers	Solicitud
Muhammet rfan Aksu, Mevlüt Karaolu, Mükerrem Kaya, Nurinisa Esenbua, Muhlis Mact
Pág. 1485 - 1491

A preliminary approach to predictive modelling of extra virgin olive oil stability	Solicitud
Bruno Zanoni, Mario Bertuccioli, Pierangela Rovellini, Federico Marotta, Alissa Mattei
Pág. 1492 - 1498

Inhibition of polyphenol oxidase obtained from various sources by 2,3-diaminopropionic acid	Solicitud
Oktay Arslan, Serap Doan
Pág. 1499 - 1504

Chemical composition and nutritive value of peach palm (Bactris gasipaes Kunth) in rats	Solicitud
Pascal Leterme, Maria-Fernanda García, Angela-Maria Londoño, Miriam-Gisela Rojas, André Buldgen, Wolfgang-Bernhard Souffrant
Pág. 1505 - 1512

Protein digestibility-corrected amino acid scores, acceptability and storage stability of ready-to-eat supplementary foods for pre-school age children in Tanzania	Solicitud
Theobald CE Mosha, Maurice R Bennink
Pág. 1513 - 1522

Phytic acid in Indian soybean: genotypic variability and influence of growing location	Solicitud
Vineet Kumar, Anita Rani, Sonal Rajpal, Garima Srivastava, Aketi Ramesh, Om Prakash Joshi
Pág. 1523 - 1526

Influence of prefermentative maceration temperature on the colour and the phenolic and volatile composition of rosé wines	Solicitud
M Rosario Salinas, José Garijo, Francisco Pardo, Amaya Zalacain, Gonzalo L Alonso
Pág. 1527 - 1536

Production of dialysable iron by in vitro digestion of chicken muscle protein fractions: the size of the dialysable iron	Solicitud
Dhiraj A Vattem, Raymond R Mahoney
Pág. 1537 - 1542

Evaluation of corn cob mix in organic finishing pig nutrition	Solicitud
Sam Millet, Katleen Raes, Stefaan De Smet, Geert PJ Janssens
Pág. 1543 - 1549

Assessment of nutritive value of cereal and legume straws based on chemical composition and in vitro digestibility	Solicitud
Secundino López, David R Davies, F Javier Giráldez, MS Dhanoa, Jan Dijkstra, James France
Pág. 1550 - 1557

Physicochemical properties of the starchy flour extracted from sweet potato tubers through lactic acid fermentation	Solicitud
Alummoottil N Jyothi, Barnabas Wilson, Subramoney N Moorthy, Mathew George
Pág. 1558 - 1563

Nutritive evaluation of herbage from permanent meadows by near-infrared reflectance spectroscopy: 1. Prediction of chemical composition and in vitro digestibility	Solicitud
Sonia Andrés, F Javier Giráldez, Secundino López, Ángel R Mantecón, Alfredo Calleja
Pág. 1564 - 1571

Nutritive evaluation of herbage from permanent meadows by near-infrared reflectance spectroscopy: 2. Prediction of crude protein and dry matter degradability	Solicitud
Sonia Andrés, Alfredo Calleja, Secundino López, Ángel R Mantecón, F Javier Giráldez
Pág. 1572 - 1579

Antioxidant activity and characterization of volatile constituents of beechwood creosote	Solicitud
Kwang-Geun Lee, Sung-Eun Lee, Gary R Takeoka, Jeong-Han Kim, Byeoung-Soo Park
Pág. 1580 - 1586

Effects of storage conditions on oxidative stability of soybean oil	Solicitud
Tsung-Shi Yang, Yan-Hwa Chu, Tai-Ti Liu
Pág. 1587 - 1595

Prediction of fat in intact cereal food products using near-infrared reflectance spectroscopy	Solicitud
Sandra E Kays, Douglas D Archibald, Miryeong Sohn
Pág. 1596 - 1602