Journal of the Science of Food and Agriculture

Editorial: From field to fork
pp. 1-2(2)

Linking agricultural production and human nutrition
pp. 3-9(7)
Author: Schneeman B.O.

Why do we like what we like?
pp. 10-16(7)
Author: Mela D.J.

Evaluation of starch analysis methods for feed samples
pp. 17-21(5)
Authors: Hall M.B.; Jennings J.P.; Lewis B.A.; Robertson J.B.

Exposure to hypoxia conditions alters volatile concentrations of apple cultivars
pp. 22-29(8)
Authors: Dixon J.; Hewett E.W.

Multivariate assessment of canning quality, chemical characteristics and yield of small white canning beans (Phaseolus vulgaris L) in South Africa
pp. 30-35(6)
Authors: De Lange A.; Labuschagne M.

Determination of phytic acid in feeds and faeces of pigs and poultry by capillary isotachophoresis
pp. 36-41(6)
Authors: Dusková D.; Marounek M.; Brezina P.

Effects of enzymatic modification of milk proteins on flavour and textural qualities of set yoghurt
pp. 42-45(4)
Authors: Hemantha Kumar H.R.; Monteiro P.V.; Bhat G.S.; Ramachandra Rao H.G.

Improvement of lipid stability of rabbit meat by vitamin E and C administration
pp. 46-53(8)
Authors: Castellini C.; Dal Bosco A.; Bernardini M.

Sensory quality of ethylene-exposed carrots (Daucus carota L, cv ‘Yukon’) related to the contents of 6-methoxymellein, terpenes and sugars
pp. 54-61(8)
Authors: Seljåsen R.; Hoftun H.; Bengtsson G.B.

Possibility of improving the quality characteristics of olive-pomace oil and enhancing its differentiation from refined olive-pomace oil
pp. 62-67(6)
Authors: Gomes T.; Caponio F.

Structural characteristics and rheological properties of locust bean galactomannans: a comparison of samples from different carob tree populations
pp. 68-75(8)
Authors: Lazaridou A.; Biliaderis C.G.; Izydorczyk M.S.

Aggregation behaviour of bovine serum albumin as a cause of sauce liquid separation by heating
pp. 76-81(6)
Authors: Nishimura K.; Goto M.; Higasa T.; Kawase S-i.; Matsumura Y.

Tenderness and yields of poultry breast are influenced by phosphate type and concentration of marinade
pp. 82-87(6)
Authors: Zheng M.; Detienne N.A.; Barnes B.W.; Wicker L.

Fumonisin B₁, zearalenone and deoxynivalenol production by Fusarium moniliforme, F proliferatum and F graminearum in mixed cultures on irradiated maize kernels
pp. 88-94(7)
Authors: Velluti A.; Marín S.; Gonzalez R.; J Ramos A.; Sanchis V.

Performance of quinoa (Chenopodium quinoa Willd) flour in the manufacture of gluten-free spaghetti
pp. 95-101(7)
Authors: Caperuto L.C.; Amaya-Farfan J.; Camargo C.R.O.

Effect of chitin and chitosan on gelling properties of surimi from barred garfish (Hemiramphus far)
pp. 102-108(7)
Authors: Benjakul S.; Visessanguan W.; Tanaka M.; Ishizaki S.; Suthidham R.; Sungpech O.

Quality of enoki mushrooms as affected by packaging conditions
pp. 109-114(6)
Authors: Kang J-S.; Park W-P.; Lee D-S.

Sunflower oil versus olive oil and iron metabolism in rats. Influence of a frying process
pp. 115-120(6)
Authors: Pérez-Granados A.M.; Vaquero M.P.; Navarro M.P.

Effects of bag capacity, storage time and temperature, and salt on the expansion volume of microwave popcorn
pp. 121-125(5)
Authors: Allred-Coyle T.A.; Toma R.B.; Reiboldt W.; Thakur M.

Acetylation of faba bean legumin: conformational changes and aggregation
pp. 126-134(9)
Authors: Schwenke K.D.; Knopfe C.; Seifert A.; Görnitz E.; Zirwer D.

The effect of expander processing and pelleting on the nutritive value of feed for growing and finishing pigs
pp. 135-141(7)
Authors: O'Doherty J.V.; McGlynn S.G.; Murphy D.

The use of near-infrared reflectance spectroscopy (NIRS) to predict the composition of whole maize plants
pp. 142-146(5)
Authors: Cozzolino D.; Fassio A.; Gimenez A.

Increased efficiency of wool growth and live weight gain in Merino sheep fed transgenic lupin seed containing sunflower albumin
pp. 147-154(8)
Authors: White C.L.; Tabe L.M.; Dove H.; Hamblin J.; Young P.; Phillips N.; Taylor R.; Gulati S.; Ashes J.; Higgins T.J.V.

Pioneer studies in trace element contamination of the food chain: disregard of prior work risks re-inventing the wheel
pp. 155-160(6)
Author: Beavington F.