Journal of the Science of Food and Agriculture

Study of total fructan and fructooligosaccharide content in different onion tissues
pp. 177-182(6)
Authors: Jaime L.; Martínez F.; Martín-Cabrejas M.A.; Mollá E.; López-Andréu F.J.; Waldron K.W.; Esteban R.M.

Iron chelation by digests of insoluble chicken muscle protein: the role of histidine residues
pp. 183-187(5)
Authors: Seth A.; Mahoney R.R.

Development of a relationship between olfactory response and major odorants from organic wastes
pp. 188-193(6)
Authors: Hobbs P.J.; Misselbrook T.H.; Dhanoa M.S.; Persaud K.C.

Antioxidant ability of BHT- and -tocopherol-impregnated LDPE film in packaging of oatmeal
pp. 194-201(8)
Authors: Wessling C.; Nielsen T.; Giacin J.R.

Physiological function of Se-enriched tea fertilised with sodium selenite and naturally high-Se tea in rats
pp. 202-204(3)
Authors: Hu Q.; Pan G.; An X.; Ding R.

Soybean seeds surface-coated with depolymerised chitins: chitinase activity as a predictive index for the harvest of beans in field culture
pp. 205-209(5)
Authors: Hirano S.; Hayashi M.; Okuno S.

Casein breakdown during ripening of Idiazabal cheese: influence of starter and rennet type
pp. 210-215(6)
Authors: Vicente M.S.; Ibáñez F.C.; Barcina Y.; Barron L.J.R.

A new candidate protein for high lysine content in wheat grain
pp. 216-226(11)
Authors: Singh J.; Sharp P.J.; Skerritt J.H.

Deep-fat frying of cassava: influence of raw material properties on chip quality
pp. 227-236(10)
Authors: Vitrac O.; Dufour D.; Trystram G.; Raoult-Wack A-L.

Olfactory and quantitative analysis of volatiles in elderberry (Sambucus nigra L) juice processed from seven cultivars
pp. 237-244(8)
Authors: Jensen K.; Christensen L.P.; Hansen M.; Jørgensen U.; Kaack K.

Starch properties as affected by sorghum grain chemistry
pp. 245-251(7)
Authors: Beta T.; Corke H.; Rooney L.W.; Taylor J.R.N.

Anthocyanin and colour evolution during maturation of four port wines: effect of pyruvic acid addition
pp. 252-260(9)
Authors: Romero C.; Bakker J.

Interaction of (+)-catechin, (-)-epicatechin, procyanidin B2 and procyanidin C1 with pooled human saliva in vitro
pp. 261-268(8)
Authors: Kallithraka S.; Bakker J.; Clifford M.N.

Effect of chitosan on incidence of brown rot, quality and physiological attributes of postharvest peach fruit
pp. 269-274(6)
Authors: Li H.; Yu T.

Disappearance of Maillard reaction products during ensilage and rumen fermentation in vitro
pp. 275-280(6)
Authors: Nishino N.; Uchida S.

Structural and chemical changes in cocoa (Theobroma cacao L) during fermentation, drying and roasting
pp. 281-288(8)
Authors: de Brito E.S.; García N.H.P.; Gallão M.I.; Cortelazzo A.L.; Fevereiro P.S.; Braga M.R.