Journal of the Science of Food and Agriculture

Effects of environmental factors and agricultural techniques on antioxidantcontent of tomatoes
pp. 369-382(14)
Authors: Dumas Y.; Dadomo M.; Di Lucca G.; Grolier P.

Microbial degradation of rice and barley straws in the sheep rumen and the donkey caecum
pp. 383-394(12)
Authors: Agbagla-Dohnani A.; Cornu A.; Nozière P.; Besle J-M.; Dulphy J-P.; Doreau M.; Grenet E.

Quality characteristics of refined, bleached and deodorized palm olein and banana chips after deep-fat frying
pp. 395-401(7)
Authors: Che Man Y.B.; Ammawath W.; Rahman R.A.; Yusof S.

Sorghum kafirin interaction with various phenolic compounds
pp. 402-407(6)
Authors: Emmambux N.M.; Taylor J.R.

Chemical and physicochemical properties of dried wet masa and dry masa flour
pp. 408-412(5)
Authors: Bello-Pérez L.A.; Osorio-Díaz P.; Agama-Acevedo E.; Solorza-Feria J.; Toro-Vázquez J.F.; Paredes-López O.

Short-term in vivo digestibility assessment of a highly oxidized and polymerized sunflower oil
pp. 413-418(6)
Authors: González-Muñoz M.J.; Bastida S.; Sánchez-Muniz F.J.

Fatty acid composition and sensory quality of Musculus longissimus and carcass parameters in red deer (Cervus elaphus) grazed on natural pasture or fed a commercial feed mixture
pp. 419-424(6)
Authors: Wiklund E.; Manley T.R.; Littlejohn R.P.; Stevenson-Barry J.M.

Impact of mass transport on microstructure of Granny Smith apple parenchyma during osmotic dehydration
pp. 425-429(5)
Authors: Quiles A.; Pérez-Munuera I.; Hernando I.; Lluch M.Á.

Quantitative bioactive compounds assessment and their relative contribution to the antioxidant capacity of commercial orange juices
pp. 430-439(10)
Authors: Sánchez-Moreno C.; Plaza L.; de Ancos B.; Cano M.P.

Effects of variety on chemical composition, in situ nutrient disappearance and in vitro gas production of spineless cacti
pp. 440-445(6)
Authors: Batista A.M.; Mustafa A.F.; McAllister T.; Wang Y.; Soita H.; McKinnon J.J.

Immobilization of invertase on celite and on polyacrylamide by an absorption procedure
pp. 446-450(5)
Authors: Mansour E.H.; Dawoud F.M.

The influence of selenium on the antioxidant activity of green tea
pp. 451-455(5)
Authors: Xu J.; Zhu S.; Yang F.; Cheng L.; Hu Y.; Pan G.; Hu Q.

Effect of tannic acid on in vitro enzymatic hydrolysis of some protein sources
pp. 456-464(9)
Authors: Martínez T.F.; Moyano F.J.

Evolution of available lysine and furosine contents in milk-based infant formulas throughout the shelf-life storage period
pp. 465-472(8)
Authors: Ferrer E.; Alegría A.; Farré R.; Abellán P.; Romero F.; Clemente G.

Effect of year-to-year variation and genotype on trypsin inhibitor level in common bean (Phaseolus vulgaris L) seeds
pp. 473-476(4)
Authors: Piergiovanni A.R.; Pignone D.

Ammonium nitrate fertility levels influence flavour development in hydroponically grown ‘Granex 33’ onion
pp. 477-482(6)
Authors: Coolong T.W.; Randle W.M.

Fibre-optic method for estimation of bovine fat quality
pp. 483-486(4)
Authors: Irie M.; Oka A.; Iwaki F.

Evaluating quality of yellow alkaline noodles made from mechanically abraded sprouted wheat
pp. 487-495(9)
Authors: Chakraborty M.; Hareland G.A.; Manthey F.A.; Berglund L.R.

Antioxidant actions and phenolic and vitamin C contents of common Mauritian exotic fruits
pp. 496-502(7)
Authors: Luximon-Ramma A.; Bahorun T.; Crozier A.

Calendar of meetings
pp. 503-506(4)