Journal of the Science of Food and Agriculture

Calendar of meeting
pp. i-iii(3)

Blanching and long-term freezing affect various bioactive compounds of vegetables in different ways
pp. 1389-1402(14)
Authors: Puupponen-Pimiä R.; Häkkinen S.T.; Aarni M.; Suortti T.; Lampi A-M.; Eurola M.; Piironen V.; Nuutila A.M.; Oksman-Caldentey K-M.

Berry anthocyanins: isolation, identification and antioxidant activities
pp. 1403-1411(9)
Authors: Kähkönen M.P.; Heinämäki J.; Ollilainen V.; Heinonen M.

The pasting behaviour of lactic-fermented and dried uji (an East African sour porridge)
pp. 1412-1418(7)
Authors: Onyango C.; Okoth M.W.; Mbugua S.K.

Functionality of emulsifiers in sponge cake production
pp. 1419-1429(11)
Authors: Sahi S.S.; Alava J.M.

Nutritional and physiological effects of rapeseed meal sinapine in broiler chickens and its metabolism in the digestive tract
pp. 1430-1438(9)
Authors: Qiao H.; Classen H.L.

Effects of different inorganic salts and organic nutrient components on the growth of Lentinula edodes (Shiitake) mycelium on solid medium
pp. 1439-1444(6)
Authors: Hatvani N.; Kesserû P.; Mécs I.

Oak-matured wines: influence of the characteristics of the barrel on wine colour and sensory characteristics
pp. 1445-1450(6)
Authors: Perez-Prieto L.J.; De la Hera-Orts M.L.; López-Roca J.M.; Fernández-Fernández J.I.; Gómez-Plaza E.

Fruit calcium concentration and chilling injury during low temperature storage of pineapple
pp. 1451-1454(4)
Authors: Hewajulige I.; Wilson Wijeratnam R.; Wijesundera R.; Abeysekere M.

Evaluation of volatile flavour compounds from cashew apple (Anacardium occidentale L) juice by the Osme gas chromatography/olfactometry technique
pp. 1455-1462(8)
Authors: Garruti D.S.; Franco M.R.B.; da Silva M.A.A.P.; Janzantti N.S.; Alves G.L.

¹H HR-MAS NMR and isotopic investigation of bread and flour samples produced in southern Italy
pp. 1463-1468(6)
Authors: Brescia M.A.; Sgaramella A.; Ghelli S.; Sacco A.

Effect of nitrogen fertiliser rates and defoliation regimes on the vertical structure and composition (crude protein content and digestibility) of a grass sward
pp. 1469-1479(11)
Author: Duru M.

Experimental investigation of drying behaviour and conditions of pumpkin slices via a cyclone-type dryer
pp. 1480-1486(7)
Authors: Akpinar E.; Midilli A.; Bicer Y.

Evidence for the involvement of lipoxygenase in the oxidative processes associated with the appearance of green staining alteration in the Gordal olive
pp. 1487-1492(6)
Authors: Gallardo-Guerrero L.; Jarén-Galán M.; Hornero-Méndez D.; Mínguez-Mosquera M.I.

Influence of environmental temperature on composition of lipids in edible flesh of rainbow trout (Oncorhynchus mykiss)
pp. 1493-1498(6)
Authors: Calabretti A.; Cateni F.; Procida G.; Favretto L.G.

Antioxidant efficiency of oregano during frying and storage of potato chips
pp. 1499-1503(5)
Authors: Houhoula D.P.; Oreopoulou V.; Tzia C.

Meat production using four terminal pig lines
pp. 1504-1510(7)
Authors: Rauw W.M.; Varona L.; Raya L.G.; Noguera J.L.

Phenolic compound contents in edible parts of broccoli inflorescences after domestic cooking
pp. 1511-1516(6)
Authors: Vallejo F.; Tomás-Barberán F.; García-Viguera C.

Studies on antioxidant activities of mucuna seed (Mucuna pruriens var utilis) extract and various non-protein amino/imino acids through in vitro models
pp. 1517-1524(8)
Authors: Siddhuraju P.; Becker K.

Lipase-catalysed biosynthesis of hexyl butyrate by direct esterification: optimisation by response surface methodology
pp. 1525-1530(6)
Authors: Shaw J-F.; Chang S-W.; Liao H-F.; Shieh C-J.

Biochemical changes associated with mushroom browning in Agaricus bisporus (Lange) Imbach and Pleurotus florida (Block & Tsao): commercial implications
pp. 1531-1537(7)
Authors: Rajarathnam S.; Shashirekha M.N.; Rashmi S.

The European ready meals market, 3rd edn. Edited by Beryl Pettitt. LFRA Ltd, Leatherhead, UK, 2001. ISBN 0 9057 48271
pp. 1538-1538(1)
Author: Kennedy C.