Journal of the Science of Food and Agriculture

Calendar of meetings
pp. i-i(1)

Genetic approaches and technologies for improving the sustainability of livestock production
pp. 911-919(9)
Authors: Bishop S.C.; Woolliams J.A.

Optimising the determination of maize endosperm vitreousness by a rapid non-destructive image analysis technique
pp. 920-930(11)
Authors: Erasmus C.; Taylor J.R.

Nitrate content in lettuce (Lactuca sativa L) heads in relation to plant spacing, nitrogen form and irrigation level
pp. 931-936(6)
Authors: Abu-Rayyan A.; Kharawish B.H.; Al-Ismail K.

Volatile organic compound permeation through porous polymeric films for modified atmosphere packaging of foods
pp. 937-942(6)
Authors: Del-Valle V.; Almenar E.; Hernández-Muñoz P.; Lagarón J.M.; Catala R.; Gavara R.

Effect of -tocopherol and -tocotrienol on the performance of Chilean hazelnut oil (Gevuina avellana Mol) at high temperature
pp. 943-948(6)
Authors: Romero N.; Robert P.; Masson L.; Ortiz J.; Pavez J.; Garrido C.; Foster M.; Dobarganes C.

Effect of foliar sprays containing calcium, magnesium and titanium on peach (Prunus persica L) fruit quality
pp. 949-954(6)
Authors: Alcaraz-López C.; Botía M.; Alcaraz C.F.; Riquelme F.

Effects of washing and packing on sensory and chemical parameters in carrots (Daucus carota L)
pp. 955-965(11)
Authors: Seljåsen R.; Hoftun H.; Selliseth J.; Bengtsson G.B.

Chemometrics can be applied to mechanical testing data to characterise stem toughness and stiffness in crop plants
pp. 966-976(11)
Authors: Kemsley E.; Swinhoe R.; Smith A.; McCann M.; Wang T.

Physicochemical, cooking and textural characteristics of some Indian black gram (Phaseolus mungo L) varieties
pp. 977-982(6)
Authors: Singh N.; Kaur M.; Sandhu K.S.; Sodhi N.S.

Effect of applying formic acid, heterolactic bacteria or homolactic and heterolactic bacteria on the fermentation of bi-crops of peas and wheat
pp. 983-992(10)
Authors: Adesogan A.T.; Salawu M.B.

Effectiveness of antioxidant-impregnated film in retarding lipid oxidation
pp. 993-1000(8)
Authors: Lee Y.S.; Shin H-S.; Han J-K.; Lee M.; Giacin J.R.

The foaming of mixtures of albumin and hordein protein hydrolysates in model systems
pp. 1001-1004(4)
Authors: Bamforth C.; Milani C.

Nutrient utilisation in response to dietary supplementation of chicory inulin in growing pigs
pp. 1005-1012(8)
Authors: Rideout T.C.; Fan M.Z.

Storage affects the phenolic profiles and antioxidant activities of cherries (Prunus avium L) on human low-density lipoproteins
pp. 1013-1020(8)
Authors: Gonçalves B.; Landbo A-K.; Let M.; Silva A.P.; Rosa E.; Meyer A.S.

Effect of variety and crude protein content on nutrients and certain antinutrients in field peas (Pisum sativum)
pp. 1021-1029(9)
Authors: Wang N.; Daun J.K.

Laminarin in the dietary fibre concept
pp. 1030-1038(9)
Authors: Devillé C.; Damas J.; Forget P.; Dandrifosse G.; Peulen O.

The significance of critical processing steps in the production of dried egg albumen powder on gel textural and foaming properties
pp. 1039-1048(10)
Authors: Hammershøj M.; Peters L.V.; Andersen H.J.

Changes in chemical composition of coconut (Cocos nucifera) water during maturation of the fruit
pp. 1049-1052(4)
Authors: Jackson J.C.; Gordon A.; Wizzard G.; McCook K.; Rolle R.

The effects of natural antioxidants and lighting conditions on the quality characteristics of gilt-head sea bream fillets (Sparus aurata) packaged in a modified atmosphere
pp. 1053-1060(8)
Authors: Giménez B.; Roncalés P.; Beltrán J.A.

Functional dry fermented sausages manufactured with high levels of n-3 fatty acids: nutritional benefits and evaluation of oxidation
pp. 1061-1068(8)
Authors: Muguerza E.; Ansorena D.; Astiasarán I.

Influence of the stage of ripeness of plantains and some cooking bananas on the sensory and physicochemical characteristics of processed products
pp. 1069-1077(9)
Authors: Yomeni M.; Njoukam J.; Tchango Tchango J.

Magnetic resonance in food science—latest developments. Edited by PS Belton, AM Gil, GA Webb and D Rutledge. Royal Society of Chemistry, Cambridge, 2003. ix +272 pp. ISBN 0-85404-886-3
pp. 1078-1078(1)
Author: Morrison I.