Journal of the Science of Food and Agriculture

Calendar of meetings
pp. i-i(1)

Influence of lipase and/or emulsifier addition on the ileal and faecal nutrient digestibility in growing pigs fed diets containing 4% animal fat
pp. 1443-1450(8)
Authors: NA Dierick; JA Decuypere

Intestinal function and body growth of broiler chickens on maize-based diets supplemented with mimosa tannins and a microbial enzyme
pp. 1451-1458(8)
Authors: Paul A Iji; Kwazi Khumalo; Stephen Slippers; Robert M Gous

Bioactive compounds and antioxidant potential in fresh and dried Jaffa^® sweeties, a new kind of citrus fruit
pp. 1459-1463(5)
Authors: Shela Gorinstein; Ratiporn Haruenkit; Yong-Seo Park; Soon-Teck Jung; Zofia Zachwieja; Zenon Jastrzebski; Elena Katrich; Simon Trakhtenberg; Olga Martin Belloso

Elevated carbon dioxide affects fruit flavor in field-grown strawberries (Fragaria × ananassa Duch)
pp. 1464-1468(5)
Authors: SY Wang; JA Bunce

Application of different forms of calcium to tea soil to prevent aluminium and fluorine accumulation
pp. 1469-1477(9)
Authors: KF Fung; MH Wong

Mechanical properties of white and green asparagus: changes related to modifications of cell wall components
pp. 1478-1486(9)
Authors: Rocío Rodríguez; Sara Jaramillo; Antonia Heredia; Rafael Guillén; Ana Jiménez; Juan Fernández-Bolaños

Extraction methods and some physical properties of mesquite (Prosopis chilensis (Mol) Stuntz) seed gum
pp. 1487-1492(6)
Authors: Ana M Estévez; Carmen Sáenz; María L Hurtado; Berta Escobar; Sandra Espinoza; Cristian Suárez

Texture and distribution of pectic substances of mango as affected by infusion of pectinmethylesterase and calcium
pp. 1493-1499(7)
Authors: Panida Banjongsinsiri; Stephen Kenney; Louise Wicker

Thermodynamic characteristics of copigmentation reaction of acylated anthocyanin isolated from blue flowers of Scutellaria baicalensis Georgi with copigments
pp. 1500-1506(7)
Authors: Jan Oszmiaski; Anna Ba¸kowska; Sonia Piacente

Bioavailability of iron from a heat treated glucose-lysine model food system: assays in rats and in Caco-2 cells
pp. 1507-1513(7)
Authors: Cristina Delgado-Andrade; Isabel Seiquer; M Pilar Navarro

Bioavailability of calcium and magnesium from faba beans (Vicia faba L var major), soaked in different pH solutions and cooked, in growing rats
pp. 1514-1520(7)
Authors: Pilar Aranda; María López-Jurado; Mar Fernández; María del Carmen Moreu; Jesús M Porres; Gloria Urbano

Induction of chitinase in response to Aspergillus infection in sorghum (Sorghum bicolor (L) Moench)
pp. 1521-1527(7)
Authors: CV Ratnavathi; RB Sashidhar

Study of the oxidative degradation of farmed salmon lipids by means of Fourier transform infrared spectroscopy. Influence of salting
pp. 1528-1534(7)
Authors: Maria D Guillén; Ainhoa Ruiz; Nerea Cabo

Influence of the season on the relationships between NMR transverse relaxation data and water-holding capacity of turkey breast meat
pp. 1535-1540(6)
Authors: Maurizio Bianchi; Francesco Capozzi; Mauro A Cremonini; Luca Laghi; Massimiliano Petracci; Giuseppe Placucci; Claudio Cavani

Chemical composition of two muscles of the common duiker (Sylvicapra grimmia)
pp. 1541-1544(4)
Authors: Louwrens C Hoffman; Abraham V Ferreira

Effect of pre-treatment and smoking process (cold and hot) on chemical, microbiological and sensory quality of mackerel (Scomber scombrus)
pp. 1545-1552(8)
Authors: Konstantinos N Iliadis; Anastasios Zotos; Anthony KD Taylor; Dimitrios Petridis

Total phenol, flavonoid, proanthocyanidin and vitamin C levels and antioxidant activities of Mauritian vegetables
pp. 1553-1561(9)
Authors: Theeshan Bahorun; Amitabye Luximon-Ramma; Alan Crozier; Okezie I Aruoma

Effects of carrier matrix and dosing frequency on digestive kinetics of even-chain alkanes and implications on herbage intake and rate of passage studies
pp. 1562-1570(9)
Authors: F Javier Giráldez; C Stuart Lamb; Secundino López; Robert W Mayes

Influence of wine turbidity on the accumulation of biogenic amines during aging
pp. 1571-1576(6)
Authors: Nerea Jiménez Moreno; Carmen Ancín Azpilicueta

Carbohydrate composition and physico chemical properties of artisanal honeys from Madrid (Spain): occurrence of Echium sp honey
pp. 1577-1584(8)
Authors: ML Sanz; M González; C de Lorenzo; J Sanz; I Martínez-Castro

Effects of monoglyceride content, cooling rate and shear on the rheological properties of olive oil/monoglyceride gel networks
pp. 1585-1593(9)
Authors: Nelson KO Ojijo; Ishak Neeman; Shaul Eger; Eyal Shimoni

Effect of fungal damage by Fusarium spp and Diaporthe/Phomopsis complex on protein quantity and quality of soybean seed
pp. 1594-1598(5)
Authors: José M Meriles; Alicia L Lamarque; Diana O Labuckas; Damián M Maestri

Effect of milk fat replacement by polyunsaturated fatty acids on the microbiological, rheological and sensorial properties of fermented milks
pp. 1599-1605(7)
Authors: Ana B Martín-Diana; Carolina Janer; Carmen Peláez; Teresa Requena

The effect of sowing date and growth stage on the essential oil composition of three types of parsley (Petroselinum crispum)
pp. 1606-1610(5)
Authors: SA Petropoulos; D Daferera; CA Akoumianakis; HC Passam; MG Polissiou

Aflatoxin-detoxification achieved with Mexican traditional nixtamalization process (MTNP) is reversible
pp. 1611-1614(4)
Authors: JA Méndez-Albores; GA Villa; JC Del Rio-García; EM Martínez

Low-temperature wine-making using yeast immobilized on pear pieces
pp. 1615-1623(9)
Authors: P Mallios; Y Kourkoutas; M Iconomopoulou; AA Koutinas; C Psarianos; R Marchant; IM Banat

Dairy microbiology handbook: the microbiology of milk and milk products, 3rd edn. Edited by RK Robinson. John Wiley and Sons Limited, Chichester, 2002. 765 pp ISBN 0-471-38596-4
pp. 1624-1624(1)
Author: KJ Heller