Journal of the Science of Food and Agriculture

Calendar of meetings
pp. i-i(1)

Method for checking label accuracy in barn and free range eggs
pp. 1421-1426(6)
Authors: Gregory, Neville G; Gepp, Mark J; Babidge, Peter J

Effect of benzyl isothiocyanate on tomato fruit infection development by Alternaria alternata
pp. 1427-1434(8)
Authors: Troncoso-Rojas, R; Sánchez-Estrada, A; Ruelas, C; García, Hugo S; Tiznado-Hernández, ME

Determination of capsaicinoid profile of different chilli peppers grown in Turkey
pp. 1435-1438(4)
Authors: Poyrazoglu, Ender Sinan; Yemi, Oktay; Kadakal, Çetin; Artk, Nevzat

The effects of diets containing different levels of common vetch (Vicia sativa) seed on fattening performance, carcass and meat quality characteristics of Awassi male lambs
pp. 1439-1443(5)
Authors: Gül, Mehmet; Akif Yörük, M; Macit, Muhlis; Esenbuga, Nurinisa; Karaoglu, Mevlut; Aksakal, Vecihi; Irfan Aksu, M

Flavour compounds of Greek cotton honey
pp. 1444-1452(9)
Authors: Alissandrakis, Eleftherios; Kibaris, Athanasios C; Tarantilis, Petros A; Harizanis, Paschalis C; Polissiou, Moshos

Effect of microbial transglutaminase on autolysis and gelation of lizardfish surimi
pp. 1453-1460(8)
Authors: Yongsawatdigul, Jirawat; Piyadhammaviboon, Penprapha

Isolation of a free radical-scavenging antioxidant from water spinach (Ipomoea aquatica Forsk)
pp. 1461-1468(8)
Authors: Prasad, K Nagendra; Divakar, Soundar; Shivamurthy, Gyarahally R; Aradhya, Somaradhya Mallikarjuna

Antioxidant and micronutrient quality of fruit and root vegetables from the Indian subcontinent and their comparative performance with green leafy vegetables and fruits
pp. 1469-1476(8)
Authors: Tarwadi, Kirtan; Agte, Vaishali

Increase of antioxidant capacity of the lowbush blueberry (Vaccinium angustifolium) during fermentation by a novel bacterium from the fruit microflora
pp. 1477-1484(8)
Authors: Martin, Luc J; Matar, Chantal

Effect of dietary humate on the pH, TBARS and microbiological properties of vacuum- and aerobic-packed breast and drumstick meats of broilers
pp. 1485-1491(7)
Authors: Aksu, Muhammet rfan; Karaoglu, Mevlüt; Kaya, Mükerrem; Esenbuga, Nurinisa; Maci·t, Muhlis

A preliminary approach to predictive modelling of extra virgin olive oil stability
pp. 1492-1498(7)
Authors: Zanoni, Bruno; Bertuccioli, Mario; Rovellini, Pierangela; Marotta, Federico; Mattei, Alissa

Inhibition of polyphenol oxidase obtained from various sources by 2,3-diaminopropionic acid
pp. 1499-1504(6)
Authors: Arslan, Oktay; Doan, Serap

Chemical composition and nutritive value of peach palm (Bactris gasipaes Kunth) in rats
pp. 1505-1512(8)
Authors: Leterme, Pascal; García, Maria-Fernanda; Londoño, Angela-Maria; Rojas, Miriam-Gisela; Buldgen, André; Souffrant, Wolfgang-Bernhard

Protein digestibility-corrected amino acid scores, acceptability and storage stability of ready-to-eat supplementary foods for pre-school age children in Tanzania
pp. 1513-1522(10)
Authors: Mosha, Theobald CE; Bennink, Maurice R

Phytic acid in Indian soybean: genotypic variability and influence of growing location
pp. 1523-1526(4)
Authors: Kumar, Vineet; Rani, Anita; Rajpal, Sonal; Srivastava, Garima; Ramesh, Aketi; Joshi, Om Prakash

Influence of prefermentative maceration temperature on the colour and the phenolic and volatile composition of rosé wines
pp. 1527-1536(10)
Authors: Salinas, M Rosario; Garijo, José; Pardo, Francisco; Zalacain, Amaya; Alonso, Gonzalo L

Production of dialysable iron by in vitro digestion of chicken muscle protein fractions: the size of the dialysable iron
pp. 1537-1542(6)
Authors: Vattem, Dhiraj A; Mahoney, Raymond R

Evaluation of corn cob mix in organic finishing pig nutrition
pp. 1543-1549(7)
Authors: Millet, Sam; Raes, Katleen; De Smet, Stefaan; Janssens, Geert PJ

Assessment of nutritive value of cereal and legume straws based on chemical composition and in vitro digestibility
pp. 1550-1557(8)
Authors: López, Secundino; Davies, David R; Giráldez, F Javier; Dhanoa, MS; Dijkstra, Jan; France, James

Physicochemical properties of the starchy flour extracted from sweet potato tubers through lactic acid fermentation
pp. 1558-1563(6)
Authors: Jyothi, Alummoottil N; Wilson, Barnabas; Moorthy, Subramoney N; George, Mathew

Nutritive evaluation of herbage from permanent meadows by near-infrared reflectance spectroscopy: 1. Prediction of chemical composition and in vitro digestibility
pp. 1564-1571(8)
Authors: Andrés, Sonia; Giráldez, F Javier; López, Secundino; Mantecón, Ángel R; Calleja, Alfredo

Nutritive evaluation of herbage from permanent meadows by near-infrared reflectance spectroscopy: 2. Prediction of crude protein and dry matter degradability
pp. 1572-1579(8)
Authors: Andrés, Sonia; Calleja, Alfredo; López, Secundino; Mantecón, Ángel R; Giráldez, F Javier

Antioxidant activity and characterization of volatile constituents of beechwood creosote
pp. 1580-1586(7)
Authors: Lee, Kwang-Geun; Lee, Sung-Eun; Takeoka, Gary R; Kim, Jeong-Han; Park, Byeoung-Soo

Effects of storage conditions on oxidative stability of soybean oil
pp. 1587-1595(9)
Authors: Yang, Tsung-Shi; Chu, Yan-Hwa; Liu, Tai-Ti

Prediction of fat in intact cereal food products using near-infrared reflectance spectroscopy
pp. 1596-1602(7)
Authors: Kays, Sandra E; Archibald, Douglas D; Sohn, Miryeong