Journal of the Science of Food and Agriculture

Retracted: Temperature affects flavour intensity and quality of aroma in fresh basil (Ocimum basilicum L.) leaves
pp. i-vi(1)
Authors: Chang, Xianmin; Alderson, Peter G; Hollowood, Tracey A; Hewson, Louise; Wright, Charles J

In Focus: Polyphenolics: diverse sources and effects implicate diet
pp. 2243-2244(2)
Author: Waterhouse, Andrew L.

A nutrition and health perspective on almonds
pp. 2245-2250(6)
Authors: Chen, Chung-Yen; Lapsley, Karen; Blumberg, Jeffrey

Beneficial effects of berry fruit polyphenols on neuronal and behavioral aging
pp. 2251-2255(5)
Authors: Lau, Francis C; Shukitt-Hale, Barbara; Joseph, James A

Bioavailability and stability issues in understanding the cancer preventive effects of tea polyphenols
pp. 2256-2265(10)
Authors: Sang, Shengmin; Lambert, Joshua D; Yang, Chung S

Significance of sample preparation in developing analytical methodologies for accurate estimation of bioactive compounds in functional foods
pp. 2266-2272(7)
Author: Luthria, Devanand L

Managing soils for feeding a global population of 10 billion
pp. 2273-2284(12)
Author: Lal, Rattan

Hanging on the coat tails of the obesity epidemic: will metabolic syndrome be the next public health crisis and does nutrition have a role in its prevention?
pp. 2285-2289(5)
Author: Buttriss, Judith L

Radical scavenging properties of protein hydrolysates from Jumbo flying squid (Dosidicus eschrichitii Steenstrup) skin gelatin
pp. 2290-2295(6)
Authors: Lin, Lin; Li, Ba-fang

Photobleaching, light-induced discolouration in red peppers
pp. 2296-2301(6)
Authors: Jung, Ji Won; Lee, Seung Koo

Evaluation of residual values of different fertilisers at various rates used in phosphorus recapitalisation of an acid tropical soil
pp. 2302-2310(9)
Authors: Gikonyo, Esther W; Zaharah, Abdul R; Hanafi, Mohamed M; Anuar, Abdul R

Chemical composition of Arbequina virgin olive oil in relation to extraction and storage conditions
pp. 2311-2317(7)
Authors: Torres, Mariela M; Maestri, Damián M

Sorption characteristics and performance of an acid dye on a gel-type weak anion exchanger in a finite bath
pp. 2318-2326(9)
Authors: Cabrera, Rosa B; Fernandez-Lahore, Hector M

Bioavailability of calcium, magnesium and phosphorus in rats fed probiotic, prebiotic and synbiotic powder follow-up infant formulas and their effect on physiological and nutritional parameters
pp. 2327-2336(10)
Authors: Pérez-Conesa, Darío; López, Ginés; Abellán, Pedro; Ros, Gaspar

Reliability-based estimation of the survival of Listeria monocytogenes in chorizos
pp. 2337-2344(8)
Authors: Hajmeer, Maha N; Basheer, Imad A; Cliver, Dean O

Integrated processing of fresh Indian sea buckthorn (Hippophae rhamnoides) berries and chemical evaluation of products
pp. 2345-2353(9)
Authors: Arimboor, Ranjith; Venugopalan, VV; Sarinkumar, K; Arumughan, C; Sawhney, Ramesh Chand

Relative proportion of inorganic and total nitrogen in broiler litter as determined by various methods
pp. 2354-2362(9)
Author: Kpomblekou-A, Kokoasse

Effects of dehydration temperatures on colour and polyphenoloxidase activity of Amasya and Golden Delicious apple cultivars
pp. 2363-2368(6)
Authors: Akyıldız, Asiye; Öcal, N Didem

Ochratoxin A and the occurrence of ochratoxin A-producing black aspergilli in stored peanut seeds from Córdoba, Argentina
pp. 2369-2373(5)
Authors: Magnoli, Carina; Astoreca, Andrea; Ponsone, Lorena; Fernández-Juri, María G; Chiacchiera, Stella; Dalcero, Ana

Determination of some biochemical properties of polyphenol oxidase from Emir grape (Vitis vinifera L. cv. Emir)
pp. 2374-2379(6)
Authors: Ünal, M Ümit; Şener, Aysun

Effects of micronisation on the characteristics and physicochemical properties of insoluble fibres
pp. 2380-2386(7)
Authors: Chau, Chi-Fai; Wen, Yu-Ling; Wang, Yi-Ting

Modelling the effect of superatmospheric oxygen concentrations on in vitro mushroom PPO activity
pp. 2387-2394(8)
Authors: Gómez, Perla A; Geysen, Sabine; Verlinden, Bert E; Artés, Francisco; Nicolaï, Bart M

Distribution of 127 edible plant species for antioxidant activities by two assays
pp. 2395-2403(9)
Authors: Yang, Ray-Yu; Tsou, Samson CS; Lee, Tung-Ching; Wu, Wan-Jan; Hanson, Peter M; Kuo, George; Engle, Liwayway M; Lai, Po-Yung

Volatile odour components and sensory quality of fresh and processed mandarin juices
pp. 2404-2411(8)
Authors: Pérez-López, Antonio J; Carbonell-Barrachina, Ángel A

Novel approaches in measuring the antioxidative potential of animal feeds: the FRAP and DPPH methods
pp. 2412-2416(5)
Authors: Smet, Karen; Raes, Katleen; de Smet, Stefaan

Nitrogen concentration and nitrate/ammonium ratio affect yield and change the oxalic acid concentration and fatty acid profile of purslane (Portulaca oleracea L.) grown in a soilless culture system
pp. 2417-2424(8)
Authors: Fontana, Emanuela; Hoeberechts, Jeanet; Nicola, Silvana; Cros, Victor; Battista Palmegiano, Giovanni; Giorgio Peiretti, Pier

Leaching of aluminium from utensils during cooking of food
pp. 2425-2430(6)
Authors: Semwal, Anil D; Padmashree, A; Khan, Mohammed A; Sharma, Gopal K; Bawa, Amrinder S

Spray-dried encapsulation of Conjugated Linoleic Acid (CLA) with polymeric matrices
pp. 2431-2437(7)
Authors: Jimenez, M; García, HS; Beristain, CI

Development of a three-tier in vitro system, using Caco-2 cells, to assess the effects of lactate on iron uptake and transport from rye bread following in vitro digestion
pp. 2438-2444(7)
Authors: Bering, Stine; Bukhave, Klaus; Henriksen, Marianne; Sandström, Brittmarie; Pariagh, Sandra; Fairweather-Tait, Susan J.; Lund, Elizabeth K.

Variability in some texture characteristics and chemical composition of common beans (Phaseolus vulgaris L.)
pp. 2445-2449(5)
Authors: Casañas, Francesc; Pujolà, Montserrat; del Castillo, Roser Romero; Almirall, Antoni; Sánchez, Esther; Nuez, Fernando

Drying temperature, endogenous antioxidants and capsaicinoids affect carotenoid stability in paprika (red pepper spice)
pp. 2450-2457(8)
Authors: Daood, Hussein G; Kapitány, József; Biacs, Péter; Albrecht, Katalin

Effect of cold-shock treatment on chilling injury in mango (Mangifera indica L. cv. `Wacheng') fruit
pp. 2458-2462(5)
Authors: Zhao, Zhilei; Jiang, Weibo; Cao, Jiankang; Zhao, Yumei; Gu, Yuhong

Influence of branch bending on sugar, organic acid and phenolic content in fruits of `Williams' pears (Pyrus communis L.)
pp. 2463-2467(5)
Authors: Colaric, Mateja; Stampar, Franci; Solar, Anita; Hudina, Metka

The influence of malolactic fermentation and Oenococcus oeni strain on glycosidic aroma precursors and related volatile compounds of red wine
pp. 2468-2476(9)
Authors: Ugliano, Maurizio; Moio, Luigi

Effect of extrusion on nutritional quality of maize and Lima bean flour blends
pp. 2477-2484(8)
Authors: Pérez-Navarrete, Cecilia; González, Rolando; Chel-Guerrero, Luis; Betancur-Ancona, David