Journal of the Science of Food and Agriculture

Trace elements in edible tissues of three shrimp species (Penaeus semisulcatus, Parapenaeus longirostris and Paleomon serratus)
pp. 175-178(4)
Authors: Gokoglu, Nalan; Yerlikaya, Pınar; Gokoglu, Mehmet

A new and simple method for rapid extraction and isolation of high-quality RNA from grape (Vitis vinifera) berries
pp. 179-184(6)
Authors: Fort, Francesca; Hayoun, Loubna; Valls, Josep; Canals, Joan M; Arola, Lluís; Zamora, Fernando

Gelatine-starch films: Physicochemical properties and their application in extending the post-harvest shelf life of avocado (Persea americana)
pp. 185-193(9)
Authors: Aguilar-Méndez, Miguel A; Martín-Martínez, Eduardo San; Tomás, Sergio A; Cruz-Orea, Alfredo; Jaime-Fonseca, Mónica R

Synergism between lipoxygenase-active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread
pp. 194-198(5)
Authors: Junqueira, Roberto M; Cocato, Maria L; Colli, Célia; Castro, Inar A

Comparison of in vitro degradation of temperate forages using the gas production and filter bag techniques
pp. 199-206(8)
Authors: Hetta, Mårten; Nordheim, Hege; Gustavsson, Anne-Maj; Martinsson, Kjell

Effect of baking method on some characteristics of starch in pound cake crumbs
pp. 207-213(7)
Authors: Sánchez-Pardo, María E; Ortiz-Moreno, Alicia; Mora-Escobedo, Rosalva; Bello-Pérez, Arturo; Yee-Madeira, Hernani; Ramos-López, Gonzalo

The fate of Cry1Ac Bt toxin during oyster mushroom (Pleurotus ostreatus) cultivation on transgenic Bt cottonseed hulls
pp. 214-217(4)
Authors: Jiang, Linjian; Tian, Xiaoli; Duan, Liusheng; Li, Zhaohu

Effect of temperature and water availability during late maturation of the soybean seed on germ and cotyledon isoflavone content and composition
pp. 218-228(11)
Authors: Rasolohery, Claudine A; Berger, Monique; Lygin, Anatoliy V; Lozovaya, Vera V; Nelson, Randall L; Daydé, Jean

Effect of pre-harvest salicylic acid spray treatment on post-harvest antioxidant in the pulp and peel of `Cara cara' navel orange (Citrus sinenisis L. Osbeck)
pp. 229-236(8)
Authors: Huang, Renhua; Xia, Renxue; Lu, Yunmei; Hu, Liming; Xu, Yongjie

Effect of the stage of growth, wilting and inoculation in field pea (Pisum sativum L.) silages, III. Changes in the herbage and silage protein profiles
pp. 237-241(5)
Authors: Cavallarin, Laura; Borreani, Giorgio

Antimicrobial activity of anethole and related compounds from aniseed
pp. 242-247(6)
Authors: Kubo, Isao; Fujita, Ken-ichi; Nihei, Ken-ichi

Distribution of fatty acids in edible organs and seed fractions of borage (Borago officinalis L.)
pp. 248-255(8)
Authors: Río-Celestino, Mercedes del; Font, Rafael; de Haro-Bailón, Antonio

Physico-enzymatic production of monoacylglycerols enriched with very-long-chain polyunsaturated fatty acids
pp. 256-262(7)
Authors: Pawongrat, Ratchapol; Xu, Xuebing; H-Kittikun, Aran

Physicochemical properties, total phenol and tocopherol of some Acacia seed oils
pp. 263-268(6)
Authors: Falade, Olumuyiwa S; Adekunle, Abolanle S; Aderogba, Mutalib A; Atanda, Segun O; Harwood, Chris; Adewusi, Steve R

Distribution and biochemical composition of large and small seeds of soybean (Glycine max L.)
pp. 269-272(4)
Authors: Guleria, Shaileja; Sharma, Sucheta; Gill, Balwinder S; Munshi, Satish K

Effect of taro (Colocasia esculenta) flour addition on the functional and alveographic properties of wheat flour and dough
pp. 273-279(7)
Authors: Njintang, Nicolas Y; Mbofung, Carl MF; Balaam, Facho; Kitissou, Pierre; Scher, Joel

Antioxidant and antimicrobial activities of essential oil and various oleoresins of Elettaria cardamomum (seeds and pods)
pp. 280-289(10)
Authors: Singh, Gurdip; Kiran, Shashi; Marimuthu, Palanisamy; Isidorov, Valery; Vinogorova, Vera

Effects of genotype and environment on vitamin C content and its heterosis in towel gourd fruits
pp. 290-293(4)
Authors: Xu, Shengchun; Hu, Jin; Tan, Hong; Zhang, Sheng

Comparative evaluation of flavonoid content in assessing quality of wild and cultivated vegetables for human consumption
pp. 294-304(11)
Authors: Spina, Michele; Cuccioloni, Massimiliano; Sparapani, Luca; Acciarri, Stefano; Eleuteri, Anna Maria; Fioretti, Evandro; Angeletti, Mauro

Variety and storage conditions affect the precursor content and amount of acrylamide in potato crisps
pp. 305-312(8)
Authors: Viklund, Gunilla ÅI; Olsson, Kerstin M; Sjöholm, Ingegerd M; Skog, Kerstin I

Comparison of potato varieties between seasons and their potential for acrylamide formation
pp. 313-318(6)
Authors: De Meulenaer, Bruno; De Wilde, Tineke; Mestdagh, Frédéric; Govaert, Yasmine; Ooghe, Wilfried; Fraselle, Stéphanie; Demeulemeester, Kürt; Van Peteghem, Carlos; Calus, André; Degroodt, Jean-Marie; Verhé, Roland

Calcium-enriched goat milk, in comparison with similarly enriched cow milk, favours magnesium bioavailability in rats with nutritional ferropenic anaemia
pp. 319-327(9)
Authors: Nestares, Teresa; Díaz-Castro, Javier; Alférez, María JM; López-Aliaga, Inmaculada; Barrionuevo, Mercedes; Campos, Margarita S

Effects of supercritical carbon dioxide on volatile formation from Maillard reaction between ribose and cysteine
pp. 328-335(8)
Authors: Xu, Honggao; Gao, Yanxiang; Liu, Xuan; Zhao, Jian

Enzymatic modification as a tool to improve the functional properties of heat-processed soy flour
pp. 336-343(8)
Authors: Radha, Cheruppanpullil; Ramesh Kumar, Parigi; Prakash, Vishweshwaraiah

A comparison of flavonoids, carotenoids and vitamin C in commercial organic and conventional marinara pasta sauce
pp. 344-354(11)
Authors: Koh, Eunmi; Wimalasiri, Kuruppa MS; Renaud, Erica NC; Mitchell, Alyson E

Phytase-phytate-pectin hypothesis and quality of legumes cooked in calcium solutions
pp. 355-361(7)
Authors: Galiotou-Panayotou, Maria; Kyriakidis, Nikolaos B; Margaris, Ioannis