Journal of the Science of Food and Agriculture

Effect of lyophilisation, refrigerated storage and frozen storage on the coagulant activity and microbiological quality of Cynara cardunculus L. extracts
pp. 1301-1306(6)
Authors: Tejada, Luis; Vioque, Montserrat; Gómez, Rafael; Fernández-Salguero, José

Polycyclic aromatic hydrocarbons in smoked cheese
pp. 1307-1317(11)
Authors: Suchanová, Marie; Hajšlová, Jana; Tomaniová, Monika; Kocourek, Vladimír; Babička, Luboš

Effect of inulin and Lactobacillus paracasei on sensory and instrumental texture properties of functional chocolate mousse
pp. 1318-1324(7)
Authors: Cardarelli, Haíssa R; Aragon-Alegro, Lina C; Alegro, João H A; de Castro, Inar A; Saad, Susana M I

Fruit quality and volatile fraction of `Pink Lady' apple trees in response to rootstock vigor and partial rootzone drying
pp. 1325-1334(10)
Authors: Bianco, Riccardo Lo; Farina, Vittorio; Avellone, Giuseppe; Filizzola, Felice; Agozzino, Pasquale

A chemometric study of pesto sauce appearance and of its relation to pigment concentration
pp. 1335-1343(9)
Authors: Masino, Francesca; Foca, Giorgia; Ulrici, Alessandro; Arru, Laura; Antonelli, Andrea

Effect of electrical stimulation, delayed chilling and post-mortem aging on the quality of M. longissimus dorsi and M. biceps femoris of grass-fed steers
pp. 1344-1353(10)
Authors: Razminowicz, Regina H; Kreuzer, Michael; Scheeder, Martin RL

Predictability of price of tea from sensory assessments and biochemical information using data-mining techniques
pp. 1354-1362(9)
Author: Paul, Sanjoy K

Comparison of volatile emissions from undamaged and mechanically damaged almonds
pp. 1363-1368(6)
Authors: Beck, John J; Higbee, Bradley S; Merrill, Glory B; Roitman, James N

Cadmium accumulation in Agaricusblazei Murrill
pp. 1369-1375(7)
Authors: Huang, Jian Cheng; Li, Kai Ben; Yu, Ying Rui; Wu, Hanwen; Liu, De Li

Comparison of postmortem changes in goose cardiac and breast muscles at 5 °C
pp. 1376-1379(4)
Authors: Ho, Sy-Shyan; Lin, Chia-Ying; Chou, Rong-Ghi R.

Effects of pressure toasting on in situ degradability and intestinal protein and protein-free organic matter digestibility of rapeseed
pp. 1380-1384(5)
Authors: Azarfar, Arash; Ferreira, Claudio S; Goelema, Jacob O; Van der Poel, Antonius FB

Rye bread reduces plasma cholesterol levels in hypercholesterolaemic pigs when compared to wheat at similar dietary fibre level
pp. 1385-1393(9)
Authors: Lærke, Helle Nygaard; Pedersen, Camilla; Mortensen, Marianne Asp; Theil, Peter Kappel; Larsen, Torben; Knudsen, Knud Erik Bach

Color stability of frozen whole tilapia exposed to pre-mortem treatment with carbon monoxide
pp. 1394-1399(6)
Authors: Mantilla, David; Kristinsson, Hordur G; Balaban, Murat O; Otwell, W Steven; Chapman, Frank A; Raghavan, Sivakumar

Antioxidant activity of the ethanolic extract from the bark of Chamaecyparis obtusa var. formosana
pp. 1400-1405(6)
Authors: Marimuthu, Palanisamy; Wu, Chi-Lin; Chang, Hui-Ting; Chang, Shang-Tzen

Cloning of an alfalfa polyphenol oxidase gene and evaluation of its potential in preventing postharvest protein degradation
pp. 1406-1414(9)
Authors: Sullivan, Michael L; Hatfield, Ronald D; Samac, Deborah A

Application of surface response methodology to optimize hydrolysis of wheat gluten and characterization of selected hydrolysate fractions
pp. 1415-1422(8)
Authors: Drago, Silvina R; González, Rolando J; Añón, María C

High-performance liquid chromatography procedure for the determination of flavor enhancers in consumer chocolate products and artificial flavors
pp. 1423-1430(8)
Authors: Risner, Charles H; Kiser, Melissa J

Fatty acid and fat-soluble antioxidant concentrations in milk from high- and low-input conventional and organic systems: seasonal variation
pp. 1431-1441(11)
Authors: Butler, Gillian; Nielsen, Jacob H; Slots, Tina; Seal, Chris; Eyre, Mick D; Sanderson, Roy; Leifert, Carlo

Protective effect of polyphenol-rich extract prepared from Malaysian cocoa (Theobroma cacao) on glucose levels and lipid profiles in streptozotocin-induced diabetic rats
pp. 1442-1447(6)
Authors: Ruzaidi, Azli Mohd Mokhtar; Abbe, Maleyki Mhd Jalil; Amin, Ismail; Nawalyah, Abdul Ghani; Muhajir, Hamid

Nutritional and sensory qualities of raw meat and cooked brine-injected turkey breast as affected by dietary enrichment with docosahexaenoic acid (DHA) and vitamin E
pp. 1448-1454(7)
Authors: Sárraga, Carmen; Guàrdia, M Dolors; Díaz, Isabel; Guerrero, Luis; Arnau, Jacint

Microbiological hazards involved in fresh-cut lettuce processing
pp. 1455-1463(9)
Authors: da Cruz, Adriano G; Cenci, Sergio A; Maia, Maria Cristina A

Effects of nitrogen application on malt modification and dimethyl sulfide precursor production in two Japanese barley cultivars
pp. 1464-1471(8)
Authors: Nanamori, Masahito; Kanatani, Ryoichi; Kihara, Makoto; Kawahara, Kazumitsu; Hayashi, Katsuhiro; Watanabe, Toshihiro; Shinano, Takuro; Osaki, Mitsuru

Basis for the new challenges of growing broccoli for health in hydroponics
pp. 1472-1481(10)
Authors: Moreno, Diego A; López-Berenguer, Carmen; Martínez-Ballesta, M. Carmen; Carvajal, Micaela; García-Viguera, Cristina

Anti-sickling potential of Aloe vera extract
pp. 1482-1485(4)
Authors: Ejele, Agunna Everest; Njoku, Pascal Chukwuemeka