Journal of the Science of Food and Agriculture

Characterizing diversity in composition and pasting properties of tuber flour in yam germplasm (Dioscorea spp.) from Southern Ethiopia
pp. 1675-1685(11)
Authors: Tamiru, Muluneh; Maass, Brigitte L; Pawelzik, Elke

Pre- or post-harvest applications of putrescine and low temperature storage affect fruit ripening and quality of `Angelino' plum
pp. 1686-1695(10)
Authors: Khan, Ahmad S; Singh, Zora; Abbasi, Nadeem A; Swinny, Ewald E

Evolution of ochratoxin A content during red and rose vinification
pp. 1696-1703(8)
Authors: Lasram, Salma; Mani, Arij; Zaied, Chiraz; Chebil, Samir; Abid, Salwa; Bacha, Hassen; Mliki, Ahmed; Ghorbel, Abdelwahed

Anti-influenza virus activity of extract of Japanese wasabi leaves discarded in summer
pp. 1704-1708(5)
Authors: Mochida, Kyo; Ogawa, Tetsuro

Rapid degradation of the Cry3Bb1 protein from Diabrotica-resistant Bt-corn MON88017 during ensilation and fermentation in biogas production facilities
pp. 1709-1715(7)
Authors: Rauschen, Stefan; Nguyen, Hang Thu; Schuphan, Ingolf; Jehle, Johannes A; Eber, Sabine

Effects of amounts of HMW glutenin subunits determined by capillary electrophoresis on technological properties in wheat doubled haploids
pp. 1716-1725(10)
Authors: Salmanowicz, Bolesław P; Surma, Maria; Adamski, Tadeusz; Rębarz, Michał

Genetic diversity and correlation of bean caffeine content with cup quality and green bean physical characteristics in coffee (Coffea arabica L.)
pp. 1726-1730(5)
Authors: Dessalegn, Yigzaw; Labuschagne, Maryke T; Osthoff, Gary; Herselman, Liezel

Effects of agricultural practices on instrumental colour, mineral content, carotenoid composition, and sensory quality of mandarin orange juice, cv. Hernandina
pp. 1731-1738(8)
Authors: Beltrán-González, Felipe; Pérez-López, Antonio J; López-Nicolás, José M; Carbonell-Barrachina, Ángel A

Composition of total, neutral and phospholipids in wild and farmed tambaqui (Colossoma macropomum) in the Brazilian Amazon area
pp. 1739-1747(9)
Authors: Almeida, Neiva Maria; Visentainer, Jesuí Vergílio; Franco, Maria Regina Bueno

Covalent interactions between amino acid side chains and oxidation products of caffeoylquinic acid (chlorogenic acid)
pp. 1748-1754(7)
Authors: Prigent, Stéphanie VE; Voragen, Alfons GJ; Li, Feng; Visser, Antonie JWG; van Koningsveld, Gerrit A; Gruppen, Harry

Optimization of processing of fresh-cut pear
pp. 1755-1763(9)
Authors: Arias, Esther; González, Jaime; López-Buesa, Pascual; Oria, Rosa

Stability of protein-stabilised β-carotene nanodispersions against heating, salts and pH
pp. 1764-1769(6)
Authors: Chu, Boon-Seang; Ichikawa, Sosaku; Kanafusa, Sumiyo; Nakajima, Mitsutoshi

Oxidative behaviour of fresh-cut `Fuji' apples treated with stabilising substances
pp. 1770-1776(7)
Authors: Larrigaudière, Christian; Ubach, Dolors; Soria, Yolanda; Rojas-Graü, Ma Alejandra; Martín-Belloso, Olga

Comparative study of the volatile composition in wines obtained from traditional vinification and from the Ganimede method
pp. 1777-1785(9)
Authors: Garde-Cerdán, Teresa; Jarauta, Idoia; Salinas, M Rosario; Ancín-Azpilicueta, Carmen

Effect of Pichia membranaefaciens combined with salicylic acid on controlling brown rot in peach fruit and the mechanisms involved
pp. 1786-1793(8)
Authors: Xu, Xiangbin; Chan, Zhulong; Xu, Yong; Tian, Shiping

The ruminal degradability of fibre explains part of the low nutritional value and reduced methanogenesis in highly tanniniferous tropical legumes
pp. 1794-1803(10)
Authors: Tiemann, Tassilo T; Lascano, Carlos E; Kreuzer, Michael; Hess, Hans Dieter

Relative importance of texture properties in the sensory quality and acceptance of commercial crispy products
pp. 1804-1812(9)
Authors: Jaworska, Danuta; Hoffmann, Monika

Changes of the composition in acerola (Malpighia emarginata DC.) fruit in relation to cultivar, growing region and maturity
pp. 1813-1820(8)
Authors: Hanamura, Takayuki; Uchida, Eriko; Aoki, Hitoshi

Basmati rice: its characteristics and identification
pp. 1821-1831(11)
Authors: Kamath, Shashikala; Stephen, JK Charles; Suresh, S; Barai, BK; Sahoo, AK; Radhika Reddy, K; Bhattacharya, Kshirod R

Effects of phenolic acids and transglutaminase on soft wheat flour dough and baked products
pp. 1832-1836(5)
Authors: Koh, Bong-Kyung; Ng, Perry KW

Variability in the content of soluble sugars and cell wall polysaccharides in red-ripe cherry and high-pigment tomato cultivars
pp. 1837-1844(8)
Authors: Lenucci, Marcello Salvatore; Leucci, Maria Rosaria; Piro, Gabriella; Dalessandro, Giuseppe

Sensory properties of soy yoghurts prepared from yellow and black soymilk using Streptococcus infantarius 12 and Weisellia sp. 4
pp. 1845-1849(5)
Authors: Chun, Jiyeon; Kwon, Dae-Young; Kim, Jong Sang; Kim, Jeong-Hwan

Chemical composition, organic matter digestibility and fatty acid content of linseed (Linum usitatissimum L.) harvested at five stages of growth
pp. 1850-1854(5)
Authors: Peiretti, Pier Giorgio; Meineri, Giorgia

Seasonal changes of CLA isomers and other fatty acids of milk fat from grazing dairy herds in the Azores
pp. 1855-1859(5)
Authors: Rego, Oldemiro A; Rosa, Henrique JD; Regalo, Susana M; Alves, Susana P; Alfaia, Cristina MM; Prates, José AM; Vouzela, Carlos M; Bessa, Rui JB

Erratum: Effect of fermented papaya preparation on dermal and intestinal mucosal immunity and allergic inflammations Keiichi Hiramoto, Mitsuko Imao, Eisuke F Sato, Masayasu Inoue, Akitane Mori. Journal of the Science of Food and Agriculture. 2008, 88: 1151-1157.
pp. 1860-1860(1)