Journal of the Science of Food and Agriculture

Flavor quality of fruits and vegetables
pp. 1863-1868(6)
Author: Kader, Adel A

Potato glycoalkaloids: formation and strategies for mitigation
pp. 1869-1881(13)
Authors: Nema, Prabhat K; Ramayya, Nidhi; Duncan, Eric; Niranjan, Keshavan

Variation of the chemical composition of tomato cultivars (Lycopersicon esculentum Mill.) according to resistance against the tomato yellow leaf curl virus (TYLCV)
pp. 1882-1891(10)
Authors: Suárez, Marcos Hernández; Pallarés, Jordi Rull; Mesa, Domingo Ríos; Rodríguez, Elena Rodríguez; Romero, Carlos Díaz

Thermal treatments to partially pre-cook and improve the shelf-life of whole pearl millet flour
pp. 1892-1899(8)
Authors: Nantanga, Komeine KM; Seetharaman, Koushik; de Kock, Henriette L; Taylor, John RN

Changes of mutagenicity and antimutagenicity of the lactic fermented soymilk after exposure to acid, bile salt and heating
pp. 1900-1904(5)
Authors: Hsieh, Meng-Li; Lo, Pei-Ren; Yu, Roch-Chui; Chou, Cheng-Chun

A simplified method for extracting water-extractable arabinoxylans from wheat flour
pp. 1905-1910(6)
Authors: Ganguli, Nishath K; Turner, Matthew A

Assessment of compositional changes during ripening of transgenic papaya modified for protection against papaya ringspot virus
pp. 1911-1920(10)
Authors: Roberts, Madeen; Minott, Donna A; Tennant, Paula F; Jackson, Jose C

Fatty acid composition of advanced olive selections obtained by crossbreeding
pp. 1921-1926(6)
Authors: León, Lorenzo; De la Rosa, Raúl; Gracia, Aurelio; Barranco, Diego; Rallo, Luis

Production of reduced calorie structured lipid by acidolysis of tripalmitin with capric acid: optimisation by response surface methodology
pp. 1927-1931(5)
Authors: Bektaş, Inan; Yucel, Sevil; Ustun, Guldem; Aksoy, H Ayse

Effect of replacement of lactose with partially hydrolysed rice syrup on small intestine development in weaned pigs from 7 to 21 days
pp. 1932-1938(7)
Authors: Kang, Ping; Yin, Yu-Long; Ruan, Zhen; Pan, Jie; Hu, Qing; Deng, Ze-Yuan; Xiong, Hua; Xie, Ming-Yong

Development of active plastic crate and evaluation of phytopathogenic and pathogenic food spoilage micro-organism inhibition
pp. 1939-1942(4)
Authors: Pinto, Michele da Silva; Ferreira Soares, Nilda de Fátima; Filomeno Fontes, Edimar Aparecida; Maia Geraldine, Robson; Baffa Júnior, José Carlos; Ramos Melo, Nathália

Determination of cyprodinil and fludioxonil in the fermentative process of must by high-performance liquid chromatography-diode array detection
pp. 1943-1948(6)
Authors: Vaquero-Fernández, Luis; Sáenz-Hernáez, Ana; Sanz-Asensio, Jesús; Fernández-Zurbano, Purificación; Sainz-Ramírez, Miguel; Pons-Jubera, Begoña; López-Alonso, Miguel; Epifanio-Fernández, Sara-Isabel; Martínez-Soria, María-Teresa

Highly automated and fast determination of raffinose family oligosaccharides in Lupinus seeds using pressurized liquid extraction and high-performance anion-exchange chromatography with pulsed amperometric detection
pp. 1949-1953(5)
Authors: Bansleben, David; Schellenberg, Ingo; Wolff, Anne-Christin

Protected Designation of Origin in beans (Phaseolus vulgaris L.): towards an objective approach based on sensory and agromorphological properties
pp. 1954-1962(9)
Authors: del Castillo, Roser Romero; Almirall, Antoni; Valero, Jordi; Casañas, Francesc

Characteristics of the leaf parts of some traditional Korean salad plants used for food
pp. 1963-1968(6)
Authors: Chon, Sang-Uk; Heo, Buk-Gu; Park, Yong-Seo; Cho, Ja-Yong; Gorinstein, Shela

Quality of fresh-cut tomatoes as affected by salt content in irrigation water and post-processing ultraviolet-C treatment
pp. 1969-1974(6)
Authors: Kim, Hyun-Jin; Fonseca, Jorge M; Kubota, Chieri; Kroggel, Mark; Choi, Ju-Hee

Changes in flour gelatinisation of trifoliate yam (Dioscorea dumetorum) tubers after harvest
pp. 1975-1980(6)
Authors: Medoua, Gabriel Nama; Mbofung, Carl MF

Chlorophyll degradation and resulting catabolite formation in stored Japanese bunching onion (Allium fistulosum L.)
pp. 1981-1986(6)
Authors: Dissanayake, Prasajith K; Yamauchi, Naoki; Shigyo, Masayoshi

Effect of pyruvic acid and ascorbic acid on stability of 3-deoxyanthocyanidins
pp. 1987-1996(10)
Authors: Ojwang, Leonnard; Awika, Joseph M

In vitro gas production profiles and fermentation end-products in processed peas, lupins and faba beans
pp. 1997-2010(14)
Authors: Azarfar, Arash; Tamminga, Seerp; Pellikaan, WF; van der Poel, Antonius FB

Influences of weather, cultivar and fertiliser rate on grain protein polymer accumulation in field-grown winter wheat, and relations to grain water content and falling number
pp. 2011-2018(8)
Authors: Johansson, Eva; Prieto-Linde, Maria Luisa; Gissén, Charlott

Nutrient digestibility, performance and carcass traits of growing-finishing pigs fed diets containing graded levels of dehydrated lucerne meal
pp. 2019-2025(7)
Authors: Thacker, Philip A; Haq, Inam

Food and feed components for gut health-promoting adhesion of E. coli and Salmonella enterica
pp. 2026-2035(10)
Authors: Becker, Petra M; Galletti, Sara

Composition and radical-scavenging activity of Thymus glabrescens Willd. (Lamiaceae) essential oil
pp. 2036-2041(6)
Authors: Maksimović, Zoran; Stojanović, Danilo; Šoštarić, Ivan; Dajić, Zora; Ristić, Mihailo