Journal of the Science of Food and Agriculture

Review of flavonoids and other phenolics from fruits of different tomato (Lycopersicon esculentum Mill.) cultivars
pp. 1255-1270(16)
Authors: Slimestad, Rune; Verheul, Michel

Emulsifying properties of gum kondagogu (Cochlospermum gossypium), a natural biopolymer
pp. 1271-1276(6)
Authors: Vegi, Ganga Modi Naidu; Sistla, Ramakrishna; Srinivasan, Palaniappan; Beedu, Sashidhar Rao; Khar, Roop K; Diwan, Prakash V

Physicochemical and functional properties of ten cultivars of seem (Lablab purpureus L.), an underexploited bean in Bangladesh
pp. 1277-1283(7)
Authors: Mortuza, Md Golam; Tzen, Jason TC

Proteome analysis of Pithecellobium dulce seeds using two-dimensional gel electrophoresis and tandem mass spectrometry
pp. 1284-1291(8)
Authors: Sawasdipuksa, Narumon; Sumner, Lloyd W; Lei, Zhentian; Sangvanich, Polkit

GC/MS analysis and antimicrobial and antioxidant activities of essential oil of Eucalyptus radiata
pp. 1292-1297(6)
Authors: Bendaoud, Houcine; Bouajila, Jalloul; Rhouma, Ali; Savagnac, Arlette; Romdhane, Mehrez

Chemical composition and physical characteristics of water caltrop during growth
pp. 1298-1306(9)
Authors: Chiang, Po-Yuan; Li, Po-Hsien; Huang, Chien-Chun; Wang, Chiun R

Nutrient digestibility and performance of broiler chickens fed regular or green canola biodiesel press cakes produced using a micro-scale process
pp. 1307-1313(7)
Authors: Thacker, Philip A; Petri, Daniel

Cultivar and growing area effects on minor compounds of olive oil from autochthonous and European introduced cultivars in Tunisia
pp. 1314-1325(12)
Authors: Dabbou, Samia; Issaoui, Manel; Esposto, Sonia; Sifi, Samira; Taticchi, Agnese; Servili, Maurizio; Montedoro, Gian Francesco; Hammami, Mohamed

Seasonal variations in polyphenols and lipoic acid in fruits of tomato irrigated with sea water
pp. 1326-1331(6)
Authors: Incerti, Annalisa; Navari-Izzo, Flavia; Pardossi, Alberto; Izzo, Riccardo

Combined use of HMF and furosine to assess fresh honey quality
pp. 1332-1338(7)
Authors: Morales, Valle; Sanz, María Luz; Martín-Álvarez, Pedro J; Corzo, Nieves

Determination of polyphenolic constituents and biological activities of bark extracts from different Pinus species
pp. 1339-1345(7)
Authors: Yesil-Celiktas, Ozlem; Ganzera, Markus; Akgun, Ismail; Sevimli, Canan; Korkmaz, Kemal S; Bedir, Erdal

Study of two different cold restructuring processes using two different qualities of hake (Merluccius capensis) muscle, with addition of microbial transglutaminase
pp. 1346-1351(6)
Authors: Moreno, Helena M; Carballo, José; Javier Borderías, A

Antioxidant compounds in green and red peppers as affected by irrigation frequency, salinity and nutrient solution composition
pp. 1352-1359(8)
Authors: Marín, Alicia; Rubio, José S.; Martínez, Vicente; Gil, María I

Effect of plant phenolics, tocopherol and ascorbic acid on oxidative stability of pork patties
pp. 1360-1365(6)
Authors: Haak, Lindsey; Raes, Katleen; De Smet, Stefaan

Assessment for fungal, mycotoxin and insect spoilage in maize stored for human consumption in Zambia
pp. 1366-1375(10)
Authors: Kankolongo, Muimba A; Hell, Kerstin; Nawa, Irene N

Compensatory growth in slaughter pigs reared under organic conditions
pp. 1376-1381(6)
Authors: Fernández, José Adalberto; Nørgaard, Jan Værum

Survival, growth characteristics and bioactive potential of Lactobacillus acidophilus in a soy-based cream cheese
pp. 1382-1391(10)
Authors: Liong, Min-Tze; Easa, Azhar Mat; Lim, Poh-Tuan; Kang, June-Yan

Evolution of the oxidative and hydrolytic degradation of biscuits' fatty fraction during storage
pp. 1392-1396(5)
Authors: Caponio, Francesco; Summo, Carmine; Paradiso, Vito M.; Pasqualone, Antonella; Gomes, Tommaso

Effect of long-term dietary administration of oregano and rosemary on the antioxidant status of rat serum, liver, kidney and heart after carbon tetrachloride-induced oxidative stress
pp. 1397-1406(10)
Authors: Botsoglou, Nikolas A; Taitzoglou, Ioannis A; Botsoglou, Evropi; Zervos, Ioannis; Kokoli, Alexandra; Christaki, Efterpi; Nikolaidis, Efstathios

Effects of milk proteins and gums on quality of bread made from frozen dough
pp. 1407-1415(9)
Authors: Shon, Jinhan; Yun, Young; Shin, Malshick; Chin, Koo Bok; Eun, Jong-Bang

Structural modification of soy protein by the lipid peroxidation product malondialdehyde
pp. 1416-1423(8)
Authors: Wu, Wei; Zhang, Caimeng; Hua, Yufei

Relationship between kernel size and shape and lipase activity of naked oat before and after pearling treatment
pp. 1424-1427(4)
Authors: Hu, XinZhong; Wei, Yimin; Ren, Changzhong; Zhao, Jing

Physical and sensory characteristics of processed cheeses manufactured by extrusion technology
pp. 1428-1433(6)
Authors: Adhikari, Koushik; Cole, Andrea; Grün, Ingolf; Heymann, Hildegarde; Hsieh, Fu-Hung; Huff, Harold

Effect of garlic consumption on total antioxidant status and some biochemical and haematological parameters in blood of rats
pp. 1434-1437(4)
Authors: Zamani, Alireza; Ghiasvand, Taibeh; Hadei, Jafar; Babaahmadi-Rezaei, Hossein; Pishdadian, Abbas

Expression, purification and refolding of recombinant Cry1Ab/Ac obtained in Escherichia coli as inclusion bodies Sishuo Cao, Wentao Xu, Yunbo Luo, Xiaoyun He, Xing Guo, Yanfang Yuan, Changmei Yuan, Kunlun Huang. Journal of the Science of Food and Agriculture, 2009: 89: 796-801
pp. 1438-1438(1)