Journal of the science of food and agriculture

• 

  Año 2005, Vol. 85, Número 7

  • Derivatization of fatty acids and its application for conjugated linoleic acid studies in ruminant meat lipids

    A. I. Najera, B. E. Murray, Noelia Aldai Elkoro-Iribe

    págs. 1073-1083

    

  • Use of a lactic acid bacteria starter culture during green olive (Olea europaea L cv Ascolana tenera) processing

    L. Seghetti, E. Iannucci, V. Marsilio

    págs. 1084-1090

    

  • Contribution and importance of wine spirit to the port wine final quality - initial approach

    S. Lourenco, J. M. Machado, J. Pissarra

    págs. 1091-1097

    

  • Organic matter digestibility of poplar (Populus) and willow (Salix) forage trees and its in vitro prediction

    E. L. McWilliam

    págs. 1098-1104

    

  • Low concentrations of chitosan coating reduce water spot incidence and delay peel pigmentation of Clementine mandarin fruit

    V. Almela, Fernando Fornes Sebastiá

    págs. 1105-1112

    

  • The influence of frying medium degradation on fat uptake and texture of French fries

    A. Kita, G. Lisinska

    págs. 1113-1118

    

  • Retardation of lipid oxidation in blue sprat by hot water tea extracts

    C.-C. Lin, Y. Seto

    págs. 1119-1124

    

  • Relationship between gluten degradation by Aelia spp and Eurygaster spp and protein structure

    A. Bonet, Cristina M. Rosell, G. Perez

    págs. 1125-1130

    

  • Contents of 3-alkyl-2-methoxypyrazines in musts and wines from Vitis vinifera variety Cabernet Sauvignon: influence of irrigation and plantation density

    Fernando Zamora Marín, C. Sala, Olga Busto, Josep Guasch Torres

    págs. 1131-1136

    

  • Fatty acid and nitrogen utilization of processed flaxseed by adult chickens

    T. F. Oresanya, D. Feng, Y. Shen

    págs. 1137-1142

    

  • Melanosis inhibition and SO~2 residual levels in shrimps (Parapenaeus longirostris) after different sulphite-based treatments

    M. C. Gomez-Guillen, O. Martinez-Alvarez

    págs. 1143-1148

    

  • Quantification of lycopene in tomato products: comparing the performances of a newly proposed direct photothermal method and high-performance liquid chromatography

    S. Luterotti, V. Fogliano, D. Bicanic

    págs. 1149-1153

    

  • Effect of hot air treatments on senescence and quality parameters of harvested broccoli (Brassica oleracea L var Italica) heads

    M. L. Costa, P. M. Civello

    págs. 1154-1160

    

  • Selected properties of native or modified maize starch/soy protein mixtures extruded at varying screw speed

    M. Seker

    págs. 1161-1165

    

  • Analyses of tomato peel and seed by-products and their use as a source of carotenoids

    B. Anderson, M. Knoblich

    págs. 1166-1170

    

  • The oxidative degradation of the lipid fraction of ripened sausages as influenced by the raw material

    M. T. Bilancia, Carmine Summo, F. Caponio

    págs. 1171-1176

    

  • In vitro procedue to predict apparent antioxidant release from wholegrain foods measured using three different analytical methods

    C. J. Seal, A. M. Nagah

    págs. 1177-1185

    

  • An explanation for the combined effect of xylanase-glucose oxidase in dough systems

    C. Primo-Martin

    págs. 1186-1196

    

  • Strikingly high content of grain protein in solution-cultured rice

    Q. He, Q. Zhou

    págs. 1197-1202

    

  • Isolation and characterization of collagen from bigeye snapper (Priacanthus macracanthus) skin

    A. Jongjareonrak

    págs. 1203-1210

    

  • Improvement in intestinal function and health by the peel fibre derived from Citrus sinensis L cv Liucheng

    C. F. Chau

    págs. 1211-1216

    

  • Determination of arginine in dietary supplements

    M. E. Grange, P. S. Francis

    págs. 1217-1221

    

  • Ethephon-induced fractional changes of pectic polysaccharides in developing cape gooseberry (Physalis peruviana L) fruits

    B. C. Mazumdar, K. Majumder

    págs. 1222-1226

    

  • Optimization of solid-phase microextraction methods for GC-MS determination of terpenes in wine

    Rosa María Peña Crecente, Julia Barciela García

    págs. 1227-1234

    

  • Peptone preparation from fishing by-products

    G. H. F. Vieira, R. H. S. F. Vieira

    págs. 1235-1237