Journal of the science of food and agriculture

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  Año 2005, Vol. 85, Número 9

  • Method for checking label accuracy in barn and free range eggs

    N. G. Gregory

    págs. 1421-1426

    

  • Effect of benzyl isothiocyanate on tomato fruit infection development by Alternaria alternata

    A. Sanchez-Estrada, R. Troncoso-Rojas

    págs. 1427-1434

    

  • Determination of capsaicinoid profile of different chilli peppers grown in Turkey

    E. S. Poyrazoglu

    págs. 1435-1438

    

  • The effects of diets containing different levels of common vetch (Vicia sativa) seed on fattening performance, carcass and meat quality characteristics of Awassi male lambs

    Mehmet Gül, M. A. Yoruk

    págs. 1439-1443

    

  • Flavour compounds of Greek cotton honey

    E. Alissandrakis

    págs. 1444-1452

    

  • Effect of microbial transglutaminase on autolysis and gelation of lizardfish surimi

    P. Piyadhammaviboon, J. Yongsawatdigul

    págs. 1453-1460

    

  • Isolation of a free radical-scavenging antioxidant from water spinach (Ipomoea aquatica Forsk)

    K. N. Prasad

    págs. 1461-1468

    

  • Antioxidant and micronutrient quality of fruit and root vegetables from the Indian subcontinent and their comparative performance with green leafy vegetables and fruits

    K. Tarwadi

    págs. 1469-1476

    

  • Increase of antioxidant capacity of the lowbush blueberry (Vaccinium angustifolium) during fermentation by a novel bacterium from the fruit microflora

    L. J. Martin

    págs. 1477-1484

    

  • Effect of dietary humate on the pH, TBARS and microbiological properties of vacuum-and aerobic-packed breast and drumstick meats of broilers

    M. I. Aksu, M. Karaoglu

    págs. 1485-1491

    

  • A preliminary approach to predictive modelling of extra virgin olive oil stability

    B. Zanoni, M. Bertuccioli

    págs. 1492-1498

    

  • Inhibition of polyphenol oxidase obtained from various sources by 2,3-diaminopropionic acid

    S. Dogan, O. Arslan

    págs. 1499-1504

    

  • Chemical composition and nutritive value of peach palm (Bactris gasipaes Kunth) in rats

    P. Leterme, A. M. Londono, M.F. García

    págs. 1505-1512

    

  • Protein digestibility-corrected amino acid scores, acceptability and storage stability of ready-to-eat supplementary foods for pre-school age children in Tanzania

    T. C. E. Mosha, M. R. Bennink

    págs. 1513-1522

    

  • Phytic acid in Indian soybean: genotypic variability and influence of growing location

    A. Rani, G. Srivastava, S. Rajpal, V. Kumar

    págs. 1523-1526

    

  • Influence of prefermentative maceration temperature on the colour and the phenolic and volatile composition of rose wines

    María Rosario Salinas Fernández

    págs. 1527-1536

    

  • Production of dialysable iron by in vitro digestion of chicken muscle protein fractions: the size of the dialysable iron

    D. A. Vattem, R. R. Mahoney

    págs. 1537-1542

    

  • Evaluation of corn cob mix in organic finishing pig nutrition

    S. Millet

    págs. 1543-1549

    

  • Assessment of nutritive value of cereal and legume straws based on chemical composition and in vitro digestibility

    S. Lopez, D. R. Davies, F. Javier Giráldez García

    págs. 1550-1557

    

  • Physicochemical properties of the starchy flour extracted from sweet potato tubers through lactic acid fermentation

    A. N. Jyothi

    págs. 1558-1563

    

  • Nutritive evaluation of herbage from permanent meadows by near-infrared reflectance spectroscopy: 1. Prediction of chemical composition and in vitro digestibility

    F. Javier Giráldez García, Sonia Andrés Llorente

    págs. 1564-1571

    

  • Nutritive evaluation of herbage from permanent meadows by near-infrared reflectance spectroscopy: 2. Prediction of crude protein and dry matter degradability

    Sonia Andrés Llorente, A. Calleja

    págs. 1572-1579

    

  • Antioxidant activity and characterization of volatile constituents of beechwood creosote

    K.-G. Lee, G. R. Takeoka, S.-E. Lee

    págs. 1580-1586

    

  • Effects of storage conditions on oxidative stability of soybean oil

    Y.-H. Chu, T.-S. Yang, T.-T. Liu

    págs. 1587-1595

    

  • Prediction of fat in intact cereal food products using near-infrared reflectance spectroscopy

    D. D. Archibald, S. E. Kays

    págs. 1596-1602