Journal of the science of food and agriculture

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  Año 2005, Vol. 85, Número 13

  • Whey protein isolate coating and concentration effects on egg shelf life

    C. Caner

    págs. 2143-2148

    

  • Flavonol glycosides and antioxidant capacity of various blackberry and blueberry genotypes determined by high-performance liquid chromatography/mass spectrometry

    M. J. Cho, L. R. Howard

    págs. 2149-2158

    

  • Screening and construct-specific detection methods of transgenic Huafan No 1 tomato by conventional and real-time PCR

    H. Shen, L. Yang

    págs. 2159-2166

    

  • Supercritical carbon dioxide extraction of oil and alpha-tocopherol from almond seeds

    L. Rescio, L. Ciurlia, L. Leo

    págs. 2167-2174

    

  • Study of volatile compounds of defective virgin olive oils and sensory evaluation: a chemometric approach

    G. Procida

    págs. 2175-2183

    

  • Dough aeration and rheology: Part 1. Effects of mixing speed and headspace pressure on mechanical development of bread dough

    N. L. Chin, G. M. Campbell

    págs. 2184-2193

    

  • Dough aeration and rheology: Part 2. Effects of flour type, mixing speed and total work input on aeration and rheology of bread dough

    N. L. Chin, G. M. Campbell

    págs. 2194-2202

    

  • Dough aeration and rheology: Part 3. Effect of the presence of gas bubbles in bread dough on measured bulk rheology and work input rate

    P. J. Martin, G. M. Campbell, N. L. Chin

    págs. 2203-2212

    

  • Effect of low-dose irradiation on shelf life and microbiological safety of sliced carrot

    A. S. Kamat

    págs. 2213-2219

    

  • Effect of supplemental ram horn hydrolysate (RHH) at different levels on growth performance and slaughter traits of broilers

    M. Karaoglu

    págs. 2220-2226

    

  • Influence of dietary conjugated linoleic acid on the fatty acid composition and volatile compounds profile of heavy pig loin muscle

    G. Pastorelli, V. M. Moretti

    págs. 2227-2234

    

  • Genotyping of fig (Ficus carica L) via RAPD markers

    L. De Masi, D. Castaldo

    págs. 2235-2242

    

  • De-esterification of pectin by alkali, plant and fungal pectinmethylesterases and effect on molecular weight

    J. L. Hunter

    págs. 2243-2248

    

  • Detection and classification of latent defects and diseases on raw French fries with multispectral imaging

    W. H. A. M. van den Broek, J. C. Noordam

    págs. 2249-2259

    

  • Comparison of calcium lactate with chlorine as a washing treatment for fresh-cut lettuce and carrots: quality and nutritional parameters

    A. B. Martin-Diana

    págs. 2260-2268

    

  • ^1^3C NMR study of peach oil

    A. L. B. S. Bathista, E. O. da Silva

    págs. 2269-2272

    

  • Disinfection of fishmeal with radiofrequency heating for improved quality and energy efficiency

    M. C. Lagunas-Solar

    págs. 2273-2280

    

  • Effect of modified atmosphere and vacuum packaging on some quality characteristics of sliced `sucuk' produced using probiotics culture

    M. Kaya, M. I. Aksu

    págs. 2281-2288

    

  • Integration of sensory and objective measurements of tomato quality: quantitative assessment of the effect of harvest date as compared with growth medium (soil versus rockwool), electrical conductivity, variety and maturity

    A. K. Thybo, I. E. Bechmann

    págs. 2289-2296

    

  • Chemical constituents and antimicrobial and antioxidant potentials of essential oil and acetone extract of Nigella sativa seeds

    G. Singh, C. S. de Heluani, P. Marimuthu

    págs. 2297-2306

    

  • Seed decontamination as an intervention step for eliminating Escherichia coli on salad vegetables and herbs

    M. Dickinson, K. Warriner, F. Ibrahim

    págs. 2307-2313

    

  • Effect of different blanching times on antioxidant properties in selected cruciferous vegetables

    I. Amin, W. Y. Lee

    págs. 2314-2320

    

  • Cytochemical characterization and structural approach to Prosopis juliflora (Sw) D.C. seed gum extraction

    E. S. de Brito, R. S. Furtado, M. I. Gallao

    págs. 2321-2324