Journal of the science of food and agriculture

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  Año 2005, Vol. 85, Número 14

  • Effect of freezing/thawing conditions and long-term frozen storage on the quality of mashed potatoes

    C. Fernandez, M. D. Alvarez

    págs. 2327-2340

    

  • Reduction of lipid peroxidation and H~2O~2-mediated DNA damage by a red alga (Grateloupia filicina) methanolic extract

    Y. Athukorala

    págs. 2341-2348

    

  • Aspergillus flavus population isolated from soil of Argentina's peanut-growing region. Sclerotia production and toxigenic profile

    A. Torres, G. Barros, S. N. Chulze

    págs. 2349-2353

    

  • Antibacterial action on pathogenic bacterial spore by green tea catechins

    Y. Hara-Kudo, A. Yamasaki

    págs. 2354-2361

    

  • Inactivation of yeasts in grape juice using a continuous dense phase carbon dioxide processing system

    L. K. Blum, G. Gunes, J. H. Hotchkiss

    págs. 2362-2368

    

  • Genetic studies on several bean traits of Coffea canephora coffee in Cameroon

    P. Bouharmont, C. Cilas

    págs. 2369-2374

    

  • Effects of batters containing different gum types on quality of deep-fat fried chicken nuggets

    B. Altunakar, S. Sahin, G. Sumnu

    págs. 2375-2379

    

  • Fatty acids and all-trans-beta-carotene are correlated in differently colored rice landraces

    M. Frei, K. Becker

    págs. 2380-2384

    

  • Yam affects the antioxidative and gel-forming properties of surimi gels

    B.-H. Chiang

    págs. 2385-2390

    

  • The electronic nose as a tool for the classification of fruit and grape wines from different Ontario wineries

    H. P. V. Rupasinghe, R. C. McKellar

    págs. 2391-2396

    

  • Coliphage as an indicator of fecal contamination in hydroponic cucumber (Cucumis sativus L) greenhouses

    K. Warriner, J. Xu

    págs. 2397-2400

    

  • Role of AMP-activated protein kinase in the glycolysis of postmortem muscle

    Q. W. Shen

    págs. 2401-2406

    

  • Influence of enrofloxacin administration on the proteolytic and antioxidant enzyme activities of raw and cooked turkey products

    I. Carreras, M. Castellari

    págs. 2407-2412

    

  • Oxidation process of oils with high content of linoleic acyl groups and formation of toxic hydroperoxy- and hydroxyalkenals. A study by ^1H nuclear magnetic resonance

    María Dolores Guillén Loren

    págs. 2413-2420

    

  • Solid phase microextraction of stale flavour volatiles from the headspace of UHT milk

    B. R. D Arcy, M. L. Perkins

    págs. 2421-2428

    

  • Heat stress reduces the accumulation of rosmarinic acid and the total antioxidant capacity in spearmint (Mentha spicata L)

    R. S. Fletcher

    págs. 2429-2436

    

  • Southern French thyme oils: chromatographic study of chemotypes

    J. Kaloustian

    págs. 2437-2444

    

  • Relationship between glutenin subunit composition and gluten strength measurements in durum wheat

    M. J. Sissons

    págs. 2445-2452

    

  • Acid hydrolysis and fermentation of brewer's spent grain to produce xylitol

    S. I. Mussatto, I. C. Roberto

    págs. 2453-2460

    

  • Two-stage dilute acid-catalyzed hydrolytic conversion of softwood sawdust into sugars fermentable by ethanologenic microorganisms

    K. H. Kim

    págs. 2461-2467

    

  • Changes in chemical composition of lupin seeds (Lupinus angustifolius) after selective alpha-galactoside extraction

    Juana M. Frías Arevalillo, Concepción Vidal-Valverde, Alexia Torres

    págs. 2468-2474

    

  • Extending storage life of fresh ginseng by modified atmosphere packaging

    T. Uchino, W. Hu, P. Xu

    págs. 2475-2481

    

  • Proton spin-spin relaxation time of peel and flesh of navel orange varieties exposed to freezing temperature

    P. N. Gambhir

    págs. 2482-2486

    

  • Consumers' preferences for beef in the Spanish region of Extremadura: a study using conjoint analysis

    M. Escribano, Francisco Javier Mesías Díaz, A. R. de Ledesma

    págs. 2487-2494

    

  • Comparison of sheep and red deer rumen fluids for assessing nutritive value of ruminant feedstuffs

    Ángel Ruiz Mantecón, María José Ranilla García, Gonzalo Hervás Angulo

    págs. 2495-2502

    

  • Postharvest response of `Brown Turkey' figs (Ficus carica L.) to the inhibition of ethylene perception

    Myrna Alicia Abraján Villaseñor, Gabriel O. Sozzi

    págs. 2503-2508