Journal of the science of food and agriculture

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  Año 2006, Vol. 86, Número 13

  • In focus: Antioxidants: mirage or evolving etymology?

    A. L. Waterhouse

    págs. 1987-1988

    

  • Back to the origin of the `antioxidant hypothesis': the lost role of the antioxidant network in disease prevention

    M. Serafini

    págs. 1989-1991

    

  • Polyphenols: antioxidant treats for healthy living or covert toxins?

    B. Halliwell

    págs. 1992-1995

    

  • When dietary antioxidants perturb the thiol redox

    M. V. Eberhardt

    págs. 1996-1998

    

  • Antioxidants in foods and health: problems and fallacies in the field

    J. B. German, E. N. Frankel

    págs. 1999-2001

    

  • Agroinfiltration of plant tissues for production of high-value recombinant proteins: an alternative to production in transgenic crops

    L. D. Joh, J. S. VanderGheynst

    págs. 2002-2004

    

  • Is it nitrate that threatens life or the scare about nitrate?

    T. Addiscott

    págs. 2005-2009

    

  • Unravelling the conundrum of tannins in animal nutrition and health

    I. Mueller-Harvey

    págs. 2010-2037

    

  • Recent trends in the lipid-based nanoencapsulation of antioxidants and their role in foods

    M. R. Mozafari

    págs. 2038-2045

    

  • Methodology for the determination of biological antioxidant capacity in vitro: a review

    L. K. MacDonald-Wicks

    págs. 2046-2056

    

  • A review of the methodology for assessing in vivo antioxidant capacity

    L. G. Wood, P. G. Gibson

    págs. 2057-2066

    

  • The post harvest sensory and chemical characteristics of cold-stored pineapples pretreated with different Fruitone concentrations

    M. S. Madom, Z. Othman

    págs. 2067-2075

    

  • Differential sensitivity of Desi (small-seeded) and Kabuli (large-seeded) chickpea genotypes to water stress during seed filling: effects on accumulation of seed reserves and yield

    H. Nayyar

    págs. 2076-2082

    

  • Solubility measurement of methyl anthranilate in supercritical carbon dioxide using dynamic and static equilibrium systems

    W. C. Tsai

    págs. 2083-2091

    

  • Discrimination of teas based on total luminescence spectroscopy and pattern recognition

    L. Nitin Seetohul

    págs. 2092-2098

    

  • Effect of different ozone treatments on aflatoxin degradation and physicochemical properties of pistachios

    M. Y. Akbas, M. Ozdemir

    págs. 2099-2104

    

  • Reduction of catechin, rutin, and quercetin levels by interaction with food-related microorganisms in a resting state

    R. G. LoCascio

    págs. 2105-2112

    

  • Influence of nitrogen on the biological aging of sherry wine

    T. M. Berlanga

    págs. 2113-2118

    

  • Improved assay of coenzyme Q10 from liposomes by Tween 80 solubilisation and UV spectrophotometry

    S. Xu, S. Xia

    págs. 2119-2127

    

  • Prediction of frozen storage time of Cape hake (Merluccius capensis and Merluccius paradoxus) by instrumental methods

    A. M. Herrero

    págs. 2128-2133

    

  • Cumin seed meal as an alternative to wheat bran in commercial laying hen diets

    B. Mansoori, M. Modirsanei

    págs. 2134-2139

    

  • Influence of O2 on the quality of virgin olive oil during malaxation

    M. Migliorini

    págs. 2140-2146

    

  • In vitro bioavailability of calcium and iron from selected green leafy vegetables

    S. Gupta, J. Lakshmi A

    págs. 2147-2152

    

  • Ruminal degradation of mountain pastures infested by Euphorbia polygalifolia in cattle and sheep: effect of previous grazing in invaded areas

    Ángel Ruiz Mantecón, M. J. Mora, Gonzalo Hervás Angulo

    págs. 2153-2160

    

  • Seasonal variations in proximate and elemental composition of pearl oyster (Pinctada radiata, Leach, 1814)

    M. Gokoglu, P. Yerlikaya, N. Gokoglu

    págs. 2161-2165

    

  • Chemical composition, antinutritional constituents, precaecal crude protein and amino acid digestibility in three unconventional tropical legumes in broilers

    E. A. Iyayi

    págs. 2166-2171

    

  • Latent polyphenol oxidase from quince fruit pulp (Cydonia oblonga): purification, activation and some properties

    A. Sanchez-Ferrer, Francisco García Carmona, Esteban Orenes Piñero

    págs. 2172-2178

    

  • Effect of ozone and calcium lactate treatments on browning and texture properties of fresh-cut lettuce

    D. Rico, A. B. Martin-Diana

    págs. 2179-2188

    

  • The effect of the time and mode of application of gibberellic acid on the growth and yield of potato plants derived from true potato seed

    A. A. Alexopoulos, K. A. Akoumianakis

    págs. 2189-2195

    

  • Fatty acid composition, including isomeric profile of conjugated linoleic acid, and cholesterol in Mertolenga-PDO beef

    M. A. Quaresma, C. M. Alfaia

    págs. 2196-2205