Journal of the science of food and agriculture

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  Año 2018, Vol. 98, Número 10

  • From lesser-known to super vegetables: the growing profile of African traditional leafy vegetables in promoting food security and wellness.

    Ogugua C Aworh

    • Resumen

    págs. 3609-3613

    

  • Quality of fresh-cut products as affected by harvest and postharvest operations.

    Francisca A Ansah, Maria L Amodio, Giancarlo Colelli

    • Resumen

    págs. 3614-3626

    

  • Comparison of sensory and chemical evaluation of lager beer aroma by gas chromatography and gas chromatography/mass spectrometry.

    Miha Ocvirk, Nataša Kočar Mlinarič, Iztok J Košir

    • Resumen

    págs. 3627-3635

    

  • An effective HPLC-based approach for the evaluation of the content of total phenolic compounds transferred from olives to virgin olive oil during the olive milling process.

    Lorenzo Cecchi, Marzia Migliorini, Bruno Zanoni, Carlotta Breschi, Nadia Mulinacci

    • Resumen

    págs. 3636-3643

    

  • Laminaria digitata phlorotannins decrease protein degradation and methanogenesis during in vitro ruminal fermentation.

    Anne M Vissers, Wilbert F Pellikaan, Anouk Bouwhuis, Jean-Paul Vincken, Harry Gruppen, Wouter H Hendriks

    • Resumen

    págs. 3644-3650

    

  • Sweet cherry softening accompanied with moisture migration and loss during low-temperature storage.

    Danshi Zhu, Jieyu Liang, He Liu, Xuehui Cao, Yonghong Ge, Jianrong Li

    • Resumen

    págs. 3651-3658

    

  • A novel purple acid phytase from an earthworm cast bacterium.

    Reza Ghorbani Nasrabadi, Ralf Greiner, Ahad Yamchi, Elham Nourzadeh Roshan

    • Resumen

    págs. 3667-3674

    

  • Unraveling the metabolic response of Brassica oleracea exposed to Xanthomonas campestris pv. campestris.

    María Tortosa, María Elena Cartea González, Víctor M Rodríguez, Pablo Velasco Pazos

    • Resumen

    págs. 3675-3683

    

  • The health-nutrition dimension: a methodological approach to assess the nutritional sustainability of typical agro-food products and the Mediterranean diet.

    Elena Azzini, Giuseppe Maiani, Aida Turrini, Federica Intorre, Gabriella Lo Feudo, Roberto Capone, Francesco Bottalico, Hamid El Bilali, Angela Polito

    • Resumen

    págs. 3684-3705

    

  • Vacuum impregnation of firming agents in red raspberries.

    Armando Quintanilla, Alejandra Mencía, Joseph Powers, Barbara Rasco, Juming Tang, Shyam S. Sablani

    • Resumen

    págs. 3706-3714

    

  • Dietary enzymatically treated Artemisia annua L. improves meat quality, antioxidant capacity and energy status of breast muscle in heat-stressed broilers.

    Xiaoli Wan, Hussain Ahmad, Lili Zhang, Zhiyue Wang, Tian Wang

    • Resumen

    págs. 3715-3721

    

  • Comparison of two docking methods for peptide-protein interactions.

    Qiuying Yu, Fangyu Wang, Xiaofei Hu, Guangxu Xing, Ruiguang Deng, Junqing Guo, Anchun Cheng, Jing Wang, Junfang Hao, Dong Zhao, Man Teng, Gaiping Zhang

    • Resumen

    págs. 3722-3727

    

  • The influence of acid whey on the antioxidant peptides generated to reduce oxidation and improve colour stability in uncured roast beef.

    Karolina M Wójciak, Paulina Kęska, Anna Okoń, Elżbieta Solska, Justyna Libera, Zbigniew J. Dolatowski

    • Resumen

    págs. 3728-3734

    

  • Relationships between tyrosine, phenylalanine, chlorogenic acid, and ascorbic acid concentrations and blackspot biochemical potential and blackspot susceptibility in stored russet potatoes.

    Aymeric Goyer, Julien Pellé

    • Resumen

    págs. 3735-3740

    

  • Bioavailability and metabolism of rosemary infusion polyphenols using Caco-2 and HepG2 cell model systems.

    Mariem Achour, Saad Saguem, Beatriz Sarriá, Laura Bravo Clemente, Raquel Mateos

    • Resumen

    págs. 3741-3751

    

  • Characteristics and intestinal immunomodulating activities of water-soluble pectic polysaccharides from Chenpi with different storage periods.

    Changcheng Tian, Hui Xu, Jing Li, Zhuo Han

    • Resumen

    págs. 3752-3757

    

  • Rapid differentiation of Chinese hop varieties (Humulus lupulus) using volatile fingerprinting by HS-SPME-GC-MS combined with multivariate statistical analysis.

    Zechang Liu, Liping Wang, Yumei Liu

    • Resumen

    págs. 3758-3766

    

  • Glycation of ovalbumin after high-intensity ultrasound pretreatment: effects on conformation, immunoglobulin (Ig)G/IgE binding ability and antioxidant activity.

    Wenhua Yang, Zongcai Tu, Zhao-Hui Wang, Lu Zhang, Qidong Song

    • Resumen

    págs. 3767-3773

    

  • Flavour-active compounds in thermally treated yeast extracts.

    Aygul Alim, Huanlu Song, Bo-Ye Liu, Tingting Zou, Yu Zhang, Songpei Zhang

    • Resumen

    págs. 3774-3783

    

  • Protective effects of new antioxidant compositions of 4-methylcoumarins and related compounds with dl-α-tocopherol and l-ascorbic acid.

    Vessela D Kancheva, Adriana K Slavova-Kazakova, Silvia E Angelova, Prashant Kumar, Shashwat Malhotra, Brajendra K Singh, Luciano Saso, Ashok K Prasad, Virinder S Parmar

    • Resumen

    págs. 3784-3794

    

  • The effect of drought and nitrogen fertiliser addition on nitrate leaching risk from a pasture soil; an assessment from a field experiment and modelling.

    Mark Shepherd, Gina Lucci, Iris Vogeler, Sheree Balvert

    • Resumen

    págs. 3795-3805

    

  • Characteristics of proanthocyanidins in leaves of Chamaecyparis obtusa var. formosana as strong α-glucosidase inhibitors.

    Chia-Yun Hsu, Gong-Min Lin, Huan-You Lin, Shang-Tzen Chang

    • Resumen

    págs. 3806-3814

    

  • Effect of methyl salicylate in combination with 1-methylcyclopropene on postharvest quality and decay caused by Botrytis cinerea in tomato fruit.

    Dedong Min, Fujun Li, Xinhua Zhang, Pan Shu, Xixi Cui, Lulu Dong, Chuntao Ren, Demei Meng, Jian Li

    • Resumen

    págs. 3815-3822

    

  • A laser optical method for predicting adulteration of clover honey.

    Ahmed Emam El-Raie, Helmy Elsayed Hassan, Abdel-Rahman Abdel-Raouf, Shaimaa Rabea

    • Resumen

    págs. 3823-3828

    

  • Effects of washing, soaking and domestic cooking on cadmium, arsenic and lead bioaccessibilities in rice.

    Kunlun Liu, Jiabao Zheng, Fusheng Chen

    • Resumen

    págs. 3829-3835

    

  • Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies.

    Elena Curti, Enrico Federici, Agoura Diantom, Eleonora Carini, Emanuele Pizzigalli, Veronica Wu Symon, Nicoletta Pellegrini, Elena Vittadini

    • Resumen

    págs. 3836-3842

    

  • Whey protein isolate with improved film properties through cross-linking catalyzed by small laccase from Streptomyces coelicolor.

    Wei Quan, Chong Zhang, Meixia Zheng, Zhaoxin Lu, Fengxia Lu

    • Resumen

    págs. 3843-3850

    

  • Determining degree of roasting in cocoa beans by artificial neural network (ANN)-based electronic nose system and gas chromatography/mass spectrometry (GC/MS).

    Juzhong Tan, William L. Kerr

    • Resumen

    págs. 3851-3859

    

  • Bitter taste masking of enzyme-treated soy protein in water and bread.

    Anne S Bertelsen, Anne Laursen, Tine A Knudsen, Stine Møller, Ulla Kidmose

    • Resumen

    págs. 3860-3869

    

  • The application of digestive tract lactic acid bacteria with high esterase activity for zearalenone detoxification.

    Shiau-Wei Chen, Jih-Tay Hsu, Yan-An Chou, Han-Tsung Wang

    • Resumen

    págs. 3870-3879