Journal of the science of food and agriculture

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  Año 2018, Vol. 98, Número 11

  • Current methods for mycotoxins analysis and innovative strategies for their reduction in cereals: an overview.

    Hina Shanakhat, Angela Sorrentino, Assunta Raiola, Annalisa Romano, Paolo Masi, Silvana Cavella

    • Resumen

    págs. 4003-4013

    

  • Salmonella and Campylobacter biofilm formation: a comparative assessment from farm to fork.

    Alexandre Lamas Freire, Patricia Regal López, Beatriz Isabel Vázquez Belda, José M Miranda, Alberto Cepeda Sáez, Carlos Manuel Franco Abuín

    • Resumen

    págs. 4014-4032

    

  • Quinoa bitterness: causes and solutions for improving product acceptability.

    Diego Suárez-Estrella, Luisa Torri, Maria Ambrogina Pagani, Alessandra Marti

    • Resumen

    págs. 4033-4041

    

  • The influence of Aloe vera gel incorporation on the physicochemical and mechanical properties of banana starch-chitosan edible films.

    Magda Ivonne Pinzón Fandiño, Omar R. Garcia, Cristian C Villa

    • Resumen

    págs. 4042-4049

    

  • Near-infrared reflectance spectroscopy calibrations for assessment of oil, phenols, glucosinolates and fatty acid content in the intact seeds of oilseed Brassica species.

    Rahul Sen, Sanjula Sharma, Gurpreet Kaur, Surinder S Banga

    • Resumen

    págs. 4050-4057

    

  • Temporal dominance of sensations and preferences of Brazilians and Slovakians: A cross-cultural study of cachaças stored with woods from the Amazon rainforest.

    Síntia Carla Corrêa Simioni, Diego Mercado Tovar, Jéssica Ferreira Rodrigues, Vanessa Rios de Souza, Cleiton Antônio Nunes, Vladimir Vietoris, Ana Carla Marques Pinheiro

    • Resumen

    págs. 4058-4064

    

  • Physical and chemical quality characteristics and antioxidant properties of strawberry cultivars (Fragaria × ananassa Duch.) in Greece: assessment of their sensory impact.

    Konstantina Zeliou, Vassilis Papasotiropoulos, Yiannis Manoussopoulos, Fotini N Lamari

    • Resumen

    págs. 4065-4073

    

  • Effect of genetic background on the stability of sunflower fatty acid composition in different high oleic mutations.

    Constanza Alberio, Luis Aguirrezábal, Natalia G Izquierdo, Roberto Reid, Sebastián Zuil, Andrés Zambelli

    • Resumen

    págs. 4074-4084

    

  • Effect of nanoparticles of silver on redox status and the accumulation of Ag in chicken tissues.

    Ewelina Kulak, Katarzyna Ognik, Anna Stępniowska, Aleksandra Drażbo

    • Resumen

    págs. 4085-4096

    

  • Preparation of fish waste silage and its effect on the growth performance and meat quality of broiler chickens.

    Akram Shabani, Fatollah Boldaji, Behrouz Dastar, Taghi Ghoorchi, Saeed Zerehdaran

    • Resumen

    págs. 4097-4103

    

  • GC-MS olfactometric and LC-DAD-ESI-MS/MS characterization of key odorants and phenolic compounds in black dry-salted olives.

    Serkan Selli, Hasim Kelebek, Songul Kesen, Ahmet Salih Sonmezdag

    • Resumen

    págs. 4104-4111

    

  • Effect of liver pâté enrichment with flaxseed oil and flaxseed extract on lipid composition and stability.

    Agnieszka Bilska, Katarzyna Waszkowiak, Martyna Błaszyk, Magdalena Grudzińska, Ryszard Kowalski

    • Resumen

    págs. 4112-4120

    

  • FTIR spectroscopy for prediction of quality parameters and antimicrobial activity of commercial vinegars with chemometrics.

    Pınar Kadiroğlu

    • Resumen

    págs. 4121-4127

    

  • Contrasting metabolic profiles of tasty Andean varieties of tomato fruit in comparison with commercial ones.

    Matilde D'Angelo, María I Zanor, María Sance, Pablo R Cortina, Silvana B Boggio, Pablo Asprelli, Fernando Carrari, Ana N Santiago, Ramón Asís, Iris E Peralta, Estela M Valle

    • Resumen

    págs. 4128-4134

    

  • The application of pomelo peel as a carrier for adsorption of epigallocatechin-3-gallate.

    Guoying Zhang, Yun Sun, Yaling Guo, Jianghong Liu, Liangyu Wu, Jinke Lin

    • Resumen

    págs. 4135-4141

    

  • Measurement of kinaesthetic properties of in-brine table olives by microstructure of fracture surface, sensory evaluation and texture profile analysis (TPA).

    Barbara Lanza, Filomena Amoruso

    • Resumen

    págs. 4142-4150

    

  • Change in the color of heat-treated, vacuum-packed broccoli stems and florets during storage: effects of process conditions and modeling by an artificial neural network.

    Milad Pero, Gholamreza Askari, Torstein Skåra, Dagbjørn Skipnes, Hossein Kiani

    • Resumen

    págs. 4151-4159

    

  • Preparation of konjac glucomannan/casein blending gels optimized by response surface methodology and assessment of the effects of high-pressure processing on their gel properties and structure.

    Fusheng Zhang, Qiao Fan, Hongyun Li, Hourong Chen, Jiong Zheng

    • Resumen

    págs. 4160-4167

    

  • Evaluation of phenolic profiles and antioxidant capacity of maqui (Aristotelia chilensis) berries and their relationships to drying methods.

    Issis Quispe-Fuentes, Antonio Vega-Gálvez, Mario Aranda

    • Resumen

    págs. 4168-4176

    

  • In vitro evaluation of chitosan copper chelate gels as a multimicronutrient feed additive for cattle.

    Ciara Duffy, Dolores O'Riordan, Michael O'Sullivan, Jean-Christophe Jacquier

    • Resumen

    págs. 4177-4183

    

  • Nondestructive prediction and visualization of plumpness in live Eriocheir sinensis using low-field 1 H magnetic resonance imaging.

    Hongcai Zhang, Jun Mei, Shunsheng Chen, Xugan Wu

    • Resumen

    págs. 4184-4190

    

  • Seasonal variability of the vitamin C content of fresh fruits and vegetables in a local retail market.

    Katherine M Phillips, Maria Teresa Tarrago-Trani, Ryan C McGinty, Amy S Rasor, David B. Haytowitz, Pamela R Pehrsson

    • Resumen

    págs. 4191-4204

    

  • The impact of lignin downregulation on alfalfa yield, chemical composition, and in vitro gas production.

    Girma Getachew, Emilio A Laca, Daniel H Putnam, Dave Witte, Mark McCaslin, Kara P Ortega, Edward J DePeters

    • Resumen

    págs. 4205-4215

    

  • Application of the ideal profile method to identify an ideal sufu for nonregular consumers.

    Yan Ping Chen, Hau Yin Chung

    • Resumen

    págs. 4216-4226

    

  • Near-infrared spectroscopy-based analysis to study sensory parameters on pork loins as affected by cooking methods and conditions.

    Alberto González-Mohino Jiménez, María Teresa Antequera Rojas, Sonia Ventanas Canillas, Daniel Caballero, Jorge Mir-Bel, María Trinidad Pérez Palacios

    • Resumen

    págs. 4227-4236

    

  • Multivariate approaches for stability control of the olive oil reference materials for sensory analysis - part I: framework and fundamentals.

    Lucía Valverde Som, Cristina Ruiz Samblás, Francisco P Rodríguez-García, Luis Cuadros-Rodríguez

    • Resumen

    págs. 4237-4244

    

  • Multivariate approaches for stability control of the olive oil reference materials for sensory analysis - part II: applications.

    Lucía Valverde Som, Cristina Ruiz Samblás, Francisco P Rodríguez-García, Luis Cuadros-Rodríguez

    • Resumen

    págs. 4245-4252

    

  • Near-infrared spectroscopic models for analysis of winter pea (Pisum sativum L.) quality constituents.

    Uttam Saha, Rachel A Vann, Chris Reberg-Horton, Miguel S Castillo, Steven B Mirsky, Rebecca J McGee, Leticia Sonon

    • Resumen

    págs. 4253-4267

    

  • Volatile composition of Carignan noir wines from ungrafted and grafted onto País (Vitis vinifera L.) grapevines from ten wine-growing sites in Maule Valley, Chile.

    Gastón Gutiérrez Gamboa, Teresa Garde Cerdán, Marioli Carrasco-Quiroz, Eva Pilar Pérez Alvarez, Ana María Martínez-Gil, María del Álamo Sanza, Yerko Moreno Simunovic

    • Resumen

    págs. 4268-4278

    

  • Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil.

    Francesco Caponio, Giacomo Squeo, Lucio Brunetti, Antonella Pasqualone, Carmine Summo, Vito M Paradiso, Pasquale Catalano, Biagio Bianchi

    • Resumen

    págs. 4279-4286