Journal of the science of food and agriculture

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  Año 2018, Vol. 98, Número 14

  • Determinants of wheat noodle color.

    Craig F Morris

    • Resumen

    págs. 5171-5180

    

  • Comparison of different applications of automatic herd control systems on dairy farms - a review.

    Grzegorz Grodkowski, Tomasz Sakowski, Kamila Puppel, Ton Baars

    • Resumen

    págs. 5181-5188

    

  • A multifaceted approach to harness probiotics as antagonists on plant based foods, for enhanced benefits to be reaped at a global level.

    Anjani M Karunaratne

    • Resumen

    págs. 5189-5196

    

  • In vivo evaluation of garlic (Allium sativum) supplementation to rice straw-based diet on mitigation of CH4 and CO2 emissions and blood profiles using crossbreed rams.

    Ji Yung Kim, Jalil Ghassemi Nejad, Ji Young Park, Bae Hun Lee, Masaaki Hanada, Byong Wan Kim, Kyung Il Sung

    • Resumen

    págs. 5197-5204

    

  • Urea plus nitrate pretreatment of rice and wheat straws enhances degradation and reduces methane production in in vitro ruminal culture.

    Xiumin Zhang, Min Wang, Rong Wang, Zhiyuan Ma, Donglei Long, Hongxiang Mao, Jiangnan Wen, Lukuyu A Bernard, Karen A Beauchemin, Zhiliang Tan

    • Resumen

    págs. 5205-5211

    

  • Post-translational cleavage pattern of Lupinus angustifolius γ-conglutin.

    Jaroslaw Czubinski, Magdalena Montowska, Emilia Fornal

    • Resumen

    págs. 5212-5219

    

  • Degradation kinetics of aflatoxin B1 and B2 in solid medium by using pulsed light irradiation.

    Bei Wang, Noreen E Mahoney, Ragab Khir, Bengang Wu, Cunshan Zhou, Zhongli Pan, Haile Ma

    • Resumen

    págs. 5220-5224

    

  • Peptides derived from lupin proteins confer potent protection against oxidative stress.

    Xiaojuan Guo, Wenting Shang, Padraig Strappe, Zhongkai Zhou, Chris Blanchard

    • Resumen

    págs. 5225-5234

    

  • Evaluation of gaseous allyl isothiocyanate against the growth of mycotoxigenic fungi and mycotoxin production in corn stored for 6 months.

    Tiago M Nazareth, Jessica A F Corrêa, Anne C S M Pinto, Juliano B Palma, Giuseppe Meca, Keliani Bordin, Fernando B. Luciano

    • Resumen

    págs. 5235-5241

    

  • Effects of Maillard reaction products in a glucose-glycine alcoholic solution on antioxidative and antimutagenic activities.

    Chih-Yuan Ko, Xiao-Yu Chen, Wen-Chang Chang, Yi-Ming Zeng, Ru-Hai Lin, Xiao-Bin Zhang, James Swi-Bea Wu, Szu-Chuan Shen

    • Resumen

    págs. 5242-5247

    

  • Mediterranean agro-industrial wastes as valuable substrates for lignocellulolytic enzymes and protein production by solid-state fermentation.

    Daniel Sousa, Armando Venâncio, Isabel Belo, José M Salgado

    • Resumen

    págs. 5248-5256

    

  • Effect of thermal processing towards lipid oxidation and non-enzymatic browning reactions of Antarctic krill (Euphausia superba) meal.

    Yanzi Liu, Peixu Cong, Beijia Li, Yu Song, Yanjun Lin, Jie Xu, Changhu Xue

    • Resumen

    págs. 5257-5268

    

  • Quick changes of milk fatty acids after inclusion or suppression of linseed oil in the diet of goats.

    Pilar Gómez Cortés, Alfonso Cívico, Miguel Ángel de la Fuente Layos, M. Nieves Núñez Sánchez, Manuela Juárez Iglesias, Francisco Paula Peña Blanco, Andrés Luis Martínez Marín

    • Resumen

    págs. 5269-5277

    

  • Identification of key aromatic compounds in Congou black tea by partial least-square regression with variable importance of projection scores and gas chromatography-mass spectrometry/gas chromatography-olfactometry.

    Shihong Mao, Changqi Lu, Meifeng Li, Yulong Ye, Xu Wei, Huarong Tong

    • Resumen

    págs. 5278-5286

    

  • Accelerated solvent extraction coupled to high-performance liquid chromatography-tandem mass spectrometry for simultaneous determination of 11 organophosphorus flame retardants in aquatic products.

    Lili Suo, Weihua Huang, Qunying Zhu, Lifang Ma, Meihua Hu

    • Resumen

    págs. 5287-5293

    

  • Reduction of 5-hydroxymethylfurfural formation by flavan-3-ols in Maillard reaction models and fried potato chips.

    Yajing Qi, Hao Zhang, Gangcheng Wu, Hui Zhang, Li Wang, Haifeng Qian, Xiguang Qi

    • Resumen

    págs. 5294-5301

    

  • Improving the lipid profile of ready-to-cook meat products by addition of omega-3 microcapsules: effect on oxidation and sensory analysis.

    María Trinidad Pérez Palacios, Jorge Ruiz Carrascal, Estefanía Jiménez Martín, Juan Carlos Solomando González, María Teresa Antequera Rojas

    • Resumen

    págs. 5302-5312

    

  • Effects of natural blends of garlic and eucalypt essential oils on biogas production of four fibrous feeds at short-term of incubation in the ruminal anaerobic biosystem.

    Mona My Elghandour, Mohamed Zm Salem, Ralf Greiner, Abdelfattah Zm Salem

    • Resumen

    págs. 5313-5321

    

  • Influence of thermal treatment on the characteristics of major oyster allergen Cra g 1 (tropomyosin).

    Lei Fang, Guoming Li, Ruizeng Gu, Muyi Cai, Jun Lu

    • Resumen

    págs. 5322-5328

    

  • Residue transfer and risk assessment of carbendazim in tea.

    Li Zhou, Yaping Jiang, Qin Lin, Xuan Wang, Xinzhong Zhang, Jie Xu, Zongmao Chen

    • Resumen

    págs. 5329-5334

    

  • Aggregation and conformational changes of silver carp myosin as affected by the ultrasound-calcium combination system.

    Yueqi An, Qing Liu, Yaru Xie, Shanbai Xiong, Tao Yin, Ru Liu

    • Resumen

    págs. 5335-5343

    

  • Protein oxidation and proteolysis during roasting and in vitro digestion of fish (Acipenser gueldenstaedtii).

    Lyulin Hu, Sijie Ren, Qing Shen, Xingqian Ye, Jianchu Chen, Jiangang Ling

    • Resumen

    págs. 5344-5351

    

  • Preparation of high-purity lactulose through efficient recycling of catalyst sodium aluminate and nanofiltration: a pilot-scale purification.

    Mingming Wang, Habtamu Admassu, Mohammed Abdalbasit. A. Gasmalla, Xiao Hua, Ruijin Yang

    • Resumen

    págs. 5352-5360

    

  • Study of virgin olive oil clarification by settling under dynamic conditions.

    Abraham Gila, Mohamed Aymen Bejaoui, Gabriel Beltrán Maza, María Paz Aguilera Herrera, Antonio Jiménez Márquez

    • Resumen

    págs. 5361-5367

    

  • On the thermal behavior of protein isolated from different legumes investigated by DSC and TGA.

    Lucia Ricci, Eleonora Umiltà, Maria C Righetti, Tiziana Messina, Chiara Zurlini, Angela Montanari, Simona Bronco, Monica Bertoldo

    • Resumen

    págs. 5368-5377

    

  • Effects of high-power ultrasound on microflora, enzymes and some quality attributes of a strawberry drink.

    Liyi Chen, Xiufang Bi, Xiamin Cao, Lei Liu, Zhenming Che

    • Resumen

    págs. 5378-5385

    

  • Multi-factor accelerated aging of neutral pudding packed in retort pouches determined by instrumental and fluorescence techniques.

    Anne-Laure Moufle, Julie Jamet, Romdhane Karoui

    págs. 5386-5395

    

  • Polymorphism in ovine ANXA9 gene and the physio-chemical properties and the fraction of protein in milk.

    Ewa Pecka-Kiełb, Ewa Czerniawska-Piątkowska, Inga Kowalewska-Łuczak, Milan Vasil

    • Resumen

    págs. 5396-5400

    

  • Phenolic compounds can delay the oxidation of polyunsaturated fatty acids and the growth of Listeria monocytogenes: structure-activity relationships.

    Aurélia Pernin, Florence Dubois-Brissonnet, Stéphanie Roux, Marine Masson, Véronique Bosc, Marie-Noëlle Maillard

    • Resumen

    págs. 5401-5408

    

  • Protective effects of resveratrol against high ambient temperature-induced spleen dysplasia in broilers through modulating splenic redox status and apoptosis.

    Cheng Zhang, Kaikai Chen, Xiaohui Zhao, Zhaoyu Geng

    • Resumen

    págs. 5409-5417