Journal of the science of food and agriculture

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  Año 2001, Vol. 81, Número 14

  • Effect of industrial processing on amino acid content of broccoli

    Francisco García Carmona, M. A. Murcia, B. Lopez-Ayerra, María Magdalena Martínez Tomé

    págs. 1299-1305

    

  • Cranberry proanthocyanidins associate with low-density lipoprotein and inhibit in vitro Cu^2^+-induced oxidation

    C. G. Krueger, M. L. Porter

    págs. 1306-1313

    

  • Formulation of an oat-based fermented product and its comparison with yoghurt

    O. Martensson, C. Andersson, K. Andersson

    págs. 1314-1321

    

  • A new TLC method to detect the presence of ground papaya seed in ground black pepper

    M. M. Paradkar, P. R. Kulkarni, R. S. Singhal

    págs. 1322-1325

    

  • Effect of separate pod and root zone temperatures on yield and seed composition of three Spanish cultivars of groundnut (Arachis hypogaea L)

    S. D. Golombek

    págs. 1326-1333

    

  • Effect of calcium on mineral nutrient uptake and growth of tobacco

    Luis R. López-Lefebre Guerrero

    págs. 1334-1338

    

  • Effect of dietary lipid sources on odour-active compounds in muscle of turbot (Psetta maxima)

    T. Serot, C. Regost

    págs. 1339-1346

    

  • Some studies directed at increasing the potential use of palmyrah (Borassus flabellifer L) fruit pulp

    D. D. Ariyasena

    págs. 1347-1352

    

  • Effects of gas composition in modified atmosphere packaging on the meat quality of Spanish Manchega lamb

    Herminia Vergara Pérez, Laureano Gallego Martínez

    págs. 1353-1357

    

  • Trypsin inhibitor activity in vegetative tissue of sweet potato plants and its response to heat treatment

    H. Corke, Z. Zhang

    págs. 1358-1363

    

  • Colour fixation in ripe olives. Effects of type of iron salt and other processing factors

    C. Romero, A. Garrido, P. Garcia, Manuel Brenes

    págs. 1364-1370

    

  • Effects of Botrytis cinerea infection on Champagne wine foaming properties

    Michel Valade, R. Marchal, D. Moncomble, I. Tabary

    págs. 1371-1378

    

  • Effect of the addition of calcium hydroxide on some characteristics of extruded products from blue maize (Zea mays L) using response surface methodology

    J. J. Zazueta-Morales

    págs. 1379-1386

    

  • Effect of selenium spraying on green tea quality

    Q. Hu, J. Xu, G. Pan

    págs. 1387-1390

    

  • The antioxidant activity and stability of the phenolic fraction of green olives and extra virgin olive oil

    T. Keceli, M. H. Gordon

    págs. 1391-1396

    

  • The fermentation of lactulose in rats inoculated with Clostridium paraputrificum influences the activities of liver and intestinal xenobiotic-metabolising enzymes

    L. Nugon-Baudon, E. F. Lhoste

    págs. 1397-1404

    

  • Gas chromatographic analysis of alkylresorcinols in rye (Secale cereale L) grains

    A. B. Ross, A. Kamal-Eldin

    págs. 1405-1411