Journal of the science of food and agriculture

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  Año 2004, Vol. 84, Número 13

  • Phenolic compounds and the colour of oranges subjected to a combination treatment of waxing and irradiation

    J. Nketsia-Tabiri, S. Caillet, M. Moussaid

    págs. 1625-1631

    

  • Antimutagenic and antioxidant activities of cascalote (Caesalpinia cacalaco) phenolics

    C. I. Munoz-Sanchez, R. Marin-Martinez, R. A. Veloz-Garcia, R. Veloz-Rodriguez

    págs. 1632-1638

    

  • Plant-mediated lipolysis and proteolysis in red clover with different polyphenol oxidase activities

    N. D. Scollan, R. J. Dewhurst, M. R. F. Lee, A. L. Winters, M. K. Theodorou

    págs. 1639-1645

    

  • Sensorial and physicochemical quality responses of pears (cv Rocha) to long-term storage under controlled atmospheres

    A. C. Galvis-Sanchez

    págs. 1646-1656

    

  • Effects of irradiation in combination with waxing on the essential oils in orange peel

    S. Caillet, J. Nketsia-Tabiri, M. Moussaid

    págs. 1657-1662

    

  • Capillary gas chromatography analysis of Ethiopian mustard to determine variability of fatty acid composition

    T. Genet, M. T. Labuschagne

    págs. 1663-1670

    

  • Effect of daily temperature on truss flowering rate of tomato

    Z. Pek, L. Helyes

    págs. 1671-1674

    

  • Sensory and chemical characteristics of Canadian ice wines

    C. Nurgel, Gary J. Pickering

    págs. 1675-1684

    

  • Modification of pasting properties of wheat starch by cyclodextrin glycosyltransferase

    H. S. Gujral, Cristina M. Rosell

    págs. 1685-1690

    

  • In-gel detection and study of the role of flavonol 3-glucosidase in the bitter taste generation in tartary buckwheat

    W. Funatsuki, K. Nakatsuka, T. Suzuki, Y. Honda

    págs. 1691-1694

    

  • Assessment of two- and three-parameter Lewicki models for description of sorption phenomena of starch materials

    A. Al-Muhtaseb, W. A. M. McMinn, T. R. A. Magee

    págs. 1695-1700

    

  • The protective effects of melanoidins in adriamycin-induced oxidative stress in isolated rat hepatocytes

    V. Valls-Belles

    págs. 1701-1707

    

  • Mineral contents and distribution between the soluble and the micellar phases in calcium-enriched UHT milks

    Miguel Ángel de la Fuente Layos

    págs. 1708-1714

    

  • Dietary effects on growth, plasma lipid and tissues of rats fed with nonconventional oil of Telfairia occidentalis

    I. A. Ajayi, R. A. Oderinde

    págs. 1715-1721

    

  • Effects of cationization on DSC thermal profiles, pasting and emulsifying properties of sago starch

    C. L. Siau, W. D. W. Rosli, M. H. Norziah, A. A. Karim

    págs. 1722-1730

    

  • Pectic polysaccharides of mango (Mangifera indica L): structural studies

    V. Prasanna, T. N. Prabha, R. N. Tharanathan

    págs. 1731-1735

    

  • Ochratoxin A production by Aspergillus carbonarius on some grape varieties grown in Italy

    A. Logrieco, P. Battilani

    págs. 1736-1740

    

  • Effect of high-pressure treatments on mechanical and functional properties of restructured products from arrowtooth flounder (Atheresthes stomias)

    G. Velazquez, J. A. Ramirez, R. M. Uresti

    págs. 1741-1749

    

  • Dietary evaluation of Mediterranean fish and molluscs pan-fried in virgin olive oil

    N. Kalogeropoulos, N. K. Andrikopoulos

    págs. 1750-1758

    

  • Determination of high molecular mass polycyclic aromatic hydrocarbons in refined oil pomace and other vegetable oils

    R. Rodriguez-Acuna, Mª Carmen Pérez Camino, W. Moreda

    págs. 1759-1764

    

  • The effect of calcium and cellular permeabilization on the structure of the parenchyma of osmotic dehydrated `Granny Smith' apple

    A. Quiles, Isabel Hernando Hernando, Isabel Pérez Munuera

    págs. 1765-1770

    

  • Flavonoid glycosides and antioxidant capacity of various blackberry, blueberry and red grape genotypes determined by high-performance liquid chromatography/mass spectrometry

    M. J. Cho, L. R. Howard

    págs. 1771-1782

    

  • Seasonal changes in olive fruit characteristics and oil accumulation during ripening process

    C. del Rio, G. Beltrán, S. Sanchez, L. Martinez

    págs. 1783-1790

    

  • Different postharvest dehydration rates affect quality characteristics and volatile compounds of Malvasia, Trebbiano and Sangiovese grapes for wine production

    Andrea Bellincontro

    págs. 1791-1800

    

  • Characterisation of avocado (Persea antericana Mill) honeys by their physicochemical characteristics

    Francisco Jose Heredia Mira, Anass Terrab Benjelloun

    págs. 1801-1805