Journal of the science of food and agriculture

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  Año 1997, Vol. 74, Número 4

  • Strawberry Flavour: Analysis and Biosynthesis

    Ioannis Zabetakis, Mark A Holden

    págs. 421-434

    

  • An Objective Dry Pea ‘Colour’ Scoring System for Commercial and Plant Breeding Applications

    págs. 435-440

    

  • A Simple Method for Estimation of Neutral Detergent-Soluble Fibre

    Peter J Van Soest, Larry E Chase, Betty A Lewis, Mary B Hall

    págs. 441-449

    

  • Effects of Silage Fermentation and Post-ruminal Casein Supplementation in Lactating Dairy Cows: 1—Diet Digestion and Milk ProductionFor Part 2 see following article

    Vesa F J Toivonen, Harri O Miettinen, Pekka J Huhtanen

    págs. 450-458

    

  • Effects of Silage Fermentation and Post-ruminal Casein Supplementation in Lactating Dairy Cows: 2—Energy Metabolites and Plasma Amino Acids

    Pekka J Huhtanen, Harri O Miettinen

    págs. 459-468

    

  • Identification of Irradiated Norway Lobster (Nephrops norvegicus) Using Electron Spin Resonance (ESR) Spectroscopy and Estimation of Applied Dose Using Re-irradiation: Results of an In-House Blind Trial

    Eileen M Stewart, M Hilary Stevenson

    págs. 469-472

    

  • An International Collaborative Blind Trial on Electron Spin Resonance (ESR) Identification of Irradiated Crustacea

    Eileen M Stewart, David J Kilpatrick

    págs. 473-484

    

  • The Effect of Heat Treatment on Anilinonaphthalene-8-Sulphonate Binding to Rapeseed Albumin (Napin)

    Rachel Nyman, Richard K Owusu Apenten

    págs. 485-489

    

  • Effect of Wheat Bran Particle Size on Dough Rheological Properties

    Wayne R Moore, Decai Zhang

    págs. 490-496

    

  • Aqueous Extraction of Coconut Oil by an Enzyme-Assisted Process

    Kwaku Tano-Debrah, Yoshiyuki Ohta

    págs. 497-502

    

  • Contribution of the Chemical Structure of Wheat Starch to Japanese Noodle Quality

    Peter W Gras, Ian L Batey, Barbara M Curtin

    págs. 503-508

    

  • Protease Inhibitors of Chickpea (Cicer arietinum L) During Seed Development

    Abhay M Harsulkar, Vijay S Kothekar, Ashok P. Giri

    págs. 509-512

    

  • Comparison of the Precipitation of Alfalfa Leaf Protein and Bovine Serum Albumin by Tannins in the Radial Diffusion Method

    A N Pell, B I Giner-Chavez, C Lascano, J B Robertson, P J Van Soest

    págs. 513-523

    

  • Effect of an Ethanol Extract from Summer Savory (Saturejae hortensis L) on the Stability of Sunflower Oil at Frying Temperature

    Nedyalka V Yanishlieva, Ilko N Marekov, Michael H. Gordon, Emma M Marinova

    págs. 524-530

    

  • Pheophytin a Is a Potent Suppressor against Genotoxin-Induced umu C Gene Expression in Salmonella typhimurium (TA 1535/pSK 1002)

    Kiyoka Higashi-Okai, Yasuji Okai

    págs. 531-535

    

  • The Stability of Theaflavins During HPLC Analysis of a Decaffeinated Aqueous Tea Extract

    M N Clifford, Catherine M Temple

    págs. 536-540

    

  • Development of Volatile Compounds during Fruit Maturation: Characterization of Apricot and Plum×Apricot Hybrids

    Craig A Ledbetter, Encarna Gómez

    págs. 541-546

    

  • Immunostick Colorimetric ELISA Assay for the Identification of Smoked Salmon, Trout and Bream

    Ana Céspedes Montoya, Esther Carrera, Isabel González, Teresa Garcia, Pablo E. Hernández Cruza, Bernabé Sanz Pérez, María del Rosario Martín de Santos

    págs. 547-550

    

  • Fate of Escherichia coli O157: H7 in Chinese-Style Sausage During the Drying Step of the Manufacturing Process as Affected by the Drying Condition and Curing Agent

    Chyang-Fuah Yu, Cheng-Chun Chou

    págs. 551-556