Table of Contents for Journal of the Science of Food & Agriculture
BACKGROUND: The effect of maturation and senescence on the chemical composition of two myrtle cultivars was studied in mature, overripe and cold‐stored fruits in order to find the most appropriate...
BACKGROUND: The replacement of synthetic antioxidants by safe natural antioxidants fosters research on the screening of vegetables and food as sources of new antioxidants. Moreover, oxidative...
BACKGROUND: Minhota and Holstein Friesian cows (15 from each breed) were selected from several farms located in the north of Portugal, all under similar feeding regime. Milk samples from individual...
BACKGROUND: The pH shift method was developed to isolate proteins from low‐value raw materials by solubilisation at high or low pH followed by precipitation. In this paper the application of the pH...
BACKGROUND: Microtubules are the basic components of the cytoskeleton in eukaryotic cells and are made up of 13 parallel protofilaments, each composed of α‐ and β‐tubulin unit molecules aligned along...
BACKGROUND: High‐temperature conditioning (3 days at 37 °C and 95% relative humidity), which protects ‘Fortune’ mandarins from chilling injury (CI), manifested as pitting in the outer part of the...
BACKGROUND: Immunomodulatory peptides can enhance body immunity. There have been few systematic investigations on preparing immunomodulatory peptides from Alaska pollock frame. The aim of this study...