Thư Viện trường Đại Học Nha Trang

European food research & technology, Tập 234, Số 4, 2012

Mục lục:

STT	Nội dung
1	Oat Fibre : overview on their main biological properties / Rui Xu
2	Development of a multiplex real-time PCR method for simultaneous detection of Salmonella enterica, Shigella X exneri and Listeria monocytogenes in processed food samples / Alejandro Garrido and others
3	Sensorial characteristics of Spanish traditional melon genotypes : has the X avor of melon changed in the last century? / Sandra Escribano, Almudena Lázaro
4	Characterisation and screening of the process stability of bioactive compounds in red fruit paste and red fruit juice / Lise Verbeyst, Marc Hendrickx, Ann Van Loey
5	Biochemical characteristics and thermal inhibition kinetics of polyphenol oxidase extracted from thompson seedless grape / Yongju Zheng, Junling Shi, Zhongli Pan
6	Onion (Allium cepa L.) by-products as source of dietary fiber : physicochemical properties and effect on serum lipid levels in high-fat fed rats / Vanesa Benítez and others
7	Molecular diversity among natural populations of Lactobacillus paracasei and Lactobacillus plantarum/paraplantarum strains isolated from autochthonous dairy products / Natasa Golic and others
8	Thermal and rheological properties of the supersaturated sucrose solution in the presence of different molecular weight fractions and concentrations of dextran / Mohanad Bashari and others
9	High-throughput detection of genetically modified rice ingredients in foods using multiplex polymerase chain reaction coupled with high-performance liquid chromatography method / Feng Xia Luan and others
10	Preparation of immobilized Trametes pubescens laccase on a cryogel-type polymeric carrier and application of the biocatalyst to apple juice phenolic compounds oxidation / Michaela Dina Stanescu and others
11	Pro-oxidative effects of melanoidin–copper complexes on isolated and cellular DNA / Bettina Cämmerer and others
12	Cell surface properties of Lactobacillus salivarius under osmotic stress / Xiao Gong and others
13	Accumulation of c-aminobutyric acid in germinated soybean (Glycine max L.) in relation to glutamate decarboxylase and diamine oxidase activity induced by additives under hypoxia / Yuanxin Guo and others
14	Authentication of the most important species of freshwater eels by means of FINS / Fátima C. Lago, Juan M. Vieites, Montserrat Espiñeira
15	Sweet wines with great aromatic complexity obtained by partial fermentation of must from Tempranillo dried grapes / Nieves Lo´pez de Lerma and others
16	Phytosterol oxides content in selected thermally processed products / D. Derewiaka, M. Obiedzijski
17	Experimental and theoretical study of thermodynamics and transport properties of multilayer polymeric food packaging / A. Torres and others
18	Molecular cloning, expression, and enzymatic characterization of Solanum tuberosum hydroperoxide lyase / Bo Jiang and others
19	Puriﬁcation and characterization of Bacillus subtilis milk-clotting enzyme from Tibet Plateau and its potential use in yak dairy industry / Yang Li and others