Thư Viện trường Đại Học Nha Trang

European food research & technology, Tập 235, Số 3, 2012

Mục lục:

STT	Nội dung
1	Analytical overview of DNA interaction with Morin and its metal complexes / Ali Akbar Jamali, Afshin Tavakoli. Jafar Ezzati Nazhad Dolatabadi
2	Oenological versatility of Schizosaccharomyces spp. / J. A. Sua´rez-Lepe and others
3	Isolation, modiﬁcation and characterization of soluble arabinoxylan fractions from rye grain / Krzysztof Buksa and others
4	Anthocyanin pro W le in berry skins and fermenting must/wine, as a V ected by grape ripeness level of Vitis vinifera cv. Shiraz/R99 / Silvia Guidoni, Jacobus J. Hunter
5	Determination of polyphosphates in products of animal origin : application of a validated ion chromatography method for commercial samples analyses / Marco Iammarino, Aurelia Di Taranto
6	A bile salt hydrolase gene of Lactobacillus plantarum BBE7 with high cholesterol-removing activity / Z. Dong and others
7	A sandwich-type DNA array platform for detection of GM targets in multiplex assay / Sena Cansız and others
8	Genetic traceability of Asti Spumante and Moscato d’Asti musts and wines using nuclear and chloroplast microsatellite markers / Paolo Boccacci and others
9	Characterization of new strain Lactobacillus paracasei I-N-10 with proteolytic activity : Potential role in decrease in b-casein immuno-reactivity / Imen Hadji Sfaxi and others
10	Phenolic and furanic compounds of Portuguese chestnut and French, American and Portuguese oak wood chips / Raquel Garcia and others
11	Amperometric immunosensor for carbofuran detection based on gold nanoparticles and PB-MWCNTs-CTS composite ﬁlm / Xia Sun, Shuyuan Du, Xiangyou Wang
12	Effect of maturation conditions on sensory and antioxidant properties of old Serbian plum brandies / Sonja Pecic and others
13	Calcium availability in breakfast cereals : effect of other food components / Ma. Victorina Aguilar and others
14	Isolation and identiﬁcation of high viscosity-producing lactic acid bacteria from a traditional fermented milk in Xinjiang and its role in fermentation process / Wei Li and others
15	Polar lipid fraction from oat (Avena sativa) : characterization and use as an o/w emulsiﬁer / Mika Kaimainen and others
16	Impact of protein, lipid and carbohydrate on the headspace delivery of volatile compounds from hydrating powders / Ian D. Fisk, Maxime Boyer, Robert S. T. Linforth
17	Polysaccharide and volatile composition of Cabernet wine affected by different over-lees ageing / S. Pati and others
18	Rapid detection method for nitrofuran antibiotic residues by surface-enhanced Raman Spectroscopy / Yunfei Xie and others
19	A comparative study for determination of biogenic amines in meat samples by capillary isotachophoresis with two electrolyte systems / Aneta Jastrzebska
20	Development of an L -rhamnose bioluminescent microbial biosensor for analysis of food ingredients / J. Lukasiak and others
21	Production of 3-phenyllactic acid and 4-hydroxyphenyllactic acid by Pediococcus acidilactici DSM 20284 fermentation / Wanmeng Mu and others