Thư Viện trường Đại Học Nha Trang

European food research & technology, Tập 235, Số 4, 2012

Mục lục:

STT	Nội dung
1	Microencapsulation of phenolic compounds extracted from sour cherry pomace : effect of formulation, ultrasonication time and core to coating ratio / Betul Cilek and others
2	The impact of analytical quality criteria and data evaluation on the quantiﬁcation of genetically modiﬁed organisms / W. Meyer and others
3	Investigations on tyrosinase activity in melanin-free ink from Sepia ofﬁcinalis : potential for food proteins cross-linking / Aref Neifar and others
4	First ring-trial validation of real-time PCR methods for the quantiﬁcation of allergenic food ingredients / Marion Siegel and others
5	Preparative separation of polymethoxylated ﬂavones from Ponkan (Citrus reticulata Blanco cv. Ponkan) peel by high-speed countercurrent chromatography and their antifungal activities against Aspergillus niger / Li Liu and others
6	Compositions of anthocyanins in blackberry juice and their thermal degradation in relation to antioxidant activity / Lixia Zhang and others
7	Serial connection of packed-bed reactors with different reaction temperatures: enhanced operational stability for enzymatically interesteriﬁed trans-free lipid production / Jong Won Won and others
8	Exploitation of buckwheat sourdough for the production of wheat bread / Alice V. Moroni and others
9	Biogenic amine contents of commercially processed traditional ﬁsh products originating from European countries and Turkey / Sevim Kose and others
10	Low-level bromate analysis by ion chromatography on a polymethacrylate-based monolithic column followed by a post-column reaction / Nani Wang, Shiwei He, Yan Zhu
11	Biodenitriﬁcation of concentrated red beet juice / Dorota Walkowiak-Tomczak
12	Changes in prolamin and high resistant starch composition during the production process of Boza, a traditional cereal-based beverage / Laura Quintieri, Annunziata Monteverde, Leonardo Caputo
13	Mitigation of acrylamide formation in cookies by using Maillard reaction products as recipe modiﬁer in a combined partial conventional baking and radio frequency post-baking process / Tolgahan Kocadaglı, T. Koray Palazoglu, Vural Go¨kmen
14	Effects of Chlorella vulgaris and Arthrospira platensis addition on viability of probiotic bacteria in yogurt and its biochemical properties / Hannane Beheshtipour and others
15	Effect of the addition of b-glucanases and commercial yeast preparations on the chemical and sensorial characteristics of traditional sparkling wine / Jose´ Manuel Rodriguez-Nogales, Encarnacio´n Ferna´ndez-Ferna´ndez, Joseﬁna Vila-Crespo
16	Differentiation of ﬂue-cured tobacco leaves in different positions based on neutral volatiles with principal component analysis (PCA) / Weifeng Sun and others
17	Use of patatin, a protein extracted from potato, as alternative to animal proteins in ﬁning of red wine / A. Gambuti, A. Rinaldi, L. Moio