Thư Viện trường Đại Học Nha Trang

European food research & technology, Tập 235, Số 6, 2012

Mục lục:

STT	Nội dung
1	Applications of computer vision techniques in the agriculture and food industry : a review / Juliana Freitas Santos Gomes, Fabiana Rodrigues Leta
2	The inﬂuence of stereochemistry on the antioxidant properties of catechin epimers / Małgorzata Muzolf-Panek and others
3	Proteome changes of fresh-cut Zizania latifolia during refrigerated (1oC) storage / Haibo Luo and others
4	Regulation of maturation and function of dendritic cells by tea glycoprotein / Danfei Huang and others
5	Semi-quantitative estimation of the walnut content in ﬁllings of bakery products using real-time polymerase chain reaction with internal standard material / V. Janska, L. Piknova, T. Kuchta
6	Puriﬁcation and characterization of Cu,Zn superoxide dismutase from pumpkin (Cucurbita moschata) pulp / Xiaorong Qin, Mingjin Zhang, Lin Wu
7	UHPLC as a suitable methodology for the analysis of carotenoids in food matrix / D. Bohoyo-Gil and others
8	Inﬂuence of lactic acid bacteria on the oxidation–reduction potential of buckwheat (Fagopyrum esculentum Moench) sourdoughs / Alessandro Capuani, Ju¨rgen Behr, Rudi F. Vogel
9	Lipophilic phenols partially explain differences in the antioxidant activity of subfractions from methanol extract of camellia oil / Jianfu Shen and others
10	Impact of ﬂavour solvent on biscuit micro-structure as measured by X-ray micro-Computed Tomography and the distribution of vanillin and HMF (HPLC) / Ni Yang and others
11	Role of bioactive carbonyl compounds on the conversion of asparagine into acrylamide during heating / Aytu¨l Hamzalıoglu, Vural Go¨kmen
12	1H NMR approach as an alternative to the classical p-anisidine value method / Christina Skiera and others
13	Analysis of hydrogen peroxide in cigarette smoke from selected Chinese cigarette brands under conventional and intense machine smoking conditions / Hailin Liu and others
14	Inﬂuence of skin maceration time on the proanthocyanidin content of red wines / N. Busse-Valverde and others
15	Production of dihydroxyacetone from an aqueous solution of glycerol in the reaction catalyzed by an immobilized cell preparation of acetic acid bacteria Gluconobacter oxydans ATCC 621 / Stasiak-Ro´ _zan´ska Lidia, Bła_zejak Stanisław
16	Inhibitory activities of extracts from Cleistocalyx operculatus ﬂower buds on pancreatic lipase and α-amylase / Lina Zhang, Yanhua Lu
17	Methods used to evaluate the peroxyl (ROO) radical scavenging capacities of four common antioxidants / Roberto Lo Scalzo, Aldo Todaro, Paolo Rapisarda
18	Event-speciﬁc detection of genetically modiﬁed wheat B73-6-1based on the 3-ﬂanking sequence / Minghui Zhang and others
19	Studies on the gluten-speciﬁc peptidase activity of germinated grains from different cereal species and cultivars / Theresa Schwalb, Herbert Wieser, Peter Koehler
20	Real-time PCR-based detection of Coxiella burnetii in cheeses / Federico Capuano and others
21	Evolution of ﬂavonols in berry skins of different grape cultivars during ripening and a comparison of two vintages / Na-Na Liang and others
22	Effects on intestinal microbiota of probiotic fermented milk used for prevention of antibiotic-associated diarrhoea / R.Tabasco and others