Thư Viện trường Đại Học Nha Trang

Plant foods for human nutrition., Tập 69, Số 1, 2014

Mục lục:

STT	Nội dung
1	Composition of Antioxidants and Amino Acids in Stevia Leaf Infusions / Angela Periche, Georgios Koutsidis, Isabel Escriche
2	In vitro Assessment of the Bioaccessibility of Carotenoids from Sun-Dried Chilli Peppers / Alessandro Pugliese and others
3	Reduced-calorie Avocado Paste Attenuates Metabolic Factors Associated with a Hypercholesterolemic-high Fructose Diet in Rats / María Elena Pahua-Ramos and others
4	Effects of Popping on Nutrient Contents of Amaranth Seed / Taro Murakami and others
5	Phenolic Composition, Antioxidant and Enzyme Inhibitory Activities of Eryngium bornmuelleri leaf / Abdullah Dalar and others
6	Bioactivity of Different Enriched Phenolic Extracts of Wild Fruits from Northeastern Portugal: A Comparative Study / Rafaela Guimaraes and others
7	Making Use of Guava Seed (Psidium guajava L): The Effects of Pre-treatments on Its Chemical Composition / Ying Ping Chang and others
8	Variation and Correlation of Properties in Different Grades of Maple Syrup / Amritpal S. Singh, A. Maxwell P. Jones, Praveen K. Saxena
9	Natural Folates from Biofortified Tomato and Synthetic 5-methyl-tetrahydrofolate Display Equivalent Bioavailability in a Murine Model / Fabiola Castorena-Torres and others
10	Effect of Betulin-containing Extract from Birch Tree Bark on α-Amylase Activity In vitro and on Weight Gain of Broiler Chickens In vivo / Anna Ilyina and others
11	Investigating Wild Berries as a Dietary Approach to Reducing the Formation of Advanced Glycation Endproducts: Chemical Correlates of In Vitro Antiglycation Activity / Cory S. Harris and others
12	Effects of Plant Extracts on the Reversal of Glucose-Induced Impairment of Stress-Resistance in Caenorhabditis elegans / Elena Fitzenberger and others
13	Effects of Roasting on Phenolic Composition and In vitro Antioxidant Capacity of Australian Grown Faba Beans (Vicia faba L.) / Siem Siah and others