Thư Viện trường Đại Học Nha Trang

Food chemistry, Tập 137, Số 1_4, 2013

Mục lục:

STT	Nội dung
1	Protective effects of oligomeric and polymeric procyanidin fractions from defatted grape seeds on tert-butyl hydroperoxide-induced oxidative damage in HepG2 cells / Younghwa Kim and others
2	Production of 1-lactulose and lactulose using commercial b-galactosidase from Kluyveromyces lactis in the presence of fructose / Xiao Hua and others
3	Effects of chemical interesteriﬁcation on the physicochemical, microstructural and thermal properties of palm stearin, palm kernel oil and soybean oil blends / Siti Hazirah Mohamad Fauzi, Norizzah Abd Rashid, Zaliha Omar
4	Encapsulation of ligninolytic enzymes and its application in clariﬁcation of juice / Fatma Gassara-Chatti and others
5	Effect of high-pressure treatment on biogenic amines formation in vacuum-packed trout ﬂesh (Oncorhynchus mykiss) / Katerˇina Mateˇjková and others
6	Structural studies on matrices of deacylated gellan with polydextrose / Vinita Chaudhary, Darryl M. Small, Stefan Kasapis
7	Changes in the bound aroma proﬁles of ‘Hayward’ and ‘Hort16A’ kiwifruit (Actinidia spp.) during ripening and GC-olfactometry analysis / Coralia V. Garcia and others
8	Sitosterol as an antioxidant in frying oils / Ashutosh Singh
9	Phase behaviour and in vitro hydrolysis of wheat starch in mixture with whey protein / Natasha Yang and others
10	Identiﬁcation of high b-glucan oat lines and localization and chemical characterization of their seed kernel b-glucans / Per Sikora and others
11	Antioxidant activity of Maillard reaction products (MRPs) derived from fructose–lysine and ribose–lysine model systems / Lusani Norah Vhangani, Jessy Van Wyk
12	From ﬁsh chemical characterisation to the beneﬁt-risk assessment – Part A / Cláudia Afonso
13	Anti-yeast activity of mentha oil and vapours through in vitro and in vivo (real fruit juices) assays / Maria Elisabetta Guerzoni and others
14	Effect of red wines with different in vitro antioxidant activity on oxidative stress of high-fat diet rats / Luciene Fagundes Lauer Macedo and others
15	Recently introduced foods as new allergenic sources: Sensitisation to Goji berries (Lycium barbarum) / Jerónimo Carnés and others
16	Geographical provenance of palm oil by fatty acid and volatile compound ﬁngerprinting techniques / A. Tres and others
17	Effect of postharvest UV-B irradiation on nutraceutical quality and physical properties of tomato fruits / Antonella Castagna and others
18	Composition and distribution of the main active components in selenium-enriched fruit bodies of Cordyceps militaris link / Jing Z. Dong and others
19	Applicability of organic milk indicators to the authentication of processed products / Joachim Molkentin
20	Determination of lead in milk and yoghurt samples by solid phase extraction using a novel aminothioazole-polymeric resin / Cigdem Er, B. Filiz Senkal, Mehmet Yaman
21	Discrimination of cabbage (Brassica rapa ssp. pekinensis) cultivars grown in different geographical areas using 1H NMR-based metabolomics, / Yeon-Sik Bong
22	Determination of paralytic shellﬁsh poisoning toxins by HILIC–MS/MS coupled with dispersive solid phase extraction / Liyang Zhuo and others
23	Determination of mercury in rice by MSFIA and cold vapour atomic ﬂuorescence spectrometry / Douglas G. da Silva and others
24	Detection of trace metal in distilled alcoholic drinks / Suw-Young Ly, Hai-Soo Yoo, Seung-Kyu Chun