Thư Viện trường Đại Học Nha Trang

Food chemistry, Tập 139, Số 1_4_P1, 2013

Mục lục:

STT	Nội dung
1	Flavour proﬁles of three novel acidic varieties of muskmelon (Cucumis melo L.) / Stella Lignou and others
2	Phospholipids in rice: Signiﬁcance in grain quality and health beneﬁts: A review / Lei Liu and others
3	Antioxidant capacity of anthocyanins from Rhodomyrtus tomentosa (Ait.) and identiﬁcation of the major anthocyanins / Chun Cui and others
4	Effects of combination processes on the extraction of pectins from rapeseed cake (Brassica napus L.) / Han-Seob Jeong and others
5	Intake of mulberry 1-deoxynojirimycin prevents diet-induced obesity through increases in adiponectin in mice / Tsuyoshi Tsuduki and others
6	Proanthocyanidin proﬁle of cowpea (Vigna unguiculata) reveals catechin-O-glucoside as the dominant compound / Leonnard O. Ojwang and others
7	Blueberry estimated harvest from seven new cultivars: Fruit and anthocyanins / Jessica Scalzo, David Stevenson, Duncan Hedderley
8	Active ﬁlms based on cocoa extract with antioxidant, antimicrobial and biological applications / Marta Calatayud and others
9	In vivo and in vitro antioxidant activity and α-glucosidase, α-amylase inhibitory effects of ﬂavonoids from Cichorium glandulosum seeds / Xincheng Yao and others
10	Changes in selected parameters related to proteolysis during ageing of dry-cured pork loins inoculated with probiotics / Joanna Stadnik, Zbigniew J. Dolatowski
11	Microencapsulation of aspartame by double emulsion followed by complex coacervation to provide protection and prolong sweetness / Glaucia A. Rocha-Selmi and others
12	Enrichment of two isoﬂavone aglycones in black soymilk by using spent coffee grounds as an immobiliser for β-glucosidase / Kuan-I Chen and others
13	Antioxidant activity-guided separation of coumarins and lignan from Melicope glabra (Rutaceae) / Nur Kartinee Kassim and others
14	Distribution, antioxidant and characterisation of phenolic compounds in soybeans, ﬂaxseed and olives / Muhammad H. Aludatt and others
15	Free phenolics and polyphenol oxidase (PPO): The factors affecting post-cut browning in eggplant (Solanum melongena) / Bibhuti Bhusan Mishra, Satyendra Gautam, Arun Sharma
16	Synchronous two-dimensional MIR correlation spectroscopy (2D-COS) as a novel method for screening smoke tainted wine / Anthea L. Fudge and others
17	Low resolution 1H NMR assignment of proton populations in pound cake and its polymeric ingredients / A. Luyts and others
18	Maqui berry (Aristotelia chilensis) and the constituent delphinidin glycoside inhibit photoreceptor cell death induced by visible light / Junji Tanaka and others
19	The enhancement of antioxidant compounds extracted from Thymus vulgaris using enzymes and the effect of extracting solvent / Alejandra Cerda and others
20	A single pump cycling-column-switching technique coupled with homemade high exchange capacity columns for the determination of iodate in iodized edible salt by ion chromatography with UV detection / Zhongping Huang and others
21	Flavonoids from the capitula of Eriocaulon australe / Qiaolin Xu and others
22	Characteristics of antioxidant activity and composition of pumpkin seed oils in 12 cultivars / Agnieszka Nawirska-Olszanska and others
23	Inﬂuence of air-drying temperature on drying kinetics, colour, ﬁrmness and biochemical characteristics of Atlantic salmon (Salmo salar L.) ﬁllets / Jaime Ortiz and others
24	An integrated approach for ﬂavour quality evaluation in muskmelon (Cucumis melo L. reticulatus group) during ripening / Simona Vallone and others
25	Studies of isothermal crystallisation kinetics of sunﬂower hard stearin-based confectionery fats / Miguel A. Bootello and others
26	Simulated digestion of proanthocyanidins in grape skin and seed extracts and the effects of digestion on the angiotensin I-converting enzyme (ACE) inhibitoryactivity / Katherina Fernández, Javiera Labra
27	Transport across Caco-2 monolayers of peptides arising from in vitro digestion of bovine milk proteins / Gianluca Picariello and others
28	Puriﬁcation and characterisation of sarcoplasmic calcium-binding protein, a novel allergen of red swamp crayﬁsh (Procambarus clarkii) / Heng-Li Chen and others
29	Encapsulation of indole-3-carbinol and 3,3 0 -diindolylmethane in zein/carboxymethyl chitosan nanoparticles with controlled release property and improved stability / Yangchao Luo and others
30	Enzymatic modiﬁcation enhances the protective activity of citrus ﬂavonoids against alcohol-induced liver disease / Ho-Young Park and others
31	Carbon nanotubes-reinforced hollow ﬁbre solid-phase microextraction coupled with high performance liquid chromatography for the determination of carbamate pesticides in apples / Xin-Yue Song, Yan-Ping Shi, Juan Chen
32	Interlocking of β-carotene in beta-lactoglobulin aggregates produced under high pressure / Azza Mensi and others
33	Sonicated pineapple juice as substrate for L. casei cultivation for probiotic beverage development: Process optimisation and product stability / Mayra Garcia Maia Costa and others
34	Growth inhibition and antioxidative status induced by selenium-enriched broccoli extract and selenocompounds in DNA mismatch repair-deﬁcient human colon cancer cells / Cheng-Fang Tsai and others
35	Ligands affecting silver antimicrobial efﬁcacy on Listeria monocytogenes and Salmonella enterica / Antonio Martínez-Abad and others
36	Research on the preparation of antioxidant peptides derived from egg white with assisting of high-intensity pulsed electric ﬁeld / Songyi Lin and others
37	Systematic qualitative and quantitative assessment of anthocyanins, ﬂavones and ﬂavonols in the petals of 108 lotus (Nelumbo nucifera) cultivars / Jiao Deng and others
38	Structural characterisation of partially glycosylated whey protein as inﬂuenced by pH and heat using surface-enhanced Raman spectroscopy / Qian Wang and others
39	Changes in urocanic acid, histamine, putrescine and cadaverine levels in Indian mackerel (Rastrelliger kanagurta) during storage at different temperatures / Davood Zare and others
40	Anticancer activity and mediation of apoptosis in human HL-60 leukaemia cells by edible sea cucumber (Holothuria edulis) extract / W.A.J.P. Wijesinghe and others
41	Synthesis of amino acid conjugates of tetrahydrocurcumin and evaluation of their antibacterial and anti-mutagenic properties / J.R. Manjunatha and others
42	Inﬂuence of triterpenoids present in apple peel on inﬂammatory gene expression associated with inﬂammatory bowel disease (IBD) / Dolores Mueller and others
43	Comparison between gelatines extracted from mackerel and blue whiting bones after different pre-treatments / Zied Khiari and others
44	Characteristics and antioxidant activity of water-soluble Maillard reaction products from interactions in a whey protein isolate and sugars system / Wang Wen-qiong, Bao Yi-hong, Chen Ying
45	Alternanthera paronychioides protects pancreatic β-cells from glucotoxicity by its antioxidant, antiapoptotic and insulin secretagogue actions / Chi-Hao Wu and others
46	A new process for obtaining hydroxytyrosol using transformed Escherichia coli whole cells with phenol hydroxylase gene from Geobacillus thermoglucosidasius / Esteban Orenes-Piñero, Francisco García-Carmona, Álvaro Sánchez-Ferrer
47	m-Calpain is involved in the postmortem proteolysis of gizzard smooth muscle / Ya-Shiou Chang, Marvin H. Stromer, Rong-Ghi R. Chou
48	Migration and exposure assessment of silver from a PVC nanocomposite / M. Cushen and others
49	Free fatty acid proﬁles of emulsiﬁed lipids during in vitro digestion with pancreatic lipase / Xianqian Zhu and others
50	Comparison of biogenic amine and polyphenol proﬁles of grape berries and wines obtained following conventional, organic and biodynamic agricultural and oenological practices / Annalisa Tassoni, Nunzio Tango, Maura Ferri
51	Characterisation of muscles from Frigate mackerel (Auxis thazard) and catﬁsh (Clarias macrocephalus) / Manat Chaijan, Sappasith Klomklao, Soottawat Benjakul
52	Fundamental studies on the structural functionality of whey protein isolate in the presence of small polyhydroxyl compounds as co-solute / Paul George, Leif Lundin, Stefan Kasapis
53	In vitro antioxidant capacity and anti-inﬂammatory activity of seven common oats / Yi-Fang Chu and others
54	Effect of nitrite on the odourant volatile fraction of cooked ham / Caroline Thomas and others
55	Croton lechleri Müll. Arg. (Euphorbiaceae) stem bark essential oil as possible mutagen-protective food ingredient against heterocyclic amines from cooked food / Damiano Rossi and others
56	Microcapsule production employing chickpea or lentil protein isolates and maltodextrin: Physicochemical properties and oxidative protection of encapsulated ﬂaxseed oil / Asli Can Karaca, Michael Nickerson, Nicholas H. Low
57	Isolation of new monoterpene coumarins from Micromelum minutum leaves and their cytotoxic activity against Leishmania major and cancer cells / A. Sakunpak and others
58	Characterisation of non-polar dimers formed during thermo-oxidative degradation of β-sitosterol / Ewa Sosinska and others
59	Immobilisation of β-cyclodextrin on glass: Characterisation and application for cholesterol reduction from milk / Muhammad Nazir Tahir, Yan Lee
60	4-Methyl-7-hydroxycoumarin antifungal and antioxidant activity enhancement by substitution with thiosemicarbazide and thiazolidinone moieties / Bojan Šarkanj and others
61	Anti-inﬂammatory and anticancer activities of extracts and compounds from the mushroom Inonotus obliquus / Lishuai Ma and others
62	Enzyme-assisted extraction of bioactive compounds from ginger (Zingiber ofﬁcinale Roscoe) / K.L. Nagendra chari and others
63	Chemical proﬁle and sensory properties of different foods cooked by a new radiofrequency oven / Alberto Fiore and others
64	Changes in polyphenol content during production of grape juice concentrate / Esra Capanoglu and others
65	Chemical stability of astaxanthin nanodispersions in orange juice and skimmed milk as model food systems / Navideh Anarjan, Chin Ping Tan
66	Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with banana (Musa acuminata X balbisiana cv. Awak)pseudo-stem ﬂour / Lee-Hoon Ho, Noor Aziah Abdul Aziz, Baharin Azahari
67	Variation in nutritionally relevant components in retail Jersey and Guernsey whole milk / S. Stergiadis and others
68	The effect of interesteriﬁcation on the bioavailability of fatty acids in structured lipids / M. Farfán and others
69	Ellagic acid derivatives, ellagitannins, proanthocyanidins and other phenolics, vitamin C and antioxidant capacity of two powder products from camu-camu fruit (Myrciaria dubia) / Daniela Fracassetti and others
70	Plasma and hepatic cholesterol-lowering effects of tomato pomace, tomato seed oil and defatted tomato seed in hamsters fed with high-fat diets / Dongyan Shao and others
71	Tenderization effect of soy sauce on beef M. biceps femoris / Hyun-Wook Kim and others
72	Anthocyanins in the ripe fruits of Rubus coreanus Miquel and their protective effect on neuronal PC-12 cells / Sung-Eun Im and others
73	Probing the binding between norbixin and dairy proteins by spectroscopy methods / Yue Zhang, Qixin Zhong
74	Extraction and structural characterisation of rhamnogalacturonan I-type pectic polysaccharides from potato cell wall / Nastaran Khodaei, Salwa Karboune
75	Effects of NaCl and pH on the structural conformations of kidney bean vicilin / Sule Mundi, Rotimi E. Aluko
76	Biosynthesis of highly enriched 13C-lycopene for human metabolic studies using repeated batch tomato cell culturing with 13C-glucose / Nancy Engelmann Moran and others
77	Effect of recovery methods on the oxidative and physical stability of oil body emulsions / Olga A. Karkani and others
78	Characterization of Hachi (Camelus dromedarius) fat extracted from the hump / Hassen Mohamed Sbihi, Imededdine Arbi Nehdi, Saud Ibrahim Al-Resayes
79	Distribution of carotenoids in endosperm, germ, and aleurone fractions of cereal grain kernels / Victoria U. Ndolo, Trust Beta
80	Effect of temperature on the release of intentionally and non-intentionally added substances from polyethylene terephthalate (PET) bottles into water: Chemical analysis and potential toxicity / Cristina Bach and others
81	Effect of calcium on the kinetics of free fatty acid release during in vitro lipid digestion in model emulsions / Aiqian Ye and others
82	Monitoring green leaf tea quality parameters of different TV clones grown in northeast India using satellite data / Rishiraj Dutta
83	Congeners in sugar cane spirits aged in casks of different woods / Aline M. Bortoletto, André R. Alcarde
84	Enzymatic preparation and structural determination of oligosaccharides derived from sea cucumber (Acaudina molpadioides) fucoidan / Long Yu and others
85	Chemical, rheological and surface morphologic characterisation of spent hen proteins extracted by pH-shift processing with or without the presence of cryoprotectants / HeNan Wang, Jianping Wu, Mirko Betti
86	Effects of ﬁsetin supplementation on hepatic lipogenesis and glucose metabolism in Sprague–Dawley rats fed on a high fat diet / Yoonsu Cho and others
87	Cultivar variations in antioxidant and antihyperlipidemic properties of pomelo pulp (Citrus grandis [L.] Osbeck) in Thailand / Kittana Mäkynen and others
88	Carotenoids and tocopherols in yellow and red raspberries / Elisabete Carvalho, Paul D. Fraser, Stefan Martens
89	Enrichment of polyphenol contents and antioxidant activities of Irish brown macroalgae using food-friendly techniques based on polarity and molecular size / Michelle S. Tierney and others
90	Inﬂuence of cold pre-fermentation treatments on the major volatile compounds of three wine varieties / Ana Moreno-Pérez and others
91	Chemical properties of x-3 fortiﬁed gels made of protein isolate recovered with isoelectric solubilisation/precipitation from whole ﬁsh / Reza Tahergorabi and others