Thư Viện trường Đại Học Nha Trang

Food chemistry, Tập 138, Số 1, 2013

Mục lục:

STT	Nội dung
1	Production of the a-glycosidase inhibitor 1-deoxynojirimycin from Bacillus species / Shinji Onose
2	Optimization of ABTS radical cation assay speciﬁcally for determination of antioxidant capacity of intracellular extracts of microalgae and cyanobacteria / A. Catarina Guedes and others
3	Review: On published data and methods for selenium in mushrooms / Jerzy Falandysz
4	Mineral and sensory proﬁle of seasoned cracked olives packed in diverse salt mixtures / J.M. Moreno-Baquero and others
5	Vicilin and the basic subunit of legumin are putative chickpea allergens / Shimrit Bar-El Dadon and others
6	Cashew apple (Anacardium occidentale L.) extract from by-product of juice processing: A focus on carotenoids / Fernando Pinto de Abreu and others
7	The determination of phenolic proﬁles of Serbian uniﬂoral honeys using ultra-high-performance liquid chromatography/high resolution accurate mass spectrometry / Silvio Kecˇkeš and others
8	Preparation, preliminary characterization and immunostimulatory activity of polysaccharide fractions from the peduncles of Hovenia dulcis / Mingchun Wang and others
9	Inhibition effects and induction of apoptosis of ﬂavonoids on the prostate cancer cell line PC-3 in vitro / Rongrong Xu and others
10	Quality of bread supplemented with mushroom mycelia / Enkhjargal Ulziijargal and others
11	Defatted Jatropha curcas ﬂour and protein isolate as materials for protein hydrolysates with biological activity / Duly M. Marrufo-Estrada and others
12	Antioxidant and immunomodulatory activity of selenium exopolysaccharide produced by Lactococcus lactis subsp. lactis / Yuxing Guo
13	Natural occurrence of deoxynivalenol in wheat from Paraná State, Brazil and estimated daily intake by wheat products / Joice Sifuentes dos Santos and others
14	Apoptosis during postmortem conditioning and its relationship to duck meat quality / Muhan Zhang and others
15	Transepithelial transport of 6-O-caffeoylsophorose across Caco-2 cell monolayers / Hoang Lan Phuong and others
16	Hepatoprotective effect of 2,3-dehydrosilybin on carbon tetrachloride-induced liver injury in rats / Byoung-Ok Cho and others
17	Sugarcane bagasse treated with hydrous ferric oxide as a potential adsorbent for the removal of As(V) from aqueous solutions / E. Pehlivan and others
18	Enzymatic synthesis of fructooligosaccharides by inulinases from Aspergillus niger and Kluyveromyces marxianus NRRL Y-7571 in aqueous–organic medium / Marceli Fernandes Silva and others
19	Exploration of Vanilla pompona from the Peruvian Amazon as a potential source of vanilla essence: Quantiﬁcation of phenolics by HPLC-DAD / Helena Maruenda and others
20	Nutritive value of masau (Ziziphus mauritiana) fruits from Zambezi Valley in Zimbabwe / Loveness K. Nyanga
21	Comparative formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in creatinine/phenylalanine and creatinine/phenylalanine/4-oxo-2-nonenal reaction mixtures / Rosario Zamora, Esmeralda Alcón, Francisco J. Hidalgo
22	Viscoelastic properties of oat b-glucan-rich aqueous dispersions / Sean X. Liu and others
23	Biochemical characterisation of Alaska pollock, Paciﬁc whiting, and threadﬁn bream surimi as affected by comminution conditions / Samanan Poowakanjana, Jae W. Park
24	Studies on cytotoxic triterpene saponins from the leaves of Aralia elata / Yan Zhang and others
25	Effect of alkaline pH-shift processing on in vitro gastrointestinal digestion of herring (Clupea harengus) ﬁllets / Soﬁa K. Marmon, Ingrid Undeland
26	Characterization of modiﬁed high-amylose maize starch-a-naphthol complexes and their inﬂuence on rheological properties of wheat starch / Fan Zhu, Ya-Jane Wang
27	Puriﬁcation and structural characterisation of lipid transfer protein from red wine and grapes / Nadine Jaeckels and others
28	Dry vs soaked wood: Modulating the volatile extractible fraction of oak wood by heat treatments / Charlie J. Duval and others
29	Rhubarb inhibits hepatocellular carcinoma cell metastasis via GSK-3-b activation to enhance protein degradation and attenuate nuclear translocation of b-catenin / Kun-Hsi Tsai and others
30	Retention of aroma compounds from Mentha piperita essential oil by cyclodextrins and crosslinked cyclodextrin polymers / A. Ciobanu and others
31	Evaluation of biological activities of a groundnut (Apios americana Medik) extract containing a novel isoﬂavone / Mizuki Takashima and others
32	Three sulphated polysaccharides isolated from the mucilage of mud snail, Bullacta exarata philippi: Characterization and antitumour activity / Daihui Zhang and others
33	Immunoprecipitation coupled with HPLC–MS/MS to discover the aromatase ligands from Glycyrrhiza uralensis / Liping Luo and others
34	UPLC and HPLC of caffeoyl esters in wild and cultivated Arctium lappa L. / Ghasem Haghi, Alireza Hatami, Mehdi Mehran
35	Screening and identiﬁcation of the antibacterial bioactive compounds from Lonicera japonica Thunb. leaves / Jianhua Xiong and others
36	Docosahexaenoic acid and phosphatidylserine improves the antioxidant activities in vitro and in vivo and cognitive functions of the developing brain / Hso-Chi Chaung and others
37	Wine grape pomace as antioxidant dietary ﬁbre for enhancing nutritional value and improving storability of yogurt and salad dressing / Angela Tseng, Yanyun Zhao
38	Effects of ozone microbubble treatment on removal of residual pesticides and quality of persimmon leaves / Hiromi Ikeura, Sadahiro Hamasaki, Masahiko Tamaki
39	Physical attributes and chemical composition of organic strawberry fruit (Fragaria x ananassa Duch, Cv. Albion) at six stages of ripening / José de Jesús Ornelas-Paz and others
40	Ascorbic acid, nitrate, and nitrite concentration relationship to the 24 hour light/dark cycle for spinach grown in different conditions / Audrey Chingzu Chang, Tsz Yi Yang, Gerald L. Riskowski
41	The inﬂuence of pectolytic enzyme addition and prefermentative mash heating during the winemaking process on the phenolic composition of Okuzgozu red wine / Alev Akpinar Borazan, Berrin Bozan
42	Physico-chemical and antioxidant properties of four mango (Mangifera indica L.) cultivars in China / Feng-Xia Liu and others
43	EC 50 estimation of antioxidant activity in DPPH assay using several statistical programs / Zheng Chen, Riccardo Bertin, Guglielmina Froldi
44	2012: No trans fatty acids in Spanish bakery products / Diana Ansorena and others
45	Inﬂuence of ﬂour blend composition on fermentation kinetics and phytate hydrolysis of sourdough used to make injera / Kaleab Baye and others
46	Puriﬁcation, antioxidant activity and protein-precipitating capacity of punicalin from pomegranate husk / Hongchao Zhang and others
47	Binding of vitamin A with milk a- and b-caseins / P. Bourassa, C.N. N’soukpoé-Kossi, H.A. Tajmir-Riahi
48	Effect of genotype, environment, and their interaction on phytochemical compositions and antioxidant properties of soft winter wheat ﬂour / Junli Lv and others
49	Apple peel bioactive rich extracts effectively inhibit in vitro human LDL cholesterol oxidation / Surangi H. Thilakarathna, H.P. Vasantha Rupasinghe, Paul W. Needs
50	Identiﬁcation of xyloglucan endotransglucosylase/hydrolase genes (XTHs) and their expression in persimmon fruit as inﬂuenced by 1-methylcyclopropene and gibberellic acid during storage at ambient temperature / Qinggang Zhu
51	Puriﬁcation and partial characterization of polyphenol oxidase from the ﬂower buds of Lonicera japonica Thunb. / Na-na Liu and others
52	Stabilization of anthocyanin and skullcap ﬂavone complexes – Investigations with computer simulation and experimental methods / Stanisław Kalisz and others
53	Long-term supplementation of high pigmented rice bran oil (Oryza sativa L.) on amelioration of oxidative stress and histological changes in streptozotocin-induced diabetic rats fed a high fat diet; Riceberry bran oil / Juthathip Posuwan and others
54	Grape seed procyanidin extract modulates proliferation and apoptosis of pancreatic beta-cells / Lídia Cedó and others
55	Burdock fructooligosaccharide induces fungal resistance in postharvest Kyoho grapes by activating the salicylic acid-dependent pathway and inhibiting browning / Fei Sun and others
56	Effect of cooking and germination on phenolic composition and biological properties of dark beans (Phaseolus vulgaris L.) / Ana López and others
57	Glucose, fructose and sucrose increase the solubility of protein–tannin complexes and at high concentration, glucose and sucrose interfere with bisulphite bleaching of wine pigments / James F. Harbertson and others
58	Different postharvest strategies to preserve broccoli quality during storage and shelf life: Controlled atmosphere and 1-MCP / M.F. Fernández-León and others
59	Kinetics of protein physicochemical changes induced by heating in meat using mimetic models: (1) Relative effects of heat and oxidants / A. Promeyrat, J.D. Daudin, P. Gatellier
60	Structure and antioxidant activity of b-lactoglobulin-glycoconjugates obtained by high-intensity-ultrasound-induced Maillard reaction in aqueous model systems under neutral conditions / Dragana Stanic-Vucinic and others
61	Physicochemical properties of lard-based diacylglycerols in blends with lard / Rikke Miklos and others
62	Selective concentration of EPA and DHA using Thermomyces lanuginosus lipase is due to fatty acid selectivity and not regioselectivity / Taiwo O. Akanbi, Jacqui L. Adcock, Colin J. Barrow
63	Inﬂuence of processing on the volatile proﬁle of strawberry spreads made with isomaltulose / I. Peinado and others
64	Phase behaviour of oat b-glucan/sodium caseinate mixtures varying in molecular weight / Jacob K. Agbenorhevi, Vassilis Kontogiorgos, Stefan Kasapis
65	Reduction of acrylamide formation by vanadium salt in potato French fries and chips / Diganta Kalita, Sastry S. Jayanty
66	Biogenic amines formation in Streptococcus thermophilus isolated from home-made natural yogurt / Yekta Gezginc and others
67	Identiﬁcation of active compounds from Aurantii Immatri Pericarpium attenuating brain injury in a rat model of ischemia–reperfusion / Eun-Ju Yang and others
68	Shelf-life of infrared dry-roasted almonds / Jihong Yang and others
69	Characterising protein, salt and water interactions with combined vibrational spectroscopic techniques / Nebojsa Perisic and others
70	Tracing transgenic maize as affected by breadmaking process and raw material for the production of a traditional maize bread, broad / Telmo J.R. Fernandes, M. Beatriz P.P. Oliveira, Isabel Mafra
71	Chemical composition, antimicrobial, cytotoxic and antioxidant activities of the essential oil of Artemisia indica Willd / Showkat Rashid and others
72	Inﬂuence of nitrogen supply on the production of higher alcohols/esters and expression of ﬂavour-related genes in cachaça fermentation / Esteban Espinosa Vidal and others
73	Bioactive and nutritive compounds in Sorghum bicolor (Guinea corn) red leaves and their health implication / D.A. Abugri and others
74	Effect of the genistein metabolite on leptin secretion in murine adipocytes in vitro / Toshio Niwa, Shin-ichiro Yokoyama, Toshihiko Osawa
75	Compositional analysis of leaf cuticular membranes isolated from tea plants (Camellia sinensis L.) / Shuntaro Tsubaki and others
76	Direct potentiometric determination of starch using a platinum redox sensor / Nikola Sakacˇ, Milan Sak-Bosnar, Marija Horvat
77	Rapid detection and quantiﬁcation of milk adulteration using infrared microspectroscopy and chemometrics analysis / P.M. Santos, E.R. Pereira-Filho, L.E. Rodriguez-Saona
78	Assessment of DFG-S19 method for the determination of common endocrine disruptor pesticides in wine samples with an estimation of the uncertainty of the analytical results / Füsun Okçu Pelit and others
79	Fast HPLC-DAD quantiﬁcation of nine polyphenols in honey by using second-order calibration method based on trilinear decomposition algorithm / Xiao-Hua Zhang and others
80	Development of a rapid and simple voltammetric method to determine total antioxidative capacity of edible oils / Rubin Gulaboski, Valentin Mircˇeski, Saša Mitrev
81	Development of novel potentiometric sensors for determination of tartrazine dye concentration in foodstuff products / Hazem M. Abu Shawish and others
82	Simultaneous detection of ﬂavonoids and phenolic acids in Herba Lysimachiae and Herba Desmodii Styracifolii using liquid chromatography tandem mass spectrometry / Dongxiao Sun and others
83	Differentiation of Sparidae species by DNA sequence analysis, PCR-SSCP and IEF of sarcoplasmic proteins / Karin Schiefenhövel, Hartmut Rehbein
84	Development of sample preparation method for isoliquiritigenin, liquiritin, and glycyrrhizic acid analysis in licorice by ionic liquids-ultrasound based extraction and high-performance liquid chromatography detection / Lei Yang and others
85	Rapid detecting total acid content and classifying different types of vinegar based on near infrared spectroscopy and least-squares support vector machine / Shi Ji-yong and others
86	Monitoring of monosaccharides, oligosaccharides, ethanol and glycerol during wort fermentation by biosensors, HPLC and spectrophotometry / Rastislav Monošík and others
87	Determination of volatile N-nitrosamines in meat products by microwave-assisted extraction coupled with dispersive micro solid-phase extraction and gas chromatography – Chemical ionisation mass spectrometry / Man-Chun Huang and others
88	Fast method for multielemental analysis of plants and discrimination according to the anatomical part by total reﬂection X-ray ﬂuorescence spectrometry / Inmaculada De La Calle and others
89	Microwave distillation followed by headspace single drop microextraction coupled to gas chromatography-mass spectrometry (GC–MS) for fast analysis of volatile components of Echinophora platyloba DC / Mohammad Bagher Gholivand and others
90	Structural property of soybean lunasin and development of a method to quantify lunasin in plasma using an optimized immunoassay protocol / Vermont P. Dia
91	Development and validation of a real-time PCR method for the simultaneous detection of black mustard (Brassica nigra) and brown mustard (Brassica juncea) in food / Monika Palle-Reisch and others
92	Inﬂuence of extraction procedures on phenolic content and antioxidant activity of Cretan barberry herb / Wirginia Kukula-Koch and others
93	Arsenic speciation analysis in mono-varietal wines by on-line ionic liquid-based dispersive liquid–liquid microextraction / Leticia B. Escudero
94	A review of the liquid chromatographic methods for the determination of biogenic amines in foods / Armagan Önal, Serife Evrim Kepekci Tekkeli, Cem Önal
95	Simultaneous determination of lovastatin and citrinin in red yeast ricesupplements by micellar electrokinetic capillary chromatography / Biljana Nigovic´, Miranda Sertic´, Ana Mornar
96	The antioxidant activity of teas measured by the FRAP method adapted to the FIA system: Optimising the conditions using the response surface methodology / Alessandro C. Martins and others
97	Optimization of gas chromatography–single quadrupole mass spectrometry conditions for multiresidue analysis of pesticides in grapes in compliance to EU-MRLs / Kaushik Banerjee and others
98	Determination of ﬂuorine in milk samples via calcium-monoﬂuoride by electrothermal molecular absorption spectrometry / Nil Ozbek, Suleyman Akman
99	Multi-targeted screening of botanicals in food supplements by liquid chromatography with tandem mass spectrometry / C. Mathon and others
100	Pattern recognition of peach cultivars (Prunus persica L.) from their volatile components / Pablo Montero-Prado, Karim Bentayeb, Cristina Nerín