Thư Viện trường Đại Học Nha Trang

Food chemistry, Tập 139, Số 1_4_P2, 2013

Mục lục:

STT	Nội dung
1	Characterisation of chlorophyll oxidation mediated by peroxidative activity in olives (Olea europaea L.) cv. Hojiblanca / Honorio Vergara-Domínguez, María Roca, Beatriz Gandul-Rojas
2	Oil composition and characterisation of phenolic compounds of Opuntia ﬁcus-indica seeds / Nadia Chougui and others
3	Effect of ﬂavonoid structure on the ﬂuidity of model lipid membranes / Veronika Abram and others
4	Effects of industrial processing on folate content in green vegetables / Nicolas Delchier and others
5	Home conservation strategies for tomato (Solanum lycopersicum): Storage temperature vs. duration – Is there a compromise for better aroma preservation? / Catherine M.G.C. Renard and others
6	Inhibition kinetics of lipid oxidation of model foods by using antioxidant extract of fermented soybeans / Dyah H. Wardhani and others
7	A dipeptide and an amino acid present in whey protein hydrolysate increase translocation of GLUT-4 to the plasma membrane in Wistar rats / P.N. Morato and others
8	Antioxidant, free radical scavenging and liver protective effects of friedelin isolated from Azima tetracantha Lam. leaves / Christudas Sunil and others
9	In vitro bioavailability of total selenium and selenium species from seafood / Jorge Moreda-Piñeiro and others
10	Modulating β-carotene bioaccessibility by controlling oil composition and concentration in edible nanoemulsions / L. Salvia-Trujillo and others
11	Structures and reactions of compounds involved in pink discolouration of onion / Masahiro Kato and others
12	Oregon ‘Pinot noir’ grape anthocyanin enhancement by early leaf removal / Jungmin Lee, Patricia A. Skinkis
13	Antibacterial activity-guided puriﬁcation and identiﬁcation of a novel C-20 oxygenated ent-kaurane from Rabdosia serra (MAXIM.) HARA / Lianzhu Lin and others
14	Inhibitory effects of myricetin on mammalian DNA polymerase, topoisomerase and human cancer cell proliferation / Kazuaki Shiomi and others
15	Hepatic biotransformation of alkylresorcinols is mediated via cytochrome P450 and b-oxidation: A proof of concept study / Matti Marklund and others
16	Modiﬁcations of Kyoho grape berry quality under long-term NaCl treatment / Xiao-Ling Li and others
17	Effect of ﬂoral sources on the antioxidant, antimicrobial, and anti-inﬂammatory activities of honeys in Taiwan / Je-Ruei Liu and others
18	The impact of Ca2+combination with organic acids on green tea infusions / Yong-Quan Xu and others
19	Extra virgin olive oil bitterness evaluation by sensory and chemical analyses / Fabio Favati and others
20	Polycyclic aromatic hydrocarbons (PAH) and phenolic substances in meat products smoked with different types of wood and smoking spices / Alexander Hitzel and others
21	Cultivating conditions effects on keﬁran production by the mixed culture of lactic acid bacteria imbedded within keﬁr grains / Katja Zajšek, Andreja Goršek, Mitja Kolar
22	A Rapid tool for the stability assessment of natural food colours / Souhila Ghidouche and others
23	Fatty acid proﬁling of the seed oils of some varieties of ﬁeld peas (Pisum sativum) by RP-LC/ESI-MS/MS: Towards the development of an oilseed pea / Manuel Ivan Villalobos Solis and others
24	Antihypertensive effects of lactoferrin hydrolyzates: Inhibition of angiotensin-and endothelin-converting enzymes / Ricardo Fernández-Musoles and others
25	Tert-butylhydroquinone recognition of molecular imprinting electrochemical sensor based on core–shell nanoparticles / Peini Zhao, Jingcheng Hao
26	A micellar improved method for trace levels selenium quantiﬁcation in food samples, alcoholic and nonalcoholic beverages through CPE/FAAS / Halil Ibrahim Ulusoy, Öznur Yılmaz, Ramazan Gürkan
27	Inhibitory effects of water extract of Flos Inulae on mutation and tyrosinase / Ming-Hsing Huang and others
28	Curcumin inhibits invasion and metastasis in K1 papillary thyroid cancer cells / Chi-Yu Zhang and others
29	Effect of Saccharomyces strains on the quality of red wines aged on lees / I. Loira and others
30	Evolution of the aromatic proﬁle in Garnacha Tintorera grapes during raisining and comparison with that of the naturally sweet wine obtained / R. Noguerol-Pato and others
31	Non-enzymatic glycation of natural actomyosin (NAM) with glucosamine in a liquid system at moderate temperatures / Yuliya Hrynets, Maurice Ndagijimana, Mirko Betti
32	LC–ESI-TOF–MS identiﬁcation of bioactive secondary metabolites involved in the antioxidant, anti-inﬂammatory and anticancer activities of the edible halophyte Zygophyllum album Desf. / Wided Megdiche Ksouri and others
33	Degradation of complex carbohydrate: Immobilization of pectinase from Bacillus licheniformis KIBGE-IB21 using calcium alginate as a support / Haneef Ur Rehman and others
34	Diversity of (dihydro) hydroxycinnamic acid conjugates in Colombian potato tubers / Carlos-Eduardo Narváez-Cuenca and others
35	Inﬂuence of pH, metal chelator, free radical scavenger and interfacial characteristics on the oxidative stability of β-carotene in conjugated whey protein–pectin stabilised emulsion / Duoxia Xu and others
36	Mechanisms of saccharide protection against epigallocatechin-3-gallate deterioration in aqueous solutions / Avi Shpigelman and others
37	Combined impact of Bacillus stearothermophilus maltogenic alpha-amylase and surfactants on starch pasting and gelation properties / Bénédicte Van Steertegem and others
38	Polyphasic approach to the identiﬁcation of Aspergillus section Flavi isolated from Brazil nuts / Arianne Costa Baquião and others
39	On the origin of sharp peaks in the X-ray diffraction patterns of xanthan powders / M. Lad and others
40	Separation and puriﬁcation of the antioxidant compounds, caffeic acid phenethyl ester and caffeic acid from mushrooms by molecularly imprinted polymer / Ning Li and others
41	Plums (Prunus domestica L.) are a good source of yeasts producing organic acids of industrial interest from glycerol / Paula García-Fraile and others
42	Peach (Prunus persica) extract inhibits angiotensin II-induced signal transduction in vascular smooth muscle cells / Ryohei Kono and others
43	Proportions of A1, A2, B and C b-casein protein variants in retail milk in the UK / Ian Givens and others
44	Aluminium and other elements in selected herbal tea plant species and their infusions / Jan Malik and others
45	A fast, reliable, ultra high performance liquid chromatography method for the simultaneous determination of amino acids, biogenic amines and ammonium ions in cheese, using diethyl oxymethylenemalonate as a derivatising agent / Begoña Redruello and others
46	Dummy-template molecularly imprinted solid phase extraction for selective analysis of ractopamine in pork / Wei Du and others
47	Improved sample preparation and rapid UHPLC analysis of SO2 binding carbonyls in wine by derivatisation to 2,4-dinitrophenylhydrazine / J.N. Jackowetz, R. Mira de Orduña
48	Analysis of irradiated cooked ham by direct introduction into the programmable temperature vaporizer of a multidimensional gas chromatography system / Carmen Barba, Guillermo Santa-María, Marta M. Calvo
49	A sensitive and selective imprinted solid phase extraction coupled to HPLC for simultaneous detection of trace quinoxaline-2-carboxylic acid and methyl-3-quinoxaline-2-carboxylic acid in animal muscles / Zhenjuan Duan and others
50	Antioxidant capacity, polyphenolic content and tandem HPLC–DAD–ESI/MS proﬁling of phenolic compounds from the South American berries Luma apiculata and L. chequén / Mario J. Simirgiotis, Jorge Bórquez, Guillermo Schmeda-Hirschmann
51	Pesticide residues determination in Polish organic crops in 2007–2010 applying gas chromatography–tandem quadrupole mass spectrometry / Stanisław Walorczyk and others
52	Assay of phenolic compounds from four species of ber (Ziziphus mauritiana L.) fruits: Comparison of three base hydrolysis procedure for quantiﬁcation of total phenolic acids / Ayaz Ali Memon and others
53	RP-HPLC and chemometrics for wheat ﬂour protein characterisation in an industrial bread-making process monitoring context / Mario Li Vigni and others
54	Preparative isolation and puriﬁcation of seven main antioxidants from Eucommia ulmoides Oliv. (Du-zhong) leaves using HSCCC guided by DPPH-HPLC experiment / Xingping Dai and others
55	A method for determining regioisomer abundances of polyunsaturated triacylglycerols in omega-3 enriched ﬁsh oils using reversed-phase liquid chromatography and triple-stage mass spectrometry / Lisandra Cubero Herrera and others
56	Rapid chemical proﬁling of saponins in the ﬂower buds of Panax notoginseng by integrating MCI gel column chromatography and liquid chromatography/mass spectrometry analysis / Wen-Zhi Yang and others
57	Identiﬁcation and quantiﬁcation of active alkaloids in Catharanthus roseus by liquid chromatography–ion trap mass spectrometry / Qinhua Chen and others
58	High performance thin layer chromatography–densitometry: A step further for quality control of cranberry extracts / Leslie Boudesocque and others
59	Preparative separation of triterpene alcohol ferulates from rice bran oil using a high performance counter-current chromatography / Man Liu and others
60	Development of electrochemical biosensor with nano-interface for xanthine sensing – A novel approach for ﬁsh freshness estimation / Kavitha Thandavan and others
61	The potential of solvent-minimized extraction methods in the determination of polycyclic aromatic hydrocarbons in ﬁsh oils / Iria Yebra-Pimentel and others
62	Near infrared spectroscopy (NIRS) for on-line determination of quality parameters in intact olives / Lourdes Salguero-Chaparro and others