Thư Viện trường Đại Học Nha Trang

Food chemistry, Tập 138, Số 2+3_P1, 2013

Mục lục:

STT	Nội dung
1	In vitro antioxidant properties of crude extracts and compounds from brown algae / Elena M. Balboa and others
2	Net analyte signal standard addition method for simultaneous determination of sulphadiazine and trimethoprim in bovine milk and veterinary medicines / Reza Hajian, Esmat Mousavi, Naﬁseh Shams
3	Anti-inﬂammatory effects of an aqueous extract of Welsh onion green leaves in mice / Bor-Sen Wang and others
4	Apple polyphenols suppress antigen presentation of ovalbumin by THP-1-derived dendritic cells / Shigeru Katayama and others
5	Nutritional and antinutritional evaluation of raw and processed Australian wattle (Acacia saligna) seeds / K.Y. Ee, P. Yates
6	Interaction and digestibility of phaseolin/polyphenol in the common bean / Nataly Maria Viva de Toledo and others
7	Reduction of abdominal fat accumulation in rats by 8-week ingestion of a newly developed sweetener made from high fructose corn syrup / Tetsuo Iida and others
8	Inﬂuence of seasonality on the chemical composition of oysters (Crassostrea rhizophorae) / Giselda M. Lira and others
9	Pterostilbene inhibits dimethylnitrosamine-induced liver ﬁbrosis in rats / Ming-Fen Lee and others
10	In vitro biological activity of essential oils and isolated furanosesquiterpenes from the neglected vegetable Smyrnium olusatrum L. (Apiaceae) / Luana Quassinti and others
11	Quality enhancement in refrigerated red drum (Sciaenops ocellatus) ﬁllets using chitosan coatings containing natural preservatives / Tingting Li and others
12	Comparative analysis of nutritional compositions of transgenic high iron rice with its non-transgenic counterpart / Dipak Gayen and others
13	Effects of particle size and heating time on thiobarbituric acid (TBA) test of soybean powder / Youn-Ju Lee, Won-Byong Yoon
14	Nutritional value and antioxidant activity of honeys produced in a European Atlantic area / Olga Escuredo and others
15	Thermal-induced changes of kale’s antioxidant activity analyzed by HPLC–UV/Vis-online-TEAC detection / Michaela Fiol and others
16	Determination of ethylenediaminetetraacetic acid in foods by reversed-phase high-performance liquid chromatography / Tomoko Kemmei and others
17	Increase in antioxidant and anticancer effects of ginsenoside Re–lysine mixture by Maillard reaction / Noriko Yamabe and others
18	Effects of twin-screw extrusion on soluble dietary ﬁbre and physicochemical properties of soybean residue / Yan Jing, Yu-Jie Chi
19	Adhesive microbeads for the targeting delivery of anticaries agents of vegetable origin / Bice Conti and others
20	Odour quality of spray-dried hens’ egg powders: The inﬂuence of composition, processing and storage conditions / Cécile Rannou and others
21	Antioxidant activities of the synthesized thiol-contained peptides derived from computer-aided pepsin hydrolysis of yam tuber storage protein, dioscorin / Chuan-Hsiao Han and others
22	Winter wheat hull (husk) is a valuable source for tricin, a potential selective cytotoxic agent / Amira Moheb and others
23	Quantiﬁcation by UHPLC of total individual polyphenols in fruit juices / M.C. Díaz-García and others
24	Protective effect of marine algae phlorotannins against AAPH-induced oxidative stress in zebraﬁsh embryo / Min-Cheol Kang and others
25	Glycosidic aroma precursors of Syrah and Chardonnay grapes after an oak extract application to the grapevines / Ana M. Martínez-Gil and others
26	Effects of amylosucrase treatment on molecular structure and digestion resistance of pre-gelatinised rice and barley starches
27	Degradation pattern of gibberellic acid during the whole process of tea production / Hongping Chen and others
28	1H NMR-based metabolic ﬁngerprinting of urine metabolites after consumption of lingonberries (Vaccinium vitis-idaea) with a high-fat meal / Henna-Maria Lehtonen and others
29	Simultaneous determination of Mn2+ and Fe3+ as 4,4 0 [(4-cholorophenyl)methylene] bis(3-methyl-1-phenyl-1H-pyrazol-5-ol) complexes in some foods, vegetable and water samples by artiﬁcial neural networks / Maryam Abbasi-Tarighat, Elahe Shahbazi, Khodabakhsh Niknam
30	Simultaneous detection of multiple adulterants in dry milk using macro-scale Raman chemical imaging / Jianwei Qin, Kuanglin Chao, Moon S. Kim
31	Anti-inﬂammatory effects of phenolic crude extracts from ﬁve fractions of Corchorus Olitorius L. / Yeong-Yu Yan and others
32	Alteration of α-tocopherol-associated protein (TAP) expression in human breast epithelial cells during breast cancer development / Ka-Wai Tam and others
33	Interaction of cellulase with three phenolic acids / Ye Tian, Yue Jiang, Shiyi Ou
34	Neuroprotective effects of oral gallic acid against oxidative stress induced by 6-hydroxydopamine in rats / Mohammad Taghi Mansouri and others
35	Cannabisin B induces autophagic cell death by inhibiting the AKT/mTOR pathway and S phase cell cycle arrest in HepG2 cells / Tianpeng Chen and others
36	Identiﬁcation of phenolic constituents in red chicory salads (Cichorium intybus) by high-performance liquid chromatography with diode array detection and electrospray ionisation tandem mass spectrometry / Chiara Carazzone and others
37	The inﬂuence of cation exchange treatment on the ﬁnal characteristics of red wines / Cristina Lasanta, Ildefonso Caro, Luis Pérez
38	Peyer’s patch-mediated intestinal immune system modulating activity of pectic-type polysaccharide from peel of Citrus unshiu / Hyung-Joo Suh and others
39	Storage stability of hen egg white powders in three protein/water dough model systems / Qinchun Rao, Jeancarlo R. Rocca-Smith, Theodore P. Labuza
40	An electrospray ionisation-mass spectrometry screening of triacylglycerols in developing cultivated and wild peanut kernels (Arachis hypogaea L.) / Aicha O. Cherif and others
41	Film forming ability of gelatins from splendid squid (Loligo formosana) skin bleached with hydrogen peroxide / Muralidharan Nagarajan and others
42	Hypolipidemic and antioxidant activities of thymoquinone and limonene in atherogenic suspension fed rats / Shafeeque Ahmad, Zafarul H. Beg
43	Geographical origin identiﬁcation of Romanian wines by ICP-MS elemental analysis / Irina Geana and others
44	Effects of sodium caseinate concentration and storage conditions on the oxidative stability of oil-in-water emulsions / Sandra P. O’ Dwyer and others
45	Antioxidant activity and nutritional quality of traditional red-grained rice varieties containing proanthocyanidins / Anil Gunaratne and others
46	Hydroxytyrosyl ethyl ether exhibits stronger intestinal anticarcinogenic potency and effects on transcript proﬁles compared to hydroxytyrosol / G. Pereira-Caro and others
47	Simple, fast, and efﬁcient process for producing and purifying trehalulose / Yutuo Wei and others
48	Effect of peeling and three cooking methods on the content of selected phytochemicals in potato tubers with various colour of ﬂesh / Jaromír Lachman and others
49	Antioxidant synergism between ethanolic Centella asiatica extracts and α-tocopherol in model systems / Yin Yin Thoo and others
50	Antioxidant activity of phytosteryl phenolates in different model systems / Zhuliang Tan, Fereidoon Shahidi
51	Puriﬁcation and characterisation of a novel chitinase from persimmon (Diospyros kaki) with antifungal activity / Jianzhi Zhang and others
52	Root tubers of Lactuca tuberosa as a source of antioxidant phenolic compounds and new furofuran lignans / Anna Stojakowska and others
53	Compositional characterisation of soluble apple polysaccharides, and their antioxidant and hepatoprotective effects on acute CCl 4 -caused liver damage in mice / Xingbin Yang and others
54	Moisture diffusivity in food materials / R.G.M. van der Sman, M.B.J. Meinders
55	Investigation of the effect of gelatine, egg albumin and cross-ﬂow microﬁltration on the phenolic composition of Pinotage wine / A. Oberholster, L.M. Carstens, W.J. du Toit
56	Identiﬁcation of novel antioxidant peptides generated in Spanish dry-cured ham / Elizabeth Escudero and others
57	Modelling the interactions between free phenols, L -ascorbic acid, apple polyphenoloxidase and oxygen during a thermal treatment / Jean-Pierre Aka and others
58	Iron and zinc bioavailability in Caco-2 cells: Inﬂuence of caseinophosphopeptides / María José García-Nebot, Reyes Barberá, Amparo Alegría
59	The physical characteristics and emulsiﬁcation properties of partially dephosphorylated bovine β-casein / Noel A. McCarthy and others
60	Antioxidant and antimicrobial activity of xylan–chitooligomer–zinc complex / Shuping Wu and others
61	Evaluation of antioxidant activities and chemical characterisation of staghorn sumac fruit (Rhus hirta L.) / Tao Wu and others
62	Relationships between the evolution of the percentage in weight of polar compounds and that of the molar percentage of acyl groups of edible oils submitted to frying temperature / Maria D. Guillén, Patricia S. Uriarte
63	Understanding the degradation of ascorbic acid and glutathione in relation to the levels of oxidative stress biomarkers in broccoli (Brassica oleracea L. italica cv. Bellstar) during storage and mechanical processing / Siva Raseetha and others
64	Evaluation of sea bream (Sparus aurata) shelf life using an optoelectronic nose / Patricia Zaragozá and others
65	Characterization of 3,4-DHPEA-EDA oxidation products in virgin olive oil by high performance liquid chromatography coupled with mass spectrometry / Ilona Di Maio and others
66	A water-alcohol extract of Citrus grandis whole fruits has beneﬁcial metabolic effects in the obese Zucker rats fed with high fat/high cholesterol diet / Atso Raasmaja and others
67	Effect of incorporating hydrothermal, kilned and defatted oats on antioxidant and chapatti making properties of wheat ﬂour / Hardeep Singh Gujral and others
68	Effects of Azocompost and urea on the herbage yield and contents and compositions of essential oils from two genotypes of dragonhead (Dracocephalum moldavica L.) in two regions of Iran / Saeed Yousefzadeh and others
69	In vitro digestibility and starch content, predicted glycemic index and potential in vitro antidiabetic effect of lentil sprouts obtained by different germination techniques / Michał Swieca, Barbara Baraniak, Urszula Gawlik-Dziki
70	Piceatannol, a potent bioactive stilbene, as major phenolic component in Rhodomyrtus tomentosa / Thi Ngoc Ha Lai and others
71	Molecular and functional properties of gelatin from the skin of unicorn leatherjacket as affected by extracting temperatures / Phanngam Kaewruang, Soottawat Benjakul, Thummanoon Prodpran
72	Phytosteryl sinapates and vanillates: Chemoenzymatic synthesis and antioxidant capacity assessment / Zhuliang Tan, Fereidoon Shahidi
73	Comparative study on hypocholesterolemic and antioxidant activities of various extracts of fenugreek seeds / Olfa Belguith-Hadriche and others
74	Puriﬁcation and identiﬁcation of lipolysis-stimulating peptides derived from enzymatic hydrolysis of soy protein / May-June Tsou and others
75	Characterization of oils and fats by 1H NMR and GC/MS ﬁngerprinting: Classiﬁcation, prediction and detection of adulteration / Guihua Fang and others
76	Structural elucidation and antioxidant activity of a water-soluble polysaccharide from the fruit bodies of Bulgaria inquinans (Fries) / Hongtao Bi and others
77	Effects of different freezing treatments on the biogenic amine and quality changes of bighead carp (Aristichthys nobilis) heads during ice storage / Hui Hong and others
78	Chemical evidence for the synergistic effect of a cysteinyl thiol on the antioxidant activity of caffeic and dihydrocaffeic esters / Aya Fujimoto, Miyuki Inai, Toshiya Masuda
79	Oligomeric procyanidins of lotus seedpod inhibits the formation of advanced glycation end-products by scavenging reactive carbonyls / Qian Wui and others
80	Malolactic fermentation of wines with immobilised lactic acid bacteria – Inﬂuence of concentration, type of support material and storage conditions / Z. Genisheva and others
81	Isomerisation of carrot b-carotene in presence of oil during thermal and combined thermal/high pressure processing / Griet Knockaert and others
82	Vitexin-2-O-xyloside, raphasatin and (-)-epigallocatechin-3-gallate synergistically affect cell growth and apoptosis of colon cancer cells / Alessio Papi and others
83	Absorption and urinary excretion of A-type procyanidin oligomers from Litchi chinensis pericarp in rats by selected ion monitoring liquid chromatography–mass spectrometry / Shuyi Li and others
84	Phenolics content and antioxidant and anti-inﬂammatory activities of legume fractions / Souhila Boudjou and others
85	Inhibitory activity of Filipendula ulmaria constituents on recombinant human histidine decarboxylase / Yoko Nitta and others
86	Antioxidant properties of different edible mushroom species and increased bioconversion efﬁciency of Pleurotus eryngii using locally available casing materials / K.K. Mishra and others
87	Microbial metabolites, but not other phenolics derived from grape seed phenolic extract, are transported through differentiated Caco-2 cell monolayers / Dongjie Wang and others
88	Biguanide related compounds in traditional antidiabetic functional foods / Venu Perla, Sastry S. Jayanty
89	Thermal protection of β-carotene in re-assembled casein micelles during different processing technologies applied in food industry / María-José Sáiz-Abajo and others
90	Enhancing the production of galacto-oligosaccharides by mutagenesis of Sulfolobus solfataricus β-galactosidase / Yufei Wu and others
91	Interaction between lysozyme and procyanidin: Multilevel structural nature and effect of carbohydrates / Miao Liang and others
92	The protein interactions and rheological properties of skim milk heated in the presence of low levels of reducing agent / Nguyen H.A. Nguyen and others
93	Total amino acid proﬁles of heat-processed fresh Elaeis guineensis and Raphia hookeri wines / C.O. Ibegbulem and others
94	Quality and antioxidant properties of breads enriched with dry onion (Allium cepa L.) skin / Urszula Gawlik-Dziki and others
95	Effect of TiO2 photocatalytic activity in a HDPE-based food packaging on the structural and microbiological stability of a short-ripened cheese / Matteo Gumiero and others
96	Effects of blanching on polyphenol stability of innovative paste-like parsley (Petroselinum crispum (Mill.) Nym ex A. W. Hill) and marjoram (Origanum majorana L.) products / Andrea Kaiser, Reinhold Carle, Dietmar R. Kammerer
97	Phenolic compounds and antioxidant activities of selected species of seaweeds from Danish coast / K.H. Sabeena Farvin, Charlotte Jacobsen
98	Cyto-genotoxic and oxidative effects of a continuous UV-C treatment of liquid egg products / Poliana Mendes de Souza and others
99	In vitro studies on α-glucosidase inhibition, antioxidant and free radical scavenging activities of Hedyotis biﬂora L. / I.V.S. Nimal Christhudas and others
100	Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 1. Grape and wine chemistry / Keren Bindon and others
101	Identiﬁcation of organic acids in Cichorium intybus inhibiting virulence-related properties of oral pathogenic bacteria / Adele Papetti and others
102	Puriﬁcation and characterisation of a novel antioxidant peptide derived from blue mussel (Mytilus edulis) protein hydrolysate / Bin Wang and others
103	Volatile proﬁling of high quality hazelnuts (Corylus avellana L.): Chemical indices of roasting / Luca Nicolotti and others