Thư Viện trường Đại Học Nha Trang

Food chemistry, Tập 138, Số 2+3_P2, 2013

Mục lục:

STT	Nội dung
1	The potential to intensify sulforaphane formation in cooked broccoli (Brassica oleracea var. italica) using mustard seeds (Sinapis alba) / Sameer Khalil Ghawi, Lisa Methven, Keshavan Niranjan
2	Fatty acid composition of cooked chicken meat and chicken meat products as inﬂuenced by price range at retail / Rachael A. Gibbs, Caroline Rymer, D.I. Givens
3	Detection, isolation and characterisation of cyclolinopeptides J and K in ageing ﬂax / Pramodkumar D. Jadhav and others
4	Concentrations of PCDD/Fs, dioxin-like PCBs, PBDEs, and hexachlorobenzene in fat samples from cattle of different ages and gender in Korea / MeeKyung Kim and others
5	Thermal stability of anthocyanins and colourless phenolics in pomegranate (Punica granatum L.) juices and model solutions / Ulrike A. Fischer, Reinhold Carle, Dietmar R. Kammerer
6	Effects of various pressing programs and yields on the antioxidant activity, antimicrobial activity, phenolic content and colour of pomegranate juices / Meltem Türkyılmaz and others
7	Valuable compounds in macroalgae extracts / Paula B. Andrade and others
8	Dung-shen (Codonopsis pilosula) attenuated the cardiac-impaired insulin-like growth factor II receptor pathway on myocardial cells / Kun-Hsi Tsai and others
9	Novel surface-active oligofructose fatty acid mono-esters by enzymatic esteriﬁcation / Silvia E.H.J. van Kempen and others
10	Inﬂuences of muscle composition and structure of pork from different breeds on stability and textural properties of cooked meat emulsion / Supaluk Sorapukdee and others
11	Natural occurrence of aﬂatoxin in green leafy vegetables / P. Hariprasad and others
12	A traceability study on the Moscato wine chain / Maurizio Aceto and others
13	Tea polysaccharides as food antioxidants: An old woman’s tale? / Yali Wang and others
14	Puriﬁcation, properties and cDNA cloning of glutamate decarboxylase in germinated faba bean (Vicia faba L.) / Runqiang Yang and others
15	Effect of ferrous sulfate fortiﬁcation in germinated brown rice on seed iron concentration and bioavailability / Yanyan Wei and others
16	Effects of ﬁsh protein hydrolysate and freeze–thaw treatment on physicochemical and gel properties of natural actomyosin from Paciﬁc cod / Malgorzata Korzeniowska, Imelda W.Y. Cheung, Eunice C.Y. Li-Chan
17	Redox properties of catechins and enriched green tea extracts effectively preserve L -5-methyltetrahydrofolate: Assessment using cyclic voltammetry analysis / Elodie Rozoy and others
18	Physicochemical responses and microbial characteristics of shiitake mushroom (Lentinus edodes) to gum arabic coating enriched with natamycin during storage / Tianjia Jiang and others
19	Apoptosis of human breast cancer cells induced by microencapsulated betulinic acid from sour jujube fruits through the mitochondria transduction pathway / Yan-Fang Sun and others
20	Pesticide residues in market foods in Shaanxi Province of China in 2010 / Shumei Wang and others
21	Colour and stability assessment of blue ferric anthocyanin chelates in liquid pectin-stabilised model systems / M. Buchweitz and others
22	Combined effect of starter culture and temperature on phenolic compounds during fermentation of Taggiasca black olives / Erika Pistarino and others
23	Radical scavenging activity and cytotoxicity of active quinic acid derivatives from Scorzonera divaricata roots / Yong-Jin Yang and others
24	Transglycosylation of stevioside to improve the edulcorant quality by lower substitution using cornstarch hydrolyzate and CGTase / Sha Li and others
25	Analysis of the blackening of green pepper (Piper nigrum Linnaeus) berries / Fenglin Gu and others
26	Quantiﬁcation of vitamin D 3 and its hydroxylated metabolites in waxy leaf nightshade (Solanum glaucophyllum Desf.), tomato (Solanum lycopersicum L.) and bell pepper (Capsicum annuum L.) / Rie Bak Jäpelt and others
27	Growth conditions inﬂuence the melatonin content of tomato plants / Marino Bañón Arnao, Josefa Hernández-Ruiz
28	Multiple mutations of the critical amino acid residues for the sweetness of the sweet-tasting protein, brazzein / Joo-Won Lee and others
29	Antioxidant and pro-oxidant activity of (-)-epigallocatechin-3-gallate in food emulsions: Inﬂuence of pH and phenolic concentration / Lisa Zhou, Ryan J. Elias
30	Development of the simple and sensitive method for lipoxygenase assay in AOT/isooctane reversed micelles / Kyung Min Park and others
31	Electrochemical determination of Sudan I in food samples at graphene modiﬁed glassy carbon electrode based on the enhancement effect of sodium dodecyl sulphonate / Xinying Ma, Mingyong Chao, Zhaoxia Wang
32	Comparison of extraction induced by emulsion breaking, ultrasonic extraction and wet digestion procedures for determination of metals in edible oil samples in Turkey using ICP-OES / Dilek Bakircioglu, Yasemin Bakircioglu Kurtulus, Selcuk Yurtsever
33	Simultaneous determination of 2-naphthol and 1-hydroxypyrene in ﬁsh and shellﬁsh contaminated with crude oil by gas chromatography–mass spectrometry / Hyun-Hee Lim, Ho-Sang Shin
34	Quantiﬁcation of organic acids using voltammetric tongues / Juan David Escobar and others
35	Multi-class method for determination of veterinary drug residues and other contaminants in infant formula by ultra performance liquid chromatography–tandem mass spectrometry / Jia Zhan and others
36	Assessment of antimicrobial and antiprotozoal activity of the olive oil macerate samples of Hypericum perforatum and their LC–DAD–MS analyses / Ilkay Erdogan Orhan and others
37	Dispersive liquid–liquid microextraction combined with ﬁeld-ampliﬁed sample stacking in capillary electrophoresis for the determination of non-steroidal anti-inﬂammatory drugs in milk and dairy products / Usama Alshana, Nilgün G. Göger, Nusret Ertas
38	Classiﬁcation of Spanish extra virgin olive oils by data fusion of visible spectroscopic ﬁngerprints and chemical descriptors / C. Pizarro and others
39	Vitamin D and 25-hydroxyvitamin D determination in meats by LC–IT-MS / Norbert Strobel and others
40	Simultaneous determination of aﬂatoxin B 1 and ochratoxin A in licorice roots and fritillary bulbs by solid-phase extraction coupled with high-performance liquid chromatography–tandem mass spectrometry / Lizhi Wang and others
41	Novel IAC-LC–ESI-MS2 analytical set-up for ochratoxin A determination in pork / S.C. Duarte, C.M. Lino, A. Pena
42	Investigation of isotope dilution mass spectrometric (ID-MS) method to determine niacin in infant formula, breakfast cereals and multivitamins / Hyunju Shin, Byungjoo Kim, Joonhee Lee
43	Multidisciplinary analytical investigation of phospholipids and triglycerides in offshore farmed gilthead sea bream (Sparus aurata) fed commercial diets / Roberto Anedda and others
44	Non-destructive determination of chemical composition in intact and minced pork using near-infrared hyperspectral imaging / Douglas F. Barbin and others
45	A multi-residue method for the determination of 124 pesticides in rice by modiﬁed QuEChERS extraction and gas chromatography–tandem mass spectrometry / Xue Hou and others
46	Determination of ethyl carbamate in cachaça produced from copper stills by HPLC / Ana Maria de Resende Machado and others
47	A nanosilver-based spectrophotometry method for sensitive determination of tartrazine in food samples / R. Sahraei, A. Farmany, S.S. Mortazavi
48	Development of apple certiﬁed reference material for quantiﬁcation of organophosphorus and pyrethroid pesticides / Takamitsu Otake and others
49	Classiﬁcation of rice wine according to different marked ages using a novel artiﬁcial olfactory technique based on colorimetric sensor array / Qin Ouyang and others
50	A critical study of use of the Fe(II)/3-hydroxy-4-nitroso-2,7-naphthalenedisulfonic acid complexes in the quantiﬁcation of polyphenols in medicinal plants / Diego Xavier da Silva and others
51	A simple HPLC method for the comprehensive analysis of cis/trans (Z/E) geometrical isomers of carotenoids for nutritional studies / Antonio J. Melendez-Martinez and others
52	A rapid determination method for ethylenethiourea in potato and cucumber by modiﬁed QuEChERS – High performance liquid chromatography–tandem mass spectrometry / Li Zhou and others
53	Production of xylooligosaccharide from wheat bran by microwave assisted enzymatic hydrolysis / Tseng-Hsing Wang, Shin Lu
54	A novel colloidal gold-based lateral ﬂow immunoassay for rapid simultaneous detection of cyromazine and melamine in foods of animal origin / Tao Le and others
55	Detection of adulteration in honey samples added various sugar syrups with 13 C/12C isotope ratio analysis method / Murat Tosun
56	Determination of total iron in food samples after ﬂow injection preconcentration on polyurethane foam functionalized with N,N-bis(salicylidene)-1,3-propanediamine / S.M. Abdel-Azeem and others
57	Prediction of fatty acid composition in Camellia oleifera oil by near infrared transmittance spectroscopy (NITS) / Jiaojiao Yuan and others
58	A validated method for the determination of selected phenolics in olive oil using high-performance liquid chromatography with coulometric electrochemical detection and a fused-core column / Banu Bayram and others
59	Determination of seven synthetic dyes in animal feeds and meat by high performance liquid chromatography with diode array and tandem mass detectors / Tingting Zou and others
60	Determination of the degree of oxidation in highly-oxidised lipids using proﬁle changes of fatty acids / Tae Soo Kim and others
61	Near-infrared hyperspectral imaging and partial least squares regression for rapid and reagentless determination of Enterobacteriaceae on chicken ﬁllets / Yao-Ze Feng and others
62	NMR metabolite proﬁling of Greek grape marc spirits / Charalambos Fotakis and others
63	Effect of thermal heating on some lignans in ﬂax seeds, sesame seeds and rye / Eva Gerstenmeyer and others
64	Evolution of ﬂavonoids in Mouratón berries taken from both bunch halves / M. Figueiredo-González and others
65	Characterization and identiﬁcation of gamma-irradiated sauces by electron spin resonance spectroscopy using different sample pretreatments / Kashif Akram, Jae-Jun Ahn, Joong-Ho Kwon
66	Near infrared reﬂectance spectroscopy for determination of the geographical origin of wheat / Haiyan Zhao and others
67	Determination of tartrazine in beverage samples by stopped-ﬂow analysis and three-way multivariate calibration of non-linear kinetic-spectrophotometric data / Agustina V. Schenone and others
68	Development of a standardised human in vitro digestion protocol based on macronutrient digestion using response surface methodology / Sylvie Hollebeeck and others
69	Validation of methods for the detection and quantiﬁcation of engineered nanoparticles in food / T.P.J. Linsinger and others
70	Real Time PCR to detect hazelnut allergen coding sequences in processed foods / Elisa Iniesto and others
71	Rapid quantiﬁcation of muscle fat content and subcutaneous adipose tissue in ﬁsh using MRI / Guylaine Collewet and others
72	Redox spectrophotometric method involving electrolytically generated manganese(III) sulphate with diphenylamine for the determination of ascorbic acid present in the samples of various fruits, commercial juices and sprouted food grains / B. Shyla, G. Nagendrappa
73	Synthesis and characterisation of nano structure lead (II) ion-imprinted polymer as a new sorbent for selective extraction and preconcentration of ultra trace amounts of lead ions from vegetables, rice, and ﬁsh samples / Mohammad Behbahani and others
74	D/H exchange in C–H bonds of fatty acids: Implication for geographical discrimination of food materials / Atsuko Yamanaka, Akiko S. Goto, Takashi Korenaga