Thư Viện trường Đại Học Nha Trang

Journal of food biochemistry., Tập 37, Số 04, 2013

Mục lục:

STT	Nội dung
1	Tocopherol content of commercial fish species as affected by microwave cooking / Abdurrahman Polat and others
2	Antioxidant activity of benincasa hispida seeds / Nadira Binte Samad and others
3	Prooxidant and antioxidant activities of rosmarinic acid / J.L. Muñoz-Muñoz and others
4	Heat-induced changes in volatiles of milk and effects of thermal processing on microbial metabolism of yogurt / Yanhua Li, Lanwei Zhang, Weijun Wang
5	Eriodictyol decreases reactive oxygen species Production and inhibits P47 phox clustering and translocation in monocytes / Tzou-Chi Huang and others
6	Effect of phenolic compounds from argentinean red wines on pathogenic bacteria in a meat model system / María J. Rodríguez Vaquero and others
7	Effect of γ irradiation on the chemical composition and antioxidant properties of cumin extracts / F. Fatemi and others
8	Antioxidant potential and oxidative dna damage preventive activity of chrysanthemum indicum extracts / Trishna Debnath and others
9	A physiological indicator to estimate allicin content in garlic during storage / Roxana E. González, José L. Burba, Alejandra B. Camargo
10	Antioxidant activity of inonotus obliquus grown on germinated brown rice extracts / Trishna Debnath and others
11	Compound isolated from the leaves of phyllostachys nigra protects nmda-induced retinal degeneration / Kyung-A Kim and others
12	Effects of fruit maturity on oxidative stability of Lagenaria siceraria (molina) standl. Seed oil extracted with hexane / Ahou Leticia Loukou and others
13	Antioxidant activity of basil and oregano extracts added to soybean oil for accelerated storage test / S. Pitaro, L. Fiorani, N. Jorge
14	Modification of IgE binding to β and αS1-caseins by Proteolytic activity of lactobacillus helveticus / Aynur Ahmadova and others
15	Antioxidant properties of major flavonoids and Subfractions of the extract of phyllostachys pubescens leaves / Xue-Feng Guo and others