Thư Viện trường Đại Học Nha Trang

Journal of the science of food and agriculture, Tập 95, Số 1, 2015

Mục lục:

STT	Nội dung
1	Having impact / Mark Shepherd, Andrew Waterhouse
2	Evaluation of the technological and sensory properties of durum wheat spaghetti enriched with different dietary ﬁbres / Nisha Rakhesh,Christopher M Fellows and Mike Sissons
3	The role of precision agriculture for improved nutrient management on farms / Carolyn Hedley
4	Flavonoids protecting food and beverages against light / Kevin Huvaere and Leif H Skibsted
5	Inﬂuence of closure, phenolic levels and microoxygenation on Cabernet Sauvignon wine composition after 5 years’ bottle storage / Guomin Han and others
6	Eﬀect of UV-C radiation on bioactive compounds of pineapple (Ananas comosus L. Merr.) by-products / Ana Freitas and others
7	Differentiation of organic and non-organic winter wheat cultivars from a controlled ﬁeld trial by crystallization patterns / Johannes Kahl and others
8	Eﬀect of UV-C radiation on bioactive compounds of pineapple (Ananas comosus L. Merr.) by-products / Ana Freitas and others
9	Short-term storage evaluation of quality and antioxidant capacity in chestnut–wheat bread / Massimiliano Rinaldi and others
10	Improvement of ACE inhibitory activity of casein hydrolysate by Maillard reaction with xylose / Xu Hong, Jun Meng and Rong-Rong Lu
11	Evaluation of green pepper (Capsicum annuum L.) juice on the weight gain and changes in lipid proﬁle in C57BL/6 mice fed a high-fat diet / Na-Hyung Kim and Seong Hoon Park
12	Eﬀect of cooking methods on cholesterol, mineral composition and formation of total heterocyclic aromatic amines in Muscovy drake meat / A Babatunde Omojola abd others
13	The relationship between muscle 𝜶 -tocopherol concentration and meat oxidation in light lambs fed vitamin E supplements prior to slaughter / Laura González-Calvo and others
14	Features of citrus terpenoid production as revealed by carotenoid, limonoid and aroma proﬁles of two pummelos (Citrus maxima) with diﬀerent ﬂesh color / Cuihua Liu and others
15	Development of a new wheat germplasm with high anther culture ability by using a combination of gamma-ray irradiation and anther culture / Linshu Zhao and others
16	Dietary L-arginine modulates immunosuppression in broilers inoculated with an intermediate strain of infectious bursa disease virus / Jian-Zhuang Tan and others
17	Effects of Fab fragments of speciﬁc egg yolk antibody (IgY-Fab) against Shewanella putrefaciens on the preservation of refrigerated turbot / Qian Zhang ad others
18	Spatio-temporal appearance of 𝜶 -amylase and limit dextrinase in barley aleurone layer in response to gibberellic acid, abscisic acid and salicylic acid / Azar Shahpiri, Nasim Talaei and Christine Finnie
19	Comparison of starch granule development and physicochemical properties of starches in wheat pericarp and endosperm / Xurun Yu and others
20	Isatis canescens is a rich source of glucobrassicin and other health-promoting compounds / Stefania Galletti and others
21	Investigation of antihyperglycaemic activity of banana (Musa sp. var. Nanjangud rasa bale) pseudostem in normal and diabetic rats / Ramith Ramu and others
22	Inactivation of Geobacillus stearothermophilus spores in low-acid foods by pressure-assisted thermal processing / Juhee Ahn, Hyeon-Yong Lee, VM Balasubramaniam
23	Valorization of traditional foods: nutritional and bioactive properties of Cicer arietinum L. and Lathyrus sativus L. pulses / Alzira Sarmento and others
24	Sensory evaluation and acceptability of gluten-free Andean corn spaghetti / Maria A Giménez and others
25	Deconvoluting eﬀects of vine and soil properties on grape berry composition / Ayalsew Zerihun and others
26	Intra-laboratory validation of microplate methods for total phenolic content and antioxidant activity on polyphenolic extracts, and comparison with conventional spectrophotometric methods / Gloria Bobo-García and others
27	Eﬀects of drought after pollination on grain yield and quality of fresh waxy maize / Dalei Lu and others
28	𝜷 -Glucosidase activity and bioconversion of isoﬂavones during fermentation of soymilk / Subrota Hati and others