Works matching IS 00225142 AND DT 2013 AND VI 93 AND IP 1
Results: 24
Lycium barbarum polysaccharide inhibits the proliferation of HeLa cells by inducing apoptosis.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 1, p. 149, doi. 10.1002/jsfa.5743
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JSFA 2013: onwards and upwards.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 1, p. 1, doi. 10.1002/jsfa.5975
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Is livestock production prepared for an electrically paralysed world?
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 1, p. 2, doi. 10.1002/jsfa.5939
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Analytical authentication of organic products: an overview of markers.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 1, p. 12, doi. 10.1002/jsfa.5914
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Effect of cooking on the total antioxidant capacity and phenolic profile of some whole‐meal African cereals.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 1, p. 29, doi. 10.1002/jsfa.5837
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Production of isomaltooligosaccharides from banana flour.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 1, p. 180, doi. 10.1002/jsfa.5747
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Effects of an exogenous xylanase gene expression on the growth of transgenic rice and the expression level of endogenous xylanase inhibitor gene RIXI.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 1, p. 173, doi. 10.1002/jsfa.5746
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Effect of Echinacea purpurea L. on oxidative status and meat quality in Arbor Acres broilers.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 1, p. 166, doi. 10.1002/jsfa.5745
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Functional properties of carotenoids originating from algae.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 1, p. 5, doi. 10.1002/jsfa.5902
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Potential of powdered activated mustard cake for decolorising raw sugar.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 1, p. 157, doi. 10.1002/jsfa.5744
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Aframomum stipulatum (Gagnep) K. Schum and Aframomum giganteum (Oliv. & Hanb) K. Schum as Aroma Tincto Oleo Crops resources: essential oil, fatty acids, sterols, tocopherols, and tocotrienols composition of different fruit parts of Congo varieties.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 1, p. 67, doi. 10.1002/jsfa.5732
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Wine composition plays an important role in the control of carcinogenic precursor formation by Lactobacillus hilgardii X<sub>1</sub>B.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 1, p. 142, doi. 10.1002/jsfa.5741
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Salt effect on phenolics and antioxidant activities of Tunisian and Canadian sweet marjoram (Origanum majorana L.) shoots.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 1, p. 134, doi. 10.1002/jsfa.5740
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Physicochemical properties and emulsion stabilization of rice dreg glutelin conjugated with κ‐carrageenan through Maillard reaction.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 1, p. 125, doi. 10.1002/jsfa.5739
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Determining the contents of protein and amino acids in peanuts using near‐infrared reflectance spectroscopy.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 1, p. 118, doi. 10.1002/jsfa.5738
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Determination of amylopectin structure and physicochemical properties in rice endosperm starch of mutant lines derived from Malaysian rice cultivar MR219.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 1, p. 110, doi. 10.1002/jsfa.5737
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Environmental analysis of the logistics of agricultural products from roof top greenhouses in Mediterranean urban areas.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 1, p. 100, doi. 10.1002/jsfa.5736
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Chemical composition and sensory quality of bovine milk as affected by type of forage and proportion of concentrate in the feed ration.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 1, p. 93, doi. 10.1002/jsfa.5735
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Characteristic aroma compounds of cooked and fermented soybean (Chungkook‐Jang) inoculated with various Bacilli.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 1, p. 85, doi. 10.1002/jsfa.5734
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Myricetin attenuates lipopolysaccharide‐stimulated activation of mouse bone marrow‐derived dendritic cells through suppression of IKK/NF‐κB and MAPK signalling pathways.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 1, p. 76, doi. 10.1002/jsfa.5733
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Four phenolic acids determined by an improved HPLC method with a programmed ultraviolet wavelength detection and their relationships with lignin content in 13 agricultural residue feeds.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 1, p. 53, doi. 10.1002/jsfa.5727
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Purification and characterization of an amylase from Opuntiaficus‐indica seeds.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 1, p. 61, doi. 10.1002/jsfa.5731
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Effects of hop varieties on ruminal fermentation and bacterial community in an artificial rumen (rusitec).
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 1, p. 45, doi. 10.1002/jsfa.5725
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Effect of maturation and cold storage on the organic acid composition of myrtle fruits.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 1, p. 37, doi. 10.1002/jsfa.5724
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