Works matching IS 00225142 AND DT 2013 AND VI 93 AND IP 4
Results: 35
Comparison of antioxidant capacity and phenolic composition of peel and flesh of some apple varieties.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 4, p. 867, doi. 10.1002/jsfa.5810
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Mercury in fruiting bodies of dark honey fungus ( Armillaria solidipes) and beneath substratum soils collected from spatially distant areas.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 4, p. 853, doi. 10.1002/jsfa.5807
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Kinetics of mould growth in the stored barley ecosystem contaminated with Aspergillus westerdijkiae, Penicillium viridicatum and Fusarium poae at 23-30 °C.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 4, p. 895, doi. 10.1002/jsfa.5820
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Assessment of endogenous antioxidative compounds and antioxidant activities of lager beers.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 4, p. 910, doi. 10.1002/jsfa.5824
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Unique bioactive polyphenolic profile of guava ( Psidium guajava) budding leaf tea is related to plant biochemistry of budding leaves in early dawn.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 4, p. 944, doi. 10.1002/jsfa.5832
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Stabilising emulsion-based colloidal structures with mixed food ingredients.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 4, p. 710, doi. 10.1002/jsfa.6013
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High-anthocyanin strawberries through cultivar selection.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 4, p. 846, doi. 10.1002/jsfa.5806
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Assessment and profiling of the fatty acids in two ackee fruit ( Blighia sapida Köenig) varieties during different ripening stages.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 4, p. 722, doi. 10.1002/jsfa.5946
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Sulfate determines the glucosinolate concentration of horseradish in vitro plants ( Armoracia rusticana Gaertn., Mey. & Scherb.).
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 4, p. 918, doi. 10.1002/jsfa.5825
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Bacterial community dynamics, lactic acid bacteria species diversity and metabolite kinetics of traditional Romanian vegetable fermentations.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 4, p. 749, doi. 10.1002/jsfa.5788
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Probing thermal behaviour of microbial transglutaminase with fluorescence and in silico methods.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 4, p. 794, doi. 10.1002/jsfa.5799
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Effect of gender (barrows vs. females) on carcass traits and meat quality of Celta pig reared outdoors.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 4, p. 727, doi. 10.1002/jsfa.5966
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Potential application of superparamagnetic nanoparticles for extraction of bacterial genomic DNA from contaminated food and environmental samples.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 4, p. 788, doi. 10.1002/jsfa.5798
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Cognitive enhancement and neuroprotection by catechin-rich oil palm leaf extract supplement.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 4, p. 819, doi. 10.1002/jsfa.5802
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A comparative study to distinguish the vineyard of origin by NIRS using entire grapes, skins and seeds.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 4, p. 967, doi. 10.1002/jsfa.5842
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Immunological determination of gliadin 33-mer equivalent peptides in beers as a specific and practical analytical method to assess safety for celiac patients.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 4, p. 933, doi. 10.1002/jsfa.5830
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Suitability of some selected maize hybrids from Serbia for the production of bioethanol and dried distillers' grains with solubles.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 4, p. 811, doi. 10.1002/jsfa.5801
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Angiotensin-converting enzyme-inhibitory activity in protein hydrolysates from normal and anthracnose disease-damaged Phaseolus vulgaris seeds.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 4, p. 961, doi. 10.1002/jsfa.5841
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Detection of ochratoxin A in tropical wine and grape juice from Brazil.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 4, p. 890, doi. 10.1002/jsfa.5817
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Assessment of antibacterial properties and the active ingredient of plant extracts and its effect on the performance of crucian carp ( Carassius auratus gibelio var. E'erqisi, Bloch).
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 4, p. 902, doi. 10.1002/jsfa.5823
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Improvement in antioxidant activity, angiotensin-converting enzyme inhibitory activity and in vitro cellular properties of fermented pepino milk by Lactobacillus strains containing the glutamate decarboxylase gene.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 4, p. 859, doi. 10.1002/jsfa.5809
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Benefits of using algae as natural sources of functional ingredients.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 4, p. 703, doi. 10.1002/jsfa.6023
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Impact of cell wall-degrading enzymes on water-holding capacity and solubility of dietary fibre in rye and wheat bran.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 4, p. 882, doi. 10.1002/jsfa.5816
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An environmentally friendly and cost effective technique for the commercial cultivation of oyster mushroom [ Pleurotus florida (Mont.) Singer].
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 4, p. 973, doi. 10.1002/jsfa.5827
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Critical points of Brazil nuts: a beginning for food safety, quality control and Amazon sustainability.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 4, p. 735, doi. 10.1002/jsfa.5793
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Effect of micronisation of pre-conditioned cowpeas on cooking time and sensory properties of cooked cowpeas.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 4, p. 838, doi. 10.1002/jsfa.5805
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The probiotic Lactobacillus rhamnosus BFE5264 and Lactobacillus plantarum NR74 promote cholesterol efflux and suppress inflammation in THP-1 cells.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 4, p. 781, doi. 10.1002/jsfa.5797
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Influence of maize flour particle size on gluten-free breadmaking.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 4, p. 924, doi. 10.1002/jsfa.5826
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Development and optimisation by means of sensory analysis of new beverages based on different fruit juices and sherry wine vinegar.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 4, p. 741, doi. 10.1002/jsfa.5785
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Functional and antioxidative properties of protein hydrolysates from Cape hake by-products prepared by three different methodologies.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 4, p. 771, doi. 10.1002/jsfa.5796
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1-Methylcyclopropene effects on temporal changes of aroma volatiles and phytochemicals of fresh-cut cantaloupe.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 4, p. 828, doi. 10.1002/jsfa.5804
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Molecular cloning, structural analysis and mass spectrometric identification of native dioscorins of various yam species.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 4, p. 761, doi. 10.1002/jsfa.5789
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Occurrence and contribution of alkyl methoxypyrazines in wine tainted by Harmonia axyridis and Coccinella septempunctata.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 4, p. 803, doi. 10.1002/jsfa.5800
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Reduction of sodium and increment of calcium and ω-3 polyunsaturated fatty acids in dry fermented sausages: effects on the mineral content, lipid profile and sensory quality.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 4, p. 876, doi. 10.1002/jsfa.5811
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Lipid stability during the frozen storage of fillets from silver catfish exposed in vivo to the essential oil of Lippia alba (Mill.) NE Brown.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 4, p. 955, doi. 10.1002/jsfa.5833
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