Effect of the matrix volatile composition in the headspace solid-phase microextraction analysis of extra virgin olive oil Fulltext Access 8 Pages 2006
Oxidative stabilities of triacylglycerol and phospholipid fractions of cooked Japanese sardine meat during low temperature storage Fulltext Access 8 Pages 2006
Glucose oxidase effect on dough rheology and bread quality: A study from macroscopic to molecular level Fulltext Access 8 Pages 2006
Feasibility and application of solvent assisted flavour evaporation and standard addition method to quantify the aroma compounds in flavoured baked matrices Fulltext Access 8 Pages 2006
Detection of alkaline phosphatase by competitive indirect ELISA using immunoglobulin in yolk (IgY) specific against bovine milk alkaline phosphatase Fulltext Access 8 Pages 2006
Aroma components of cv. Muscat of Bornova wines and influence of skin contact treatment Fulltext Access 8 Pages 2006
Fermentation and enzyme treatment of tannin sorghum gruels: effects on phenolic compounds, phytate and in vitro accessible iron Fulltext Access 8 Pages 2006
Antioxidant and hypolipidaemic effects of a novel yam–boxthorn noodle in an in vivo murine model Fulltext Access 8 Pages 2006
Effect of pH on non-enzymatic browning reaction during γ-irradiation processing using sugar and sugar–glycine solutions Fulltext Access 8 Pages 2006
Production and oxidative stability of a human milk fat substitute produced from lard by enzyme technology in a pilot packed-bed reactor Fulltext Access 8 Pages 2006
Nutritional value of cowpea (Vigna unguiculata L. Walp) meals as ingredients in diets for Pacific white shrimp (Litopenaeus vannamei Boone) Fulltext Access 9 Pages 2006
Iron decreases the antioxidant capacity of red wine under conditions of in vitro digestion Fulltext Access 9 Pages 2006
Extraction of active ingredients from green tea (Camellia sinensis): Extraction efficiency of major catechins and caffeine Fulltext Access 9 Pages 2006
Anti- and pro-oxidant activity of Cichorium genus vegetables and effect of thermal treatment in biological systems Fulltext Access 9 Pages 2006
Effects of Amelanchier fruit isolates on cyclooxygenase enzymes and lipid peroxidation Fulltext Access 9 Pages 2006
Principal component analysis as tool of characterization of quince (Cydonia oblonga Miller) jam Fulltext Access 9 Pages 2006
Dietary habits of the population of rural Galicia (NW Spain): Towards the development of a dietary education programme Fulltext Access 9 Pages 2006
Spectrophotometric methods to differentiate beers and evaluate beer ageing Fulltext Access 9 Pages 2006
Effect of gamma radiation and cold storage on chemical and organoleptic properties and microbiological status of liquid egg white and yolk Fulltext Access 9 Pages 2006
Temperature and pressure stability of mustard seed (Sinapis alba L.) myrosinase Fulltext Access 9 Pages 2006
Effects of cutting and maturity on antioxidant activity of fresh-cut tomatoes Fulltext Access 9 Pages 2006
Effect of γ-irradiation on antioxidant activity of black pepper (Piper nigrum L.) Fulltext Access 9 Pages 2006
Quantitative analysis of garlic (Allium sativum) oil unsaturated acyclic components using FT-Raman spectroscopy Fulltext Access 9 Pages 2006
Trypsin hydrolysis of whey protein concentrates: Characterization using multivariate data analysis Fulltext Access 9 Pages 2006
Surface hydrophobicity of commercial canola proteins mixed with κ-carrageenan or guar gum Fulltext Access 9 Pages 2006
Influence of extraction conditions on phenolic yields from pine bark: assessment of procyanidins polymerization degree by thiolysis Fulltext Access 9 Pages 2006
Development of Korean red wines using Vitis labrusca varieties: instrumental and sensory characterization Fulltext Access 9 Pages 2006
Natural occurrence of free anthocyanin aglycones in beans (Phaseolus vulgaris L.) Fulltext Access 9 Pages 2006
Simultaneous HPLC quantification of total cholesterol, tocopherols and β-carotene in Barrosã-PDO veal Fulltext Access 9 Pages 2006
Application of a UV–vis detection-HPLC method for a rapid determination of lycopene and β-carotene in vegetables Fulltext Access 9 Pages 2006
Effects of storage in slurry ice on the microbial, chemical and sensory quality and on the shelf life of farmed turbot (Psetta maxima) Fulltext Access 9 Pages 2006
Phytochemical composition and antimicrobial activities of the essential oils from Satureja subspicata Vis. growing in Croatia Fulltext Access 9 Pages 2006
Availability of essential trace elements in Indian cereals, vegetables and spices using INAA and the contribution of spices to daily dietary intake Fulltext Access 9 Pages 2006
Ethyl carbamate production by selected yeasts and lactic acid bacteria in red wine Fulltext Access 9 Pages 2006
Changes in lipid composition and fatty acid profile of Nham, a Thai fermented pork sausage, during fermentation Fulltext Access 9 Pages 2006
Quantitative analysis of allantoin and allantoic acid in yam tuber, mucilage, skin and bulbil of the Dioscorea species Fulltext Access 9 Pages 2006
Studies on the antioxidant activities of cinnamon (Cinnamomum verum) bark extracts, through various in vitro models Fulltext Access 9 Pages 2006
Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry Fulltext Access 9 Pages 2006
Combined sensory optimization of a prebiotic cereal product using multicomponent mixture experiments Fulltext Access 9 Pages 2006
A rapid, simple and sensitive fluorescence method for the assay of angiotensin-I converting enzyme Fulltext Access 9 Pages 2006
HPLC-fluorimetric method for analysis of amino acids in products of the hive (honey and bee-pollen) Fulltext Access 9 Pages 2006
Determination of phenolic compounds in aromatic plants by RP-HPLC and GC-MS Fulltext Access 9 Pages 2006
Chemical properties and antioxidative activity of glycated α-lactalbumin with a rare sugar, d-allose, by Maillard reaction Fulltext Access 9 Pages 2006
Production of feruloyl oligosaccharides from wheat bran insoluble dietary fibre by xylanases from Bacillus subtilis Fulltext Access 9 Pages 2006
Dynamics of casein micelles in skim milk during and after high pressure treatment Fulltext Access 9 Pages 2006
Effects of washing with oxidising agents on the gel-forming ability and physicochemical properties of surimi produced from bigeye snapper (Priacanthus tayenus) Fulltext Access 9 Pages 2006
Advance technology in virgin olive oil production from traditional and de-stoned pastes: Influence of the introduction of a heat exchanger on oil quality Fulltext Access 9 Pages 2006
Histamine levels in seventeen species of fresh and processed South African seafood Fulltext Access 9 Pages 2006
Effects of pan-frying in margarine and olive oil on the fatty acid composition of cod and salmon Fulltext Access 9 Pages 2006
Inhibition of hemoglobin-mediated lipid oxidation in washed fish muscle by cranberry components Fulltext Access 9 Pages 2006
Transglutaminase effects on gelation capacity of thermally induced beef protein gels Fulltext Access 9 Pages 2006
Hydroxycinnamic acid composition and in vitro antioxidant activity of selected grain fractions Fulltext Access 9 Pages 2006
Analysis of volatile nitrosamines from a model system using SPME–DED at different temperatures and times of extraction Fulltext Access 9 Pages 2006
The antioxidant and phylloquinone content of wildly grown greens in Crete Fulltext Access 9 Pages 2006
Characteristics of mung bean starch isolated by using lactic acid fermentation solution as the steeping liquor Fulltext Access 9 Pages 2006
Separation and identification of hen egg protein isoforms using SDS–PAGE and 2D gel electrophoresis with MALDI-TOF mass spectrometry Fulltext Access 9 Pages 2006
Exposure, health information and flavour-masking strategies for improving the sensory quality of probiotic juice Fulltext Access 9 Pages 2006
Proteolytic degradation of sardine (Sardinella gibbosa) proteins by trypsin from skipjack tuna (Katsuwonus pelamis) spleen Fulltext Access 9 Pages 2006
Biochemical characterization and process stability of polyphenoloxidase extracted from Victoria grape (Vitis vinifera ssp. Sativa) Fulltext Access 9 Pages 2006
Influence of the texture of gelatin gels and pectin gels on strawberry flavour release and perception Fulltext Access 9 Pages 2006
Thermal degradation of carbohydrate polymers in amorphous states: A physical study including colorimetry Fulltext Access 9 Pages 2006
Study of water–sugar interactions at increasing sugar concentration by NIR spectroscopy Fulltext Access 9 Pages 2006
The determination of glucoraphanin in broccoli seeds and florets by solid phase extraction and micellar electrokinetic capillary chromatography Fulltext Access 9 Pages 2006
Protective effects of an aqueous extract of Welsh onion green leaves on oxidative damage of reactive oxygen and nitrogen species Fulltext Access 9 Pages 2006
Residue contents of DDVP (Dichlorvos) and diazinon applied on cucumbers grown in greenhouses and their reduction by duration of a pre-harvest interval and post-harvest culinary applications Fulltext Access 9 Pages 2006
Assessment of in vitro antioxidant capacity of the seed coat and the cotyledon of legumes in relation to their phenolic contents Fulltext Access 9 Pages 2006
Biogenic amine production and nucleotide ratios in gutted wild sea bass (Dicentrarchus labrax) stored in ice, wrapped in aluminium foil and wrapped in cling film at 4 °C Fulltext Access 9 Pages 2006
Iron-chelation properties of phenolic acids bearing catechol and galloyl groups Fulltext Access 9 Pages 2006
Determination of elemental concentration profiles in tender wheatgrass (Triticum aestivum L.) using instrumental neutron activation analysis Fulltext Access 9 Pages 2006
Speciation of Se in Bertholletia excelsa (Brazil nut): A hard nut to crack? Fulltext Access 9 Pages 2006
Mineral content of tropical fruits and unconventional foods of the Andes and the rain forest of Colombia Fulltext Access 9 Pages 2006
The effect of heat treatment on the cholesterol oxides, cholesterol, total lipid and fatty acid contents of processed meat products Fulltext Access 9 Pages 2006
The effect of metal ions on lipid oxidation, colour and physicochemical properties of cuttlefish (Sepia pharaonis) subjected to multiple freeze–thaw cycles Fulltext Access 9 Pages 2006
The antioxidant activity and free radical-scavenging capacity of phenolics of raw and dry heated moth bean (Vigna aconitifolia) (Jacq.) Marechal seed extracts Fulltext Access 9 Pages 2006
Changes of lipids in sardine (Sardinella gibbosa) muscle during iced storage Fulltext Access 9 Pages 2006
Antioxidative and prooxidative effects of extracts made from cherry liqueur pomace Fulltext Access 9 Pages 2006
Effects of various phytase sources on phytic acid content, mineral extractability and protein digestibility of tarhana Fulltext Access 9 Pages 2006
Functional lupin seeds (Lupinus albus L. and Lupinus luteus L.) after extraction of α-galactosides Fulltext Access 9 Pages 2006
Enzymatic synthesis of primeverosides using transfer reaction by Trichoderma longibrachiatum xylanase Fulltext Access 9 Pages 2006