Volume 44; Issue 2

Food Research International

Volume 44; Issue 2

1

Antioxidant capacity and major phenolic compounds of spices commonly consumed in China

Mei Lu, Bo Yuan, Maomao Zeng, Jie Chen

Journal:

Food Research International

Year:

2011

Language:

english

File:

PDF, 293 KB

english, 2011

2

A salt substitute with low sodium content from plant aqueous extracts

Journal:

Food Research International

Year:

2011

Language:

english

File:

PDF, 349 KB

english, 2011

3

Confirmation of brand identity in foods by near infrared transflectance spectroscopy using classification and class-modelling chemometric techniques — The example of a Belgian beer

Valentina Di Egidio, P. Oliveri, T. Woodcock, G. Downey

Journal:

Food Research International

Year:

2011

Language:

english

File:

PDF, 404 KB

english, 2011

4

Incorporating phenolic compounds opens a new perspective to use zein films as flexible bioactive packaging materials

Iskender Arcan, Ahmet Yemenicioğlu

Journal:

Food Research International

Year:

2011

Language:

english

File:

PDF, 947 KB

english, 2011

5

Application of near infrared spectral fingerprinting and pattern recognition techniques for fast identification of Eleutherococcus senticosus

J. Ricardo Lucio-Gutiérrez, J. Coello, S. Maspoch

Journal:

Food Research International

Year:

2011

Language:

english

File:

PDF, 887 KB

english, 2011

6

Oxidative stress may affect meat quality by interfering with collagen turnover by muscle fibroblasts

A.C. Archile-Contreras, P.P. Purslow

Journal:

Food Research International

Year:

2011

Language:

english

File:

PDF, 651 KB

english, 2011

7

New tools to assess toxicity, bioaccessibility and uptake of chemical contaminants in meat and seafood

António Marques, Helena Maria Lourenço, Maria Leonor Nunes, Cristina Roseiro, Carlos Santos, Alejandro Barranco, Sandra Rainieri, Tomaž Langerholc, Avrelija Cencic

Journal:

Food Research International

Year:

2011

Language:

english

File:

PDF, 665 KB

english, 2011

8

1H NMR-based metabolomic characterization during green tea (Camellia sinensis) fermentation

Jang-Eun Lee, Bum-Jin Lee, Jin-Oh Chung, Hyun-Jung Shin, Sang-Jun Lee, Cherl-Ho Lee, Young-Shick Hong

Journal:

Food Research International

Year:

2011

Language:

english

File:

PDF, 1.56 MB

english, 2011

9

Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview

Rodrigo N. Cavalcanti, Diego T. Santos, Maria Angela A. Meireles

Journal:

Food Research International

Year:

2011

Language:

english

File:

PDF, 385 KB

english, 2011

10

Experimental and theoretical study of LDPE versus different concentrations of Irganox 1076 and different thickness

M.J. Galotto, A. Torres, A. Guarda, N. Moraga, J. Romero

Journal:

Food Research International

Year:

2011

Language:

english

File:

PDF, 841 KB

english, 2011

11

Modulation of the superoxide anion production and MMP-9 expression in PMA stimulated THP-1 cells by olive oil minor components: Tyrosol and hydroxytyrosol

Amel Nakbi, Samia Dabbou, Serges Champion, Francis Fouchier, Sounira Mehri, Nebil Attia, Claude Leger, Mohamed Hammami

Journal:

Food Research International

Year:

2011

Language:

english

File:

PDF, 524 KB

english, 2011

12

Potential use of niosomes for encapsulation of nisin and EDTA and their antibacterial activity enhancement

Phikunthong Kopermsub, Varissaporn Mayen, Choochart Warin

Journal:

Food Research International

Year:

2011

Language:

english

File:

PDF, 1.39 MB

english, 2011

13

Reducing salt in imitation cheese: Effects on manufacture and functional properties

M. El-Bakry, F. Beninati, E. Duggan, E.D. O'Riordan, M. O'Sullivan

Journal:

Food Research International

Year:

2011

Language:

english

File:

PDF, 921 KB

english, 2011

14

Antioxidant properties of polymeric proanthocyanidins from fruit stones and pericarps of Litchi chinensis Sonn

Hai-Chao Zhou, Yi-Ming Lin, Yuan-Yue Li, Min Li, Shu-Dong Wei, Wei-Ming Chai, Nora Fung-yee Tam

Journal:

Food Research International

Year:

2011

Language:

english

File:

PDF, 698 KB

english, 2011

15

Levels of nutritional constituents and antinutritional factors in black gram (Vigna mungo L. Hepper)

Yadhu Suneja, Satvir Kaur, Anil K Gupta, Narinder Kaur

Journal:

Food Research International

Year:

2011

Language:

english

File:

PDF, 310 KB

english, 2011

16

Increasing the fat content of pancakes augments the digestibility of starch in-vitro

M.E. Clegg, P.S. Thondre, C.J.K. Henry

Journal:

Food Research International

Year:

2011

Language:

english

File:

PDF, 676 KB

english, 2011

17

Role of polyphenol oxidase and peroxidase in shaping the phenolic profile of virgin olive oil

Rosa García-Rodríguez, Carmen Romero-Segura, Carlos Sanz, Araceli Sánchez-Ortiz, Ana G. Pérez

Journal:

Food Research International

Year:

2011

Language:

english

File:

PDF, 748 KB

english, 2011

18

Marine food-derived functional ingredients as potential antioxidants in the food industry: An overview

Dai-Hung Ngo, Isuru Wijesekara, Thanh-Sang Vo, Quang Van Ta, Se-Kwon Kim

Journal:

Food Research International

Year:

2011

Language:

english

File:

PDF, 369 KB

english, 2011

19

Editorial Board

Journal:

Food Research International

Year:

2011

Language:

english

File:

PDF, 47 KB

english, 2011

20

Conference Calendar

Journal:

Food Research International

Year:

2011

Language:

english

File:

PDF, 101 KB

english, 2011