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Antibacterial activity and cholesterol assimilation of lactic acid bacteria isolated from traditional Iranian dairy products
Antibacterial activity and cholesterol assimilation of lactic acid bacteria isolated from traditional Iranian dairy products
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Antibacterial activity and cholesterol assimilation of lactic acid bacteria isolated from traditional Iranian dairy products

Iranmanesh, Mahdieh ; Ezzatpanah, Hamid ; Mojgani, Naheed

Food science & technology, 2014-10, Vol.58 (2), p.355-359 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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2
Characterization of Siahmazgi cheese, an Iranian ewe's milk variety: Assessment of physico-chemical, textural and rheological specifications during ripening
Characterization of Siahmazgi cheese, an Iranian ewe's milk variety: Assessment of physico-chemical, textural and rheological specifications during ripening
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Characterization of Siahmazgi cheese, an Iranian ewe's milk variety: Assessment of physico-chemical, textural and rheological specifications during ripening

Farahani, Ghazaleh ; Ezzatpanah, Hamid ; Abbasi, Soleiman

Food science & technology, 2014-10, Vol.58 (2), p.335-342 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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3
Thymol Nanoemulsified by Whey Protein-Maltodextrin Conjugates: The Enhanced Emulsifying Capacity and Antilisterial Properties in Milk by Propylene Glycol
Thymol Nanoemulsified by Whey Protein-Maltodextrin Conjugates: The Enhanced Emulsifying Capacity and Antilisterial Properties in Milk by Propylene Glycol
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Thymol Nanoemulsified by Whey Protein-Maltodextrin Conjugates: The Enhanced Emulsifying Capacity and Antilisterial Properties in Milk by Propylene Glycol

Xue, Jia ; Davidson, P. Michael ; Zhong, Qixin

Journal of agricultural and food chemistry, 2013-12, Vol.61 (51), p.12720-12726 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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4
Evaluation of the in vitro inhibitory effects of buckwheat enhanced wheat bread extracts on the formation of advanced glycation end-products (AGEs)
Evaluation of the in vitro inhibitory effects of buckwheat enhanced wheat bread extracts on the formation of advanced glycation end-products (AGEs)
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Evaluation of the in vitro inhibitory effects of buckwheat enhanced wheat bread extracts on the formation of advanced glycation end-products (AGEs)

Szawara-Nowak, Dorota ; Koutsidis, Georgios ; Wiczkowski, Wiesław ; Zieliński, Henryk

Food science & technology, 2014-10, Vol.58 (2), p.327-334 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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5
High genetic and phenotypic variability of Streptococcus thermophilus strains isolated from artisanal Yuruk yoghurts
High genetic and phenotypic variability of Streptococcus thermophilus strains isolated from artisanal Yuruk yoghurts
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High genetic and phenotypic variability of Streptococcus thermophilus strains isolated from artisanal Yuruk yoghurts

Erkus, Oylum ; Okuklu, Burcu ; Yenidunya, Ali F. ; Harsa, Sebnem

Food science & technology, 2014-10, Vol.58 (2), p.348-354 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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6
Matrix Binding of Ochratoxin A during Roasting
Matrix Binding of Ochratoxin A during Roasting
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Matrix Binding of Ochratoxin A during Roasting

Bittner, Andrea ; Cramer, Benedikt ; Humpf, Hans-Ulrich

Journal of agricultural and food chemistry, 2013-12, Vol.61 (51), p.12737-12743 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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7
Characterization and the Effect of Maturity at Harvest on the Phenolic and Carotenoid Content of Northeast USA Apricot (Prunus armeniaca) Varieties
Characterization and the Effect of Maturity at Harvest on the Phenolic and Carotenoid Content of Northeast USA Apricot (Prunus armeniaca) Varieties
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Characterization and the Effect of Maturity at Harvest on the Phenolic and Carotenoid Content of Northeast USA Apricot (Prunus armeniaca) Varieties

Campbell, Oluranti E ; Merwin, Ian A ; Padilla-Zakour, Olga I

Journal of agricultural and food chemistry, 2013-12, Vol.61 (51), p.12700-12710 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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8
Comparison of Enzyme-Linked Immunosorbent Assays with Chemiluminescent and Colorimetric Detection for the Determination of Ochratoxin A in Food
Comparison of Enzyme-Linked Immunosorbent Assays with Chemiluminescent and Colorimetric Detection for the Determination of Ochratoxin A in Food
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Comparison of Enzyme-Linked Immunosorbent Assays with Chemiluminescent and Colorimetric Detection for the Determination of Ochratoxin A in Food

Yu, Feng-Yih ; Vdovenko, Marina M ; Wang, Jing-Jhih ; Sakharov, Ivan Yu

Journal of agricultural and food chemistry, 2011-02, Vol.59 (3), p.809-813 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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9
Some considerations concerning the theory of combined toxicity: A case study of subchronic experimental intoxication with cadmium and lead
Some considerations concerning the theory of combined toxicity: A case study of subchronic experimental intoxication with cadmium and lead
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Some considerations concerning the theory of combined toxicity: A case study of subchronic experimental intoxication with cadmium and lead

Varaksin, Anatoly N. ; Katsnelson, Boris A. ; Panov, Vladimir G. ; Privalova, Larisa I. ; Kireyeva, Ekaterina P. ; Valamina, Irene E. ; Beresneva, Olga Yu

Food and chemical toxicology, 2014-02, Vol.64, p.144-156 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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10
Pectic polysaccharides of the fresh plum Prunus domestica L. isolated with a simulated gastric fluid and their anti-inflammatory and antioxidant activities
Pectic polysaccharides of the fresh plum Prunus domestica L. isolated with a simulated gastric fluid and their anti-inflammatory and antioxidant activities
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Pectic polysaccharides of the fresh plum Prunus domestica L. isolated with a simulated gastric fluid and their anti-inflammatory and antioxidant activities

Popov, Sergey V. ; Ovodova, Raisa G. ; Golovchenko, Victoria V. ; Khramova, Daria S. ; Markov, Pavel A. ; Smirnov, Vasily V. ; Shashkov, Alexandre S. ; Ovodov, Yury S.

Food chemistry, 2014-01, Vol.143, p.106-113 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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