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Sub- and supercritical fluid extraction of functional ingredients from different natural sources: Plants, food-by-products, algae and microalgae: A review
Sub- and supercritical fluid extraction of functional ingredients from different natural sources: Plants, food-by-products, algae and microalgae: A review
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Sub- and supercritical fluid extraction of functional ingredients from different natural sources: Plants, food-by-products, algae and microalgae: A review

Herrero, M ; Cifuentes, A ; Ibanez, E

Food chemistry, 2006, Vol.98 (1), p.136-148 [Periódico revisado por pares]

Oxford: Elsevier

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2
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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3
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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4
Polyphenolic composition in different parts of some cultivars of globe artichoke ( Cynara cardunculus L. var. scolymus (L.) Fiori)
Polyphenolic composition in different parts of some cultivars of globe artichoke ( Cynara cardunculus L. var. scolymus (L.) Fiori)
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Polyphenolic composition in different parts of some cultivars of globe artichoke ( Cynara cardunculus L. var. scolymus (L.) Fiori)

Fratianni, Florinda ; Tucci, Marina ; Palma, Monica De ; Pepe, Rosa ; Nazzaro, Filomena

Food chemistry, 2007, Vol.104 (3), p.1282-1286 [Periódico revisado por pares]

Oxford: 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
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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7
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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8
Fucoidan Induces Apoptosis through Activation of Caspase-8 on Human Breast Cancer MCF-7 Cells
Fucoidan Induces Apoptosis through Activation of Caspase-8 on Human Breast Cancer MCF-7 Cells
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Fucoidan Induces Apoptosis through Activation of Caspase-8 on Human Breast Cancer MCF-7 Cells

Yamasaki-Miyamoto, Yumi ; Yamasaki, Masao ; Tachibana, Hirofumi ; Yamada, Koji

Journal of agricultural and food chemistry, 2009-09, Vol.57 (18), p.8677-8682 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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9
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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10
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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