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Refinado por: Nome da Publicação: Journal of Food Science remover assunto: Foods remover
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Phytochemicals and Antioxidant Capacities in Rice Brans of Different Color
Phytochemicals and Antioxidant Capacities in Rice Brans of Different Color
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Phytochemicals and Antioxidant Capacities in Rice Brans of Different Color

Min, Byungrok ; McClung, Anna M. ; Chen, Ming-Hsuan

Journal of food science, 2011-01, Vol.76 (1), p.C117-C126 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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2
A Brief Review of the Occurrence, Use, and Safety of Food-Related Nanomaterials
A Brief Review of the Occurrence, Use, and Safety of Food-Related Nanomaterials
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A Brief Review of the Occurrence, Use, and Safety of Food-Related Nanomaterials

Magnuson, Bernadene A. ; Jonaitis, Tomas S. ; Card, Jeffrey W.

Journal of food science, 2011-08, Vol.76 (6), p.R126-R133 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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3
Identification of Nanoscale Ingredients in Commercial Food Products and their Induction of Mitochondrially Mediated Cytotoxic Effects on Human Mesenchymal Stem Cells
Identification of Nanoscale Ingredients in Commercial Food Products and their Induction of Mitochondrially Mediated Cytotoxic Effects on Human Mesenchymal Stem Cells
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Identification of Nanoscale Ingredients in Commercial Food Products and their Induction of Mitochondrially Mediated Cytotoxic Effects on Human Mesenchymal Stem Cells

Athinarayanan, Jegan ; Alshatwi, Ali A ; Periasamy, Vaiyapuri S ; Al‐Warthan, Abdulrahman A

Journal of food science, 2015-02, Vol.80 (2), p.N459-N464 [Periódico revisado por pares]

United States: The Institute

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4
Characterization of Bacterial Cellulose by Gluconacetobacter hansenii CGMCC 3917
Characterization of Bacterial Cellulose by Gluconacetobacter hansenii CGMCC 3917
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Characterization of Bacterial Cellulose by Gluconacetobacter hansenii CGMCC 3917

Feng, Xianchao ; Ullah, Niamat ; Wang, Xuejiao ; Sun, Xuchun ; Li, Chenyi ; Bai, Yun ; Chen, Lin ; Li, Zhixi

Journal of food science, 2015-10, Vol.80 (10), p.E2217-E2227 [Periódico revisado por pares]

United States: Blackwell Publishing Ltd

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5
Preparation of Reactive Oxygen Scavenging Peptides from Tilapia (Oreochromis niloticus) Skin Gelatin: Optimization Using Response Surface Methodology
Preparation of Reactive Oxygen Scavenging Peptides from Tilapia (Oreochromis niloticus) Skin Gelatin: Optimization Using Response Surface Methodology
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Preparation of Reactive Oxygen Scavenging Peptides from Tilapia (Oreochromis niloticus) Skin Gelatin: Optimization Using Response Surface Methodology

Zhuang, Yongliang ; Sun, Liping

Journal of food science, 2011-04, Vol.76 (3), p.C483-C489 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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6
Essential Oils: Extraction, Bioactivities, and Their Uses for Food Preservation
Essential Oils: Extraction, Bioactivities, and Their Uses for Food Preservation
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Essential Oils: Extraction, Bioactivities, and Their Uses for Food Preservation

Tongnuanchan, Phakawat ; Benjakul, Soottawat

Journal of food science, 2014-07, Vol.79 (7), p.R1231-R1249 [Periódico revisado por pares]

United States: The Institute

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7
Influence of Biopolymer Emulsifier Type on Formation and Stability of Rice Bran Oil-in-Water Emulsions: Whey Protein, Gum Arabic, and Modified Starch
Influence of Biopolymer Emulsifier Type on Formation and Stability of Rice Bran Oil-in-Water Emulsions: Whey Protein, Gum Arabic, and Modified Starch
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Influence of Biopolymer Emulsifier Type on Formation and Stability of Rice Bran Oil-in-Water Emulsions: Whey Protein, Gum Arabic, and Modified Starch

Charoen, Ratchanee ; Jangchud, Anuvat ; Jangchud, Kamolwan ; Harnsilawat, Thepkunya ; Naivikul, Onanong ; McClements, David Julian

Journal of food science, 2011-01, Vol.76 (1), p.E165-E172 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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8
Enhancing Antioxidant Activity of Sesamol at Frying Temperature by Addition of Additives through Reducing Volatility
Enhancing Antioxidant Activity of Sesamol at Frying Temperature by Addition of Additives through Reducing Volatility
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Enhancing Antioxidant Activity of Sesamol at Frying Temperature by Addition of Additives through Reducing Volatility

Hwang, Hong‐Sik ; Winkler‐Moser, Jill K ; Vermillion, Karl ; Liu, Sean X

Journal of food science, 2014-11, Vol.79 (11), p.C2164-C2173 [Periódico revisado por pares]

United States: The Institute

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9
Antioxidant Enrichment and Antimicrobial Protection of Fresh-Cut Fruits Using Their Own Byproducts: Looking for Integral Exploitation
Antioxidant Enrichment and Antimicrobial Protection of Fresh-Cut Fruits Using Their Own Byproducts: Looking for Integral Exploitation
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Antioxidant Enrichment and Antimicrobial Protection of Fresh-Cut Fruits Using Their Own Byproducts: Looking for Integral Exploitation

Ayala-Zavala, J.F ; Rosas-Domínguez, C ; Vega-Vega, V ; González-Aguilar, G.A

Journal of food science, 2010-10, Vol.75 (8), p.R175-R181 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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10
Inhibition of Lipid Oxidation and Rancidity in Precooked Pork Patties by Radical‐Scavenging Licorice (Glycyrrhiza glabra) Extract
Inhibition of Lipid Oxidation and Rancidity in Precooked Pork Patties by Radical‐Scavenging Licorice (Glycyrrhiza glabra) Extract
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Inhibition of Lipid Oxidation and Rancidity in Precooked Pork Patties by Radical‐Scavenging Licorice (Glycyrrhiza glabra) Extract

Jiang, Jiang ; Zhang, Xin ; True, Alma D ; Zhou, Lirong ; Xiong, Youling L

Journal of food science, 2013-11, Vol.78 (11), p.C1686-C1694 [Periódico revisado por pares]

Hoboken, NJ: The Institute

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