Catalogo Articoli (Spogli Riviste)

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    1. Schwenke, KD
      Exploitation of the functional potential of legume proteins

      NAHRUNG-FOOD
    2. Gorpintchenko, T; Anikanova, Z
      Pea varieties resources in Russia in context to the situation in Western Europe

      NAHRUNG-FOOD
    3. Engqvist, LG
      Effects of infection of common root rot on protein content, cooking quality and other characters in pea varieties

      NAHRUNG-FOOD
    4. Schwenke, KD
      Reflections about the functional potential of legume proteins - A review

      NAHRUNG-FOOD
    5. Braudo, EE; Plashchina, IG; Schwenke, KD
      Plant protein interactions with polysaccharides and their influence on legume protein functionality - A review

      NAHRUNG-FOOD
    6. Casey, R; Christou, P; Domoney, C; Hedley, C; Hitchin, E; Parker, M; Stoger, E; Wang, T; Zasiura, C
      Expression of legumin and vicilin genes in pea mutants and the production of legumin in transgenic plants

      NAHRUNG-FOOD
    7. Kroll, J; Rawel, HM; Rohn, S; Czajka, D
      Interactions of glycinin with plant phenols - Influence on chemical properties and proteolytic degradation of the proteins

      NAHRUNG-FOOD
    8. Bergthaller, W; Dijkink, BH; Langelaan, HC; Vereijken, JM
      Protein from pea mutants as a co-product in starch separation - Isolates from wet and dry separation: yield, composition and solubility

      NAHRUNG-FOOD
    9. Wasche, A; Muller, K; Knauf, U
      New processing of lupin protein isolates and functional properties

      NAHRUNG-FOOD
    10. Lasztity, R; Khalil, MM; Haraszi, R; Baticz, O; Tomoskozi, S
      Isolation, functional properties and potential use of protein preparationsfrom lupin

      NAHRUNG-FOOD
    11. Tomoskozi, S; Lasztity, R; Haraszi, R; Baticz, O
      Isolation and study of the functional properties of pea proteins

      NAHRUNG-FOOD
    12. Jongen, WMF; Meerdink, G
      Pea proteins based food products as meat replacers: The Profetas concept

      NAHRUNG-FOOD
    13. Braudo, EE; Danilenko, AN; Dianova, VT; Krokha, NG
      Alternative approaches to the manufacture of plant protein products from grain legumes

      NAHRUNG-FOOD
    14. De Graaf, LA; Harmsen, PFH; Vereijken, JM; Monikes, M
      Requirements for non-food applications of pea proteins - A review

      NAHRUNG-FOOD
    15. Krause, JP; Bagger, C; Schwenke, KD
      Rheological properties of modified lupin proteins

      NAHRUNG-FOOD
    16. Haertle, T
      The fate of our farm animals and present decline of animal product market

      NAHRUNG-FOOD
    17. Hayta, M; Alpaslan, M
      Effects of processing on biochemical and rheological properties of wheat gluten proteins

      NAHRUNG-FOOD
    18. Ekmekcioglu, C
      The role of trace elements for the health of elderly individuals

      NAHRUNG-FOOD
    19. Duckham, SC; Dodson, AT; Bakker, J; Ames, JM
      Volatile flavour components of baked potato flesh. A comparison of eleven potato cultivars

      NAHRUNG-FOOD
    20. Dongowski, G
      Enzymatic degradation studies of pectin and cellulose from red beets

      NAHRUNG-FOOD
    21. Einhorn-Stoll, U; Salazar, T; Jaafar, B; Kunzek, H
      Thermodynamic compatibility of sodium caseinate with, different pectins. Influence of the milieu conditions and pectin modifications

      NAHRUNG-FOOD
    22. Dauksas, E; Venskutonis, PR; Povilaityte, V; Sivik, B
      Rapid screening of antioxidant activity of sage (Salvia officinalis L.) extracts obtained by supercritical carbon dioxide at different extraction conditions

      NAHRUNG-FOOD
    23. Ibanoglu, E
      High pressure effect on foaming properties of beta-lactoglobulin and dextran sulfate mixture

      NAHRUNG-FOOD
    24. Ozboy, O; Ozkaya, B; Ozkaya, H; Koksel, H
      Effects of wheat maturation stage and cooking method on dietary fiber and phytic acid contents of firik, a wheat-based local food

      NAHRUNG-FOOD
    25. Finotti, E; Beye, C; Nardo, N; Quaglia, GB; Milin, C; Giacometti, J
      Physico-chemical characteristics of olives and olive oil from two mono-cultivars during various ripening phases

      NAHRUNG-FOOD
    26. Ozcan, M; Akgul, A; Bascr, KHC; Ozck, T; Tabanca, N
      Essential oil composition of sea fennel (Crithmum maritimum) from Turkey

      NAHRUNG-FOOD
    27. Moreno-Rojas, R; Sanchez-Segarra, PJ; Amaro-Lopez, MA; Zurera-Cosano, G
      Cadmium content in infant formulas. Toxicological evaluation

      NAHRUNG-FOOD
    28. Bobek, P; Nosalova, V; Cerna, S
      Effect of pleuran (beta-glucan from Pleurotus ostreatus) in diet or drinking fluid on colitis in rats

      NAHRUNG-FOOD
    29. Hegazy, RA; El-Faramawy, AA
      Substitution of sugar cane bagasse in the chicken diet and immune response

      NAHRUNG-FOOD
    30. Honikel, KO
      Food quality and food safety: A challenge for food research

      NAHRUNG-FOOD
    31. Siddhuraju, P; Becker, K
      Species/variety differences in biochemical composition and nutritional value of Indian tribal legumes of the genus Canavalia

      NAHRUNG-FOOD
    32. Chang, YK; Hashimoto, JM; Moura-Alcioli, R; Martinez-Bustos, F
      Twin-screw extrusion of cassava starch and isolated soybean protein blends

      NAHRUNG-FOOD
    33. Mubarak, AE
      Chemical, nutritional and sensory properties of bread supplemented with lupin seed (Lupinus albus) products

      NAHRUNG-FOOD
    34. Khalil, MM
      Effect of soaking, germination, autoclaving and cooking on chemical and biological value of guar compared with faba bean

      NAHRUNG-FOOD
    35. Negi, A; Boora, P; Khetarpaul, N
      Starch and protein digestibility of newly released moth bean cultivars: Effect of soaking, dehulling, germination and pressure cooking

      NAHRUNG-FOOD
    36. Megahed, MG
      Microwave roasting of peanuts: Effects on oil characteristics and composition

      NAHRUNG-FOOD
    37. Neto, VQ; Narain, N; Silva, JB; Bora, PS
      Functional properties of raw and heat processed cashew nut (Anacardium occidentale, L.) kernel protein isolates

      NAHRUNG-FOOD
    38. Galterio, G; Cardarilli, D; Codianni, P; Acquistucci, R
      Evaluation of chemical and technological characteristics of new lines of Triticum turgidum ssp dicoccum

      NAHRUNG-FOOD
    39. Garcia, MA; Martino, MN; Zaritzky, NE
      Composite starch-based coatings applied to strawberries (Fragaria ananassa)

      NAHRUNG-FOOD
    40. Kmiecik, W; Lisiewska, Z; Jaworska, G
      Effect of aronia berry honey syrup used for sweetening jams on their quality

      NAHRUNG-FOOD
    41. Schubring, R
      Double freezing of saithe fillets. Influence on sensory and physical attributes

      NAHRUNG-FOOD
    42. Khalifa, AH; Nassar, AM
      Nutritional and bacteriological properties of some game duck carcasses

      NAHRUNG-FOOD
    43. Ibrahim, HMA
      Acceleration of curing period of pastrami manufactured from buffalo meat: Chemical and microbiological properties

      NAHRUNG-FOOD
    44. Kruse, HP
      Can satiety be measured?

      NAHRUNG-FOOD
    45. Henle, T
      Maillard reactions of food proteins: chemical, nutritional and functional aspects

      NAHRUNG-FOOD
    46. van Boekel, MAJS
      Kinetic aspects of the Maillard reaction: a critical review

      NAHRUNG-FOOD
    47. Kroh, LW; Schulz, A
      News on the Maillard reaction of oligomeric carbohydrates: a survey

      NAHRUNG-FOOD
    48. Yeboah, FK; Yaylayan, VA
      Analysis of glycated proteins by mass spectrometric techniques: qualitative and quantitative aspects

      NAHRUNG-FOOD
    49. Schwenger, V; Zeier, M; Henle, T; Ritz, E
      Advanced glycation endproducts (AGEs) as uremic toxins

      NAHRUNG-FOOD
    50. Erbersdobler, HF; Faist, V
      Metabolic transit of Amadori products

      NAHRUNG-FOOD
    51. Bergmann, R; Helling, R; Heichert, C; Scheunemann, W; Mading, P; Wittrisch, H; Johannsen, B; Henle, T
      Radio fluorination and positron emission tomography (PET) as a new approach to study the in vivo distribution and elimination of the advanced glycation endproducts N-epsilon-carboxymethyllysine (CML) and N-epsilon-carboxyethyllysine (CEL)

      NAHRUNG-FOOD
    52. Hofmann, T; Ames, J; Krome, K; Faist, V
      Determination of the molecular weight distribution of non-enzymatic browning products formed by roasting of glucose and glycine and studies on their effects on NADPH-cytochrome c-reductase and glutathione-S-transferase in Caco-2 cells

      NAHRUNG-FOOD
    53. Pellegrino, L; Cattaneo, S
      Occurrence of galactosyl isomaltol and galactosyl beta-pyranone in commercial drinking milk

      NAHRUNG-FOOD
    54. Birlouez-Aragon, I; Leclere, J; Quedraogo, CL; Birlouez, E; Grongnet, JF
      The FAST method, a rapid approach of the nutritional quality of heat-treated foods

      NAHRUNG-FOOD
    55. Hasenkopf, K; Ubel, B; Bordiehn, T; Pischetsrieder, M
      Determination of the Maillard product oxalic acidmonolysinylamide (OMA) inheated milk products by ELISA

      NAHRUNG-FOOD
    56. Biemel, KM; Buhler, HP; Reihl, O; Lederer, MO
      Identification and quantitative evaluation of the lysine-arginine crosslinks GODIC, MODIC, DODIC, and glucosepan in foods

      NAHRUNG-FOOD
    57. Lauber, S; Klostermeyer, H; Henle, T
      On the influence of non-enzymatic crosslinking of caseins on the gel strength of yoghurt

      NAHRUNG-FOOD
    58. Faist, V; Muller, C; Drusch, S; Erbersdobler, HF
      Selective fortification of lysinoalanine, fructoselysine and N-epsilon-carboxymethyllysine in casein model systems

      NAHRUNG-FOOD
    59. Kroll, J
      Understanding the interactions of natural minor plant components with the main constituents of foods - a task for food science

      NAHRUNG-FOOD
    60. Rawel, HM; Kroll, J; Hohl, UC
      Model studies on reactions of plant phenols with whey proteins

      NAHRUNG-FOOD
    61. Bibi, N; Chaudry, MA; Khan, F; Ali, Z; Sattar, A
      Phenolics and physico-chemical characteristics of persimmon during post-harvest storage

      NAHRUNG-FOOD
    62. Sitohy, M; Chobert, JM; Haertle, T
      Improvement of solubility and of emulsifying properties of milk proteins at acid pHs by esterification

      NAHRUNG-FOOD
    63. Adeparusi, EO
      Effect of processing on the nutrients and anti-nutrients of lima bean (Phaseolus lunatus L.) flour

      NAHRUNG-FOOD
    64. Thangadurai, D; Viswanathan, MB; Ramesh, N
      Nutritional potential of biochemical components in Galactia longifolia Benth. (Fabaceae)

      NAHRUNG-FOOD
    65. Vichi, S; Zitterl-Eglseer, K; Jugi, M; Franz, C
      Determination of the presence of antioxidants deriving from sage and oregano extracts added to animal fat by means of assessment of the radical scavenging capacity by photochemiluminescence analysis

      NAHRUNG-FOOD
    66. Bandoniene, D; Gruzdiene, D; Venskutonis, PR
      Antioxidant activity of sage extracts in rapeseed oil irradiated with UV-rays

      NAHRUNG-FOOD
    67. Voigt, HR
      High summer concentrations of mercury in big perch (Perca fluviatilis L) from the Tvarminne archipelago (SW Finland) and Nato (Aland Islands) Baltic Sea

      NAHRUNG-FOOD
    68. El-Zoghbi, M; Sitohy, MZ
      Mineral absorption by albino rats as affected by some types of dietary pectins with different degrees of esterification

      NAHRUNG-FOOD
    69. El-Adawy, TA
      Optimum production, stability, partial purification and inhibitory spectrum of antimicrobial compounds produced by Pediococcus pentosaceus DI

      NAHRUNG-FOOD
    70. Cordoba, MG; Aranda, E; Medina, LM; Jordano, R; Cordoba, JJ
      Differentiation of Clostridium perfringens and Clostridium botulinum from non-toxigenic clostridia, isolated from prepared and frozen foods by PCR-DAN based methods

      NAHRUNG-FOOD
    71. Gogus, F; Maskan, M
      Drying of olive pomace by a combined microwave-fan assisted convection oven

      NAHRUNG-FOOD
    72. Edris, A; Bergnstahl, B
      Encapsulation of orange oil in a spray dried double emulsion

      NAHRUNG-FOOD
    73. Fik, M; Macura, R
      Quality changes during frozen storage and thawing of mixed bread

      NAHRUNG-FOOD
    74. Fadyloglu, S
      Immobilization and characterization of ficin

      NAHRUNG-FOOD
    75. Henle, T
      A silent change

      NAHRUNG-FOOD
    76. Precht, D
      Cholesterol content in European bovine milk fats

      NAHRUNG-FOOD
    77. Kupczyk, B; Gogolewski, M
      Influence of added menadione (vitamin K-3) on dissolution and dimerizationof tocopherols and autoxidation of triacylglycerols during storage of plant oils

      NAHRUNG-FOOD
    78. Darewicz, M; Dziuba, J
      The effect of glycosylation on emulsifying and structural properties of bovine beta-casein

      NAHRUNG-FOOD
    79. Khalil, MM
      Biochemical and technological studies on the production of isolated guar protein

      NAHRUNG-FOOD
    80. Archana; Sehgal, S; Kawatra, A
      In vitro protein and starch digestibility of pearl millet (Pennisetum gluacum L.) as affected by processing techniques

      NAHRUNG-FOOD
    81. Grabarkiewicz-Szczesna, J; Kostecki, M; Golinski, P; Kiecana, I
      Fusariotoxins in kernels of winter wheat cultivars field samples collectedduring 1993 in Poland

      NAHRUNG-FOOD
    82. Abdel-Kader, ZM
      Enrichment of Egyptian 'Balady' bread. Part 2. Nutritional values and biological evaluation of enrichment with decorticated cracked broadbeans flour (Vicia faba L.)

      NAHRUNG-FOOD
    83. Jood, S; Kalra, S
      Chemical composition and nutritional characteristics of some hull less andhulled barley cultivars grown in India

      NAHRUNG-FOOD
    84. Yentur, G; Kalay, A; Oktem, AB
      A survey on organochlorine pesticide residues in butter and cracked wheat available in Turkish markets

      NAHRUNG-FOOD
    85. Akkan, AA; Ozdemir, Y; Ekiz, HL
      Derivative spectrophotometric determination of 5-(hydroxymethyl)-2-furaldehyde (HMF) and furfural in Locust bean extract

      NAHRUNG-FOOD
    86. Jerkovic, I; Mastelic, J; Milos, M
      The effect of air-drying on glycosidically bound volatiles from seasonallycollected origano (Origanum vulgare ssp hirtum) from Croatia

      NAHRUNG-FOOD
    87. El-Dengawy, RA; Nassar, AM
      Investigation on the nutritive value and microbiological quality of wild quail carcasses

      NAHRUNG-FOOD
    88. Erkmen, O
      Survial of Listeria monocytogenes during the manufacture and ripening of Turkish White cheese

      NAHRUNG-FOOD
    89. Dodic, SN; Popov, SD; Markov, SL
      Investigation of kinetics of zinc biosorption by Saccharomyces cerevisiae cells

      NAHRUNG-FOOD
    90. Amarowicz, R; Kolodziejczyk, PP
      Application of capillary electrophoresis for separating 1-O-glycopyranosylsinapate from rapeseed

      NAHRUNG-FOOD
    91. Dang, MN; Takacsova, M; Nguyen, DV; Kristianova, K
      Antioxidant activity of essential oils from various spices

      NAHRUNG-FOOD
    92. Ola, FL; Oboh, G
      Nutrient distribution and zinc bioavailability. Estimation in some tropical edible mushrooms

      NAHRUNG-FOOD
    93. Ekmekcioglu, C
      Intestinal bioavailability of minerals and trace elements from milk and beverages in humans

      NAHRUNG-FOOD
    94. Grewal, HK; Hira, CK; Kawatra, BL
      Iron availability from processed and cooked wheat products using haemoglobin regeneration efficiency method

      NAHRUNG-FOOD
    95. Krause, JP; Dudek, S; Schwenke, KD
      Changes in interfacial behaviour, emulsifying and foaming properties of faba bean legumin after modification with dimethylsuberimidate

      NAHRUNG-FOOD
    96. Liu, S; Azakami, H; Kato, A
      Improvement in the yield of lipophilized lysozyme by the combination with Maillard-type glycosylation

      NAHRUNG-FOOD
    97. Warchalewski, JR; Pradzynska, A; Gralik, J; Nawrot, J
      The effect of gamma and microwave irradiation of wheat grain on development parameters of some stored grain pests

      NAHRUNG-FOOD
    98. Modgil, R
      Mineral content of insect infested stored legumes treated with edible oils

      NAHRUNG-FOOD
    99. Abdel-Kader, ZM
      Enrichment of Egyptian 'Balady' bread. Part 1. Baking studies, physical and sensory evaluation of enrichment with decorticated cracked broadbeans flour (Vicia faba L.)

      NAHRUNG-FOOD
    100. Carbonaro, M; Lucarini, M; Di Lullo, G
      Composition and calcium status of acid whey from pasteurized, UHT-treated and in-bottle sterilized milks

      NAHRUNG-FOOD


ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 08/07/20 alle ore 16:54:18