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Volume 98; Issue 3
Main
Food Chemistry
Volume 98; Issue 3
Food Chemistry
Volume 98; Issue 3
1
Formation of pyrazines in dihydroxyacetone and glycine Maillard reaction: A computational study
Md. Abul Haider Shipar
Journal:
Food Chemistry
Année:
2006
Langue:
english
Fichier:
PDF, 284 KB
Vos balises:
english, 2006
2
Antioxidant, antiradical and antimutagenic activities of phenolic compounds present in maple products
Mylène Thériault
,
Stéphane Caillet
,
Selim Kermasha
,
Monique Lacroix
Journal:
Food Chemistry
Année:
2006
Langue:
english
Fichier:
PDF, 225 KB
Vos balises:
english, 2006
3
Heavy fermentation impacts NO-suppressing activity of tea in LPS-activated RAW 264.7 macrophages
Chih-Cheng Lin
,
Min-Jer Lu
,
Shen-Jen Chen
,
Su-Chen Ho
Journal:
Food Chemistry
Année:
2006
Langue:
english
Fichier:
PDF, 274 KB
Vos balises:
english, 2006
4
Effect of storage temperature on phenolics stability in hawthorn (Crataegus pinnatifida var. major) fruits and a hawthorn drink
Qi Chang
,
Zhong Zuo
,
Moses S.S. Chow
,
Walter K.K. Ho
Journal:
Food Chemistry
Année:
2006
Langue:
english
Fichier:
PDF, 173 KB
Vos balises:
english, 2006
5
Antioxidative properties of tronchuda cabbage (Brassica oleracea L. var. costata DC) external leaves against DPPH, superoxide radical, hydroxyl radical and hypochlorous acid
Vendula Vrchovská
,
Carla Sousa
,
Patrícia Valentão
,
Federico Ferreres
,
José A. Pereira
,
Rosa M. Seabra
,
Paula B. Andrade
Journal:
Food Chemistry
Année:
2006
Langue:
english
Fichier:
PDF, 200 KB
Vos balises:
english, 2006
6
Protein characteristics of Chinese black-grained wheat
Wende Li
,
Trust Beta
,
Shancheng Sun
,
Harold Corke
Journal:
Food Chemistry
Année:
2006
Langue:
english
Fichier:
PDF, 340 KB
Vos balises:
english, 2006
7
Influence of different preservation treatments on the volatile fraction of desalted cod
I. Fernández-Segovia
,
I. Escriche
,
M. Gómez-Sintes
,
A. Fuentes
,
J.A. Serra
Journal:
Food Chemistry
Année:
2006
Langue:
english
Fichier:
PDF, 270 KB
Vos balises:
english, 2006
8
Antioxidant properties of dried product of ‘haba-nori’, an edible brown alga, Petalonia binghamiae (J. Agaradh) Vinogradova
Takashi Kuda
,
Tomoko Hishi
,
Sayuri Maekawa
Journal:
Food Chemistry
Année:
2006
Langue:
english
Fichier:
PDF, 340 KB
Vos balises:
english, 2006
9
Identification of the major flavonoids from pericarp tissues of lychee fruit in relation to their antioxidant activities
Mouming Zhao
,
Bao Yang
,
Jinshui Wang
,
Baozhen Li
,
Yueming Jiang
Journal:
Food Chemistry
Année:
2006
Langue:
english
Fichier:
PDF, 154 KB
Vos balises:
english, 2006
10
Simultaneous determination of aging markers in sugar cane spirits
Francisco Wendel Batista de Aquino
,
Sueli Rodrigues
,
Ronaldo Ferreira do Nascimento
,
Antônio Renato Soares Casimiro
Journal:
Food Chemistry
Année:
2006
Langue:
english
Fichier:
PDF, 152 KB
Vos balises:
english, 2006
11
Tryptophan determination in milk-based ingredients and dried sport supplements by liquid chromatography with fluorescence detection
Cristina Delgado-Andrade
,
José A. Rufián-Henares
,
Salvio Jiménez-Pérez
,
Francisco J. Morales
Journal:
Food Chemistry
Année:
2006
Langue:
english
Fichier:
PDF, 133 KB
Vos balises:
english, 2006
12
Formation of methyl glyoxal in dihydroxyacetone and glycine Maillard reaction: A computational study
Md. Abul Haider Shipar
Journal:
Food Chemistry
Année:
2006
Langue:
english
Fichier:
PDF, 189 KB
Vos balises:
english, 2006
13
Effects of origins and fermentation time on the antioxidant activities of kombucha
Sheng-Che Chu
,
Chinshuh Chen
Journal:
Food Chemistry
Année:
2006
Langue:
english
Fichier:
PDF, 145 KB
Vos balises:
english, 2006
14
Rutin content in buckwheat (Fagopyrum esculentum Moench) food materials and products
I. Kreft
,
N. Fabjan
,
K. Yasumoto
Journal:
Food Chemistry
Année:
2006
Langue:
english
Fichier:
PDF, 128 KB
Vos balises:
english, 2006
15
Dynamics of casein micelles in skim milk during and after high pressure treatment
Vibeke Orlien
,
Jes C. Knudsen
,
Mireia Colon
,
Leif H. Skibsted
Journal:
Food Chemistry
Année:
2006
Langue:
english
Fichier:
PDF, 270 KB
Vos balises:
english, 2006
16
Effects of genotype and treatment on the antioxidant activity of sweet potato in Taiwan
Yu-Ching Huang
,
Yung-Ho Chang
,
Yi-Yuan Shao
Journal:
Food Chemistry
Année:
2006
Langue:
english
Fichier:
PDF, 191 KB
Vos balises:
english, 2006
17
Antioxidative activity of volatile extracts from Maillard model systems
Y. Osada
,
T. Shibamoto
Journal:
Food Chemistry
Année:
2006
Langue:
english
Fichier:
PDF, 217 KB
Vos balises:
english, 2006
18
Polyphenols, anthocyanins, and trans-resveratrol in red wines from the Hungarian Villány region
Martin S. Pour Nikfardjam
,
László Márk
,
Péter Avar
,
Mária Figler
,
Robert Ohmacht
Journal:
Food Chemistry
Année:
2006
Langue:
english
Fichier:
PDF, 161 KB
Vos balises:
english, 2006
19
Effects of washing with oxidising agents on the gel-forming ability and physicochemical properties of surimi produced from bigeye snapper (Priacanthus tayenus)
Suttirug Phatcharat
,
Soottawat Benjakul
,
Wonnop Visessanguan
Journal:
Food Chemistry
Année:
2006
Langue:
english
Fichier:
PDF, 299 KB
Vos balises:
english, 2006
20
Angiotensin I-converting enzyme inhibitory peptides in douchi, a Chinese traditional fermented soybean product
Jian-Hua Zhang
,
Eizo Tatsumi
,
Chang-He Ding
,
Li-Te Li
Journal:
Food Chemistry
Année:
2006
Langue:
english
Fichier:
PDF, 342 KB
Vos balises:
english, 2006
21
Emulsifying and foaming properties of Phaseolus vulgaris and coccineus proteins
Eleousa A. Makri
,
Georgios I. Doxastakis
Journal:
Food Chemistry
Année:
2006
Langue:
english
Fichier:
PDF, 2.39 MB
Vos balises:
english, 2006
22
Detection of genetically modified soy in processed foods sold commercially in Malaysia by PCR-based method
Tosiah Abdullah
,
Son Radu
,
Zaiton Hassan
,
Jamal Khair Hashim
Journal:
Food Chemistry
Année:
2006
Langue:
english
Fichier:
PDF, 152 KB
Vos balises:
english, 2006
23
Editorial Board / Aims & Scope
Journal:
Food Chemistry
Année:
2006
Langue:
english
Fichier:
PDF, 78 KB
Vos balises:
english, 2006
24
ANCM Bibliography
Journal:
Food Chemistry
Année:
2006
Langue:
english
Fichier:
PDF, 99 KB
Vos balises:
english, 2006
25
Effects of the addition of spleen of skipjack tuna (Katsuwonus pelamis) on the liquefaction and characteristics of fish sauce made from sardine (Sardinella gibbosa)
Sappasith Klomklao
,
Soottawat Benjakul
,
Wonnop Visessanguan
,
Hideki Kishimura
,
Benjamin K. Simpson
Journal:
Food Chemistry
Année:
2006
Langue:
english
Fichier:
PDF, 333 KB
Vos balises:
english, 2006
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