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There are 10888 results for: content related to: Synthesis of Quercetin-3- O -Glucoside from Rutin by Penicillium decumbens Naringinase

  1. Subcritical Water Induced Complexation of Soy Protein and Rutin: Improved Interfacial Properties and Emulsion Stability

    Journal of Food Science

    Volume 81, Issue 9, September 2016, Pages: C2149–C2157, Xiao-Wei Chen, Jin-Mei Wang, Xiao-Quan Yang, Jun-Ru Qi and Jun-Jie Hou

    Version of Record online : 28 JUL 2016, DOI: 10.1111/1750-3841.13403

  2. Oxidative Stability in Oil-in-Water Emulsions with Quercetin or Rutin Under Iron Catalysis or Riboflavin Photosensitization

    Journal of Food Science

    Volume 82, Issue 4, April 2017, Pages: 890–896, BoRa Yi, HaeJung Ka, YongJun Kwon, HyungSeok Choi, Sunghwa Kim, Jisu Kim, Mi-Ja Kim and JaeHwan Lee

    Version of Record online : 14 MAR 2017, DOI: 10.1111/1750-3841.13681

  3. Effects of 3 Feeding Modes on the Volatile and Nonvolatile Compounds in the Edible Tissues of Female Chinese Mitten Crab (Eriocheir sinensis)

    Journal of Food Science

    Volume 81, Issue 4, April 2016, Pages: S968–S981, Kejin Zhuang, Na Wu, Xichang Wang, Xugan Wu, Shuai Wang, Xiaowen Long and Xuan Wei

    Version of Record online : 25 FEB 2016, DOI: 10.1111/1750-3841.13229

  4. Ripened Semihard Cheese Covered with Lard and Dehydrated Rosemary (Rosmarinus officinalis L.) Leaves: Processing, Characterization, and Quality Traits

    Journal of Food Science

    Volume 80, Issue 9, September 2015, Pages: S2045–S2054, Marina Tolentino Marinho, Acácio Antonio Ferreira Zielinski, Ivo Mottin Demiate, Luciano dos Santos Bersot, Daniel Granato and Alessandro Nogueira

    Version of Record online : 10 AUG 2015, DOI: 10.1111/1750-3841.12988

  5. Antioxidant Activity of Chinese Shanxi Aged Vinegar and Its Correlation with Polyphenols and Flavonoids During the Brewing Process

    Journal of Food Science

    Xiaolin Xie, Yu Zheng, Xian Liu, Cheng Cheng, Xianglong Zhang, Ting Xia, Songfeng Yu and Min Wang

    Version of Record online : 12 SEP 2017, DOI: 10.1111/1750-3841.13914

  6. Chemical Profile and Antioxidative and Antimicrobial Activity of Juices and Extracts of 4 Black Currants Varieties (Ribes nigrum L.)

    Journal of Food Science

    Volume 79, Issue 3, March 2014, Pages: C301–C309, Bojana Miladinović, Milica Kostić, Katarina Šavikin, Boban Đorđević, Tatjana Mihajilov-Krstev, Slavoljub Živanović and Dušanka Kitić

    Version of Record online : 7 FEB 2014, DOI: 10.1111/1750-3841.12364

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    Phytochemistry Profile, Nutritional Properties and Pharmacological Activities of Mauritia flexuosa

    Journal of Food Science

    Volume 81, Issue 11, November 2016, Pages: R2611–R2622, Joilane Alves Pereira Freire, Karla Bruna Nogueira Torres Barros, Layana Karine Farias Lima, Julyanna Maciel Martins, Yan de Carvalho Araújo, George Laylson da Silva Oliveira, Jailane de Souza Aquino and Paulo Michel Pinheiro Ferreira

    Version of Record online : 7 NOV 2016, DOI: 10.1111/1750-3841.13529

  8. Phenolic Profiles, Antioxidant Activities, and Neuroprotective Properties of Mulberry (Morus atropurpurea Roxb.) Fruit Extracts from Different Ripening Stages

    Journal of Food Science

    Volume 81, Issue 10, October 2016, Pages: C2439–C2446, Jiufang Yang, Xuanjun Liu, Xiaoxu Zhang, Qing Jin and Jingming Li

    Version of Record online : 2 SEP 2016, DOI: 10.1111/1750-3841.13426

  9. Physicochemical Properties of Microencapsulated ω-3 Salmon Oil with Egg White Powder

    Journal of Food Science

    Volume 81, Issue 3, March 2016, Pages: E600–E609, Kevin Mis Solval, J. David Bankston, Peter J. Bechtel and Subramaniam Sathivel

    Version of Record online : 11 FEB 2016, DOI: 10.1111/1750-3841.13228

  10. Effect of Adulteration versus Storage on Volatiles in Unifloral Honeys from Different Floral Sources and Locations

    Journal of Food Science

    Volume 78, Issue 2, February 2013, Pages: C184–C191, Amal Agila and Sheryl Barringer

    Version of Record online : 17 JAN 2013, DOI: 10.1111/1750-3841.12033

  11. Comparison of Nutritional Composition, Aroma Compounds, and Biological Activities of Two Kinds of Tartary Buckwheat Tea

    Journal of Food Science

    Volume 82, Issue 7, July 2017, Pages: 1735–1741, Huimin Guo, Xiushi Yang, Haitao Zhou, Xiuxiu Luo, Peiyou Qin, Jincai Li and Guixing Ren

    Version of Record online : 9 JUN 2017, DOI: 10.1111/1750-3841.13772

  12. Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow-Feather Chickens

    Journal of Food Science

    Volume 82, Issue 9, September 2017, Pages: 2031–2040, Jun Qi, Deng-yong Liu, Guang-hong Zhou and Xing-lian Xu

    Version of Record online : 21 JUL 2017, DOI: 10.1111/1750-3841.13801

  13. Role of Effective Composition on Antioxidant, Anti-inflammatory, Sedative-Hypnotic Capacities of 6 Common Edible Lilium Varieties

    Journal of Food Science

    Volume 80, Issue 4, April 2015, Pages: H857–H868, Tingting Wang, Hanhan Huang, Yao Zhang, Xia Li, Hongfa Li, Qianqian Jiang and Wenyuan Gao

    Version of Record online : 20 FEB 2015, DOI: 10.1111/1750-3841.12787

  14. Effects of Germination on the Nutritional Properties, Phenolic Profiles, and Antioxidant Activities of Buckwheat

    Journal of Food Science

    Volume 80, Issue 5, May 2015, Pages: H1111–H1119, Ge Zhang, Zhicun Xu, Yuanyuan Gao, Xianxiao Huang, Yanping Zou and Tiankui Yang

    Version of Record online : 9 APR 2015, DOI: 10.1111/1750-3841.12830

  15. Gluten-Free Precooked Rice-Yellow Pea Pasta: Effect of Extrusion-Cooking Conditions on Phenolic Acids Composition, Selected Properties and Microstructure

    Journal of Food Science

    Volume 81, Issue 5, May 2016, Pages: C1070–C1079, Abdallah Bouasla, Agnieszka Wójtowicz, Mohammed Nasereddine Zidoune, Marta Olech, Renata Nowak, Marcin Mitrus and Anna Oniszczuk

    Version of Record online : 13 APR 2016, DOI: 10.1111/1750-3841.13287

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    Examining Extrinsic Factors that Influence Product Acceptance: A Review

    Journal of Food Science

    Volume 80, Issue 5, May 2015, Pages: R901–R909, X.E. Li, S.M. Jervis and M.A. Drake

    Version of Record online : 8 MAY 2015, DOI: 10.1111/1750-3841.12852

  17. Enrichment of Antioxidant Capacity and Vitamin E in Pita Made from Barley

    Journal of Food Science

    Volume 81, Issue 3, March 2016, Pages: H777–H785, Thi Thu Dung Do, Beverly Muhlhausler, Amanda Box and Amanda J. Able

    Version of Record online : 19 JAN 2016, DOI: 10.1111/1750-3841.13218

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    Unlocking Potentials of Microwaves for Food Safety and Quality

    Journal of Food Science

    Volume 80, Issue 8, August 2015, Pages: E1776–E1793, Juming Tang

    Version of Record online : 4 AUG 2015, DOI: 10.1111/1750-3841.12959

  19. Cross-Cultural Consumer Acceptability and Purchase Intent of Forage-Finished Rib-Eye Steaks

    Journal of Food Science

    Volume 80, Issue 10, October 2015, Pages: S2287–S2295, Damir Dennis Torrico, Wisdom Wardy, Kairy Dharali Pujols, Kennet Mariano Carabante, Wannita Jirangrat, Guillermo Scaglia, Marlene E. Janes and Witoon Prinyawiwatkul

    Version of Record online : 26 SEP 2015, DOI: 10.1111/1750-3841.12999

  20. Development of Active Films From Pectin and Fruit Extracts: Light Protection, Antioxidant Capacity, and Compounds Stability

    Journal of Food Science

    Volume 80, Issue 11, November 2015, Pages: C2389–C2396, Kaliana S. Eça, Mariana T. C. Machado, Miriam D. Hubinger and Florencia C. Menegalli

    Version of Record online : 7 OCT 2015, DOI: 10.1111/1750-3841.13074