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There are 10367 results for: content related to: Antioxidant, Antibrowning, and Cytoprotective Activities of Ligustrum robustum (Rxob.) Blume Extract

  1. 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

  2. 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

  3. 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

  4. 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

  5. Chemical Composition and Bioactivities of Two Common Chaenomeles Fruits in China: Chaenomeles speciosa and Chaenomeles sinensis

    Journal of Food Science

    Volume 81, Issue 8, August 2016, Pages: H2049–H2058, Jing Miao, Chengcheng Zhao, Xia Li, Xuetao Chen, Xinhui Mao, Hanhan Huang, Tingting Wang and Wenyuan Gao

    Version of Record online : 6 JUL 2016, DOI: 10.1111/1750-3841.13377

  6. 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

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

    Journal of Food Science

    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

  8. 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

  10. 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

  12. 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

  13. The Impact of Iron on the Bleaching Efficacy of Hydrogen Peroxide in Liquid Whey Systems

    Journal of Food Science

    Volume 78, Issue 2, February 2013, Pages: R129–R137, Suzanne M. Jervis and MaryAnne Drake

    Version of Record online : 18 JAN 2013, DOI: 10.1111/1750-3841.12039

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    Mycotoxin Contamination of Rice in China

    Journal of Food Science

    Volume 82, Issue 3, March 2017, Pages: 573–584, Xiang Dong Sun, Ping Su and Hong Shan

    Version of Record online : 30 JAN 2017, DOI: 10.1111/1750-3841.13631

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    Encapsulation of Active Compounds in Fruit and Vegetable Juice Processing: Current State and Perspectives

    Journal of Food Science

    Volume 82, Issue 6, June 2017, Pages: 1291–1301, Barbara Speranza, Leonardo Petruzzi, Antonio Bevilacqua, Mariangela Gallo, Daniela Campaniello, Milena Sinigaglia and Maria Rosaria Corbo

    Version of Record online : 9 MAY 2017, DOI: 10.1111/1750-3841.13727

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

    Journal of Food Science

    Volume 79, Issue 7, July 2014, Pages: R1231–R1249, Phakawat Tongnuanchan and Soottawat Benjakul

    Version of Record online : 2 JUN 2014, DOI: 10.1111/1750-3841.12492

  17. Effect of Vitamin D3 Fortification and Saskatoon Berry Syrup Addition on the Flavor Profile, Acceptability, and Antioxidant Properties of Rooibos Tea (Aspalathus linearis)

    Journal of Food Science

    Volume 82, Issue 3, March 2017, Pages: 807–817, Jennifer Grant, Donna Ryland, Cara K. Isaak, Suvira Prashar, Yaw L. Siow, Carla G. Taylor and Michel Aliani

    Version of Record online : 13 FEB 2017, DOI: 10.1111/1750-3841.13646

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    Functional Properties of Vinegar

    Journal of Food Science

    Volume 79, Issue 5, May 2014, Pages: R757–R764, Nilgün H. Budak, Elif Aykin, Atif C. Seydim, Annel K. Greene and Zeynep B. Guzel-Seydim

    Version of Record online : 8 MAY 2014, DOI: 10.1111/1750-3841.12434

  19. Chemical Constituents of Gold-red Apple and Their α-Glucosidase Inhibitory Activities

    Journal of Food Science

    Volume 79, Issue 10, October 2014, Pages: C1970–C1983, Qian-Qian He, Liu Yang, Jia-Yu Zhang, Jian-Nan Ma and Chao-Mei Ma

    Version of Record online : 16 SEP 2014, DOI: 10.1111/1750-3841.12599

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    A Genome-Scale Modeling Approach to Quantify Biofilm Component Growth of Salmonella Typhimurium

    Journal of Food Science

    Volume 82, Issue 1, January 2017, Pages: 154–166, Nicholas Ribaudo, Xianhua Li, Brett Davis, Thomas K. Wood and Zuyi (Jacky) Huang

    Version of Record online : 19 DEC 2016, DOI: 10.1111/1750-3841.13565