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There are 19336 results for: content related to: Dietary Trans Fats Enhance Doxorubicin-Induced Cardiotoxicity in Mice

  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. 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

  5. The Influence of Bleaching Agent and Temperature on Bleaching Efficacy and Volatile Components of Fluid Whey and Whey Retentate

    Journal of Food Science

    Volume 78, Issue 10, October 2013, Pages: C1535–C1542, A.J. Fox, T.J. Smith, P.D. Gerard and M.A. Drake

    Version of Record online : 16 SEP 2013, DOI: 10.1111/1750-3841.12251

  6. 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

  7. Successive Reduction Dry Milling of Normal and Waxy Corn: Grain, Grit, and Flour Properties

    Journal of Food Science

    Volume 80, Issue 6, June 2015, Pages: C1144–C1155, Sheetal Thakur, Amritpal Kaur, Narpinder Singh and Amardeep Singh Virdi

    Version of Record online : 5 MAY 2015, DOI: 10.1111/1750-3841.12895

  8. Inhibition of Listeria monocytogenes and Salmonella by Combinations of Oriental Mustard, Malic Acid, and EDTA

    Journal of Food Science

    Volume 79, Issue 4, April 2014, Pages: M614–M621, Amin N. Olaimat and Richard A. Holley

    Version of Record online : 20 MAR 2014, DOI: 10.1111/1750-3841.12411

  9. Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products

    Journal of Food Science

    Volume 81, Issue 9, September 2016, Pages: H2263–H2272, Carlo Giuseppe Rizzello, Marco Montemurro and Marco Gobbetti

    Version of Record online : 9 AUG 2016, DOI: 10.1111/1750-3841.13410

  10. Effects of Locust Bean Gum and Mono- and Diglyceride Concentrations on Particle Size and Melting Rates of Ice Cream

    Journal of Food Science

    Volume 78, Issue 6, June 2013, Pages: C811–C816, S.L. Cropper, N.A. Kocaoglu-Vurma, B.W. Tharp and W.J. Harper

    Version of Record online : 17 JUN 2013, DOI: 10.1111/1750-3841.12073

  11. Impact of Precursors Creatine, Creatinine, and Glucose on the Formation of Heterocyclic Aromatic Amines in Grilled Patties of Various Animal Species

    Journal of Food Science

    Volume 80, Issue 11, November 2015, Pages: C2430–C2439, Monika Gibis and Jochen Weiss

    Version of Record online : 7 OCT 2015, DOI: 10.1111/1750-3841.13090

  12. Changes in Volatile Compounds and Some Physicochemical Properties of European Cranberrybush (Viburnum opulus L.) During Ripening Through Traditional Fermentation

    Journal of Food Science

    Volume 80, Issue 4, April 2015, Pages: C687–C694, Murat Yilmaztekin and Kubra Sislioglu

    Version of Record online : 24 MAR 2015, DOI: 10.1111/1750-3841.12836

  13. Combined Vacuum Impregnation and Electron-Beam Irradiation Treatment to Extend the Storage Life of Sliced White Button Mushrooms (Agaricus bisporus)

    Journal of Food Science

    Volume 79, Issue 1, January 2014, Pages: E39–E46, Zeynep Sevimli Yurttas, Rosana G. Moreira and Elena Castell-Perez

    Version of Record online : 22 NOV 2013, DOI: 10.1111/1750-3841.12308

  14. 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

  15. Amino Acids Inhibitory Effects and Mechanism on 2-Amino-1-Methyl-6-Phenylimidazo [4,5-b]Pyridine (PhIP) Formation in the Maillard Reaction Model Systems

    Journal of Food Science

    Ziyi Linghu, Faris Karim and J. Scott Smith

    Version of Record online : 30 OCT 2017, DOI: 10.1111/1750-3841.13959

  16. Structural, Compositional, and Sensorial Properties of United States Commercial Ice Cream Products

    Journal of Food Science

    Volume 79, Issue 10, October 2014, Pages: E2005–E2013, Maya M. Warren and Richard W. Hartel

    Version of Record online : 12 SEP 2014, DOI: 10.1111/1750-3841.12592

  17. Impact of Formulation and Saliva on Acid Milk Gel Friction Behavior

    Journal of Food Science

    Volume 79, Issue 5, May 2014, Pages: E867–E880, Helen S. Joyner (Melito), Chris W. Pernell and Christopher R. Daubert

    Version of Record online : 24 APR 2014, DOI: 10.1111/1750-3841.12439

  18. Metabolic Changes during the Pu-erh Tea Pile-Fermentation Revealed by a Liquid Chromatography Tandem Mass-Spectrometry-Based Metabolomics Approach

    Journal of Food Science

    Volume 78, Issue 11, November 2013, Pages: C1665–C1672, Hongxia Chen, Fengxia Cui, Hao Li, Jun Sheng and Jie Lv

    Version of Record online : 18 OCT 2013, DOI: 10.1111/1750-3841.12288

  19. 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

  20. 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