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There are 14575 results for: content related to: I n vitro inhibitory effects of cranberry bean ( P haseolus vulgaris L .) extracts on aldose reductase, α-glucosidase and α-amylase

  1. Phenolic profile, antioxidant and antiproliferative activity of black and red currants (Ribes spp.) from organic and conventional cultivation

    International Journal of Food Science & Technology

    Volume 48, Issue 4, April 2013, Pages: 715–726, Wojdyło Aneta, Oszmiański Jan, Milczarek Magdalena and Wietrzyk Joanna

    Version of Record online : 28 NOV 2012, DOI: 10.1111/ijfs.12019

  2. How meaty? Detection and quantification of adulterants, foreign proteins and food additives in meat products

    International Journal of Food Science & Technology

    Volume 52, Issue 4, April 2017, Pages: 851–863, Marco Iammarino, Rosaria Marino and Marzia Albenzio

    Version of Record online : 29 DEC 2016, DOI: 10.1111/ijfs.13350

  3. Antioxidant and anti-hypertensive activity of anthocyanin-rich extracts from hulless pigmented barley cultivars

    International Journal of Food Science & Technology

    Volume 48, Issue 5, May 2013, Pages: 984–991, Changho Lee, Daeseok Han, Byoungmok Kim, Namin Baek and Byung-Kee Baik

    Version of Record online : 27 DEC 2012, DOI: 10.1111/ijfs.12050

  4. Combined effects of matrix and gene marker on the real-time PCR detection of wheat

    International Journal of Food Science & Technology

    Volume 51, Issue 7, July 2016, Pages: 1680–1688, Begoña Martín-Fernández, Joana Costa, Maria Beatriz Prior Pinto Oliveira, Beatriz López-Ruiz and Isabel Mafra

    Version of Record online : 25 MAY 2016, DOI: 10.1111/ijfs.13141

  5. Subacute oral toxicity of cocoa tea (Camellia ptilophylla) water extract in SD rats

    International Journal of Food Science & Technology

    Volume 50, Issue 11, November 2015, Pages: 2391–2401, Kaikai Li, Xuelin Zhou, Xiaorong Yang, Xianggang Shi, Xiaohong Song, Chuangxing Ye and Chun Hay Ko

    Version of Record online : 31 JUL 2015, DOI: 10.1111/ijfs.12905

  6. Antioxidant activity of prebiotic ginseng polysaccharides combined with potential probiotic Lactobacillus plantarum C88

    International Journal of Food Science & Technology

    Volume 50, Issue 7, July 2015, Pages: 1673–1682, Zhongmei He, Xiaohui Wang, Guofeng Li, Yujuan Zhao, Jian Zhang, Chunhua Niu, Li Zhang, Xue Zhang, Dashi Ying and Shengyu Li

    Version of Record online : 4 MAY 2015, DOI: 10.1111/ijfs.12824

  7. Effect of dietary olive leaves (Olea europaea L.) on lipid and protein oxidation of refrigerated stored n-3-enriched pork

    International Journal of Food Science & Technology

    Volume 49, Issue 1, January 2014, Pages: 42–50, Evropi Botsoglou, Alexander Govaris, Andreana Pexara, Ioannis Ambrosiadis and Dimitrios Fletouris

    Version of Record online : 31 JUL 2013, DOI: 10.1111/ijfs.12272

  8. Cyanogenic potential of fresh and frozen cassava on retail sale in three Irish cities: a snapshot survey

    International Journal of Food Science & Technology

    Volume 48, Issue 9, September 2013, Pages: 1815–1821, Gerard M. O'Brien, Ruth R. Weir, Kirsty Moody and Phoebe W. S. Liu

    Version of Record online : 15 MAY 2013, DOI: 10.1111/ijfs.12155

  9. Diversity of polyphenols in the peel of apple (Malus sp.) germplasm from different countries of origin

    International Journal of Food Science & Technology

    Volume 51, Issue 1, January 2016, Pages: 222–230, Shaojian Guo, Le Guan, Yuegang Cao, Chunfeng Li, Jie Chen, Jihu Li, Guotian Liu, Shaohua Li and Benhong Wu

    Version of Record online : 11 NOV 2015, DOI: 10.1111/ijfs.12994

  10. Determination of formulation and processing factors affecting slowly digestible starch, protein digestibility and antioxidant capacity of extruded sorghum–maize composite flour

    International Journal of Food Science & Technology

    Volume 49, Issue 5, May 2014, Pages: 1408–1419, Rebecca Licata, Jiayue Chu, Shilong Wang, Ranil Coorey, Anthony James, Yun Zhao and Stuart Johnson

    Version of Record online : 30 DEC 2013, DOI: 10.1111/ijfs.12444

  11. Optimisation of pressurised liquid extraction for antioxidative polyphenolic compound from Momordica charantia using response surface methodology

    International Journal of Food Science & Technology

    Volume 52, Issue 2, February 2017, Pages: 480–493, Zainul Abidin Syahariza, Amir Ehsan Torkamani, Hani M. Norziah, Wan Ahmad Kamil Mahmood and Pablo Juliano

    Version of Record online : 13 NOV 2016, DOI: 10.1111/ijfs.13304

  12. Decreasing effect of fluoride content in Antarctic krill (Euphausia superba) by chemical treatments

    International Journal of Food Science & Technology

    Volume 48, Issue 6, June 2013, Pages: 1252–1259, Hae Rim Jung, Min-A Kim, Yong-Soo Seo, Yang-Bong Lee, Byung-Soo Chun and Seon-Bong Kim

    Version of Record online : 4 FEB 2013, DOI: 10.1111/ijfs.12084

  13. Geographical discrimination of honeys through antioxidant capacity, mineral content and colour

    International Journal of Food Science & Technology

    Volume 50, Issue 12, December 2015, Pages: 2598–2605, Mariela Patrignani, Cecilia Bernardelli, Paula A. Conforti, Néstor H. Malacalza, Diego K. Yamul, Edgardo Donati and Cecilia E. Lupano

    Version of Record online : 24 JUL 2015, DOI: 10.1111/ijfs.12928

  14. In vitro digestibility of flaxseed (Linum usitatissimum L.) protein: effect of seed mucilage, oil and thermal processing

    International Journal of Food Science & Technology

    Volume 48, Issue 3, March 2013, Pages: 628–635, Harsha K. Marambe, Phyllis J. Shand and Janitha P. D. Wanasundara

    Version of Record online : 23 NOV 2012, DOI: 10.1111/ijfs.12008

  15. p-Coumaric acid in cereals: presence, antioxidant and antimicrobial effects

    International Journal of Food Science & Technology

    Volume 50, Issue 11, November 2015, Pages: 2323–2328, Hüseyin Boz

    Version of Record online : 31 JUL 2015, DOI: 10.1111/ijfs.12898

  16. Arabinoxylan content and characterisation throughout the bread-baking process

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1911–1921, Alecia M. Kiszonas, E. Patrick Fuerst, Devanand Luthria and Craig F. Morris

    Version of Record online : 8 MAY 2015, DOI: 10.1111/ijfs.12829

  17. Dextrin, sugar and organic acid profiles of spontaneous and modified gowe: a malted and fermented sorghum beverage from Benin

    International Journal of Food Science & Technology

    Volume 50, Issue 2, February 2015, Pages: 549–557, Générose Vieira-Dalodé, Noël Akissoé, Djidjoho Joseph Hounhouigan, Mogens Jakobsen and Christian Mestres

    Version of Record online : 26 NOV 2014, DOI: 10.1111/ijfs.12708

  18. Optimisation of vacuum pulse osmotic dehydration of blanched pumpkin

    International Journal of Food Science & Technology

    Volume 49, Issue 9, September 2014, Pages: 2008–2014, Jefferson L. G. Corrêa, Dovel B. Ernesto, José G. L. F. Alves and Raphael S. Andrade

    Version of Record online : 13 FEB 2014, DOI: 10.1111/ijfs.12502

  19. Effect of packaging materials and storage temperature on the quality of sour cherry nectar

    International Journal of Food Science & Technology

    Volume 49, Issue 11, November 2014, Pages: 2425–2432, Ayşe Bakan and Aziz Ekşi

    Version of Record online : 8 MAY 2014, DOI: 10.1111/ijfs.12564

  20. Oxidative stability of purified common Kilka (Clupeonella cultiventris caspia) oil as a function of the bene kernel and hull oils

    International Journal of Food Science & Technology

    Volume 50, Issue 2, February 2015, Pages: 396–403, Samaneh Pazhouhanmehr, Reza Farhoosh, Reza Esmaeilzadeh Kenari and Ali Sharif

    Version of Record online : 21 JUL 2014, DOI: 10.1111/ijfs.12609