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There are 11206 results for: content related to: Effect of BHA, BHT, TBHQ and PG on Growth and Toxigenesis of Selected Aspergilli

  1. THE ANTIMICROBIAL ACTIVITY OF PHENOLIC ANTIOXIDANTS IN FOODS: A REVIEW

    Journal of Food Safety

    Volume 6, Issue 3, September 1984, Pages: 141–170, MOSHE RACCACH

    Version of Record online : 3 APR 2007, DOI: 10.1111/j.1745-4565.1984.tb00479.x

  2. Effect of Corn Oil and Casein on the Antimicrobial Activity of Phenolic Antioxidants

    Journal of Food Science

    Volume 48, Issue 4, July 1983, Pages: 1284–1288, E. RICO-MUÑOZ and P. M. DAVIDSON

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1983.tb09212.x

  3. Effects of Antioxidants on Growth, Sporulation and Pseudomycelium Production by Saccharomyces cerevisiae

    Journal of Food Science

    Volume 47, Issue 5, September 1982, Pages: 1717–1722, V. L. EUBANKS and L. R. BEUCHAT

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1982.tb05019.x

  4. A Sensitive Sensor Based on CuTSPc and Reduced Graphene Oxide for Simultaneous Determination of the BHA and TBHQ Antioxidants in Biodiesel Samples

    Electroanalysis

    Rita Maria Sousa Carvalho, Sakae Yotsumoto Neto, Fernando Carvalho Silva, Flavio Santos Damos and Rita de Cássia Silva Luz

    Version of Record online : 8 JUL 2016, DOI: 10.1002/elan.201600187

  5. RETENTION OF SYNTHETIC PHENOLIC ANTIOXIDANTS IN MODEL FREEZE- DRIED FOOD SYSTEMS

    Journal of Food Science

    Volume 43, Issue 5, September 1978, Pages: 1457–1460, A. W. KIRLEIS and C. M. STINE

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1978.tb02518.x

  6. Antimicrobial Activity of Butylated Hydroxyanisole, Tertiary Butylhydroquinone, and Potassium Sorbate in Combination

    Journal of Food Science

    Volume 46, Issue 1, January 1981, Pages: 314–316, P. M. DAVIDSON, C. J. BREKKE and A. L. BRANEN

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1981.tb14596.x

  7. Qualitative and Quantitative Effects of Antioxidants on the Flavor Stability of Oil

    Journal of Food Science

    Volume 48, Issue 4, July 1983, Pages: 1172–1174, DAVID B. MIN and JYE WEN

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1983.tb09185.x

  8. Direct Spectroscopic Observation of Singlet Oxygen Quenching and Kinetic Studies of Physical and Chemical Singlet Oxygen Quenching Rate Constants of Synthetic Antioxidants (BHA, BHT, and TBHQ) in Methanol

    Journal of Food Science

    Volume 75, Issue 6, August 2010, Pages: C506–C513, Jun Hyun Lee and Mun Yhung Jung

    Version of Record online : 17 AUG 2010, DOI: 10.1111/j.1750-3841.2010.01669.x

  9. Antioxidants in Restructured Beef/Pork Steaks

    Journal of Food Science

    Volume 47, Issue 6, November 1982, Pages: 1779–1782, M. F. CHASTAIN, D. L. HUFFMAN, W. H. HSIEH and J. C. CORDRAY

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1982.tb12881.x

  10. The effects of Asparagus racemosus (shatavari) extract on oxidative stability of ghee, in relation to added natural and synthetic antioxidants

    International Journal of Dairy Technology

    Volume 65, Issue 2, May 2012, Pages: 293–299, NILKANTH PAWAR, SUMIT ARORA, RAM RAN BIJOY and BALBIR KAUR WADHWA

    Version of Record online : 18 JAN 2012, DOI: 10.1111/j.1471-0307.2011.00816.x

  11. THERMAL STABILITY OF SOME COMMERCIAL NATURAL AND SYNTHETIC ANTIOXIDANTS AND THEIR MIXTURES

    Journal of Food Lipids

    Volume 9, Issue 4, December 2002, Pages: 277–293, SAMAH SAID MAHMOUD ALLAM and HANI MOUSTAFA ALY MOHAMED

    Version of Record online : 5 MAY 2007, DOI: 10.1111/j.1745-4522.2002.tb00226.x

  12. Comparing Antioxidant Effectiveness of Natural and Synthetic Free Radical Scavengers in Thermally-Oxidized Lard using DPPH Method

    Journal of Food Science

    Volume 75, Issue 3, April 2010, Pages: C258–C262, Ju Dong Yeo, Min Kyu Jeong, Chan Uk Park and JaeHwan Lee

    Version of Record online : 8 MAR 2010, DOI: 10.1111/j.1750-3841.2010.01534.x

  13. Kinetics of Growth and Inhibition of Listeria monocytogenes in the Presence of Antioxidant Food Additives

    Journal of Food Science

    Volume 56, Issue 1, January 1991, Pages: 10–13, AHMED E. YOUSEF, RONALD J. GAJEWSKI II and ELMER H. MARTH

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1991.tb07962.x

  14. Antibacterial Effect of Tertiary Butylhydroquinone Against Two Genera of Gram Positive Cocci

    Journal of Food Science

    Volume 47, Issue 1, January 1982, Pages: 106–109, M. RACCACH and E. C. HENNINGSEN

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1982.tb11038.x

  15. Kinetic Study of the Quenching Reaction of Singlet Oxygen by Common Synthetic Antioxidants (tert-Butylhydroxyanisol, tert-di-Butylhydroxytoluene, and tert-Butylhydroquinone) as Compared with α-Tocopherol

    Journal of Food Science

    Volume 74, Issue 5, June/July 2009, Pages: C362–C369, Ji In Kim, Jun Hyun Lee, Dong Seong Choi, Bo Mi Won, Mun Yhung Jung and Jiyong Park

    Version of Record online : 6 MAY 2009, DOI: 10.1111/j.1750-3841.2009.01160.x

  16. Effect of Calcium and Magnesium on the Antibacterial Activity of Phenolic Antioxidants Against Staphylococcus aureus A100

    Journal of Food Science

    Volume 49, Issue 1, January 1984, Pages: 282–283, E. RICO-MUÑOZ and P. M. DAVIDSON

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1984.tb13727.x

  17. Electroanalytical study of the antioxidant tert-butylhydroquinone (TBHQ) in an oil-in-water emulsified medium

    Electroanalysis

    Volume 6, Issue 11-12, November - December 1994, Pages: 1014–1019, Araceli González-Cortés, Pilar Armisén, M. Asunción Ruiz, Paloma Yáñez-Sedeño and José M. Pingarrón

    Version of Record online : 26 APR 2005, DOI: 10.1002/elan.1140061116

  18. SYNERGISTIC ACTIVITY OF CAPELIN PROTEIN HYDROLYSATES WITH SYNTHETIC ANTIOXIDANTS IN A MODEL SYSTEM

    Journal of Food Lipids

    Volume 6, Issue 4, December 1999, Pages: 271–275, RYSZARD AMAROWICZ, MAGDALENA KARAMAĆ and FEREIDOON SHAHIDI

    Version of Record online : 4 MAY 2007, DOI: 10.1111/j.1745-4522.1999.tb00149.x

  19. Gas Chromatographic Determination of Butylated Hydroxyanisole, Butylated Hydroxytoluene and Tertiarybutyl Hydroquinone in Soybean Oil

    Journal of Food Science

    Volume 48, Issue 1, January 1983, Pages: 73–74, DAVID B. MIN and DENISE SCHWEIZER

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1983.tb14791.x

  20. Simple simultaneous determination of butylated hydroquinone (TBHQ) and butylated hydroxyanisole (BHA) antioxidants in oil using high-performance liquid chromatography with chemiluminescence detection

    Luminescence

    Volume 29, Issue 8, December 2014, Pages: 1027–1032, Shuangjiao Xu, Funan Chen, Mao Deng and Yanyan Sui

    Version of Record online : 10 APR 2014, DOI: 10.1002/bio.2654