Food Chemistry

Herausgeber

Elsevier Sci Ltd

International Standard Serial Number (ISSN )

0308-8146

ISSN gedruckt

0308-8146

URL

http://www.bibliothek.uni-regensburg.de/ezeit/?1483647

Weitere Details

2025

Influence of processing of seitan, tempeh, and firm regular tofu on protein and lipid oxidation and Maillard reaction products formation

2022

Identification of vicilin, legumin and antimicrobial peptide 2a as macadamia nut allergens

2022

Maillard-reacted peptides from glucosamine-induced glycation exhibit a pronounced salt taste-enhancing effect

2021

Generation of antimicrobial peptides Leg1 and Leg2 from chickpea storage protein, active against food spoilage bacteria and foodborne pathogens.

2018

Heavy metal content and element analysis of infant formula and milk powder samples purchased on the Tanzanian market: International branded versus black market products

2017

Chemical composition and antimicrobial activity of garlic essential oils evaluated in organic solvent, emulsifying, and self-microemulsifying water based delivery systems

2013

4-Methyl-7-hydroxycoumarin antifungal and antioxidant activity enhancement by substitution with thiosemicarbazide and thiazolidinone moieties.

2010

Arbutin in marjoram and oregano.

2009

Free radical generation in uncooked carrot (Daucus carota) root tissue after cell disruption - A model for chemical reactions during mastication.

2007

Antioxidative effect of added dried Holy basil and its ethanolic extracts on susceptibility of cooked ground pork to lipid oxidation.

2005

Antioxidant activity of Maillard reaction products from a porcine plasma protein-sugar model system.

2001

Biochemical and Physicochemical Changes in Catfish (Silurus glanis Linne) Muscle as Influenced by Different Freeze-Thaw Cycles.

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2025

Influence of processing of seitan, tempeh, and firm regular tofu on protein and lipid oxidation and Maillard reaction products formation

2022

Identification of vicilin, legumin and antimicrobial peptide 2a as macadamia nut allergens

2022

Maillard-reacted peptides from glucosamine-induced glycation exhibit a pronounced salt taste-enhancing effect

2021

Generation of antimicrobial peptides Leg1 and Leg2 from chickpea storage protein, active against food spoilage bacteria and foodborne pathogens.

2018

Heavy metal content and element analysis of infant formula and milk powder samples purchased on the Tanzanian market: International branded versus black market products

2017

Chemical composition and antimicrobial activity of garlic essential oils evaluated in organic solvent, emulsifying, and self-microemulsifying water based delivery systems

2013

4-Methyl-7-hydroxycoumarin antifungal and antioxidant activity enhancement by substitution with thiosemicarbazide and thiazolidinone moieties.

2010

Arbutin in marjoram and oregano.

2009

Free radical generation in uncooked carrot (Daucus carota) root tissue after cell disruption - A model for chemical reactions during mastication.

2007

Antioxidative effect of added dried Holy basil and its ethanolic extracts on susceptibility of cooked ground pork to lipid oxidation.

2005

Antioxidant activity of Maillard reaction products from a porcine plasma protein-sugar model system.

2001

Biochemical and Physicochemical Changes in Catfish (Silurus glanis Linne) Muscle as Influenced by Different Freeze-Thaw Cycles.

Download
RDF/XML-Format
JSON-LD-Format
Turtle-Format
N3-Format