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2,755 Newest Publications in food chemistry
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Coumestrol induces senescence through protein kinase CKII inhibition-mediated reactive oxygen species production in human breast cancer and colon cancer cells
12-05-2013 | Author(s): Young-Hoon Lee , Heung Joo Yuk , Ki-Hun Park , Young-Seuk Bae, Food Chemistry, 2013
Publication date: 1 November 2013 Source:Food Chemistry, Volume 141, Issue 1 Author(s): Young-Hoon Lee , Heung Joo Yuk , Ki-Hun Park , Young-Seuk Bae An inhibitor of the protein kinase CKII (CKII) was purified from leaves of Glycine max (L.) Merrill and was identified as coumestrol ...
Determination of the antigenotoxic potencies of some luteolin derivatives by using a eukaryotic cell system, Saccharomyces cerevisiae
12-05-2013 | Author(s): Furkan Orhan , Medine Gulluce , Hakan Ozkan , Lokman Alpsoy, Food Chemistry, 2013
Publication date: 1 November 2013 Source:Food Chemistry, Volume 141, Issue 1 Author(s): Furkan Orhan , Medine Gulluce , Hakan Ozkan , Lokman Alpsoy In this study, we aimed to examine the mutagenic and antimutagenic potencies of three luteolin derivatives (luteolin-7-O-glucoside, ...
Promising interaction between nanoencapsulated lutein with low molecular weight chitosan: Characterization and bioavailability of lutein in vitro and in vivo
12-05-2013 | Author(s): Ranganathan Arunkumar , Keelara Veerappa Harish Prashanth , Vallikannan Baskaran, Food Chemistry, 2013
Publication date: 1 November 2013 Source:Food Chemistry, Volume 141, Issue 1 Author(s): Ranganathan Arunkumar , Keelara Veerappa Harish Prashanth , Vallikannan Baskaran This study aims to develop water-soluble low molecular weight chitosan (LMWC) nanoencapsules with lutein to improve ...
Seasonal variation in the fatty acid composition of milk available at retail in the United Kingdom and implications for dietary intake
12-05-2013 | Author(s): Kirsty E. Kliem , Kevin J. Shingfield , Katherine M. Livingstone , D. Ian Givens, Food Chemistry, 2013
Publication date: 1 November 2013 Source:Food Chemistry, Volume 141, Issue 1 Author(s): Kirsty E. Kliem , Kevin J. Shingfield , Katherine M. Livingstone , D. Ian Givens Milk and dairy products are major sources of fat in the human diet, but there are few detailed reports on the ...
Enzymatic de-glycosylation of rutin improves its antioxidant and antiproliferative activities
12-05-2013 | Author(s): Maria Elisa Melo Branco de Araújo , Yollanda E. Moreira Franco , Thiago Grando Alberto , Mariana Alves ..., Food Chemistry, 2013
Publication date: 1 November 2013 Source:Food Chemistry, Volume 141, Issue 1 Author(s): Maria Elisa Melo Branco de Araújo , Yollanda E. Moreira Franco , Thiago Grando Alberto , Mariana Alves Sobreiro , Marco Aurélio Conrado , Denise Gonçalves Priolli , Alexandra C.H. Frankland ...
Sensorially important aldehyde production from amino acids in model wine systems: Impact of ascorbic acid, erythorbic acid, glutathione and sulphur dioxide
12-05-2013 | Author(s): Paris Grant-Preece , Hongjuan Fang , Leigh M. Schmidtke , Andrew C. Clark, Food Chemistry, 2013
Publication date: 1 November 2013 Source:Food Chemistry, Volume 141, Issue 1 Author(s): Paris Grant-Preece , Hongjuan Fang , Leigh M. Schmidtke , Andrew C. Clark The efficiency of different white wine antioxidant systems in preventing aldehyde production from amino acids by ...
Validation and comparison of a sandwich ELISA, two competitive ELISAs and a real-time PCR method for the detection of lupine in food
12-05-2013 | Author(s): Christina Ecker , Anna Ertl , Walter Pulverer , Albert Nemes , Pal Szekely , Angelika Petrasch , Ge ..., Food Chemistry, 2013
Publication date: 1 November 2013 Source:Food Chemistry, Volume 141, Issue 1 Author(s): Christina Ecker , Anna Ertl , Walter Pulverer , Albert Nemes , Pal Szekely , Angelika Petrasch , Gertrud Linsberger-Martin , Margit Cichna-Markl Methods applied in food allergen analysis ...
Isolation and characterization of a cyanidin-catechin pigment from adzuki bean (Vigna angularis)
12-05-2013 | Author(s): Umeo Takahama , Ryo Yamauchi , Sachiko Hirota, Food Chemistry, 2013
Publication date: 1 November 2013 Source:Food Chemistry, Volume 141, Issue 1 Author(s): Umeo Takahama , Ryo Yamauchi , Sachiko Hirota Adzuki bean is used to prepare many kinds of foods in east Asia, and the seed coat contains water-soluble anthocyanins, catechins, and flavonols. In ...
Abelmoschus esculentus (L.) Moench. and Abelmoschus moschatus Medik: Seeds production and analysis of the volatile compounds
12-05-2013 | Author(s): Ilaria Molfetta , Lucia Ceccarini , Mario Macchia , Guido Flamini , Pier Luigi Cioni, Food Chemistry, 2013
Publication date: 1 November 2013 Source:Food Chemistry, Volume 141, Issue 1 Author(s): Ilaria Molfetta , Lucia Ceccarini , Mario Macchia , Guido Flamini , Pier Luigi Cioni Nine accessions of Abelmoschus esculentus (L.) Moench. and three of Abelmoschus moschatus Medik were both ...
Lactones 42. Stereoselective enzymatic/microbial synthesis of optically active isomers of whisky lactone
12-05-2013 | Author(s): Filip Boratyński , Małgorzata Smuga , Czesław Wawrzeńczyk, Food Chemistry, 2013
Publication date: 1 November 2013 Source:Food Chemistry, Volume 141, Issue 1 Author(s): Filip Boratyński , Małgorzata Smuga , Czesław Wawrzeńczyk Two different methods, enzyme-mediated reactions and biotrasformations with microorganisms, were applied to obtain optically pure cis- and ...
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