Food bioscience., Tập 1, Số S, 2013
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1Welcome to Food Bioscience / Joe M. Regenstein
2Antimicrobial, mechanical and barrier properties of triticale protein films incorporated with oregano essential oil / A. Aguirre, R. Borneo, A.E. Leon
3Infrared spectroscopy, mechanical analysis, dielectric properties and microwave response of pigskin gelatin films plasticized with glycerol / P. Bergo n , I.C.F. Moraes, P.J.A. Sobral
4Characterization of honeys from Hatay Region by their physicochemical properties combined with chemometrics / Yasin Yucel, Pınar Sultanoglu
5Prebiotic activity of gourd family vegetable fibres using in vitro fermentation / K.M. Sreenivas, S.S. Lele
6Trans-resveratrol down-regulates caveolin-1, up-regulates endothelial NO synthase and reduces their interaction in vascular smooth muscle and endothelial cells / Jacobo Elıes and others
7Properties of surimi gel as influenced by fish gelatin and microbial transglutaminase / Pimchanok Kaewudom, Soottawat Benjakul, Kongkarn Kijroongrojana
8Polyphenolic extract of Blighia sapida arilli prevents N-nitrosodiethylamine-mediated oxidative onslaught on microsomal protein, lipid and DNA / Omonike Komolafe, Amodu Kayode Salau
9Hepatoprotective and proteomic mechanism of Sphaeranthus indicus in paracetamol induced hepatotoxicity in wistar rats / K. Sundari and others
10Feeding mice aged and fresh blackberries powder supplements result in shifts in the gastrointestinal microflora / Si Hong Park and others
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