Food chemistry, Tập 141, Số 3 (Phần 1), 2013 Mục lục: Dòng Nội dung 1 Effects of phytate and minerals on the bioavailability of oxalate from food / Beenish Israr, Richard A. Frazier, Michael H. Gordon 2 Identification, quantification and antioxidant activity of acylated flavonol glycosides from sea buckthorn (Hippophae rhamnoides ssp. sinensis) / Chu Chen 3 Response surface optimization and identification of isothiocyanates produced from broccoli sprouts / Qianghui Guo and others 4 Protective role of Punica granatum (pomegranate) peel and seed oil extracts on diethylnitrosamine and phenobarbital-induced hepatic injury in male rats / Nadia Z. Shaban and others 5 Headspace components that discriminate between thermal and high pressure high temperature treated green vegetables: Identification and linkage to possible process-induced chemical changes / Biniam T. Kebede and others 6 A new benzoquinone and a new benzofuran from the edible mushroom Neolentinus lepideus and their inhibitory activity in NO production inhibition assay / Yongxia Li and others 7 Approaches to understanding the contribution of anthocyanins to the antioxidant capacity of pasteurized pomegranate juices / Salud Vegara and others 8 Influence of technical processing units on polyphenols and antioxidant capacity of carrot (Daucus carrot L.) juice / Tingting Ma and others 9 Purification and characterization of caclium-binding soybean protein hydrolysates by Ca2+/Fe3+ immobilized metal affinity chromatography (IMAC) / Ying Lv and others 10 An attempt to cast light into starch nanocrystals preparation and cross-linking / Mehdi Jalali Jivan, Ashkan Madadlou, Mohamadsaeed Yarmand 11 Comparison of chitosan–gelatin composite and bilayer coating and film effect on the quality of refrigerated rainbow trout / Fariba Nowzari, Bahareh Shábanpour, Sey´ ed Mahdi Ojagh 12 Ester synthesis and hydrolysis in an aqueous environment, and strain specific changes during malolactic fermentation in wine with Oenococcus oeni / Krista M. Sumby, Vladimir Jiranek, Paul R. Grbin 13 The methionine precursor DL -2-hydroxy-(4-methylthio)butanoic acid protects intestinal epithelial barrier function / Yves Mercier and others 14 Acid induced gelation of soymilk, comparison between gels prepared with lactic acid bacteria and glucono-d-lactone / A. Grygorczyk, M. Corredig 15 Sacha inchi (Plukenetia volubilis): A seed source of polyunsaturated fatty acids, tocopherols, phytosterols, phenolic compounds and antioxidant capacity / Rosana Chirinos and others 16 Carotenoid contents of extruded and non-extruded sweetpotato flours from Papua New Guinea and Australia / Peter A. Sopade, Michael J. Gidley, Joel G. Waramboi 17 Phenolic composition and inhibitory effect against oxidative DNA damage of cooked cowpeas as affected by simulated in vitro gastrointestinal digestion / Alice M. Nderitu and others 18 Analysis of the flavonoid component of bioactive New Zealand manuka (Leptospermum scoparium) honey and the isolation, characterisation and synthesis of an unusual pyrrole / Ching W. Chan and others 19 Effect of whey protein agglomeration on spray dried microcapsules containing Saccharomyces boulardii / Diep Duongthingoc and others 20 Effect of sorbitan monostearate on the physical characteristics and whipping properties of whipped cream / Qiangzhong Zhao, Wanmei Kuang, Zhao Long, Min Fang 21 Phenethyl isothiocyanate inhibits hypoxia-induced accumulation of HIF-1a and VEGF expression in human glioma cells / Brinda Gupta and others 22 Identification of quinoline, carboline and glycinamide compounds in cow milk using HRMS and NMR / Pascal Rouge and others 23 Differences between conventional and glyphosate tolerant soybeans and moisture effect in their discrimination by near infrared spectroscopy / Charles R. Hurburgh Jr. and others 24 Comparison of the milk-clotting properties of three plant extracts / Miguel A. Mazorra-Manzano and others 25 A combined approach for characterisation of fresh and brined vine leaves by X-ray powder diffraction, NMR spectroscopy and direct infusion high resolution mass spectrometry / Antonino Rizzuti and others 26 Combination of low dose of genistein and daidzein has synergistic preventive effects on isogenic human prostate cancer cells when compared with individual soy isoflavone / Xin Dong and others 27 Evaluation of anti-oxidant and anti-cancer properties of Dendropanax morbifera Léveille / Tae Kyung Hyun and others 28 Protective effect of Spirulina platensis enriched in phenolic compounds against hepatotoxicity induced by CCl 4 / Saadet Demirörs Saygideger and others 29 Structural characterization of a A-type linked trimeric anthocyanin derived pigment occurring in a young Port wine / Joana Oliveira and others 30 Oxidative modification of a proline-rich gliadin peptide / Xin Huang and others 31 Density functional study of the antioxidant activity of some recently synthesized resveratrol analogues / Gloria Mazzone and others 32 Novel targeted approach to better understand how natural structural barriers govern carotenoid in vitro bioaccessibility in vegetable-based systems / Paola Palmero and others 33 Analogues of perillaketone as highly potent agonists of TRPA1 channel / A. Bassoli and others 34 Seed maturity differentially mediates metabolic responses in black soybean / Jinwook Lee and others 35 Monitoring tea fermentation/manufacturing by direct analysis in real time (DART) mass spectrometry / Karl Fraser 36 Pentadecyl ferulate, a potent antioxidant and antiproliferative agent from the halophyte Salicornia herbacea / Xiaomin Wang and others 37 Isolation, characterization, and neuroprotective activities of sesquiterpenes from Petasites japonicus / Shaonan Wang 38 Effects of flavonoids from Rosa laevigata Michx fruit against high-fat diet-induced non-alcoholic fatty liver disease in rats / Shuai Zhang 39 Changes on indigenous microbiota, colour, bioactive compounds and antioxidant activity of pasteurised pomegranate juice / Pedro Mena and others 40 Assessment of DNA degradation induced by thermal and UV radiation processing: Implications for quantification of genetically modified organisms / Rajashekhar V. Ballari, Asha Martin 41 A NMR metabolomics study of the ripening process of the Fiore Sardo cheese produced with autochthonous adjunct cultures / Cristina Piras and others 42 The a-amylase and a-glucosidase inhibitory effects of Irish seaweed extracts / Catherine Stanton and others 43 Biologically active peptides obtained by enzymatic hydrolysis of Adzuki bean seeds / Agata Durak and others 44 Application of the differential colorimetry and polyphenolic profile to the evaluation of the chromatic quality of Tempranillo red wines elaborated in warm climate. Influence of the presence of oak wood chips during fermentation / Belén Gordillo M. Lourdes González-Miret, 45 Effects of Salvia officinalis and Thymus vulgaris on oxidant-induced DNAdamage and antioxidant status in HepG2 cells / Katarína Kozics and others 46 Variation of active constituents and antioxidant activity in pyrola [P. incarnata Fisch.] from different sites in Northeast China / Dong-Yang Zhang and others 47 Lipase-catalysed interesterification between canola oil and fully hydrogenated canola oil in contact with supercritical carbon dioxide / Ehsan Jenab, Feral Temelli, Jonathan M. Curtis 48 Activated effect of lignin on a-amylase / Juan Zhang and others 49 Centrifugal partition chromatography applied to the isolation of oak wood aroma precursors / Davide Slaghenaufi and others 50 Monitoring dry-curing of S. Daniele ham by magnetic resonance imaging / Lara Manzocco and others 51 Dietary flavonoids fisetin, luteolin and their derived compounds inhibit arginase, a central enzyme in Leishmania (Leishmania) amazonensis infection / Leticia Correa Manjolin and others 52 Interaction of anthocyanins with human serum albumin: Influence of pH and chemical structure on binding / Yana Cahyana, Michael H. Gordon 53 Oxidative stability of soybean oil in oleosomes as affected by pH and iron / Virginie N. Kapchie and others 54 Complexes between linoleate and native or aggregated b-lactoglobulin: Interaction parameters and in vitro cytotoxic effect, / Solène Le Maux and others 55 Intracellular proteins of ethanol-treated yeast cells involved in iron sorption / Toshikazu Tsuji and others 56 Temporal trends of PCBs in feed and dietary influence in farmed rainbow Monia Peruginitrout (Oncorhynchus mykiss) / Tamara Tavoloni and others 57 Comprehensive assay of flavanones in citrus juices and beverages by UHPLC–ESI-MS/MS and derivatization chemistry / Leonardo Di Donna and others 58 Whey protein isolate polydispersity affects enzymatic hydrolysis outcomes / R.J. FitzGerald and others 59 Effect of pretreatment on enzymatic hydrolysis of bovine collagen and formation of ACE-inhibitory peptides / Yuhao Zhang 60 Exposure or release of ferulic acid from wheat aleurone: Impact on its antioxidant capacity / Natalia N. Rosa and others 61 Prediction of the time evolution of pH in meat / J.R. Hamoen, H.M. Vollebregt, R.G.M. van der Sman 62 Frying stability of high oleic sunflower oils as affected by composition of tocopherol isomers and linoleic acid content / Felix Aladedunye, Roman Przybylski 63 In vitro hypoglycaemic and hypolipidemic potential of white tea polyphenols / Gian Carlo Tenore and others 64 Volatile compounds and bacterial community dynamics of chestnut-flour-based sourdoughs / M. Aponte and others 65 Amino acids, fatty acids and sterols profile of some marine organisms from Portuguese waters / David M. Pereira 66 Effects of drying methods on qualitative and quantitative properties of essential oil of two basil landraces / Abdollah Ghasemi Pirbalouti, Elahe Mahdad, Lyle Craker 67 Changes in lipids and fishy odour development in skin from Nile tilapia (Oreochromisniloticus) stored in ice / Thanasak Sae-leaw and others 68 Light exposure inhibiting tissue browning and improving antioxidant capacity of fresh-cut celery (Apium graveolens var. dulce) / Lijuan Zhan and others 69 Characterisation and optimisation of physical and oxidative stability of structured lipid-based infant formula emulsion: Effects of emulsifiers and biopolymer thickeners / Long Zou, Casimir C. Akoh 70 The influence of dehydrated potatoes processing on the glycoalkaloids content in coloured-fleshed potato / El_zbieta Rytel and others 71 Metabolic profile and biological activities of Lavandula pedunculata subsp. lusitanica (Chaytor) Franco: Studies on the essential oil and polar extracts / Patrícia Costa and others 72 Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae / K. Medina and others 73 Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction / Massimo Blandino and others 74 Effect of high pressure treatments on the physicochemical properties of a sulphur dioxide-free red wine / Mickael C. Santos and others 75 The hydroxycinnamic acid content of barley and brewers’ spent grain (BSG) and the potential to incorporate phenolic extracts of BSG as antioxidants into fruit beverages / Aoife L. McCarthy and others 76 Intrinsic isotopic 13 C labelling of polyphenols / Maike Gleichenhagen and others 77 Antitumor efficacy of piperine in the treatment of human HER2-overexpressing breast cancer cells / Minh Truong Do and others 78 Interactions of starch with a cyanidin–catechin pigment (vignacyanidin) isolated from Vigna angularis bean / Umeo Takahama, Ryo Yamauchi, Sachiko Hirota 79 The effect of domestic processing on the content and bioaccessibility of carotenoids from chili peppers (Capsicum species) / Alessandro Pugliese and others 80 Buckwheat trypsin inhibitor enters Hep G2 cells by clathrin-dependent endocytosis / Xiaodong Cui and others 81 Total phenolics, antioxidant activity, and functional properties of ‘Tommy Atkins’ mango peel and kernel as affected by drying methods / Dalbir Singh Sogi 82 Hydroperoxide formation in different lean meats / Gu Yi and others 83 Effects of tea polyphenols on the post-mortem integrity of large yellow croaker (Pseudosciaena crocea) fillet proteins / Jin Zhao and others 84 Evaluation of an analytical methodology using QuEChERS and GC-SQ/MS for the investigation of the level of pesticide residues in Brazilian melons / Jonas da Silva Sousa and others 85 LC–MS/MS coupled with QSAR modeling in characterising of angiotensin I-converting enzyme inhibitory peptides from soybean proteins / Yuchen Gu, Jianping Wu 86 Flavan-3-ol-cysteine and acetylcysteine conjugates from edible reagents and the stems of Cynomorium songaricum as potent antioxidants / Hao-Cong Meng, Chao-Mei Ma 87 Adhesion of enterotoxigenic Escherichia coli strains to neoglycans synthesised with prebiotic galactooligosaccharides / Hector Manuel Sarabia-Sainz and others 88 Differential changes in grain ultrastructure, amylase, protein and amino acid profiles between Tibetan wild and cultivated barleys under drought and salinity alone and combined stress / Imrul Mosaddek Ahmed and others 89 Thermo-oxidation of cholesterol: Effect of the unsaturation degree of the lipid matrix / Diana Ansorena 90 Peel LTP (Pru p 3) – the major allergen of peach – is methylated. A proteomic study / Marilena Larocca and others 91 Effect of citric acid deamidation on in vitro digestibility and antioxidant properties of wheat gluten / Chaoying Qiu and others 92 Buckwheat honeys: Screening of composition and properties / Federica Pasini and others 93 Phytochemical profile of a Japanese black–purple rice / Gema Pereira-Caro and others 94 Effect of zinc sulphate on gelling properties of phosphorylated protein isolate from yellow stripe trevally / Yasir Ali Arfat, Soottawat Benjakul 95 Characterisation of Aronia powders obtained by different drying processes / Anna Horszwald, Heritier Julien, Wilfried Andlauer 96 Carotenoid profiling in tubers of different potato (Solanum sp) cultivars: Accumulation of carotenoids mediated by xanthophyll esterification / Rebeca Fernandez-Orozco, Lourdes Gallardo-Guerrero, Dámaso Hornero-Méndez 97 Bound phytophenols from ready-to-eat cereals: Comparison with other plant-based foods / M. Neacsu and others 98 Effect of artificial ageing using different wood chips on the antioxidant activity, resveratrol and catechin concentration, sensory properties and colour of two Greek red wines / Olga Gortzi and others 99 Regulation of lipid and glucose homeostasis by mango tree leaf extract is mediated by AMPK and PI3K/AKT signaling pathways / Yi Zhang and others 100 Antioxidant and antiproliferative properties of methylated metabolites of anthocyanins / Nuno Mateus and others 101 Formation of solid shell nanoparticles with liquid x-3 fatty acid core / Hanna Salminen and others 102 Simultaneous production of multi-functional peptides by pancreatic hydrolysis of bovine casein in an enzymatic membrane reactor via combinational chromatography / Rongxin Su 103 Formation of complex natural flavours by biotransformation of apple pomace with basidiomycetes / Andrea K. Bosse, Marco A. Fraatz, Holger Zorn 104 The quality of protein of coloured fleshed potatoes / A. Pe˛ksa and others 105 What are the ideal properties for functional food peptides with antihypertensive effect? A computational peptidology approach / Peng Zhou and others 106 High-yield production of a low-temperature-active polygalacturonase for papaya juice clarification / Tao Tu and others 107 Isolation of the four methyl jasmonate stereoisomers and their effects on selected chiral volatile compounds in red raspberries / Gema Flores, Gracia Patricia Blanch, Maria Luisa Ruiz del Castillo 108 Variation and correlation analysis of phenolic compounds in mungbean (Vigna radiata L.) varieties / Jae-Kwang Kim and others 109 Stabilisation of strawberry (Fragaria x ananassa Duch.) anthocyanins by different pectins / M. Buchweitz and others 110 Physico-chemical properties of different forms of bovine lactoferrin / Huma Bokkhim and others 111 Concentrations of Cd, Cu, Pb and Zn in soft tissue of oyster (Saccostrea cucullata) collected from the Lengeh Port coast, Persian Gulf, Iran: A comparison with the permissible limits for public health / Behnam Heidari, Alireza Riyahi Bakhtiari, Golshan Shirneshan 112 Hepatoprotective effects of eburicoic acid and dehydroeburicoic acid from Antrodia camphorata in a mouse model of acute hepatic injury / Guan-Jhong Huang and others 113 Non-targeted 1H NMR fingerprinting and multivariate statistical analyses for the characterisation of the geographical origin of Italian sweet cherries / F. Longobardi 114 Optimisation of aqueous two-phase extraction of anthocyanins from purple sweet potatoes by response surface methodology / Xingli Liu and others 115 A study of the antioxidant properties of beers using electron paramagnetic resonance / Justyna Polak, Mariola Bartoszek, Ivana Stanimirova 116 Regulating the secondary metabolism in grape berry using exogenous 24-epibrassinolide for enhanced phenolics content and antioxidant capacity / Zhu-mei Xi and others 117 Enhanced production of c-cyclodextrin by optimization of reaction of c-cyclodextrin glycosyltransferase as well as synchronous use of isoamylase / Lei Wang and others 118 Pro-oxidant/antioxidant behaviours of ascorbic acid, tocopherol, and plant extracts in n-3 highly unsaturated fatty acid rich oil-in-water emulsions / Chamila Jayasinghe, Naohiro Gotoh, Shun Wada 119 Synthesis and characterisation of galactosyl glycerol by b-galactosidase catalysed reverse hydrolysis of galactose and glycerol / Wei Wei and others 120 Determination and identification of hydrophilic and hydrophobic arsenic species in methanol extract of fresh cod liver by RP-HPLC with simultaneous ICP-MS and ESI-Q-TOF-MS detection / Uriel Arroyo-Abad and others 121 Thermodynamics of the enantiomers of amino acid and monosaccharide binding to fullerenol used as an artificial sweet taste receptor model / Wen-Rui Dong and others 122 Removal of aflatoxin B 1 in edible plant oils by oscillating treatment with alkaline electrolysed water / Sufang Fan and others 123 Impact of high-intensity pulsed electric fields on carotenoids profile of tomato juice made of moderate-intensity pulsed electric field-treated tomatoes / Anna Vallverdú-Queralt 124 The decay of ascorbic acid in a model wine system at low oxygen concentration / Nadja Wallington and others 125 Effect of Zingiber officinale essential oil on Fusarium verticillioides and fumonisin production / Milene Mayumi Garcia Yamamoto-Ribeiro and others 126 Organoleptic and chemical quality of farmed meagre (Argyrosomus regius) as affected by size / Ioannis Giogios, Kriton Grigorakis, Nick Kalogeropoulos 127 Use of allyl isothiocyanate and carbon nanotubes in an antimicrobial film to package shredded, cooked chicken meat / Marali V. Dias and others 128 Citron and lemon under the lens of HR-MAS NMR spectroscopy / Adele Mucci and others 129 Metabolic alterations of lutein, b-carotene and chlorophyll a during germination of two soybean sprout varieties / Jinwook Lee and others 130 Anti-neuroinflammatory capacity of fresh ginger is attributed mainly to 10-gingerol / Su-Chen Ho, Ku-Shang Chang, Chih-Cheng Lin 131 Evaluation of gallic acid loaded zein sub-micron electrospun fibre matsas novel active packaging materials / Yun Ping Neo and others 132 Effects of ultrasound treatments on quality of grapefruit juice / Rana Muhammad Aadil and others 133 Effect of pH 24h , curing salts and muscle types on the oxidative stability, free amino acids profile and vitamin B2, B3 and B6 content of dry-cured ham / M. Gratacós-Cubarsí and others 134 In vivo digestion of bovine milk fat globules: Effect of processing and interfacial structural changes. II. Upper digestive tract digestion / Paul J. Moughan and others 135 Effect of protein oxidation on the in vitro digestibility of soy protein isolate / Nannan Chen, Mouming Zhao, Weizheng Sun 136 Evolution of colour and phenolic compounds during Garnacha Tintorera grape raisining / M. Figueiredo-González, B. Cancho-Grande, J. Simal-Gándara 137 New vinegar produced by tomato suppresses adipocyte differentiation and fat accumulation in 3T3-L1 cells and obese rat model / Ju-Hye Lee and others 138 Glycation promoted by dynamic high pressure microfluidisation pretreatment revealed by high resolution mass spectrometry / Xiaoqin Huang

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