Food chemistry, Tập 140, Số 04, 2013 Mục lục: Dòng Nội dung 1 Nutraceutical potential of polyphenolic fractions from Annurca apple (M. pumila Miller cv Annurca) / Gian Carlo Tenore and others 2 Nutraceutical properties and polyphenolic profile of berry skin and wine of Vitis vinifera L. (cv. Aglianico) / Mauro De Nisco and others 3 Fruit quality and bioactive compounds relevant to human health of sweet cherry (Prunus avium L.) cultivars grown in Italy / Gabriele Ballistreri and others 4 Cultivar based selection and genetic analysis of strawberry fruits with high levels of health promoting compounds / Maria Carmela Padula and others 5 Antithrombotic activity of 12 table grape varieties. Relationship with polyphenolic profile / Cosimo Carrieri and others 6 Cytotoxicity of a-dicarbonyl compounds submitted to in vitro simulated digestion process / Alessandra Amoroso, Giovanni Maga, Maria Daglia 7 Antigenotoxic effect, composition and antioxidant activity of Dendrobium speciosum / Massimo Moretti and others 8 Phenols, lignans and antioxidant properties of legume and sweet chestnut flours / Alessandra Durazzo and others 9 A reappraisal of traditional apple cultivars from Southern Italy as a rich source of phenols with superior antioxidant activity / Lucia Panzella and others 10 Oxidative modifications of conjugated and unconjugated linoleic acid during heating / L. Giua and others 11 Antioxidant capacity and vasodilatory properties of Mediterranean food: The case of Cannonau wine, myrtle berries liqueur and strawberry-tree honey / Carlo Ignazio Giovanni Tuberoso and others 12 Application of ‘‘magnetic tongue’’ to the sensory evaluation of extra virgin olive oil / Ilaria Lauri and others 13 Biosensors for monitoring the isothermal breakdown kinetics of peanut oil heated at 180oC. Comparison with results obtained for extra virgin olive oil / M. Tomassetti and others 14 Cyclopropyl and x-cyclohexyl fatty acids as quality markers of cow milk and cheese / Angela Marseglia and others 15 Identification and characterisation of water and alkali soluble oligosaccharides from hazelnut skin (Corylus avellana L.) / Rosa Montella and others 16 Application of near infrared (NIR) spectroscopy coupled to chemometrics for dried egg-pasta characterization and egg content quantification / Marta Bevilacqua and others 17 A screening method based on UV–Visible spectroscopy and multivariate analysis to assess addition of filler juices and water to pomegranate juices / Raffaella Boggia and others 18 Rapid and direct determination of fructose in food: A new osmium-polymer mediated biosensor / Riccarda Antiochia, Giuliana Vinci, Lo Gorton 19 Evaluation of thermal treatment markers in wheat flour-derived products cooked in conventional and in low-emissivity ovens / Chiara Bignardi and others 20 Evaluation of beauvericin and enniatins in Italian cereal products and multicereal food by liquid chromatography coupled to triple quadrupole mass spectrometry / Cristina Juan and others 21 Endogenous levels of nitrites and nitrates in wide consumption foodstuffs: Results of five years of official controls and monitoring / Marco Iammarino, Aurelia Di Taranto, Marianna Cristino 22 Diacylglycerol isomers in extra virgin olive oil: Effect of different storage conditions / Francesco Caponio and others 23 Histamine levels in commercially important fresh and processed fish of Oman with reference to international standards / Poulose Yesudhason and others 24 Production of enniatins A, A1 , B, B1 , B4 , J1 by Fusarium tricinctum in solid corn culture: Structural analysis and effects on mitochondrial respiration / Valentina Cuomo and others 25 Characterization of 12 Capsicum varieties by evaluation of their carotenoid profile and pungency determination / Daniele Giuffrida and others 26 Polyphenolic pattern and in vitro cardioprotective properties of typical red wines from vineyards cultivated in Scafati (Salerno, Italy) / Gian Carlo Tenore and others 27 Flavonol content and biometrical traits as a tool for the characterization of ‘‘Cipolla di Giarratana’’: A traditional Sicilian onion landrace / Ezio Riggi and others 28 Comparative analyses of seeds of wild fruits of Rubus and Sambucus species from Southern Italy: Fatty acid composition of the oil, total phenolic content, antioxidant and anti-inflammatory properties of the methanolic extracts / Alessia Fazio and others 29 Native carotenoids composition of some tropical fruits / Enrique Murillo and others 30 Micronutrients in Italian ham: A survey of traditional products / Massimo Lucarini and others 31 State of the art of Ready-to-Use Therapeutic Food: A tool for nutraceuticals addition to foodstuff / Antonello Santini and others

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