Food chemistry, Tập 141, Số 01, 2013 Mục lục: Dòng Nội dung 1 Polycyclic aromatic hydrocarbons in the bakery chain / M. Ciecierska, M.W. Obiedzinski 2 Enantioselective separation and transformation of metalaxyl and its major metabolite metalaxyl acid in tomato and cucumber / Yuanbo Li and others 3 The effects of phytic acid on the Maillard reaction and the formation of acrylamide / Huan Wang and others 4 Investigation of the cytotoxicity of food-grade nanoemulsions in Caco-2 cell monolayers and HepG2 cells / Hailong Yu, Qingrong Huang 5 Abelmoschus esculentus (L.) Moench. and Abelmoschus moschatus Medik: Seeds production and analysis of the volatile compounds / Ilaria Molfetta and others 6 Spectroscopic studies on the interaction of sodium benzoate, a food preservative, with calf thymus DNA / Guowen Zhang, Yadi Ma 7 Coumarins of Matricaria chamomilla L.: Aglycones and glycosides / Veronika Petrulová-Poracká and others 8 Concentration of biologically active compounds extracted from Ilex paraguariensis St. Hil. by nanofiltration / Aureanna Nairne Negrão Murakami and others 9 Detection of tropomyosin and determination of proteins in crustacean oils / Birthe Vang and others 10 Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat / Maria Dermiki and others 11 Assessment of the antioxidant potential and fatty acid composition of four Centaurea L. taxa from Turkey / Abdurrahman Aktumsek and others 12 Provenance establishment of coffee using solution ICP-MS and ICP-AES / Jenna L. Valentin, R. John Watling 13 Potential aromatic compounds as markers to differentiate between Tuber melanosporum and Tuber indicum truffles / Laura Culleré and others 14 Comparison of the activities of hydrophilic anthocyanins and lipophilic tocols in black rice bran against lipid oxidation / Xiumei Zhang and others 15 Optimisation of the formulation of b-carotene loaded nanostructured lipid carriers prepared by solvent diffusion method / Abdolrasoul Hejri and others 16 Chemical and functional properties of fibre concentrates obtained from by-products of coconut kernel / L.L.W.C. Yalegama and others 17 Development of a solid phase microextraction protocol for the GC–MS determination of volatile off-flavour compounds from citral degradation in oil-in-water emulsions / Huaixiang Tian and others 18 Identification and quantification of leaf surface flavonoids in wild-growing populations of Dracocephalum kotschyi by LC–DAD–ESI-MS / Mohammad Fattahi and others 19 Camel milk lactoferrin reduces the proliferation of colorectal cancer cells and exerts antioxidant and DNA damage inhibitory activities / Hosam M. Habib and others 20 Antihypertensive and free radical scavenging properties of enzymatic rapeseed protein hydrolysates / Rong He and others 21 Procyanidins target mesenteric adipose tissue in Wistar lean rats and subcutaneous adipose tissue in Zucker obese rat / A. Ardévol and others 22 Hordenine, a single compound produced during barley germination, inhibits melanogenesis in human melanocytes / Sang-Cheol Kim and others 23 Dietary flaxseed oil and fish oil modulates expression of antioxidant and inflammatory genes with alleviation of protein glycation status and inflammation in liver of streptozotocin–nicotinamide induced diabetic rats / Nivedita M. Jangale and others 24 Interactions of dietary fibre and omega-3-rich oil with protein in surimi gels developed with salt substitute / Alicia Debusca and others 25 Complex coacervation of β-lactoglobulin – K-Carrageenan aqueous mixtures as affected by polysaccharide sonication / Seyed Mohammad Hashem Hosseini and others 26 Temperature-dependent quality characteristics of pre-dehydrated cookies: Structure, browning, texture, in vitro starch digestibility, and the effect on blood glucose levels in mice / Kiyoshi Kawai and others 27 Restoration of EPA and DHA in rainbow trout (Oncorhynchus mykiss) using a finishing fish oil diet at two different water temperatures / Mohamed B. Codabaccus and others 28 Crude palm oil from interspecific hybrid Elaeis oleifera x Elaeis guineensis: Fatty acid regiodistribution and molecular species of glycerides / Massimo Mozzon and others 29 Chemical composition and antimicrobial activity of the essential oils from four Ruta species growing in Algeria / Farah Haddouchi and others 30 Enzymatic de-glycosylation of rutin improves its antioxidant and antiproliferative activities / Maria Elisa Melo Branco de Araújo and others 31 Seasonal variation in the fatty acid composition of milk available at retail in the United Kingdom and implications for dietary intake / Kirsty E. Kliem and others 32 Isolation and characterization of a cyanidin-catechin pigment from adzuki bean (Vigna angularis) / Umeo Takahama, Ryo Yamauchi, Sachiko Hirota 33 The interaction of sesamol with DNA and cytotoxicity, apoptosis, and localization in HepG2 cells / Zhigang Liu and others 34 Comparison of bioactive phytochemical content and release of isothiocyanates in selected brassica sprouts / Gina Rosalinda De Nicola and others 35 Sensorially important aldehyde production from amino acids in model wine systems: Impact of ascorbic acid, erythorbic acid, glutathione and sulphur dioxide / Paris Grant-Preece and others 36 Effects of starch on nitrous acid-induced oxidation of kaempferol and inhibition of a-amylase-catalysed digestion of starch by kaempferol under conditions simulating the stomach and the intestine / Umeo Takahama, Sachiko Hirota 37 Artificial neural network modeling and optimization of ultrahigh pressure extraction of green tea polyphenols / Jun Xi and others 38 Promising interaction between nanoencapsulated lutein with low molecular weight chitosan: Characterization and bioavailability of lutein in vitro and in vivo / Ranganathan Arunkumar, Keelara Veerappa Harish Prashanth, Vallikannan Baskaran 39 Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems / S. Cofrades and others 40 Identification of in vitro and in vivo metabolites of isoimperatorin using liquid chromatography/mass spectrometry / Xiaowei Shi and others 41 Determination of the antigenotoxic potencies of some luteolin derivatives by using a eukaryotic cell system, Saccharomyces cerevisiae / Furkan Orhan and others 42 Migration of plasticisers from Tritan and polycarbonate bottles and toxicological evaluation / Albert Guart and others 43 Coumestrol induces senescence through protein kinase CKII inhibition-mediated reactive oxygen species production in human breast cancer and colon cancer cells / Young-Hoon Lee and others 44 Hibiscus sabdariffa leaf polyphenolic extract inhibits LDL oxidation and foam cell formation involving up-regulation of LXRα/ABCA1 pathway / Jing-Hsien Chen and others 45 Validation and comparison of a sandwich ELISA, two competitive ELISAs and a real-time PCR method for the detection of lupine in food / Christina Ecker and others 46 Lactones 42. Stereoselective enzymatic/microbial synthesis of optically active isomers of whisky lactone / Filip Boratynski, Małgorzata Smuga, Czesław Wawrzenczyk 47 Effects of Monascus-fermented grain extracts on plasma antioxidant status and tissue levels of ubiquinones and a-tocopherol in hyperlipidemic rats / Young-Hee Pyo, Ki-Seung Seong 48 Comparison of the levels of bioactive benzoxazinoids in different wheat and rye fractions and the transformation of these compounds in homemade foods / Fariha Tanwir and others 49 The influence of protein–flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin / Michał Swieca and others 50 Determination of compounds responsible for tempeh aroma / Henryk Jelen and others 51 Antioxidant activity of sugarcane molasses against 2,2 0 -azobis(2-amidi-nopropane) dihydrochloride-induced peroxyl radicals / Yonathan Asikin and others 52 Vitamin E bioaccessibility: Influence of carrier oil type on digestion and release of emulsified a-tocopherol acetate / Ying Yang, David Julian McClements 53 Dietary supplementation with purified mulberry (Morus australis Poir) anthocyanins suppresses body weight gain in high-fat diet fed C57BL/6mice / Tao Wu and others 54 Depolymerization of cranberry procyanidins using (+)-catechin, (-)-epicatechin, and (-)-epigallocatechin gallate as chain breakers / Hanwei Liu and others 55 Characterization, refining and antioxidant activity of saccharides derived from hemicelluloses of wood and rice husks / Sandra Rivas and others 56 Matrix metalloproteinases (MMPs) inhibitory effects of an octameric oligopeptide isolated from abalone Haliotis discus hannai / Van-Tinh Nguyen and others 57 Structure of a galactoarabinoglucuronoxylan from tamarillo (Solanum betaceum), a tropical exotic fruit, and its biological activity / Georgia Erdmann do Nascimento and others 58 Physicochemical and sensory properties of soy bread made with germinated, steamed, and roasted soy flour / Doo-Jee Shin, Wook Kim, Yookyung Kim 59 Carboxymethyl chitosan–soy protein complex nanoparticles for the encapsulation and controlled release of vitamin D3 / Zi Teng, Yangchao Luo, Qin Wang 60 Enrichment and antioxidant properties of flavone C-glycosides from trollflowers using macroporous resin / Yan Sun and others 61 Monitoring of biogenic amines in cheeses manufactured at small-scale farms and in fermented dairy products in the Czech Republic / Leona Bunková and others 62 Effects of UV-B irradiation on the levels of anthocyanin, rutin and radical scavenging activity of buckwheat sprouts / Yoko Tsurunaga and others 63 Shelf-life prediction of olive oils using empirical models developed at low and high temperatures / Reza Farhoosh, Seyedeh-Zohreh Hoseini-Yazdi 64 Comparative study of the antioxidant capacity and polyphenol content of Douro wines by chemical and electrochemical methods / M.J. Rebelo and others 65 Effect of α-lactalbumin and b-lactoglobulin on the oxidative stability of 10% fish oil-in-water emulsions depends on pH / Anna Frisenfeldt Horn and others 66 Enzyme inhibitory and antioxidant activities of Viburnum tinus L. relevant to its neuroprotective potential / Betül Sever Yılmaz and others 67 Reactive oxygen species responsible for beta-glucan degradation / Audrey M. Faure, Julia Werder, Laura Nyström 68 Quality parameters in convective dehydrated carrots blanched by ultrasound and conventional treatment / Juliana Gamboa-Santos and others 69 Aroma biogenesis and distribution between olive pulps and seeds with identification of aroma trends among cultivars / P. Reboredo-Rodríguez and others 70 Inhibition of dipeptidyl peptidase IV and xanthine oxidase by amino acids and dipeptides / Alice B. Nongonierma and others 71 Antitumour properties of the leaf essential oil of Xylopia frutescens Aubl. (Annonaceae) / Rosana P.C. Ferraz and others 72 Reducing the sulfur-dioxide binding power of sweet white wines by solid-phase extraction / Dorra Saidane and others 73 Magnetic molecularly imprinted polymer extraction of chloramphenicol from honey / Ligang Chen, Bin Li 74 Application of multiwalled carbon nanotubes modified by diphenylcarbazide for selective solid phase extraction of ultra traces Cd(II) in water samples and food products / Mohammad Behbahani and others 75 Speciation of organic and inorganic selenium in selenium-enriched rice by graphite furnace atomic absorption spectrometry after cloud point extraction / Mei Sun, Guijian Liu, Qianghua Wu 76 Label-free impedimetric immunosensor for sensitive detection of fenvalerate in tea / Meirong Wang and others 77 Double-antibody based immunoassay for the detection of β-casein in bovine milk samples / Y. Zhou and others 78 A rapid shaking-based ionic liquid dispersive liquid phase microextraction for the simultaneous determination of six synthetic food colourants in soft drinks, sugar- and gelatin-based confectionery by high-performance liquid chromatography / Hao Wu and others 79 Using visible or near infrared spectroscopy (NIRS) on cheese to authenticate cow feeding regimes / D. Andueza and others 80 Development and validation of a duplex real-time PCR method for the simultaneous detection of celery and white mustard in food / Magdalena Fuchs, Margit Cichna-Markl, Rupert Hochegger 81 Discrimination of oolong tea (Camellia sinensis) varieties based on feature extraction and selection from aromatic profiles analysed by HS-SPME/GC–MS / Jie Lin and others 82 Development of a cell-based antioxidant activity assay using dietary fatty acid as oxidative stressor / Di Zhang and others 83 Non-destructive assessment of instrumental and sensory tenderness of lamb meat using NIR hyperspectral imaging / Mohammed Kamruzzaman 84 Simultaneous derivatisation and preconcentration of parabens in food and other matrices by isobutyl chloroformate and dispersive liquid–liquid microextraction followed by gas chromatographic analysis / Rajeev Jain and others 85 Direct enantiomeric analysis of Mentha essential oils / Carmen Barba and others 86 A signature protein-based method to distinguish Mediterranean water buffalo and foreign breed milk / Simonetta Caira and others 87 Experimental approaches for the estimation of uncertainty in analysis of trace inorganic contaminants in foodstuffs by ICP-MS / Inês Coelho and others 88 Training of panellists for the sensory control of bottled natural mineral water in connection with water chemical properties / Ledicia Rey-Salgueiro and others

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