| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Antioxidant properties of chlorophyll-enriched and chlorophyll-depleted polyphenolic fractions from leaves of Vernonia amygdalina and Gongronema latifolium
|
Fasakin, Comfort F.
|
|
2011
|
44 |
8 |
p. 2435-2441
7 p.
|
article
|
| 2 |
A well balanced omega-6/omega-3 ratio in developing flax bolls after heating and its implications for use as a fresh vegetable by humans
|
Fofana, Bourlaye
|
|
2011
|
44 |
8 |
p. 2459-2464
6 p.
|
article
|
| 3 |
Calendar
|
|
|
2011
|
44 |
8 |
p. I-II
nvt p.
|
article
|
| 4 |
Certain physicochemical and functional properties of fibre fractions from pulses
|
Wang, N.
|
|
2011
|
44 |
8 |
p. 2515-2523
9 p.
|
article
|
| 5 |
Comparative analysis of total phenolic content, antioxidant activity, and flavonoids profile of fruits from two varieties of Brazilian cherry (Eugenia uniflora L.) throughout the fruit developmental stages
|
Celli, Giovana Bonat
|
|
2011
|
44 |
8 |
p. 2442-2451
10 p.
|
article
|
| 6 |
Comparative study of functional properties of commercial and membrane processed yellow pea protein isolates
|
Taherian, Ali R.
|
|
2011
|
44 |
8 |
p. 2505-2514
10 p.
|
article
|
| 7 |
Comparative study of the composition and thermal properties of protein isolates prepared from nine Phaseolus vulgaris legume varieties
|
Rui, Xin
|
|
2011
|
44 |
8 |
p. 2497-2504
8 p.
|
article
|
| 8 |
Confirmation that the Maillard reaction is the principle contributor to the antioxidant capacity of coffee brews
|
Liu, Yazheng
|
|
2011
|
44 |
8 |
p. 2418-2424
7 p.
|
article
|
| 9 |
Editorial Board
|
|
|
2011
|
44 |
8 |
p. IFC-
1 p.
|
article
|
| 10 |
Effect of flax addition on the flavor profile of muffins and snack bars
|
Aliani, Michel
|
|
2011
|
44 |
8 |
p. 2489-2496
8 p.
|
article
|
| 11 |
Immunomodulatory bioactivity of soy and milk ferments on monocyte and macrophage models
|
Masotti, A.I.
|
|
2011
|
44 |
8 |
p. 2475-2481
7 p.
|
article
|
| 12 |
Microbial, physical and sensory properties of yogurt supplemented with lentil flour
|
Zare, F.
|
|
2011
|
44 |
8 |
p. 2482-2488
7 p.
|
article
|
| 13 |
Processing temperature, alcohol and carbonation levels and their impact on pulsed electric fields (PEF) mitigation of selected characteristic microorganisms in beer
|
Walkling-Ribeiro, M.
|
|
2011
|
44 |
8 |
p. 2524-2533
10 p.
|
article
|
| 14 |
QSAR-aided in silico approach in evaluation of food proteins as precursors of ACE inhibitory peptides
|
Gu, Yuchen
|
|
2011
|
44 |
8 |
p. 2465-2474
10 p.
|
article
|
| 15 |
Redox regulation in health and disease — Therapeutic potential of berberine
|
Siow, Yaw L.
|
|
2011
|
44 |
8 |
p. 2409-2417
9 p.
|
article
|
| 16 |
Subcritical water extraction of phenolic compounds from potato peel
|
Singh, Pushp Pal
|
|
2011
|
44 |
8 |
p. 2452-2458
7 p.
|
article
|
| 17 |
Systematic evaluation of pre-HPLC sample processing methods on total and individual isoflavones in soybeans and soy products
|
Shao, Suqin
|
|
2011
|
44 |
8 |
p. 2425-2434
10 p.
|
article
|
| 18 |
Thermal processing effects on the functional properties and microstructure of lentil, chickpea, and pea flours
|
Ma, Zhen
|
|
2011
|
44 |
8 |
p. 2534-2544
11 p.
|
article
|
Journal description