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Results 1 to 25 of 261100

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A comparative assessment of antioxidant properties, total phenolic content of einkorn, wheat, barley and their maltsFOGARASI, Attila-Levente; KUN, Szilárd; TANKO, Gabriella et al.Food chemistry. 2015, Vol 167, pp 1-6, issn 0308-8146, 6 p.Article

A sensory and nutritional comparison of mussels (Mytilus sp.) produced in NW Iberia and in the Armona offshore production area (Algarve, Portugal)OLIVEIRA, Ana R; SYKES, António V; HACHERO-CRUZADO, Ismael et al.Food chemistry. 2015, Vol 168, pp 520-528, issn 0308-8146, 9 p.Article

A triple-isotope approach for discriminating the geographic origin of Asian sesame oilsHYEONJIN JEON; LEE, Sang-Cheol; CHO, Yoon-Jae et al.Food chemistry. 2015, Vol 167, pp 363-369, issn 0308-8146, 7 p.Article

Anti-inflammatory effect of chlorogenic acid on the IL-8 production in Caco-2 cells and the dextran sulphate sodium-induced colitis symptoms in C57BL/6 miceHEE SOON SHIN; SATSU, Hideo; BAE, Min-Jung et al.Food chemistry. 2015, Vol 168, pp 167-175, issn 0308-8146, 9 p.Article

Antioxidant and cytoprotective properties of partridgeberry polyphenolsBHULLAR, Khushwant S; VASANTHA RUPASINGHE, H. P.Food chemistry. 2015, Vol 168, pp 595-605, issn 0308-8146, 11 p.Article

Changes in the content and composition of anthocyanins in red cabbage and its antioxidant capacity during fermentation, storage and stewingWICZKOWSKI, Wieslaw; SZAWARA-NOWAK, Dorota; TOPOLSKA, Joanna et al.Food chemistry. 2015, Vol 167, pp 115-123, issn 0308-8146, 9 p.Article

Effects of polishing, cooking, and storing on total arsenic and arsenic species concentrations in rice cultivated in JapanNAITO, Shigehiro; MATSUMOTO, Eri; SHINDOH, Kumiko et al.Food chemistry. 2015, Vol 168, pp 294-301, issn 0308-8146, 8 p.Article

Heavy metals and POPs in red king crab from the Barents SeaJULSHAMN, Kaare; VALDERSNES, Stig; DUINKER, Arne et al.Food chemistry. 2015, Vol 167, pp 409-417, issn 0308-8146, 9 p.Article

In vitro release properties of encapsulated blueberry (Vaccinium ashei) extractsFLORES, Floirendo P; SINGH, Rakesh K; KERR, William L et al.Food chemistry. 2015, Vol 168, pp 225-232, issn 0308-8146, 8 p.Article

Investigation of the absorption of resveratrol oligomers in the Caco-2 cellular model of intestinal absorptionWILLENBERG, Ina; MICHAEL, Maria; WONIK, Jasmin et al.Food chemistry. 2015, Vol 167, pp 245-250, issn 0308-8146, 6 p.Article

Key volatile aroma compounds of three black velvet tamarind (Dialium) fruit speciesLASEKAN, Ola; NG SIEW SEE.Food chemistry. 2015, Vol 168, pp 561-565, issn 0308-8146, 5 p.Article

Mechanism of the discrepancy in the enzymatic hydrolysis efficiency between defatted peanut flour and peanut protein isolate by FlavorzymeLIN ZHENG; YIJUN ZHAO; CHUQIAO XIAO et al.Food chemistry. 2015, Vol 168, pp 100-106, issn 0308-8146, 7 p.Article

Microbiological, physico-chemical and proteolytic changes in a Spanish blue cheese during ripening (Valdeón cheese)DIEZHANDINO, I; FERNANDEZ, D; GONZALEZ, L et al.Food chemistry. 2015, Vol 168, pp 134-141, issn 0308-8146, 8 p.Article

Multiplex comparison of the digestibility of allergenic and non-allergenic proteins in rice grains by in vitro digestionLANG, Gang-Hua; KAGIYA, Yukari; KITTA, Kazumi et al.Food chemistry. 2015, Vol 168, pp 606-614, issn 0308-8146, 9 p.Article

Nutritional composition and antioxidant properties of the sim fruit (Rhodomyrtus tomentosa)THI NGOC HA LAI; ANDRE, Christelle; ROGEZ, Hervé et al.Food chemistry. 2015, Vol 168, pp 410-416, issn 0308-8146, 7 p.Article

Occurrence and fate of ACE-inhibitor peptides in cheeses and in their digestates following in vitro static gastrointestinal digestionSTUKNYTE, Milda; CATTANEO, Stefano; MASOTTI, Fabio et al.Food chemistry. 2015, Vol 168, pp 27-33, issn 0308-8146, 7 p.Article

Oxidative stability of n-3-enriched chicken patties under different package-atmosphere conditionsPENKO, Ana; POLAK, Tomaž; POLAK, Mateja Lušnic et al.Food chemistry. 2015, Vol 168, pp 372-382, issn 0308-8146, 11 p.Article

Physical, bioactive and sensory quality parameters of reduced sugar chocolates formulated with natural sweeteners as sucrose alternativesBELSCAK-CVITANOVIC, Ana; KOMES, Draženka; DUJMOVIC, Marko et al.Food chemistry. 2015, Vol 167, pp 61-70, issn 0308-8146, 10 p.Article

Preliminary enrichment and separation of chlorogenic acid from Helianthus tuberosus L. leaves extract by macroporous resinsSUN, Peng-Cheng; YING LIU; YI, Yue-Tao et al.Food chemistry. 2015, Vol 168, pp 55-62, issn 0308-8146, 8 p.Article

Quality traits of Indian peanut cultivars and their utility as nutritional and functional foodBISHI, S. K; KUMAR, Lokesh; MAHATMA, M. K et al.Food chemistry. 2015, Vol 167, pp 107-114, issn 0308-8146, 8 p.Article

Quantification of radicals formed during heating of β-lactoglobulin with glucose in aqueous ethanolHEDEGAARD, Rikke V; LING LIU; SKIBSTED, Leif H et al.Food chemistry. 2015, Vol 167, pp 185-190, issn 0308-8146, 6 p.Article

Use of ESR and HPLC to follow the anaerobic reaction catalysed by lipoxygenasesBRANDICOURT, Stéphanie; NICOLAS, Jacques; BOUSSARD, Aline et al.Food chemistry. 2015, Vol 168, pp 311-320, issn 0308-8146, 10 p.Article

Aroma enhancement in wines using co-immobilized Aspergillus niger glycosidasesGONZALEZ-POMBO, Paula; FARINA, Laura; CARRAU, Francisco et al.Food chemistry. 2014, Vol 143, pp 185-191, issn 0308-8146, 7 p.Article

Biochemical features of native red wines and genetic diversity of the corresponding grape varieties from Campania regionMUCCILLO, Livio; GAMBUTI, Angelita; FRUSCIANTE, Luigi et al.Food chemistry. 2014, Vol 143, pp 506-513, issn 0308-8146, 8 p.Article

Characterisation of brewpub beer carbohydrates using high performance anion exchange chromatography coupled with pulsed amperometric detectionARFELLI, Giuseppe; SARTINI, Elisa.Food chemistry. 2014, Vol 142, pp 152-158, issn 0308-8146, 7 p.Article

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