다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기
LWT- Food science and technology, v.73, 2016년, pp.197 - 204
Budryn, Grażyna (Corresponding author.) , Zaczyńska, Donata , Oracz, Joanna
AI-Helper
Abstract Between food polyphenols and proteinaceous compounds occur noncovalent interactions. The interactions can affect some properties of these compounds, such as nutritional value, bioactivity and organoleptic characteristics. When polyphenols are used as food additive, the changes can by limit...
Journal of Food Science and Technology Ahmad 52 5799 2015 10.1007/s13197-014-1701-3 Effect of green tea powder on thermal, rheological & functional properties of wheat flour and physical, nutraceutical & sensory analysis of cookies
Cell Biochemistry and Function Bassoli 26 320 2008 10.1002/cbf.1444 Chlorogenic acid reduces the plasma glucose peak in the oral glucose tolerance test: Effects on hepatic glucose release and glycaemia
Food Chemistry Benet 196 76 2016 10.1016/j.foodchem.2015.09.026 Low intramuscular fat (but high in PUFA) content in cooked cured pork ham decreases Maillard reaction volatiles and pleasing aroma attributes
Czech Journal of Food Science Budryn 29 151 2011 10.17221/69/2009-CJFS HS-SPME/GC/MS profiles of convectively and microwave roasted Ivory Coast Robusta coffee brews
Food Research International Budryn 61 202 2014 10.1016/j.foodres.2013.10.013 Inclusion complexes of β-cyclodextrin with chlorogenic acids from crude and purified aqueous extracts from green Robusta coffee beans (Caffea canephora L.)
Food Chemistry Budryn 168 276 2015 10.1016/j.foodchem.2014.07.056 Effect of inclusion of hydroxycinnamic and chlorogenic acids from green coffee bean in β-cyclodextrin on their interactions with whey, egg white and soy protein isolates
LWT - Food Science and Technology Budryn 65 823 2016 10.1016/j.lwt.2015.09.001 Interactions of free and encapsulated hydroxycinnamic acids from green coffee with egg ovalbumin, whey and soy hydrolysates
Food Research International Budryn 2016 10.1016/j.foodres.2015.12.011 Changes of free and nanoencapsulated hydroxycinnamic acids from green coffee added to different food products during processing and in vitro enzymatic digestion
European Food Research and Technology Budryn 240 1157 2015 10.1007/s00217-015-2419-9 Changes in properties of food proteins after interaction with free and β-cyclodextrin encapsulated hydroxycinnamic acids
Food Research International Budryn 50 149 2013 10.1016/j.foodres.2012.10.006 Influence of addition of green tea and green coffee extracts on the properties of fine yeast pastry fried products
Food Chemistry Cheng 104 132 2007 10.1016/j.foodchem.2006.11.012 Antioxidant activity of hydroxycinnamic acid derivatives in human low density lipoprotein: Mechanism and structure-activity relationship
Journal of Agricultural Food Chemistry Daglia 48 1449 2007 10.1021/jf990510g In vitro antioxidant and ex vivo protective activities of green and roasted coffee
Bioscience, Biotechnology, and Biochemistry Kaneko 77 1467 2013 10.1271/bbb.130112 Key aroma compounds in roasted in-shell peanuts
Maat 2005 Technology platform on food for life
Food and Bioprocess Technology Makhoul 8 1925 2015 10.1007/s11947-015-1549-1 Volatile compound production during the bread-making process: Effect of flour, yeast and their interaction
Applied Biochemistry and Microbiology Misharina 46 108 2010 10.1134/S0003683810010199 Formation of flavor of dry champignons (Agaricus bisporus L.)
International Journal of Food Science & Technology Mohsen 44 1705 2009 10.1111/j.1365-2621.2009.01978.x Effect of substitution of soy protein isolate on aroma volatiles, chemical composition and sensory quality of wheat cookies
Nutrition and Food Science Nasirullah Kumar 41 34 2011 10.1108/00346651111102874 Development of nutraceutical carriers for functional food applications
European Food Research and Technology Nebesny 225 9 2007 10.1007/s00217-006-0375-0 The effect of roasting method on headspace composition of Robusta coffee bean aroma
International Journal of Food Science and Technology Noor-Soffalina 44 168 2009 10.1111/j.1365-2621.2008.01711.x Effect of polyphenol and pH on cocoa Maillard-related flavour precursors in a lipidic model system
Food Chemistry Paramera 125 913 2011 10.1016/j.foodchem.2010.09.071 Stability and release Properties of curcumin encapsulated in Saccharomyces cerevisiae, β-cyclodextrin and modified starch
Food Chemistry Paravisini 167 281 2015 10.1016/j.foodchem.2014.06.101 Characterisation of the volatile fraction of aromatic caramel using heart-cutting multidimensional gas chromatography
Food Research International Pico 75 200 2015 10.1016/j.foodres.2015.05.051 Wheat bread aroma compounds in crumb and crust: A review
Journal of Essential Oil Research Pino 22 113 2010 10.1080/10412905.2010.9700276 Headspace volatiles of Theobroma cacao L. pulp from Colombia
Phytochemical Review Rawel 9 93 2010 10.1007/s11101-009-9154-4 Nature of hydroxycinnamate-protein interactions
Journal of Nutrition Renouf 140 259 2010 10.3945/jn.109.113027 Nondairy creamer, but not milk, delays the appearance of coffee phenolic acid equivalents in human plasma
European Journal of Pharmaceutics and Biopharmaceutics Szejtli 61 115 2005 10.1016/j.ejpb.2005.05.006 Elimination of bitter, disgusting tastes of drugs and foods by cyclodextrins
British Journal of Nutrition Williamson 99 Suppl. 3 S55 2008 10.1017/S0007114508006867 Dietary reference intake (DRI) value for dietary polyphenols: Are we heading in the right direction?
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
Copyright KISTI. All Rights Reserved.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.