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Spices

机译:香料

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Nat Prod Rad , Vol. 5(6), Nov.-Dec. 2006, 488 Daood Hussein G, Kapitány József, Biacs Péter and Albrecht Katalin,Drying temperature, endogenous antioxidants and capsaicinoids affect carotenoid stability in paprika (red pepper spice), J Sci Food Agric , 2006, 86(14), 2450–2457 Nat Prod Rad , Vol. 5(6), Nov.-Dec. 2006, 489 Ergüne? Gazanfer and Tarhan Sefa, Color retention of red peppers by chemical pretreatments during greenhouse and open sun drying, J Food Eng , 2006, 76(3), 446-452 Nat Prod Rad , Vol. 5(6), Nov.-Dec. 2006, 489 Vijayakumar, Subramaniam Ramasamy and Namasivayam Nalini, Lipid-lowering efficacy of piperine from Piper nigrum L. in high-fat diet and antithyroid drug-induced hypercholesterolemic rats, J Food Biochem, 2006, 30(4),405-421 Nat Prod Rad , Vol. 5(6), Nov.-Dec. 2006, 490 Jyothirmayi, Rao Tummala, Galla Narsing and Rao Dubasi Govardhana, Studies on instant raw tamarind chutney powder, J Foodservice , 2006, 17(3), 119-123 Nat Prod Rad , Vol. 5(6), Nov.-Dec. 2006, 490-491 Goyal Ramesh K and Kadnur Sanjay V, Beneficial effects of Zingiber officinale on goldthioglucose induced obesity, Fitoterapia , 2006, 77 (3), 160-163 Nat Prod Rad , Vol. 5(6), Nov.-Dec. 2006, 491 Singh Gurdip, Maurya Sumitra, de Lampasona MP and Catalan C, Chemical constituents, antifungal and antioxidative potential of Foeniculum vulgare volatile oil and its acetone extract, Food Control , 2006, 17 (9), 745-752 Nat Prod Rad , Vol. 5(6), Nov.-Dec. 2006, 491-492 Yano Yutaka, Satomi Masataka and Oikawa Hiroshi, Antimicrobial effect of spices and herbs on Vibrio parahaemolyticus , Int J Food Microbiol , 2006, 111 (1), 6-11 Nat Prod Rad , Vol. 5(6), Nov.-Dec. 2006,492-493 Vaiyapuri Manju and Namasivayam Nalini, Chemopreventive efficacy of ginger, a naturally occurring anticarcinogen during the initiation, post-initiation stages of 1,2 dimethylhydrazine-induced colon cancer, Clin Chim Acta , 2005, 358 (1-2), 60-67 Nat Prod Rad , Vol. 5(6), Nov.-Dec. 2006, 493 Gül?in ?lhami, The antioxidant and radical scavenging activities of black pepper ( Piper nigrum ) seeds, Int J Food Sci Nutr , 2005, 56 (7), 491-499 Nat Prod Rad , Vol. 5(6), Nov.-Dec. 2006, 493-494 Srinivasan K, Plant foods in the management of diabetes mellitus: Spices as beneficial antidiabetic food adjuncts, Int J Food Sci Nutr , 2005, 56 (6), 399-414 Nat Prod Rad , Vol. 5(6), Nov.-Dec. 2006, 494 Satyanarayana MN, Capsaicin and Gastric Ulcers, Crit Rev Food Sci Nutr , 2006, 46(4), 275-328 Nat Prod Rad , Vol. 5(6), Nov.-Dec. 2006, 495 Schweiggert Ute, Schieber Andreas and Carle Reinhold, Effects of blanching and storage on capsaicinoid stability and peroxidase activity of hot chili peppers ( Capsicum frutescens L.), Innov Food Sci Emerg Technol , 2006, 7 (3), 217-224 Nat Prod Rad , Vol. 5(6), Nov.-Dec. 2006, 495-496 Schweiggert Ute, Schieber Andreas and Carle Reinhold, Effects of blanching and storage on capsaicinoid stability and peroxidase activity of hot chili peppers ( Capsicum frutescens L.), Innov Food Sci Emerg Technol , 2006, 7 (3), 217-224
机译:纳特·普罗德·拉德11月-12月5(6)。 2006,488 Daood 侯赛因G,KapitányJózsef,BiacsPéter和Albrecht Katalin,干燥温度,内源性抗氧化剂和辣椒素类化合物会影响辣椒粉中的类胡萝卜素稳定性,《科学食品杂志》,2006,86( 14),2450–2457 Nat Prod Rad,第一卷。 11月-12月5(6)。 2006、489Ergüne? Gazanfer和Tarhan Sefa,通过温室和露天干燥过程中化学预处理对红椒的保色性,《食品》杂志,2006,76(3),446-452 Nat Prod Rad,Vol。 11月-12月5(6)。 2006,489 Vijayakumar,Subramaniam Ramasamy和Namasivayam Nalini,Piper nigrum L.的胡椒碱对高脂饮食和抗甲状腺药物引起的高胆固醇血症大鼠的降脂功效,J Food Biochem,2006,30(4),405-421 Prod Rad,第一卷11月-12月5(6)。 2006,490 Jyothirmayi,Rao Tummala,Galla Narsing和Rao Dubasi Govardhana,速溶生罗望子酸辣酱粉的研究,J Foodservice,2006,17(3),119-123 Nat Prod Rad,Vol。 11月-12月5(6)。 2006,490-491 Goyal Ramesh K和Kadnur Sanjay V,黄姜对硫代葡萄糖诱导的肥胖症的有益作用,Fitoterapia,2006,77(3),160-163 Nat Prod Rad,Vol。 11月-12月5(6)。 2006,491 Singh Gurdip,Maurya Sumitra,de Lampasona MP和加泰罗尼亚C,香叶挥发油及其丙酮提取物的化学成分,抗真菌和抗氧化潜力,食品控制,2006,17(9), 745-752 Nat Prod Rad,Vol。 11月-12月5(6)。 2006,491-492 Yano Yutaka,Satomi Masataka和Oikawa Hiroshi,香料和草药对副溶血弧菌的抗菌作用,Int J Food Microbiol,2006,111(1),6-11 Nat Prod Rad,Vol。 11月-12月5(6)。 2006,492-493 Vaiyapuri Manju和Namasivayam Nalini,生姜的化学预防功效,生姜是在1,2二甲基肼诱导的结肠癌的起始,起始后阶段天然产生的抗癌剂,Clin Chim Acta,2005,358(1-2) ,60-67 Nat Prod Rad,Vol。 11月-12月5(6)。 2006,493Gül?in?lhami,黑胡椒(Piper nigrum)种子的抗氧化剂和自由基清除活性,Int J Food Sci Nutr,2005,56(7),491-499 Nat Prod Rad,Vol。 11月-12月5(6)。 2006,493-494 Srinivasan K,《糖尿病管理中的植物性食品:香料作为有益的抗糖尿病食品的辅助剂》,《国际食品科学与营养杂志》,2005,56(6),399-414 Nat Prod Rad,Vol。 11月-12月5(6)。 2006,494 Satyanarayana MN,辣椒素和胃溃疡,Crit Rev Food Sci Nutr,2006,46(4),275-328 Nat Prod Rad,Vol。 11月-12月5(6)。 2006,495 Schweiggert Ute,Schieber Andreas和Carle Reinhold,漂白和贮藏对辣椒辣椒素稳定性和过氧化物酶活性的影响,创新食品科技新兴技术,2006,7(3),217-224纳特·普罗德·拉德11月-12月5(6)。 2006,495-496 Schweiggert Ute,Schieber Andreas和Carle Reinhold,烫漂和贮藏对辣椒辣椒素稳定性和过氧化物酶活性的影响,创新食品科技新兴技术,2006,7(3),217 -224

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