Polyphenols in red pepper [Capsicum annuum var. aviculare (Tepin)] and their protective effect on some pro-oxidants induced lipid peroxidation in brain and liver

By Oboh Ganiyu   Rocha Joao Batista T.  

European Food Research and Technology A, Vol. 225, Iss. 2, 2007-06 ,pp. : 239-247

Springer Publishing Company

Access to resources Recommend Favorite

Using High-Pressure Processing for Reduction of Proteolysis and Prevention of Over-ripening of Raw Milk Cheese

By Calzada Javier   Olmo Ana   Picon Antonia   Gaya Pilar   Nuñez Manuel  

Food and Bioprocess Technology, Vol. 7, Iss. 5, 2014-05 ,pp. : 1404-1413

Springer Publishing Company

Access to resources Recommend Favorite

Influence of substituting milk powder for whey powder on yoghurt quality

By Gonzalez-Martnez C.   Becerra M.   Chafer M.   Albors A.   Carot J.M.   Chiralt A.  

Trends in Food Science and Technology, Vol. 13, Iss. 9, 2002-09 ,pp. : 334-340

Elsevier

Access to resources Recommend Favorite

Simultaneous determination of 4-hydroxy-2-alkenals, lipid peroxidation toxic products

By Surh J.   Kwon H.  

Food Additives and Contaminants, Vol. 20, Iss. 4, 2003-04 ,pp. : 325-330

Taylor & Francis Ltd

Access to resources Recommend Favorite

Occurrence of melamine contamination in powder and liquid milk in market of Iran

By Hassani Shokoufeh  

Food Additives & Contaminants: Part A, Vol. 30, Iss. 3, 2013-03 ,pp. : 413-420

Taylor & Francis Ltd

Access to resources Recommend Favorite