Wheat bran particle size influence on phytochemical extractability and antioxidant properties

Autor: Brewer, Lauren Renee, Kubola, Jittawan, Siriamornpun, Sirithon, Herald, Thomas J., Shi, Yong-Cheng

Publikováno v: In Food Chemistry 1 June 2014 152:483-490

Effects of plasticizers on the structure and properties of starch–clay nanocomposite films

Autor: Tang, Xiaozhi, Alavi, Sajid, Herald, Thomas J.

Publikováno v: In Carbohydrate Polymers 2008 74(3):552-558

Measurement of biological antioxidant activity of seven food-grade sorghum hybrids grown in a Mediterranean environmen

Autor: Pontieri, Paola, Del Giudice, Fabio, Dimitrov, Martin D., Pesheva, Margarita G., Venkov, Pencho V., Di Maro, Antimo, Pacifico, Severina, Gadgil, Priyadarshini, Herald, Thomas J., Tuinstra, Mitchell R., Pizzolante, Graziano, Romano, Roberta, Alifano, Pietro, Del Giudice, Luigi

Publikováno v: Australian journal of crop science (Online) 10 (2016): 904–910. doi:10.21475/ajcs.2016.10.07.pne18
info:cnr-pdr/source/autori:Paola Pontieri, Fabio Del Giudice, Martin D. Dimitrov, Margarita G. Pesheva, Pencho V. Venkov, Antimo Di Maro, Severina Pacifico, Priyadarshini Gadgil, Thomas J. Herald, Mitchell R. Tuinstra, Graziano Pizzolante, Roberta Romano, Pietro Alifano, Luigi Del Giudice/titolo:Measurement of biological antioxidant activity of seven food-grade sorghum hybrids grown in a Mediterranean environment/doi:10.21475%2Fajcs.2016.10.07.pne18/rivista:Australian journal of crop science (Online)/anno:2016/pagina_da:904/pagina_a:910/intervallo_pagine:904–910/volume:10

Sorghum is source of antioxidant compounds including phenolic acids, flavonoids and condensed tannins. In this study, we measured the antioxidant capacity of seven white food-grade sorghum hybrids grown in Southern Italy using the Ty1antiROS cell-bas

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0cf50be3766f9ed8dd25786fe2bfcb04
https://doi.org/10.21475/ajcs.2016.10.07.pne18

PHYSICAL AND SENSORY PROPERTIES OF EGG YOLK AND EGG YOLK SUBSTITUTES IN A MODEL MAYONNAISE SYSTEM.

Autor: HERALD, THOMAS J.¹, ABUGOUSH, MAHMOUD² abulaith@hu.edu.jo, ARAMOUNI, FADI³

Publikováno v: Journal of Texture Studies. Dec2009, Vol. 40 Issue 6, p692-709. 18p. 3 Charts, 4 Graphs.

COMPARATIVE STUDY OF EGG WHITE PROTEIN AND EGG ALTERNATIVES USED IN AN ANGEL FOOD CAKE SYSTEM.

Autor: ABU-GHOUSH, MAHMOUD¹ abulaith@hu.edu.jo, HERALD, THOMAS J.², ARAMOUNI, FADI M.²

Publikováno v: Journal of Food Processing & Preservation. May2010 Supplement, Vol. 34, p411-425. 15p. 7 Diagrams, 6 Charts.