Cold plasma processing of kiwifruit juice: Effect on physicochemical, nutritional, microstructure, rheological properties and sensory attributes.

Autor: Kumar S; Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India., Pipliya S; Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India., Srivastav PP; Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India., Srivastava B; Department of Food Engineering & Technology, Tezpur University, Tezpur, Assam, India., Battula SR; School of Energy Science and Engineering, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India., Sen R; Department of Biotechnology, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India.

Publikováno v: Journal of food science [J Food Sci] 2024 Oct; Vol. 89 (10), pp. 6127-6141. Date of Electronic Publication: 2024 Aug 26.

ChemInform Abstract: Canola Oil Flavor Quality Evaluation by Dynamic Headspace Gas Chromatography

Autor: A. Khayat, D. R. Connell, S. K. Raghavan

Publikováno v: ChemInform. 25

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::82297b3dc828cfa305b6a6324568ad7b
https://doi.org/10.1002/chin.199447319

Capillary Gas Chromatography Procedure for Determining Olive Oil Flavor

Autor: S. K. Raghavan, D. R. Connell, A. Khayat

Publikováno v: ACS Symposium Series ISBN: 9780841229228

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::91ae0de4a373636e1634ffcda45095aa
https://doi.org/10.1021/bk-1994-0558.ch022

Evaluation of the cytotoxicity of some Mannich bases of acetophenone against the EMT6 tumour

Autor: J R, Dimmock, E, Erciyas, S K, Raghavan, D L, Kirkpatrick

Publikováno v: Die Pharmazie. 45(10)

1-Phenyl-3-(4-morpholinyl)propan-1-one hydrochloride 1 and the related piperidino derivative 2 were shown to have activity against the EMT6 tumour in vitro. Modification of the structures of these compounds by introducing a glucosyloxy group onto the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::5612f7a8d1b19a6b35e559b014e84762
https://pubmed.ncbi.nlm.nih.gov/2089386

The Pros and Cons of Soybean Bioactive Compounds: An Overview.

Autor: Swallah, Mohammed Sharif^1,2,3,4 (AUTHOR), Yang, Xiaoqing^1,2 (AUTHOR), Li, Jiaxin^1,2 (AUTHOR), Korese, Joseph Kudadam⁵ (AUTHOR), Wang, Sainan^1,2 (AUTHOR), Fan, Hongliang^1,2 (AUTHOR), Yu, Hansong^1,2 (AUTHOR) yuhansong@163.com, Huang, Qing^3,4 (AUTHOR) huangq@ipp.ac.cn

Publikováno v: Food Reviews International. 2023, Vol. 39 Issue 8, p5104-5131. 28p. 4 Diagrams, 3 Charts.