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CyTA Journal of Food

中文名称：CyTA食品杂志》

ISSN：1947-6337
出版周期：-

发文量：1314

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1.Kale: An excellent source of vitamin C, pro-vitamin A, lutein and glucosinolates

机译：羽衣甘蓝：维生素C，维生素原A，叶黄素和芥子油苷的极好来源
- 作者：Juan Pablo Mora-Mora;José Luis Mora-Nieves;Daniel A. Jacobo-Velázquez;Alejandro Becerra-Moreno;Pedro A. Alanís-Garza
- 期刊名称：《CyTA Journal of Food》 | 2014年第3期
- kaleWinterbor and Maribor cultivarsantioxidantsphenolic compoundsglucosinolatesluteinpro-vitamin A, vitamin Ckalecultivares Winterbor y Mariborantioxidantescompuestos fen?3licosglucosinolatoslute?-napro-vitamina A, vitamina C;
2.Some physicochemical properties of starches and their influence on color, texture, and oil content in crusts using a deep-fat-fried model

机译：油炸模型对淀粉的某些理化性质及其对地壳颜色，质地和油含量的影响
- 作者：Hongfang Ji;Mingduo Yang;Lingwen Zhang;Hanjun Ma
- 期刊名称：《CyTA Journal of Food》 | 2014年第4期
- crustdeep-fat fryingstarchedible qualityphysicochemical propertiescortezafritura en grasaalmid?3ncalidad comestiblepropiedades fisicoqu?-micas;
3.Thermal inactivation of peroxidase and polyphenoloxidase enzymes in mate leaves ( Ilex paraguariensis ) in a conveyor belt oven

机译：传送带烤箱中交配叶（巴拉圭冬青）中过氧化物酶和多酚氧化酶的热失活。
- 作者：Elane Shwinden Prudêncio;Gilson Hideki Nabechima;Edna Regina Amante;Júlia de Oliveira Frescura;Manoela Alano Vieira;Márcia Barbosa Henriquez Mantelli;Jo?o Gustavo Provesi
- 期刊名称：《CyTA Journal of Food》 | 2014年第4期
- mateperoxidasepolyphenoloxidaseinactivationyerba-mateperoxidasapolifenoloxidasainactivaci?3n;
4.Effect of extrusion conditions on physicochemical characteristics and anthocyanin content of blue corn third-generation snacks

机译：挤压条件对蓝玉米第三代零食理化特性和花色苷含量的影响
- 作者：N. Jacobo-Valenzuela;J.J. Zazueta-Morales;C.A. Gómez-Aldapa;E. Aguilar-Palazuelos;R.O. Navarro-Cortez;N.E. Rocha-Guzmán;J.A. Gallegos-Infante;I.L. Camacho-Hernández
- 期刊名称：《CyTA Journal of Food》 | 2014年第4期
- extrusionblue cornthird-generation snackanthocyaninextrusi?3nma?-z azulbotana de tercera generaci?3nantocianina;
5.Using polydextrose as a prebiotic substance in milk chocolate: effects of process parameters on physical and rheological properties

机译：使用聚葡萄糖作为牛奶巧克力中的益生元物质：工艺参数对物理和流变性质的影响
- 作者：Ender S. Poyrazoglu;Bilge ?zhan;Nevzat Art?k;Nevzat Konar
- 期刊名称：《CyTA Journal of Food》 | 2014年第2期
- chocolatepolydextroseconchingparticle size distributionfibrechocolatepolidextrosaconchadodistribuci?3n de tama?±o de part?-culafibra;
6.Bittergourd ( Momordica charantia ) scavenges free radicals by enhancing the expression of superoxide dismutase in in vitro models of diabetes and cancer

机译：苦瓜（苦瓜）通过增强糖尿病和癌症体外模型中超氧化物歧化酶的表达清除自由基。
- 作者：Candy Choo;Viduranga Y. Waisundara;Lee Yian Hoon
- 期刊名称：《CyTA Journal of Food》 | 2014年第4期
7.Isolating Bacillus subtilis and optimizing its fermentative medium for GABA and nattokinase production

机译：分离枯草芽孢杆菌并优化其发酵培养基以生产GABA和纳豆激酶
- 作者：Kanintra Suwanmanon;Pao-Chuan Hsieh
- 期刊名称：《CyTA Journal of Food》 | 2014年第3期
8.Identification and quantification of corncob as adulterant in corn dough and tortilla by MIR?￠????FTIR spectroscopy and multivariate analysis

机译：利用MIR-FTIR光谱和多元分析对玉米面团和玉米饼中的掺假玉米芯进行掺假和量化
- 作者：Ofelia Gabriela Meza-Márquez;Andrés Pi?a-Barrera;Guillermo Osorio-Revilla;Tzayhrí Gallardo-Velázquez
- 期刊名称：《CyTA Journal of Food》 | 2014年第1期
9.Changes in ???±-, ???2-, ???3- and ???′-tocopherol contents of mostly consumed vegetable oils during refining process

机译：精制过程中最消耗的植物油中±-，2-，3-和3 -'-生育酚含量的变化
- 作者：Oya K?seo?lu;Pelin Gün? Erg?nül
- 期刊名称：《CyTA Journal of Food》 | 2014年第2期
10.Kale: An excellent source of vitamin C, pro-vitamin A, lutein and glucosinolates

机译：羽衣甘蓝：维生素C，维生素原A，叶黄素和芥子油苷的极好来源
- 作者：Juan Pablo Mora-Mora;José Luis Mora-Nieves;Daniel A. Jacobo-Velázquez;Alejandro Becerra-Moreno;Pedro A. Alanís-Garza
- 期刊名称：《CyTA Journal of Food》 | 2014年第3期
11.The expression of a full-bodied red wine as a function of the characteristics of the glass utilized for the tasting

机译：浓郁的红酒表现与品尝所用玻璃的特性有关
- 作者：A. Zinnai;G. Andrich;C. Sanmartin;F. Venturi;G. Scalabrelli;G. Ferroni
- 期刊名称：《CyTA Journal of Food》 | 2014年第3期
12.In vitro cytoprotection of modified casein hydrolysates by plastein reaction on rat hepatocyte cells

机译：plastein反应对大鼠肝细胞修饰酪蛋白水解物的体外细胞保护。
- 作者：Xin-Huai Zhao;Yu Fu;Nan Yue
- 期刊名称：《CyTA Journal of Food》 | 2014年第1期
13.Ripening effect on chemical composition, microstructure, collagen solubility, shear force, texture parameters, and sensory evaluation: a case study of kumpia wieprzowa

机译：成熟期对化学成分，微结构，胶原蛋白溶解度，剪切力，质地参数和感官评估的影响：以紫菜为例
- 作者：E. W?sierska;K. Krzysztoforski;T. Szmańko
- 期刊名称：《CyTA Journal of Food》 | 2014年第1期
14.Thermal inactivation of peroxidase and polyphenoloxidase enzymes in mate leaves ( Ilex paraguariensis ) in a conveyor belt oven

机译：传送带烤箱中交配叶（巴拉圭冬青）中过氧化物酶和多酚氧化酶的热失活。
- 作者：Elane Shwinden Prudêncio;Gilson Hideki Nabechima;Edna Regina Amante;Júlia de Oliveira Frescura;Manoela Alano Vieira;Márcia Barbosa Henriquez Mantelli;Jo?o Gustavo Provesi
- 期刊名称：《CyTA Journal of Food》 | 2014年第4期
15.Quality attributes of the set-style yoghurt from whole bovine milk as affected by an enzymatic oxidative cross-linking

机译：受酶氧化交联作用影响的全脂牛奶定型酸奶的质量属性
- 作者：Chun-Hui Chang;Xin-Huai Zhao;Bao-Hua Kong
- 期刊名称：《CyTA Journal of Food》 | 2014年第3期
- whole bovine milkhorseradish peroxidaseglucose oxidasecross-linkingset-style yoghurtquality attributesleche entera de vacaperoxidasa de r??banoglucosa-oxidasareticulaci?3nyogurt firmeatributos cualitativos;
16.Anti-fat deposition and antioxidant effects of haw pectic oligosaccharide in the liver of high-fat-fed mice

机译：山楂低聚糖在高脂喂养小鼠肝脏中的抗脂肪沉积和抗氧化作用
- 作者：Yonghui Liu;Suhong Li;Tuoping Li;Yinping Dong;Rugang Zhu
- 期刊名称：《CyTA Journal of Food》 | 2014年第1期
- hiperlipidemiametabolismo lip?-dicoh?-gado grasocomposici?3n de ??cidos grasosmalondialdeh?-dohyperlipidemialipid metabolismfatty liverfatty acid compositionmalondialdehyde;
17.Ripening effect on chemical composition, microstructure, collagen solubility, shear force, texture parameters, and sensory evaluation: a case study of kumpia wieprzowa

机译：成熟期对化学成分，微结构，胶原蛋白溶解度，剪切力，质地参数和感官评估的影响：以紫菜为例
- 作者：E. W?sierska;K. Krzysztoforski;T. Szmańko
- 期刊名称：《CyTA Journal of Food》 | 2014年第1期
- kumpia wieprzowaporkripeningmicrostructurecollagentexturesensory evaluationkumpia wieprzowacarne de puercomaduraci?3nmicroestructuracol??genotexturaevaluaci?3n sensorial;
18.PCR-RFLP approaches to easily identify Pleuronectes platessa from other flatfishes: a rapid and efficient tool to control label information

机译：PCR-RFLP方法可轻松地从其他比目鱼中识别斑节菜：控制标签信息的快速有效工具
- 作者：L. Lucentini;A. Caldelli;L. Gigliarelli;A. Palomba;S. Chiesa;T. Bottinelli
- 期刊名称：《CyTA Journal of Food》 | 2014年第4期
- food mislabellingfood traceabilityEuropean plaicemolecular geneticsDNA barcodePCR-RFLPalimentos mal etiquetadosrastreabilidad de alimentossolla europeagen??tica molecularc?3digo de barras ADNPCR-RFLP;
19.Optimized ultrasonic-assisted extraction of polysaccharides from Cyclina sinensis and evaluation of antioxidant activities in vitro

机译：超声波辅助提取中华仙人球多糖及体外抗氧化活性的评价
- 作者：Wencheng Zhu;Fuquan Xu;Yu Xie;Lei Guo;Jingmin Zhang;Ming Liu
- 期刊名称：《CyTA Journal of Food》 | 2014年第1期
- polysaccharideultrasonic-assisted extractionresponse surface methodologyantioxidant activitypolisac??ridoextraction asistida por ultrasonidosmetodolog?-a de superficie de respuestaactividad antioxidante;
20.Rheological and physical properties of Inulin-containing milk chocolate prepared at different process conditions

机译：在不同工艺条件下制备的含菊粉的牛奶巧克力的流变和物理性质
- 作者：Ender S. Poyrazoglu;Bilge ?zhan;Nevzat Art?k;Nevzat Konar;Sevim Dalabasmaz
- 期刊名称：《CyTA Journal of Food》 | 2014年第1期
- chocolateinulinconchingparticle size distributionprebioticchocolateinulinaconchadodistribuci?3n del tama?±o de part?-culaprebi?3tico;
21.Isolating Bacillus subtilis and optimizing its fermentative medium for GABA and nattokinase production

机译：分离枯草芽孢杆菌并优化其发酵培养基以生产GABA和纳豆激酶
- 作者：Kanintra Suwanmanon;Pao-Chuan Hsieh
- 期刊名称：《CyTA Journal of Food》 | 2014年第3期
- GABAnattokinaseTaguchi experimental designoptimizationLorthogonal arrayGABAnattokinasadise?±o experimental Taguchioptimizaci?3nmatriz ortogonal L;
22.Comparison of conventional and ultrasound-assisted methods for extraction of nutraceutical compounds from Dendrobium candidum

机译：传统方法与超声辅助方法从铁皮石D中提取营养成分的比较
- 作者：Eun-Jung Lee;Hai-Yan Cui;Hosakatte Niranjana Murthy;Sang Hyun Moh;Yong Yi Cui;Kee-Yoeup Paek
- 期刊名称：《CyTA Journal of Food》 | 2014年第4期
- antioxidant activitysolvent extractionheat reflux methodultrasonic-assisted methodactividad antioxidanteextracci?3n por solventesm??todo de reflujo de calorm??todo ultras?3nico;
23.Storage stability and quality of polyunsaturated fatty acid rich oil fraction from Longtail tuna ( Thunnus tonggol ) head using supercritical extraction

机译：超临界萃取长尾金枪鱼（Thunnus tonggol）头的多不饱和脂肪酸富油馏分的储存稳定性和质量。
- 作者：M.A.K. Omar;S. Jinap;M.H.A. Jahurul;I.S.M. Zaidul;F. Sahena;N.N.A. Norulaini
- 期刊名称：《CyTA Journal of Food》 | 2014年第2期
- fraccionamiento SC-COaceite de pescado rico en AGPIsubproductos de pescadooxidaci?3n de l?-pidoscondici?3n de almacenamientoSC-COfractionationPUFA rich fish oilfish by-productslipid oxidationstorage condition;
24.Flavonoid composition and antioxidant capacity of the edible flowers of Agave durangensis (Agavaceae)

机译：龙舌兰食用花卉的类黄酮成分和抗氧化能力
- 作者：Eli Amanda Delgado-Alvarado;Yolanda Herrera-Arrieta;Luis Gerardo Barriada-Bernal;María del Socorro González-Elizondo;Tzayhrí Gallardo-Velázquez;Martha Isabel Torres-Morán;José Antonio ávila-Reyes;Norma Almaraz-Abarca
- 期刊名称：《CyTA Journal of Food》 | 2014年第2期
- edible flowersflavonoid profilesantioxidant capacityflavonol glycosidesflores comestiblesperfiles de flavonoidescapacidad antioxidanteflavonol glic?3sidos;
25.Supercritical carbon dioxide extraction and studies of mango seed kernel for cocoa butter analogy fats

机译：超临界二氧化碳萃取和芒果籽仁用于可可脂类比脂肪的研究
- 作者：M.H.A. Jahurul;I.S.M. Zaidul;J.M. Jaffri;A.K.M. Omar;F. Sahena;N.N.A. Norulaini
- 期刊名称：《CyTA Journal of Food》 | 2014年第1期
- mango seed kernel fatcocoa butter quality fatsupercritical carbon dioxide extractionfatty acid constituentsphysicochemical propertiesgrasa del n?ocleo de la semilla de mangograsa de calidad de mantequilla de cacaoextracci?3n mediante di?3xido de carbo;
26.Assessment of thiamine content in some dairy products and rice milk

机译：评估某些乳制品和米浆中的硫胺素含量
- 作者：Sne?ana Miti?;Slavica Sunari?;Jelena Lali?;Gordana Koci?;Marko Deni?;Tatjana Jovanovi?;Nata?a Truti?
- 期刊名称：《CyTA Journal of Food》 | 2014年第3期
- thiaminemilkdairy productsHPLC determination;
27.Preparation, composition, and functional properties of a protein isolate from a defatted mamey sapote ( Pouteria sapota ) seed meal

机译：脱脂ma菜（Pouteria sapota）种子粉分离蛋白的制备，组成和功能特性
- 作者：J. Rodríguez-Miranda;A. Bernardino-Nicanor;A. Pérez-Silva;C.H. Bravo-Delgado;C.E. Martínez-Sánchez;G. Vivar-Vera;M.A. Vivar-Vera
- 期刊名称：《CyTA Journal of Food》 | 2014年第2期
- mamey sapote seeddefatted mealprotein fractionsprotein isolateisoelectric precipitationfunctional propertiessemilla de zapote mameyharina desengrasadafracciones prote?-nicasaislado prote?-nicoprecipitaci?3n isoel??ctricapropiedades funcionales;
28.Evaluation of sorghum grain hydrolysates and dried distillers grains with solubles for the production of microbial transglutaminase

机译：评价高粱谷物水解物和干馏物谷物与可溶物用于生产微生物转谷氨酰胺酶
- 作者：J.A. Ramírez;J.A. Lois-Correa;G.C. Rodríguez-Castillejos;S.J. Tellez-Luis;M. Vázquez
- 期刊名称：《CyTA Journal of Food》 | 2014年第2期
- transglutaminasesorghumdried distillers grains with solublescaseinhydrolysatestransglutaminasasorgogranos de destiler?-a secos con solublescaseinahidrolizados;
29.Acerola nectar sweetened with different sweeteners: ideal and equivalent sweetness

机译：Acerola花蜜含不同甜味剂的甜味：理想和同等的甜度
- 作者：H.M.A. Bolini;M.B.L. Dutra
- 期刊名称：《CyTA Journal of Food》 | 2014年第3期
- sensory analysistropical fruitfood additivessucraloseneotamean??lisis sensorialfruta tropicaladitivos alimentariossucralosaneotame;
30.Effect of extrusion conditions on physicochemical characteristics and anthocyanin content of blue corn third-generation snacks

机译：挤压条件对蓝玉米第三代零食理化特性和花色苷含量的影响
- 作者：N. Jacobo-Valenzuela;J.J. Zazueta-Morales;C.A. Gómez-Aldapa;E. Aguilar-Palazuelos;R.O. Navarro-Cortez;N.E. Rocha-Guzmán;J.A. Gallegos-Infante;I.L. Camacho-Hernández
- 期刊名称：《CyTA Journal of Food》 | 2014年第4期
31.Identification of a yeast strain as a potential stuck wine fermentation restarter: a kinetic characterization

机译：鉴定酵母菌株作为潜在的滞留酒发酵再启动剂：动力学表征
- 作者：G. Gutiérrez-Sánchez;L. Rodríguez-Sifuentes;J.A. Rojas-Contreras;E. Barrio;E. Ruiz-Baca;N.O. Soto-Cruz;O.M. Rutiaga-Qui?ones;J.B. Páez-Lerma
- 期刊名称：《CyTA Journal of Food》 | 2014年第1期
32.Stevia rebaudiana Bertoni. Un potencial adyuvante en el tratamiento de la diabetes mellitus

机译：甜叶菊甜叶菊。治疗糖尿病的潜在辅助剂
- 作者：Irma Aranda-González;Maira Segura-Campos;David Betancur-Ancona;Yolanda Moguel-Ordo?ez
- 期刊名称：《CyTA Journal of Food》 | 2014年第3期
33.Physical properties of emulsified films based on chitosan and oleic acid

机译：基于壳聚糖和油酸的乳化膜的物理性能
- 作者：Rocío Yaneli Aguirre-Loredo;Adriana Inés Rodríguez-Hernández;Norberto Chavarría-Hernández
- 期刊名称：《CyTA Journal of Food》 | 2014年第4期
34.Flavonoid composition and antioxidant capacity of the edible flowers of Agave durangensis (Agavaceae)

机译：龙舌兰食用花卉的类黄酮成分和抗氧化能力
- 作者：Eli Amanda Delgado-Alvarado;Yolanda Herrera-Arrieta;Luis Gerardo Barriada-Bernal;María del Socorro González-Elizondo;Tzayhrí Gallardo-Velázquez;Martha Isabel Torres-Morán;José Antonio ávila-Reyes;Norma Almaraz-Abarca
- 期刊名称：《CyTA Journal of Food》 | 2014年第2期
35.Chemical composition and in vitro antioxidant property of peptides produced from cottonseed meal by solid-state fermentation

机译：固态发酵棉籽粉多肽的化学组成和体外抗氧化性能
- 作者：Jiangwu Tang;Hong Sun;Jie Feng;Yong Liu;Xin Wang;Xiaohong Yao;Yifei Wu
- 期刊名称：《CyTA Journal of Food》 | 2015年第2期
36.Influence of indoor and outdoor systems on meat quality of slow-growing chickens

机译：室内和室外系统对慢养鸡肉品质的影响
- 作者：?aneta Zdanowska-S?siadek;Monika Michalczuk;Krzysztof Damaziak;Jan Niemiec
- 期刊名称：《CyTA Journal of Food》 | 2017年第1期
- Slow-growing chickenrearing systemmeat qualityPollos de crecimiento lentosistema de cr?-acalidad de la carne;
37.Optimization and characterization of gelatin from kumakuma ( Brachyplatystoma filamentosum ) skin

机译：短波皮肤明胶的优化与表征。
- 作者：Lúcia de Fátima Henriques Louren?o;Elen Vanessa Costa da Silva;Rosinelson S. Pena
- 期刊名称：《CyTA Journal of Food》 | 2017年第3期
- Gelatinfishoptimizationgel strengthgelatinapezoptimizaci?3nresistencia del gel;
38.Antioxidant activities of Moringa oleifera L. and Bidens pilosa L. leaf extracts and their effects on oxidative stability of ground raw beef during refrigeration storage

机译：辣木和Bidens pilosa叶片提取物的抗氧化活性及其对生鲜牛肉冷藏过程中氧化稳定性的影响
- 作者：P. O. Fayemi;V. Muchenje;A. B. Falowo;A. Hugo;O. A. Aiyegoro
- 期刊名称：《CyTA Journal of Food》 | 2017年第2期
- Ground beeflipid oxidationplant extractsphytochemicalsTernera picadaoxidaci?3n lip?-dicaextractos de plantasfitoqu?-micos;
39.Analysis of enniatins and beauvericin by LC-MS/MS in wheat-based products

机译：液相色谱-质谱/质谱法分析小麦基产品中的恩尼汀和白藜芦醇
- 作者：Cristina Juan;Felicia Loghin;Jordi Ma?es;Doina Miere;Oana Stanciu
- 期刊名称：《CyTA Journal of Food》 | 2017年第3期
- Emerging mycotoxinsLC-MS/MSmethod validationcereal-based productsMicotoxinas emergentesLC-MS/MSvalidaci?3nproductos elaborados con trigo.;
40.Effect of thermosonication on pathogenic bacteria, quality attributes and stability of soursop nectar during cold storage

机译：热超声对冷贮藏中刺五加花蜜致病菌，品质属性和稳定性的影响
- 作者：María de Lourdes García-Maga?a;Jorge A. Sánchez-Burgos;María D. Méndez-Robles;Luis M. Anaya-Esparza;Sonia G. Sayago-Ayerdi;Marco V. Ramírez-Mares;Efigenia Montalvo-González
- 期刊名称：《CyTA Journal of Food》 | 2017年第4期
- Thermosonicationsoursop nectarqualitystabilitytermosonicaci?3nn??ctar de guan??banacalidadestabilidad;
41.Immunomodulatory activity of small molecular (?￠???¤3????kDa) Coix glutelin enzymatic hydrolysate

机译：小分子（3 kkDa Coix谷蛋白水解酶的免疫调节活性
- 作者：Ling-Zhi Wang;Ling-Ling Li;Qun Ma;Bin Li;Hui-Fang Ji
- 期刊名称：《CyTA Journal of Food》 | 2017年第1期
- L. var.StapfglutelinhydrolysatepeptideimmunomodulatoryCoix lachryma-jobi L.var.ma-yuen Stapfglutelinahidrolisatop??ptidoinmunomodulador;
42.Influence of chosen pre- and post-slaughter factors on heme iron content in selected beef muscles of crossbred bulls and steers

机译：选定的屠宰前后因素对杂交公牛和and牛选定牛肉肌肉中血红素铁含量的影响
- 作者：Rita Rakowska;Bo?ena Waszkiewicz-Robak;Justyna Batogowska;Anna Sadowska
- 期刊名称：《CyTA Journal of Food》 | 2017年第4期
43.Encapsulation of yarrow essential oil in hydroxypropyl-beta-cyclodextrin: physiochemical characterization and evaluation of bio-efficacies

机译：arrow草精油在羟丙基-β-环糊精中的包封：物理化学表征和生物功效评估
- 作者：Benjamas Cheirsilp;Ana Torrado-Agrasar;Jaruporn Rakmai;Jesús Simal-Gándara;Juan Carlos Mejuto
- 期刊名称：《CyTA Journal of Food》 | 2017年第3期
44.Enzyme kinetics modelling approach to evaluate the impact of high CO 2 and super-atmospheric O 2 concentrations on respiration rate of pomegranate arils

机译：酶动力学建模方法评估高CO 2和超大气O 2浓度对石榴假种皮呼吸速率的影响
- 作者：Zinash A. Belay;Umezuruike Linus Opara;Oluwafemi J. Caleb
- 期刊名称：《CyTA Journal of Food》 | 2017年第4期
45.Rapid determination and quantitation of compositional carbohydrates to identify honey by capillary zone electrophoresis

机译：通过毛细管区带电泳快速测定和定量组成碳水化合物以鉴定蜂蜜
- 作者：Yalong Lu;Tong Wang;Yan Zhao;Xingbin Yang;Yuanyuan Hu
- 期刊名称：《CyTA Journal of Food》 | 2017年第4期
46.The impact of ozone on health-promoting, microbiological, and colour properties of Rubus ideaus raspberries

机译：臭氧对红景天覆盆子促进健康，微生物和颜色特性的影响
- 作者：Agnieszka Wierzbicka;Anna Onopiuk;Andrzej Pó?torak;Ma?gorzata Moczkowska;Arkadiusz Szpicer
- 期刊名称：《CyTA Journal of Food》 | 2017年第4期
47.Effects of tomato peel as fat replacement on the texture, moisture migration, and sensory quality of sausages with varied fat levels

机译：番茄皮作为脂肪替代品对脂肪含量不同的香肠的质地，水分迁移和感官品质的影响
- 作者：Yuejie Xie;Haijun Chang;Zhengwei Xiong;Xue Li;Chengjiang Liu;Qiang Wang;Hongbin Wu
- 期刊名称：《CyTA Journal of Food》 | 2017年第4期
- Fat replacementmicrostructure characterfood quality controllow-field NMRSustituto de grasaCar??cter microestructuralControl de calidad de alimentosde campo bajo;
48.Impact of ozonisation on pro-health properties and antioxidant capacity of ?￠???? Honeoye?￠???? strawberry fruit

机译：臭氧化对健康特性和抗氧化能力的影响Honeoye？￠ ????草莓果实
- 作者：Ma?gorzata Moczkowska;Maciej Kuboń;Agnieszka Wierzbicka;Robert Zaremba;Andrzej Pó?torak;Aleksandra Lipińska;Arkadiusz Szpicer;Jaros?aw Wyrwisz;Adrian Stelmasiak;Anna Onopiuk;Magdalena Zalewska
- 期刊名称：《CyTA Journal of Food》 | 2017年第1期
- Ozonisationtotal antioxidant activityvitamin Cphenolic contentOzonizaci?3nactividad antioxidante totalvitamina Ccontenido fen?3lico;
49.Comparison of some physical and chemical characteristics of buckwheat ( Fagopyrum esculentum Moench) grains

机译：荞麦籽粒一些理化特性的比较
- 作者：Halil Unal;Gokcen Izli;Baris Bulent Asik;Nazmi Izli
- 期刊名称：《CyTA Journal of Food》 | 2017年第2期
- Buckwheatphysical and chemical characteristicscolourtotal phenolic contentmacro- and microelement concentrationstrigo sarracenocaracter?-sticas f?-sicas y qu?-micascolorcontenido total fen?3licoconcentraciones de macro y microelementos;
50.Effect of carrier agents on chemical properties and sensory evaluation of spray-dried Nigella sativa

机译：载体对喷雾干燥黑夜苜蓿化学性质和感官评价的影响
- 作者：L.K. Lee;B. Varastegani;T. A. Yang;W.N.W. Abdullah;K. V. Harivaindaran;A M. Easa;W. Zzaman
- 期刊名称：《CyTA Journal of Food》 | 2017年第3期
- antioxidantcaffeinemineralspray-dryingmaltodextringum arabicantioxidantecafe?-namineralatomizaci?3nmaltodextrinagoma ar??biga;
51.Botanas expandidas a base de mezclas de harinas de calamar, ma???-z y papa: efecto de las variables del proceso sobre propiedades fisicoqu???-micas

机译：基于鱿鱼粉，玉米???-z和土豆的混合物制成的膨化小吃：工艺变量对物理和化学性质的影响
- 作者：JB Valdez-Torres;MD Muy-Rangel;JL Valenzuela-Lagarda;R Pacheco-Aguilar;R Gutiérrez-Dorado;C Reyes-Moreno;ME Lugo-Sánchez;MA Mazorra-Manzano
- 期刊名称：《CyTA Journal of Food》 | 2017年第1期
- Extrudidoexpansi?3ncalamaralmid?3nvalor agregadoStarchexpansionextrudedsquidvalue added;
52.The mechanics of formation of heat-induced myofibrillar protein gel from rabbit psoas major

机译：兔腰大肌热诱导肌原纤维蛋白凝胶形成的机理
- 作者：Luqi Wei;Zengqi Peng;Yingjie Bao;Shixin Liu;Baowei Cui;Muneer Ahmed Jamali;Yawei Zhang;Teng Hui
- 期刊名称：《CyTA Journal of Food》 | 2017年第2期
- Mechanicsheat-induced gelationionic strengthgel propertyMecanismogelificaci?3n inducida con calorfuerza i?3nicapropiedades del gel;
53.Comparison of the phenolic composition and antioxidant activity of Korean black raspberry, Bokbunja, ( Rubus coreanus Miquel) with those of six other berries

机译：韩国黑树莓Bokbunja（Rubus coreanus Miquel）与其他六个浆果的酚类成分和抗氧化活性的比较
- 作者：Il Sook Choi;Ji Won Yang
- 期刊名称：《CyTA Journal of Food》 | 2017年第1期
- Bokbunjaberriesphenolic compoundsantioxidant activityellagic acidBokbunjafrutos del bosquecompuestos fen?3licosactividad antioxidante??cido el??gico;
54.Characterization, antioxidant activities and hepatoprotective effects of polysaccharides from pre-pressing separation Fuji apple peel

机译：富士苹果皮预压分离多糖的表征，抗氧化活性和保肝作用
- 作者：Yonghong Meng;Jiaojiao Sun;Lijun Sun;Yurong Guo
- 期刊名称：《CyTA Journal of Food》 | 2017年第2期
- Pre-pressing separationapple peel polysaccharidesstructural characterizationantioxidant activitieshepatoprotective effectsSeparaci?3n con previo prensadopolisac??ridos de la pela de manzanacaracterizaci?3n estructuralactividad antioxidanteefectos he;
55.Study on the physical and antioxidant properties of gluten-free bread with brown algae

机译：无麸质面包与褐藻的物理和抗氧化性能研究
- 作者：Renata Ró?y?o;Waleed Hameed Hassoon;Monika Siasta?a;Dariusz Dziki;Urszula Gawlik-Dziki
- 期刊名称：《CyTA Journal of Food》 | 2017年第2期
- Breadalgaequalitygluten-freepanalgascalidadsin gluten;
56.Compositional changes on colored and light-yellow-fleshed potatoes subjected to two cooking processes

机译：经历两个烹饪过程的有色和浅黄色果肉土豆的成分变化
- 作者：Natalia Falagán;Encarna Aguayo;Ana Cecilia Silveira;Victor Hugo Escalona;Francisco Vilaró
- 期刊名称：《CyTA Journal of Food》 | 2017年第2期
57.Optimized methodology for the extraction of free and bound phenolic acids from Chilean Cristalino corn ( Zea mays L.) accession

机译：从智利Cristalino玉米（Zea mays L.）品种中提取游离和结合酚酸的优化方法
- 作者：Lena Gálvez Ranilla;Jorge Saavedra Torrico;Claudia Fuentealba;Ana M Quesille-Villalobos;Kalidas Shetty;Adrian González-Mu?oz
- 期刊名称：《CyTA Journal of Food》 | 2017年第1期
58.Effect of pH, temperature and incubation time on cordycepin production from Cordyceps militaris using solid-state fermentation on various substrates

机译：pH，温度和孵育时间对虫草在各种底物上进行固态发酵对虫草素生产的影响
- 作者：Mohd Adnan;Eyad Alshammari;Saif Khan;Syed Amir Ashraf;Amir Mahgoub Awadelkareem
- 期刊名称：《CyTA Journal of Food》 | 2017年第4期
59.Production, physico-chemical and functional characterization of a protein isolate from jackfruit ( Artocarpus heterophyllus ) seeds

机译：菠萝蜜（面包果）种子分离蛋白的生产，理化和功能表征
- 作者：Juan Alberto Resendiz Vazquez;Mayte Carolina Villalobos Barbosa;José Armando Ulloa;José Carmen Ramírez Ramírez;Yessica Silva Carrillo;Petra Rosas Ulloa;Liborio González Torres
- 期刊名称：《CyTA Journal of Food》 | 2017年第4期
60.Effect of the addition of pullulan on the quality of low-fat homogenized scalded sausages

机译：添加支链淀粉对低脂均质烫伤香肠品质的影响
- 作者：Aneta Cegie?ka;Anna Chlebowska-?migiel;Ma?gorzata Gniewosz;El?bieta Ha?-Szymańczuk
- 期刊名称：《CyTA Journal of Food》 | 2017年第1期
- Pullulanhomogenized scalded sausageslow-fat sausagesstoragequalityPululanosalchichas escaldadas homogenizadassalchichas bajas en grasaalmacenamientocalidad;
61.Fatty acid profile of commercial Camembert - and Brie -type cheeses available on the Polish market

机译：波兰市场上出售的卡门培尔奶酪和布里干酪奶酪的脂肪酸谱
- 作者：Jaros?awa Rutkowska;Agata Antoniewska;Ewa Rasińska;Agata Adamska
- 期刊名称：《CyTA Journal of Food》 | 2017年第4期
- - and-type cheesescow milkfat contentfatty acid profileQuesos tipoyleche de vacacontenido grasoperfil de ??cidos grasos;
62.Effect of pistachio seed hull extracts on quality attributes of chicken burger

机译：开心果籽壳提取物对鸡肉汉堡品质属性的影响
- 作者：Kashif Gahfoor;Isam A. Mohamed Ahmed;Omer N. Alsawmahi;Oladipupo Q. Adiamo;Fahad Al-Juhaimi;Elfadil E. Babiker;Md. Zaidul Islam Sarker
- 期刊名称：《CyTA Journal of Food》 | 2017年第1期
- Chicken burgerpistachio hullphenolic contentscooking propertiesHamburguesa de polloc??scara de pistachocontenido fen?3licopropiedades del cocinado;
63.Evaluation of interactions between coffee and cardamom, their type, and strength in relation to interactions in a model system

机译：评估咖啡和豆蔻之间的相互作用，其类型以及与模型系统中的相互作用有关的强度
- 作者：Iwona Kowalska;Agata Durak;Urszula Gawlik-Dziki
- 期刊名称：《CyTA Journal of Food》 | 2017年第2期
- Cardamomcoffeehydroxycinnamic acidsinteraction factornormalized isobologramsphytochemicalscardamomocaf????cidos hidroxicin??micosfactor de interacci?3nisobologramas normalizadosfitoqu?-micos;
64.Effects of pomegranate seed flour on dough rheology and bread quality

机译：石榴籽粉对面团流变学和面包品质的影响
- 作者：Hülya Gül;Hicran ?en
- 期刊名称：《CyTA Journal of Food》 | 2017年第4期
- Pomegranateseedbreadtextureby-productacceptabilityGranadasemillapantexturaderivadoaceptabilidad;
65.Pressurized hot water extraction and chemometric fingerprinting of flavonoids from Bidens pilosa by UPLC-tandem mass spectrometry

机译：超高效液相色谱-串联质谱法加压提取毛竹中黄酮类成分的热水和化学指纹图谱
- 作者：Paul Steenkamp;Patrick Njobeh;Ntakadzeni Madala;Sefeter Gbashi
- 期刊名称：《CyTA Journal of Food》 | 2017年第2期
- Pressurized hot waterflavonoids and principal component analysisAgua caliente presurizadaflavonoides y An??lisis de componentes principales;
66.Influence of temperature and pH on the production of biosurfactant, bacteriocin and lactic acid by Lactococcus lactis CECT-4434

机译：温度和pH对乳酸乳球菌CECT-4434产生生物表面活性剂，细菌素和乳酸的影响
- 作者：Attilio Converti;Ellen Cristina Souza;Ricardo Pinheiro de Souza Oliveira;Pamela Oliveira de Souza de Azevedo;José Manuel Domínguez
- 期刊名称：《CyTA Journal of Food》 | 2017年第4期
- biosurfactantbacteriocinlactic acidpHtemperaturebiosurfactantesbacteriocinas??cido l??cticopHtemperatura;
67.Effect of freezing/thawing process on salting kinetics and thermal properties of beef

机译：冻融过程对牛肉盐分动力学和热学性质的影响
- 作者：Ahmet Akk?se
- 期刊名称：《CyTA Journal of Food》 | 2017年第3期
- Salt diffusiondiffusion coefficientwater activityprotein stabilitydifferential scanning calorimetrybeefDifusi?3n de la salcoeficiente de difusi?3nactividad del aguaestabilidad prote?-nicaCalorimetr?-a diferencial de barridoternera;
68.Effects of heat treatment at two temperatures on the myosin cluster of bighead carp for gel formation

机译：两种温度下的热处理对big鱼肌球蛋白簇形成凝胶的影响
- 作者：Jing Ge;Rui-chang Gao;Yan-ai Liu;Xue-ping Feng;Li Yuan
- 期刊名称：《CyTA Journal of Food》 | 2017年第4期
69.Microbial and oxidation characteristics of refrigerated chicken patty incorporated with moringa ( Moringa oleifera ) leaf powder

机译：辣木（粉辣木）叶粉掺入冷藏鸡肉中的微生物和氧化特性。
- 作者：Isam A. Mohamed Ahmed;Duaa A. E. Elhadi;Elgasim A. Elgasim
- 期刊名称：《CyTA Journal of Food》 | 2017年第2期
- Antimicrobial activitychicken pattymoringa leave powderperoxide valueActividad antimicrobianahamburguesa de pollohoja de moringa en polvo?-ndice de per?3xido;
70.Determination of preservative residues and microbial contents of commercial Chinese duck neck meat

机译：市售鸭脖肉中防腐剂残留和微生物含量的测定
- 作者：Jun Zhang;Zhu Song;Zaixiang Lou;Nabil Qaid M. Al-Hajj;Kou Xingran;Md Ramim Tanver Rahman;Smith Gilliard Nkhata
- 期刊名称：《CyTA Journal of Food》 | 2017年第3期
- DuckmeatpreservativeChinese duckduck neck meatduck meatmethyl-p-hydroxybenzoatepropionic acidsorbic acidbenzoic acidpatocarneconservantepato chinocarne de cuello de patocarne de patometil p-hidroxibenzoato??cido propi?3nico??cido s?3rbico??c;
71.Effect of sodium stearoyl-2-lactylate, carboxymethyl cellulose and guar?￠????xanthan gums on muffins enriched with soybean milk powder and amaranth flour

机译：硬脂酰-2-乳酸钠，羧甲基纤维素和瓜尔胶黄原胶对富含豆奶粉和a菜粉的松饼的影响
- 作者：Sylvia M.A. Morales-Garza;Elvira E. Trevi?o-Garza;Esther Pérez-Carrillo;Sara Guajardo-Flores;Sergio O. Serna-Saldívar;Diana Sánchez-Hernández;Ana G. González-Fernández
- 期刊名称：《CyTA Journal of Food》 | 2017年第4期
- Batterrheologytextureproteinwheat flour substitutiongumsemulsifiersmasareolog?-atexturaprote?-nasubstituci?3n de harina de trigogomasemulsificantes;
72.Chemical composition, antimicrobial, and antioxidant activities of orange essential oil and its concentrated oils

机译：橙色精油及其浓缩油的化学组成，抗菌和抗氧化活性
- 作者：J. G. Báez-González;C. Leos-Rivas;J. Rodríguez;C. Torres-Alvarez;A. Nú?ez González;S. Castillo
- 期刊名称：《CyTA Journal of Food》 | 2017年第1期
- Fold oilorange essential oilcompositionantimicrobialantioxidantAceite concentradoaceite esencial de naranjacomposici?3nantimicrobianoantioxidante;
73.Effect of the levels of transglutaminase in frankfurters: a physical?￠????chemical and Raman spectroscopy study

机译：法兰克福香肠中转谷氨酰胺酶水平的影响：物理化学和拉曼光谱研究
- 作者：Xiang Li;Han-Jun Ma;Zhuang-Li Kang
- 期刊名称：《CyTA Journal of Food》 | 2017年第1期
- Water holding capacityRaman spectroscopypork meatsecondary structurewater structureCapacidad de retenci?3n de aguaespectroscopia Ramancarne de cerdoestructura secundariaestructura del agua;
74.Sustainable supply-chain: evolution of the quality characteristics of strawberries stored in green film packaging

机译：可持续供应链：绿色薄膜包装中储存的草莓质量特征的演变
- 作者：Cristiana Peano;Rossella Briano;Vincenzo Girgenti;Nicole Roberta Giuggioli
- 期刊名称：《CyTA Journal of Food》 | 2017年第2期
- Filmsmodified atmosphere packagingtemperaturefreshness qualityfruits storagePl??stico filmenvasado con atmosfera modificadatemperaturacalidad de frescoralmacenamiento de fruta;
75.Physicochemical properties and in-vitro antioxidant capacity of Semen Astragali Complanati wine

机译：黄芪Complanati葡萄酒的理化特性和体外抗氧化能力
- 作者：Yan-Ying Yan;Cheng-Rui Tian;Qing-An Zhang;Xue-Hui Fan
- 期刊名称：《CyTA Journal of Food》 | 2017年第1期
- Physicochemical propertiesantioxidant capacitySemen Astragali ComplanatiwinePropiedades fisicoqu?-micascapacidad antioxidanteSemen Astragali Complanativino;
76.Production, physico-chemical and functional characterization of a protein isolate from jackfruit ( Artocarpus heterophyllus ) seeds

机译：菠萝蜜（面包果）种子分离蛋白的生产，理化和功能表征
- 作者：Juan Alberto Resendiz Vazquez;Mayte Carolina Villalobos Barbosa;José Armando Ulloa;José Carmen Ramírez Ramírez;Yessica Silva Carrillo;Petra Rosas Ulloa;Liborio González Torres
- 期刊名称：《CyTA Journal of Food》 | 2017年第4期
- Jackfruit seedprotein isolatephysico-chemical propertiesfunctional propertiesSemillas de jacaaislado prote?-nicopropiedades fisicoqu?-micaspropiedades funcionales;
77.The effect of varying gas headspace to meat ratio on the quality of pork loin stored in high O 2 modified atmosphere

机译：气顶空对肉比的变化对高O 2改性气氛中猪里脊肉品质的影响
- 作者：Agnieszka Wierzbicka;Andrzej Pó?torak;Ewa Po?awska;Monika Marcinkowska-Lesiak
- 期刊名称：《CyTA Journal of Food》 | 2017年第2期
- Pork loingas to meat ratiophysicochemical propertiesmicrobiologyLomo de cerdocromatograf?-a de gases de la proporci?3n de carnepropiedades fisicoqu?-micasmicrobiolog?-a;
78.Isolation and identification of lactic acid bacteria from Brazilian Minas artisanal cheese

机译：巴西米纳斯手工奶酪中乳酸菌的分离与鉴定
- 作者：L. M. P. Luiz;J. G. Silva;L. G. Oliveira;M. R. Souza;R. D. Castro;S. H. C. Sandes;A. C. Nunes;G. A. Sales
- 期刊名称：《CyTA Journal of Food》 | 2017年第1期
- Ripeningraw milk cheese16S rRNA sequencinglactic acid bacteriatraditional cheeseMaduraci?3nqueso de leche crudasecuencia rRNA 16Sbacteria ??cido-l??ctica a??queso tradicional;
79.Propiedades tecnofuncionales y biol???3gicas de harina, aislado y fracciones proteicas mayoritarias de semillas de Inga paterno

机译：面粉，父本Inga种子的分离物和大部分蛋白质组分的技术功能和生物学特性
- 作者：Gloria Dávila-Ortiz;Noemi Amellalli Sánchez-Mendoza;Jorge Carlos Ruiz-Ruiz;Cristian Jiménez-Martínez
- 期刊名称：《CyTA Journal of Food》 | 2017年第3期
- prote?-nasalb?ominasglobulinaspropiedades tecnofuncionalespropiedades biol?3gicasproteinsalbuminsglobulinstechno-functional propertiesbiological properties;
80.Isoflavone composition, polyphenols content and antioxidative activity of soybean seeds during tempeh fermentation

机译：豆temp发酵过程中大豆种子的异黄酮成分，多酚含量和抗氧化活性
- 作者：Maciej Kuligowski;Katarzyna Paw?owska;Jacek Nowak;Iwona Jasińska-Kuligowska
- 期刊名称：《CyTA Journal of Food》 | 2017年第1期
- Soybean tempehfermentationisoflavonesantioxidative activitypolyphenolsTempeh de sojafermentaci?3nisoflavonasactividad antioxidantepolifenoles;
81.Antioxidant and angiotensin-converting enzyme inhibitory activity in fresh goat cheese prepared without starter culture: a preliminary study

机译：未经发酵剂制备的新鲜山羊奶酪的抗氧化和血管紧张素转化酶抑制活性：初步研究
- 作者：Micloth López-del-Castillo;Daniel Picque;Henry Eric Spinnler;Leticia Hernández-Galán;Sandra T. Martín del Campo;Anaberta Cardador-Martínez
- 期刊名称：《CyTA Journal of Food》 | 2017年第1期
- Fresh goat cheesebioactive peptidesantioxidant activityACE inhibitory activityqueso fresco de cabrap??ptidos bioactivosactividad antioxidanteactividad inhibitoria de ACE;
82.Isolation and identification of highly active anticholinesterase ingredients from fermented soybean products

机译：发酵大豆制品中高活性抗胆碱酯酶成分的分离与鉴定
- 作者：Mengyue Wei;Weidi Li;Jingwen Wang;Yunbin Zhang;Yifei Wang
- 期刊名称：《CyTA Journal of Food》 | 2017年第2期
- Alzheimera??s diseasedouchifermented soybean productsacetylcholinesterase inhibitorhigh-speed countercurrent chromatographyEnfermedad de Alzheimerdouchiproductos de soja fermentadosinhibidor de acetilcolinesterasacromatograf?-a a contracorriente de;
83.Quality of pork loin stored under different light intensity

机译：不同光照强度下猪里脊肉的品质
- 作者：Agnieszka Wierzbicka;Adrian Stelmasiak;Ewa Po?awska;Monika Marcinkowska-Lesiak
- 期刊名称：《CyTA Journal of Food》 | 2017年第3期
- Pork loinlight intensityphysicochemical propertiesmicrobiologyLomo de cerdointensidad de luzpropiedades fisicoqu?-micasmicrobiolog?-a;
84.Development of colloidal gold-based immunochromatographic assay for rapid detection of Alicyclobacillus acidoterrestris in apple juice

机译：胶体金基免疫层析法快速检测苹果汁中酸热脂环酸杆菌的开发
- 作者：Xiaoxia Wu;Lin Zhang;Yingsha Liu;Feng Wang;Jianke Li;Bingbing Song
- 期刊名称：《CyTA Journal of Food》 | 2017年第3期
- colloidal gold-based immunochromatographic assayapple juicerapid detectionensayo inmunocromatogr??fico con base de oro coloidalzumo de manzanadetecci?3n r??pida;
85.Effects of turmeric ( Curcuma longa ) on shelf life extension and biogenic amine control of cuttlefish ( Sepia brevimana ) during chilled storage

机译：姜黄（Curcuma longa）对冷藏墨鱼（Sepia brevimana）的货架期延长和生物胺控制的影响。
- 作者：Abimannan Arulkumar;Sadayan Paramasivam;Kaliyan Ramanchandran;Jose Manuel Miranda;Rameshthangam Palanivel
- 期刊名称：《CyTA Journal of Food》 | 2017年第3期
- Biogenic aminescurcumasensory scoreshelf lifeaminas bi?3genasc?orcumaan??lisis sensorialvida ?otil;
86.Application of sago starch as a gelling agent in jam

机译：西米淀粉作为胶凝剂在果酱中的应用
- 作者：J. Endan;N.L. Chin;Y.A. Yusof;M. Javanmard
- 期刊名称：《CyTA Journal of Food》 | 2012年第4期
- mango jamrheological propertiessago starchtextural propertiesoptical propertiesfreeze-thaw treatmentmermelada de mangopropiedades reol?3gicasf??cula de sag?opropiedades ?3pticastratamiento congelado/descongelado;
87.Effects of phytase and polyphenol oxidase treatments on in vitro iron bioavailability in faba bean ( Vicia faba L .)

机译：植酸酶和多酚氧化酶处理对蚕豆体外铁生物利用度的影响
- 作者：Min Xu;Yu-Wei Luo;Wei-Hua Xie;Feng-Xia Luo
- 期刊名称：《CyTA Journal of Food》 | 2012年第2期
- phytasepolyphenol oxidaseironbioavailabilityfaba beanfitasapolifenol oxidasahierrobiodisponibilidadhaba;
88.Oaxaca cheese: flavour, texture and their interaction in a Mexican traditional pasta filata type cheese

机译：瓦哈卡奶酪：墨西哥传统面食菲拉塔型奶酪的风味，质地及其相互作用
- 作者：Miguel Esteban-Chávez;Angélica Espinoza-Ortega;Adriana Villanueva-Carvajal;Carlos Manuel Arriaga-Jordán;Aurelio Dominguez-Lopez
- 期刊名称：《CyTA Journal of Food》 | 2012年第1期
- Oaxaca cheeseflavourtexturetraditional productionnon-pasteurized milkQueso Oaxacasabortexturaproducci?3n tradicionalleche no pasteurizada;
89.Efecto de las altas presiones hidrost????ticas en la fisiolog???-a postcosecha del mango ?￠????Ataulfo?￠????

机译：高静水压力对芒果采后生理的影响
- 作者：J.A. Ramírez;E.G. García-López;B. Tovar-Gómez;E. Montalvo-González;D.R. álvarez-Virrueta;M. Mata-Montes-de-Oca
- 期刊名称：《CyTA Journal of Food》 | 2012年第3期
- alta presi?3n hidrost??ticafisiolog?-amaduraci?3nhigh pressurephysiologyripening;
90.Caracterizaci???3n fisicoqu???-mica, funcional y qu???-mica de harinas nixtamalizadas de ma???-z obtenidas por calentamiento ???3hmico y proceso tradicional

机译：通过加热和传统方法制得的尼克松玉米粉的理化，功能和化学特性
- 作者：M. Gaytán-Martínez;P.A. Vázquez-Landaverde;E. Morales-Sánchez;J.D.C. Figueroa;H.E. Martínez-Flores;M.L. Reyes-Vega
- 期刊名称：《CyTA Journal of Food》 | 2012年第3期
- Harinas de ma?-z nixtamalizadascalentamiento ?3hmiconixtamalizaci?3nnixtamalized corn flourohmic heatingnixtamalization;
91.Physicochemical characterization of traditional and commercial instant corn flours prepared with threshed white corn

机译：用脱粒白玉米制备的传统和商业速溶玉米粉的理化特性
- 作者：A.A. Acosta-Osorio;D.F. Coral;L.A. Sanchez-Echeverri;I. Rojas-Molina;M.E. Rodríguez-García;P. Pineda-Gómez;A. Rosales-Rivera
- 期刊名称：《CyTA Journal of Food》 | 2012年第4期
- instant corn flourviscositygelatinizationstarch, structurethreshed cornharina de ma?-zviscosidadgelatinizaci?3nalmid?3nestructurama?-z trillado;
92.A comparative study of physico-chemical and functional properties, and ultrastructure of ostrich meat and beef during aging

机译：老化过程中鸵鸟肉和牛肉的理化和功能特性以及超微结构的比较研究
- 作者：Mahdi Kadivar;Mahmoud Aminlari;Shahram S. Shekarforoush;Sepideh Alasvand Zarasvand
- 期刊名称：《CyTA Journal of Food》 | 2012年第3期
- ostrich meatagingbeefpostmortemfunctional propertiesphysico-chemical propertiesultrastracturecarne de avestruzmaduraci?3npost-mortempropiedades funcionalespropiedades f?-sico-qu?-micasultraestructura;
93.Acceptability and use of heme-iron concentrate product added to chocolate biscuit filling as an alternative source of a highly available form of iron

机译：巧克力饼干夹心中添加的血红素铁浓缩物产品的可接受性和用途，是高铁形式的替代来源
- 作者：G.I. Mariaca-Gaspar;J. Villanueva-Sánchez;J. Polo;C. Rodríguez;A.G. Quintero-Gutiérrez;G. González-Rosendo
- 期刊名称：《CyTA Journal of Food》 | 2012年第2期
- heme-ironiron availabilityfood fortificationiron fortificationadolescent girlsiron absorptionhierro h??micodisponibilidad de hierrofortificaci?3n alimentosfortificaci?3n de hierromujeres adolescentesabsorci?3n de hierro;
94.Development of a simple method for the quantitative determination of fatty acids in milk with special emphasis on long-chain fatty acids

机译：建立一种简单的定量测定牛奶中脂肪酸的方法，重点是长链脂肪酸
- 作者：A. Cepeda;J.M. Miranda;C.M. Franco;B. Martínez;J.L. Rodríguez
- 期刊名称：《CyTA Journal of Food》 | 2012年第1期
- fatty acidmilkbovinegas chromatography??cido grasolechebovinocromatograf?-a de gases;
95.Hypoglycemic effect of oral crude tea flower polysaccharides on alloxan modeling Sprague?￠????Dawley rats and the possible mechanism

机译：口服粗茶花多糖对四氧嘧啶建模Sprague·Dawley大鼠的降血糖作用及其可能机制
- 作者：Yuanfeng Wang;Xuan Cai;Shuangli Xiong;Xinlin Wei
- 期刊名称：《CyTA Journal of Food》 | 2012年第4期
96.Influence of the growing degree-days on chemical and technological properties of chestnut fruits (var. ?￠????Judia?￠????)

机译：生长天数对栗果实化学和技术特性的影响（变种Judia）
- 作者：Rita Costa;José Gomes-Laranjo;Fernando M. Nunes;Amadeu D.S. Borges;José J.L. Morais;Lia-T. Dinis;Francisco Peixoto;Jorge V. Ferreira-Cardoso;Jo?o F. Coutinho
- 期刊名称：《CyTA Journal of Food》 | 2012年第3期
97.Antimicrobial activity of chitosan-based films including spices?￠???? essential oils and functional extracts

机译：壳聚糖基薄膜（包括香料）的抗菌活性精油和功能性提取物
- 作者：L. Hernández-Ochoa;C.A. Macías-Casta?eda;E. Salas-Mu?oz;G.V. Nevárez-Moorillón;F. Sandoval-Salas
- 期刊名称：《CyTA Journal of Food》 | 2012年第2期
98.Determination of changes in chemical and sensory quality of sea bass marinades stored at +4 (???±1)???°C in marinating solution

机译：测定腌制液中+4（???±1）°C储存的鲈鱼腌料的化学和感官品质的变化
- 作者：Tacnur Baygar;Muammer Kaplan;Yunus Alparslan
- 期刊名称：《CyTA Journal of Food》 | 2012年第3期
99.Detection of acrylamide content in traditional Chinese food by high-performance liquid chromatography tandem mass spectrometry method

机译：高效液相色谱串联质谱法检测中餐中丙烯酰胺含量
- 作者：Jingbo Liu;Hong Zhuang;Yuan Yuan;Tiehua Zhang
- 期刊名称：《CyTA Journal of Food》 | 2012年第1期
100.Waste grape skins thermal dehydration: potential release of colour, phenolic and aroma compounds into wine

机译：废葡萄皮的热脱水：葡萄酒中可能释放出颜色，酚类和香气化合物
- 作者：Miguel A. Pedroza;M. Rosario Salinas;Manuel Carmona;Amaya Zalacain;Francisco Pardo
- 期刊名称：《CyTA Journal of Food》 | 2012年第3期

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