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Towards an integration of printed and digital learning materials for food chemistry education into a full e-learning course

discipline specific-education (e.g., chemistry education, biology education, economics education)

Hartog R.
GSID: 5-3St0NlzawJ
K van der Kolk, G Beldman, R Hartog… - EdMedia+ Innovate …, 2008 - learntechlib.org

This paper describes the first stage in the design, development and evaluation of an electronic course book for Food Chemistry. Previous work on the development of digital …

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van der Kolk, K., Beldman, G., Hartog, R., & Gruppen, H. (2008, June). Towards an integration of printed and digital learning materials for food chemistry education into a full e-learning course. In EdMedia+ Innovate Learning (pp. 6073-6078). Association for the Advancement of Computing in Education (AACE).
van der Kolk, Koos, et al. "Towards an integration of printed and digital learning materials for food chemistry education into a full e-learning course." EdMedia+ Innovate Learning. Association for the Advancement of Computing in Education (AACE), 2008.
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RIFM fragrance ingredient safety assessment, 3-methyl-2-pentylcyclopentan-1-one, CAS Registry Number 13074-63-0.

Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association

Api AM, Belsito D, Botelho D, Browne D, Bruze M, Burton GA, Buschmann J, Dagli ML, Date M, Dekant W, Deodhar C, Francis M, Fryer AD, Joshi K, La Cava S, Lapczynski A, Liebler DC, O'Brien D, Parakhia R, Patel A, Penning TM, Ritacco G, Romine J, Salvito D, Schultz TW, Sipes IG, Thakkar Y, Theophilus EH, Tiethof AK, Tokura Y, Tsang S, Wahler J.
PMID: 28851608
Food Chem Toxicol. 2017 Dec;110:S447-S454. doi: 10.1016/j.fct.2017.08.035. Epub 2017 Aug 26.

No abstract available.

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Api AM, Belsito D, Botelho D, et al. RIFM fragrance ingredient safety assessment, 3-methyl-2-pentylcyclopentan-1-one, CAS Registry Number 13074-63-0. Food Chem Toxicol. 2017;110:S447-S454doi: 10.1016/j.fct.2017.08.035.
Api, A. M., Belsito, D., Botelho, D., Browne, D., Bruze, M., Burton, G. A., Buschmann, J., Dagli, M. L., Date, M., Dekant, W., Deodhar, C., Francis, M., Fryer, A. D., Joshi, K., La Cava, S., Lapczynski, A., Liebler, D. C., O'Brien, D., Parakhia, R., Patel, A., Penning, T. M., Ritacco, G., Romine, J., Salvito, D., Schultz, T. W., Sipes, I. G., Thakkar, Y., Theophilus, E. H., Tiethof, A. K., Tokura, Y., Tsang, S., & Wahler, J. (2017). RIFM fragrance ingredient safety assessment, 3-methyl-2-pentylcyclopentan-1-one, CAS Registry Number 13074-63-0. Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 110S447-S454. https://doi.org/10.1016/j.fct.2017.08.035
Api, A M, et al. "RIFM fragrance ingredient safety assessment, 3-methyl-2-pentylcyclopentan-1-one, CAS Registry Number 13074-63-0." Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association vol. 110 (2017): S447-S454. doi: https://doi.org/10.1016/j.fct.2017.08.035
Api AM, Belsito D, Botelho D, Browne D, Bruze M, Burton GA, Buschmann J, Dagli ML, Date M, Dekant W, Deodhar C, Francis M, Fryer AD, Joshi K, La Cava S, Lapczynski A, Liebler DC, O'Brien D, Parakhia R, Patel A, Penning TM, Ritacco G, Romine J, Salvito D, Schultz TW, Sipes IG, Thakkar Y, Theophilus EH, Tiethof AK, Tokura Y, Tsang S, Wahler J. RIFM fragrance ingredient safety assessment, 3-methyl-2-pentylcyclopentan-1-one, CAS Registry Number 13074-63-0. Food Chem Toxicol. 2017 Dec;110:S447-S454. doi: 10.1016/j.fct.2017.08.035. Epub 2017 Aug 26. PMID: 28851608.
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RIFM fragrance ingredient safety assessment, 1-methyl-3-methoxy-4-isopropylbenzene, CAS Registry Number 1076-56-8.

Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association

Api AM, Belsito D, Botelho D, Browne D, Bruze M, Burton GA, Buschmann J, Dagli ML, Date M, Dekant W, Deodhar C, Francis M, Fryer AD, Joshi K, La Cava S, Lapczynski A, Liebler DC, O'Brien D, Parakhia R, Patel A, Penning TM, Ritacco G, Romine J, Salvito D, Schultz TW, Sipes IG, Thakkar Y, Theophilus EH, Tiethof AK, Tokura Y, Tsang S, Wahler J.
PMID: 28864296
Food Chem Toxicol. 2017 Dec;110:S462-S470. doi: 10.1016/j.fct.2017.08.042. Epub 2017 Aug 31.

No abstract available.

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Api AM, Belsito D, Botelho D, et al. RIFM fragrance ingredient safety assessment, 1-methyl-3-methoxy-4-isopropylbenzene, CAS Registry Number 1076-56-8. Food Chem Toxicol. 2017;110:S462-S470doi: 10.1016/j.fct.2017.08.042.
Api, A. M., Belsito, D., Botelho, D., Browne, D., Bruze, M., Burton, G. A., Buschmann, J., Dagli, M. L., Date, M., Dekant, W., Deodhar, C., Francis, M., Fryer, A. D., Joshi, K., La Cava, S., Lapczynski, A., Liebler, D. C., O'Brien, D., Parakhia, R., Patel, A., Penning, T. M., Ritacco, G., Romine, J., Salvito, D., Schultz, T. W., Sipes, I. G., Thakkar, Y., Theophilus, E. H., Tiethof, A. K., Tokura, Y., Tsang, S., & Wahler, J. (2017). RIFM fragrance ingredient safety assessment, 1-methyl-3-methoxy-4-isopropylbenzene, CAS Registry Number 1076-56-8. Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 110S462-S470. https://doi.org/10.1016/j.fct.2017.08.042
Api, A M, et al. "RIFM fragrance ingredient safety assessment, 1-methyl-3-methoxy-4-isopropylbenzene, CAS Registry Number 1076-56-8." Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association vol. 110 (2017): S462-S470. doi: https://doi.org/10.1016/j.fct.2017.08.042
Api AM, Belsito D, Botelho D, Browne D, Bruze M, Burton GA, Buschmann J, Dagli ML, Date M, Dekant W, Deodhar C, Francis M, Fryer AD, Joshi K, La Cava S, Lapczynski A, Liebler DC, O'Brien D, Parakhia R, Patel A, Penning TM, Ritacco G, Romine J, Salvito D, Schultz TW, Sipes IG, Thakkar Y, Theophilus EH, Tiethof AK, Tokura Y, Tsang S, Wahler J. RIFM fragrance ingredient safety assessment, 1-methyl-3-methoxy-4-isopropylbenzene, CAS Registry Number 1076-56-8. Food Chem Toxicol. 2017 Dec;110:S462-S470. doi: 10.1016/j.fct.2017.08.042. Epub 2017 Aug 31. PMID: 28864296.
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Corrigendum to "Protective effects of maslinic acid against alcohol-induced acute liver injury in mice" [Food and Chem. Toxicol. 74 (2014 Dec) 149-55].

Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association

Yan SL, Yang HT, Lee HL, Yin MC.
PMID: 28454635
Food Chem Toxicol. 2017 Aug;106:570. doi: 10.1016/j.fct.2017.04.022. Epub 2017 Apr 26.

No abstract available.

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Yan SL, Yang HT, Lee HL, et al. Corrigendum to "Protective effects of maslinic acid against alcohol-induced acute liver injury in mice" [Food and Chem. Toxicol. 74 (2014 Dec) 149-55]. Food Chem Toxicol. 2017;106:570doi: 10.1016/j.fct.2017.04.022.
Yan, S. L., Yang, H. T., Lee, H. L., & Yin, M. C. (2017). Corrigendum to "Protective effects of maslinic acid against alcohol-induced acute liver injury in mice" [Food and Chem. Toxicol. 74 (2014 Dec) 149-55]. Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 106570. https://doi.org/10.1016/j.fct.2017.04.022
Yan, Sheng-Lei, et al. "Corrigendum to "Protective effects of maslinic acid against alcohol-induced acute liver injury in mice" [Food and Chem. Toxicol. 74 (2014 Dec) 149-55]." Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association vol. 106 (2017): 570. doi: https://doi.org/10.1016/j.fct.2017.04.022
Yan SL, Yang HT, Lee HL, Yin MC. Corrigendum to "Protective effects of maslinic acid against alcohol-induced acute liver injury in mice" [Food and Chem. Toxicol. 74 (2014 Dec) 149-55]. Food Chem Toxicol. 2017 Aug;106:570. doi: 10.1016/j.fct.2017.04.022. Epub 2017 Apr 26. PMID: 28454635.
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Correction to Pool of Resistance Mechanisms to Glyphosate in Digitaria insularis.

Journal of agricultural and food chemistry

de Carvalho LB, Alves PLDCA, González-Torralva F, Cruz-Hipolito HE, Rojano-Delgado AM, De Prado R, Gil-Humanes J, Barro F, Luque de Castro MD.
PMID: 28480712
J Agric Food Chem. 2017 May 17;65(19):4005. doi: 10.1021/acs.jafc.7b01971. Epub 2017 May 08.

No abstract available.

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de Carvalho LB, Alves PLDCA, González-Torralva F, et al. Correction to Pool of Resistance Mechanisms to Glyphosate in Digitaria insularis. J Agric Food Chem. 2017;65(19):4005doi: 10.1021/acs.jafc.7b01971.
de Carvalho, L. B., Alves, P. L. D. C. A., González-Torralva, F., Cruz-Hipolito, H. E., Rojano-Delgado, A. M., De Prado, R., Gil-Humanes, J., Barro, F., & Luque de Castro, M. D. (2017). Correction to Pool of Resistance Mechanisms to Glyphosate in Digitaria insularis. Journal of agricultural and food chemistry, 65(19), 4005. https://doi.org/10.1021/acs.jafc.7b01971
de Carvalho, Leonardo Bianco, et al. "Correction to Pool of Resistance Mechanisms to Glyphosate in Digitaria insularis." Journal of agricultural and food chemistry vol. 65,19 (2017): 4005. doi: https://doi.org/10.1021/acs.jafc.7b01971
de Carvalho LB, Alves PLDCA, González-Torralva F, Cruz-Hipolito HE, Rojano-Delgado AM, De Prado R, Gil-Humanes J, Barro F, Luque de Castro MD. Correction to Pool of Resistance Mechanisms to Glyphosate in Digitaria insularis. J Agric Food Chem. 2017 May 17;65(19):4005. doi: 10.1021/acs.jafc.7b01971. Epub 2017 May 08. PMID: 28480712.
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Corrigendum to "Stable isotope ratio analysis of different European raspberries, blackberries, blueberries, currants and strawberries" [Food Chem. 239 (2018) 48-55].

Food chemistry

Perini M, Giongo L, Grisenti M, Bontempo L, Camin F.
PMID: 28946252
Food Chem. 2018 Feb 01;240:1268. doi: 10.1016/j.foodchem.2017.09.001. Epub 2017 Sep 08.

No abstract available.

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Perini M, Giongo L, Grisenti M, et al. Corrigendum to "Stable isotope ratio analysis of different European raspberries, blackberries, blueberries, currants and strawberries" [Food Chem. 239 (2018) 48-55]. Food Chem. 2017;240:1268doi: 10.1016/j.foodchem.2017.09.001.
Perini, M., Giongo, L., Grisenti, M., Bontempo, L., & Camin, F. (2018). Corrigendum to "Stable isotope ratio analysis of different European raspberries, blackberries, blueberries, currants and strawberries" [Food Chem. 239 (2018) 48-55]. Food chemistry, 2401268. https://doi.org/10.1016/j.foodchem.2017.09.001
Perini, M, et al. "Corrigendum to "Stable isotope ratio analysis of different European raspberries, blackberries, blueberries, currants and strawberries" [Food Chem. 239 (2018) 48-55]." Food chemistry vol. 240 (2018): 1268. doi: https://doi.org/10.1016/j.foodchem.2017.09.001
Perini M, Giongo L, Grisenti M, Bontempo L, Camin F. Corrigendum to "Stable isotope ratio analysis of different European raspberries, blackberries, blueberries, currants and strawberries" [Food Chem. 239 (2018) 48-55]. Food Chem. 2018 Feb 01;240:1268. doi: 10.1016/j.foodchem.2017.09.001. Epub 2017 Sep 08. PMID: 28946252.
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Demethyleugenol β-Glucopyranoside Isolated from Agastache rugosa Decreases Melanin Synthesis via Down-regulation of MITF and SOX9.

Journal of agricultural and food chemistry

Lee TH, Park S, Yoo G, Jang C, Kim MH, Kim SH, Kim SY.
PMID: 27673705
J Agric Food Chem. 2016 Oct 19;64(41):7733-7742. doi: 10.1021/acs.jafc.6b03256. Epub 2016 Oct 05.

Agastache rugosa (Fisch. & C. A. Mey.) Kuntze has been well-known for its antioxidative properties. This study investigated the anti-melanogenesis effect of demethyleugenol β-d-glucopyranoside (1) from A. rugosa by studying molecular regulation of melanogenesis in melan-a mouse melanocytes and...

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Lee TH, Park S, Yoo G, et al. Demethyleugenol β-Glucopyranoside Isolated from Agastache rugosa Decreases Melanin Synthesis via Down-regulation of MITF and SOX9. J Agric Food Chem. 2016;64(41):7733-7742doi: 10.1021/acs.jafc.6b03256.
Lee, T. H., Park, S., Yoo, G., Jang, C., Kim, M. H., Kim, S. H., & Kim, S. Y. (2016). Demethyleugenol β-Glucopyranoside Isolated from Agastache rugosa Decreases Melanin Synthesis via Down-regulation of MITF and SOX9. Journal of agricultural and food chemistry, 64(41), 7733-7742. https://doi.org/10.1021/acs.jafc.6b03256
Lee, Taek Hwan, et al. "Demethyleugenol β-Glucopyranoside Isolated from Agastache rugosa Decreases Melanin Synthesis via Down-regulation of MITF and SOX9." Journal of agricultural and food chemistry vol. 64,41 (2016): 7733-7742. doi: https://doi.org/10.1021/acs.jafc.6b03256
Lee TH, Park S, Yoo G, Jang C, Kim MH, Kim SH, Kim SY. Demethyleugenol β-Glucopyranoside Isolated from Agastache rugosa Decreases Melanin Synthesis via Down-regulation of MITF and SOX9. J Agric Food Chem. 2016 Oct 19;64(41):7733-7742. doi: 10.1021/acs.jafc.6b03256. Epub 2016 Oct 05. PMID: 27673705.
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Use of NMR-Based Metabolomics To Chemically Characterize the Roasting Process of Chicory Root.

Journal of agricultural and food chemistry

Wei F, Furihata K, Zhang M, Miyakawa T, Tanokura M.
PMID: 27504711
J Agric Food Chem. 2016;64(33):6459-6465. doi: 10.1021/acs.jafc.6b02423. Epub 2016 Aug 16.

Roasted chicory root (Cichorium intybus) has been widely accepted as the most important coffee substitute. In this study, a nuclear magnetic resonance (NMR)-based comprehensive analysis was performed to monitor the substantial changes in the composition of chicory root during...

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Wei F, Furihata K, Zhang M, et al. Use of NMR-Based Metabolomics To Chemically Characterize the Roasting Process of Chicory Root. J Agric Food Chem. 2016;64(33):6459-6465doi: 10.1021/acs.jafc.6b02423.
Wei, F., Furihata, K., Zhang, M., Miyakawa, T., & Tanokura, M. (2016). Use of NMR-Based Metabolomics To Chemically Characterize the Roasting Process of Chicory Root. Journal of agricultural and food chemistry, 64(33), 6459-6465. https://doi.org/10.1021/acs.jafc.6b02423
Wei, Feifei, et al. "Use of NMR-Based Metabolomics To Chemically Characterize the Roasting Process of Chicory Root." Journal of agricultural and food chemistry vol. 64,33 (2016): 6459-6465. doi: https://doi.org/10.1021/acs.jafc.6b02423
Wei F, Furihata K, Zhang M, Miyakawa T, Tanokura M. Use of NMR-Based Metabolomics To Chemically Characterize the Roasting Process of Chicory Root. J Agric Food Chem. 2016;64(33):6459-6465. doi: 10.1021/acs.jafc.6b02423. Epub 2016 Aug 16. PMID: 27504711.
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The effect of heating and fermenting on antioxidant properties of white cabbage.

Food chemistry

Kusznierewicz B, Śmiechowska A, Bartoszek A, Namieśnik J.
PMID: 26065745
Food Chem. 2008 Jun 01;108(3):853-61. doi: 10.1016/j.foodchem.2007.11.049. Epub 2007 Nov 29.

It is widely believed that natural antioxidants found in food are significantly lost during processing. Nevertheless, it was recently demonstrated that processed fruits and vegetables may retain their antioxidant activity. In the present work, the changes in the overall...

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Kusznierewicz B, Śmiechowska A, Bartoszek A, et al. The effect of heating and fermenting on antioxidant properties of white cabbage. Food Chem. 2007;108(3):853-61doi: 10.1016/j.foodchem.2007.11.049.
Kusznierewicz, B., Śmiechowska, A., Bartoszek, A., & Namieśnik, J. (2008). The effect of heating and fermenting on antioxidant properties of white cabbage. Food chemistry, 108(3), 853-61. https://doi.org/10.1016/j.foodchem.2007.11.049
Kusznierewicz, Barbara, et al. "The effect of heating and fermenting on antioxidant properties of white cabbage." Food chemistry vol. 108,3 (2008): 853-61. doi: https://doi.org/10.1016/j.foodchem.2007.11.049
Kusznierewicz B, Śmiechowska A, Bartoszek A, Namieśnik J. The effect of heating and fermenting on antioxidant properties of white cabbage. Food Chem. 2008 Jun 01;108(3):853-61. doi: 10.1016/j.foodchem.2007.11.049. Epub 2007 Nov 29. PMID: 26065745.
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1,4,5-Trihydroxy-7-methoxy-9H-fluoren-9-one, a new cytotoxic compound from Dendrobium chrysotoxum.

Food chemistry

Chen Y, Li Y, Qing C, Zhang Y, Wang L, Liu Y.
PMID: 26065760
Food Chem. 2008 Jun 01;108(3):973-6. doi: 10.1016/j.foodchem.2007.12.007. Epub 2007 Dec 14.

A new compound, 1,4,5-trihydroxy-7-methoxy-9H-fluoren-9-one, has been isolated together with two known fluorenones, dendroflorin and denchrysan A, from the whole plant of Dendrobium chrysotoxum, a plant of Dendrobium genus, used as a health-food. The structure of the fluorenones has been...

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Chen Y, Li Y, Qing C, et al. 1,4,5-Trihydroxy-7-methoxy-9H-fluoren-9-one, a new cytotoxic compound from Dendrobium chrysotoxum. Food Chem. 2007;108(3):973-6doi: 10.1016/j.foodchem.2007.12.007.
Chen, Y., Li, Y., Qing, C., Zhang, Y., Wang, L., & Liu, Y. (2008). 1,4,5-Trihydroxy-7-methoxy-9H-fluoren-9-one, a new cytotoxic compound from Dendrobium chrysotoxum. Food chemistry, 108(3), 973-6. https://doi.org/10.1016/j.foodchem.2007.12.007
Chen, Yegao, et al. "1,4,5-Trihydroxy-7-methoxy-9H-fluoren-9-one, a new cytotoxic compound from Dendrobium chrysotoxum." Food chemistry vol. 108,3 (2008): 973-6. doi: https://doi.org/10.1016/j.foodchem.2007.12.007
Chen Y, Li Y, Qing C, Zhang Y, Wang L, Liu Y. 1,4,5-Trihydroxy-7-methoxy-9H-fluoren-9-one, a new cytotoxic compound from Dendrobium chrysotoxum. Food Chem. 2008 Jun 01;108(3):973-6. doi: 10.1016/j.foodchem.2007.12.007. Epub 2007 Dec 14. PMID: 26065760.
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Inhibitory effect of some natural and semisynthetic phenolic lipids upon acetylcholinesterase activity.

Food chemistry

Stasiuk M, Bartosiewicz D, Kozubek A.
PMID: 26065763
Food Chem. 2008 Jun 01;108(3):996-1001. doi: 10.1016/j.foodchem.2007.12.011. Epub 2007 Dec 14.

The effect of phenolic lipids isolated from rye grains and cashew nut shell liquid (CNSL) from Anacardium occidentale and their semisynthetic derivatives on erythrocyte ghost's acetylcholinesterase activity was studied. It has been shown that all tested compounds decreased the...

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Stasiuk M, Bartosiewicz D, Kozubek A. Inhibitory effect of some natural and semisynthetic phenolic lipids upon acetylcholinesterase activity. Food Chem. 2007;108(3):996-1001doi: 10.1016/j.foodchem.2007.12.011.
Stasiuk, M., Bartosiewicz, D., & Kozubek, A. (2008). Inhibitory effect of some natural and semisynthetic phenolic lipids upon acetylcholinesterase activity. Food chemistry, 108(3), 996-1001. https://doi.org/10.1016/j.foodchem.2007.12.011
Stasiuk, Maria, et al. "Inhibitory effect of some natural and semisynthetic phenolic lipids upon acetylcholinesterase activity." Food chemistry vol. 108,3 (2008): 996-1001. doi: https://doi.org/10.1016/j.foodchem.2007.12.011
Stasiuk M, Bartosiewicz D, Kozubek A. Inhibitory effect of some natural and semisynthetic phenolic lipids upon acetylcholinesterase activity. Food Chem. 2008 Jun 01;108(3):996-1001. doi: 10.1016/j.foodchem.2007.12.011. Epub 2007 Dec 14. PMID: 26065763.
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Evaluation of the antioxidant activity of three microalgal species for use as dietary supplements and in the preservation of foods.

Food chemistry

Rodriguez-Garcia I, Guil-Guerrero JL.
PMID: 26065767
Food Chem. 2008 Jun 01;108(3):1023-6. doi: 10.1016/j.foodchem.2007.11.059. Epub 2007 Dec 03.

The antioxidant activity of the microalgal ethanolic extracts of Porphyridium cruentum, Phaeodactylum tricornutum and Chlorella vulgaris was determined by means of the β-carotene-linoleate model system. The results show that the activity of C. vulgaris extract was higher than those...

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Rodriguez-Garcia I, Guil-Guerrero JL. Evaluation of the antioxidant activity of three microalgal species for use as dietary supplements and in the preservation of foods. Food Chem. 2007;108(3):1023-6doi: 10.1016/j.foodchem.2007.11.059.
Rodriguez-Garcia, I., & Guil-Guerrero, J. L. (2008). Evaluation of the antioxidant activity of three microalgal species for use as dietary supplements and in the preservation of foods. Food chemistry, 108(3), 1023-6. https://doi.org/10.1016/j.foodchem.2007.11.059
Rodriguez-Garcia, Ignacio, and Guil-Guerrero, Jose Luis. "Evaluation of the antioxidant activity of three microalgal species for use as dietary supplements and in the preservation of foods." Food chemistry vol. 108,3 (2008): 1023-6. doi: https://doi.org/10.1016/j.foodchem.2007.11.059
Rodriguez-Garcia I, Guil-Guerrero JL. Evaluation of the antioxidant activity of three microalgal species for use as dietary supplements and in the preservation of foods. Food Chem. 2008 Jun 01;108(3):1023-6. doi: 10.1016/j.foodchem.2007.11.059. Epub 2007 Dec 03. PMID: 26065767.
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