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Sensory descriptive quantitative analysis of unpasteurized and pasteurized juçara pulp (Euterpe edulis) during long-term storage.

Food science & nutrition

da Silva PP, Casemiro RC, Zillo RR, de Camargo AC, Prospero ET, Spoto MH.
PMID: 25473489
Food Sci Nutr. 2014 Jul;2(4):321-31. doi: 10.1002/fsn3.105. Epub 2014 May 06.

This study evaluated the effect of pasteurization followed by storage under different conditions on the sensory attributes of frozen juçara pulp using quantitative descriptive analysis (QDA). Pasteurization of packed frozen pulp was performed by its immersion in stainless steel...

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da Silva PP, Casemiro RC, Zillo RR, et al. Sensory descriptive quantitative analysis of unpasteurized and pasteurized juçara pulp (Euterpe edulis) during long-term storage. Food Sci Nutr. 2014;2(4):321-31doi: 10.1002/fsn3.105.
da Silva, P. P., Casemiro, R. C., Zillo, R. R., de Camargo, A. C., Prospero, E. T., & Spoto, M. H. (2014). Sensory descriptive quantitative analysis of unpasteurized and pasteurized juçara pulp (Euterpe edulis) during long-term storage. Food science & nutrition, 2(4), 321-31. https://doi.org/10.1002/fsn3.105
da Silva, Paula Porrelli Moreira, et al. "Sensory descriptive quantitative analysis of unpasteurized and pasteurized juçara pulp (Euterpe edulis) during long-term storage." Food science & nutrition vol. 2,4 (2014): 321-31. doi: https://doi.org/10.1002/fsn3.105
da Silva PP, Casemiro RC, Zillo RR, de Camargo AC, Prospero ET, Spoto MH. Sensory descriptive quantitative analysis of unpasteurized and pasteurized juçara pulp (Euterpe edulis) during long-term storage. Food Sci Nutr. 2014 Jul;2(4):321-31. doi: 10.1002/fsn3.105. Epub 2014 May 06. PMID: 25473489; PMCID: PMC4221830.
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Nutritional and physical properties of organic Beauregard sweet potato [Ipomoea batatas (L.)] as influenced by broiler litter application rate.

Food science & nutrition

Gichuhi PN, Kpomblekou-A K, Bovell-Benjamin AC.
PMID: 25473490
Food Sci Nutr. 2014 Jul;2(4):332-40. doi: 10.1002/fsn3.108. Epub 2014 Apr 09.

Organic farming has been on an upward trend in recent years. However, the manures used like broiler litter have variable nutrient content, making it important to establish optimal application rate, for maximum crop yield and quality. Additionally, some states...

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Gichuhi PN, Kpomblekou-A K, Bovell-Benjamin AC. Nutritional and physical properties of organic Beauregard sweet potato [Ipomoea batatas (L.)] as influenced by broiler litter application rate. Food Sci Nutr. 2014;2(4):332-40doi: 10.1002/fsn3.108.
Gichuhi, P. N., Kpomblekou-A, K., & Bovell-Benjamin, A. C. (2014). Nutritional and physical properties of organic Beauregard sweet potato [Ipomoea batatas (L.)] as influenced by broiler litter application rate. Food science & nutrition, 2(4), 332-40. https://doi.org/10.1002/fsn3.108
Gichuhi, Peter N, et al. "Nutritional and physical properties of organic Beauregard sweet potato [Ipomoea batatas (L.)] as influenced by broiler litter application rate." Food science & nutrition vol. 2,4 (2014): 332-40. doi: https://doi.org/10.1002/fsn3.108
Gichuhi PN, Kpomblekou-A K, Bovell-Benjamin AC. Nutritional and physical properties of organic Beauregard sweet potato [Ipomoea batatas (L.)] as influenced by broiler litter application rate. Food Sci Nutr. 2014 Jul;2(4):332-40. doi: 10.1002/fsn3.108. Epub 2014 Apr 09. PMID: 25473490; PMCID: PMC4221831.
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Effects and mechanisms of 8-prenylnaringenin on osteoblast MC3T3-E1 and osteoclast-like cells RAW264.7.

Food science & nutrition

Luo D, Kang L, Ma Y, Chen H, Kuang H, Huang Q, He M, Peng W.
PMID: 25473491
Food Sci Nutr. 2014 Jul;2(4):341-50. doi: 10.1002/fsn3.109. Epub 2014 Apr 06.

8-Prenylnaringenin (8-PN) is a phytoestrogen with the highest estrogenic activity. The objective of the present study was to confirm the superiority of 8-PN on bone metabolisms and the estrogen receptor (ER) subtype mediating effects of 8-PN. The osteoblast MC3T3-E1...

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Luo D, Kang L, Ma Y, et al. Effects and mechanisms of 8-prenylnaringenin on osteoblast MC3T3-E1 and osteoclast-like cells RAW264.7. Food Sci Nutr. 2014;2(4):341-50doi: 10.1002/fsn3.109.
Luo, D., Kang, L., Ma, Y., Chen, H., Kuang, H., Huang, Q., He, M., & Peng, W. (2014). Effects and mechanisms of 8-prenylnaringenin on osteoblast MC3T3-E1 and osteoclast-like cells RAW264.7. Food science & nutrition, 2(4), 341-50. https://doi.org/10.1002/fsn3.109
Luo, Dan, et al. "Effects and mechanisms of 8-prenylnaringenin on osteoblast MC3T3-E1 and osteoclast-like cells RAW264.7." Food science & nutrition vol. 2,4 (2014): 341-50. doi: https://doi.org/10.1002/fsn3.109
Luo D, Kang L, Ma Y, Chen H, Kuang H, Huang Q, He M, Peng W. Effects and mechanisms of 8-prenylnaringenin on osteoblast MC3T3-E1 and osteoclast-like cells RAW264.7. Food Sci Nutr. 2014 Jul;2(4):341-50. doi: 10.1002/fsn3.109. Epub 2014 Apr 06. PMID: 25473491; PMCID: PMC4221832.
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Feasibility and application of a retronasal aroma-trapping device to study in vivo aroma release during the consumption of model wine-derived beverages.

Food science & nutrition

Muñoz-González C, Rodríguez-Bencomo JJ, Moreno-Arribas MV, Pozo-Bayón MÁ.
PMID: 25473493
Food Sci Nutr. 2014 Jul;2(4):361-70. doi: 10.1002/fsn3.111. Epub 2014 Apr 07.

New types of wine-derived beverages are now in the market. However, little is known about the impact of ingredient formulation on aroma release during consumption, which is directly linked to consumer preferences and liking. In this study, the optimization...

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Muñoz-González C, Rodríguez-Bencomo JJ, Moreno-Arribas MV, et al. Feasibility and application of a retronasal aroma-trapping device to study in vivo aroma release during the consumption of model wine-derived beverages. Food Sci Nutr. 2014;2(4):361-70doi: 10.1002/fsn3.111.
Muñoz-González, C., Rodríguez-Bencomo, J. J., Moreno-Arribas, M. V., & Pozo-Bayón, M. �. �. (2014). Feasibility and application of a retronasal aroma-trapping device to study in vivo aroma release during the consumption of model wine-derived beverages. Food science & nutrition, 2(4), 361-70. https://doi.org/10.1002/fsn3.111
Muñoz-González, Carolina, et al. "Feasibility and application of a retronasal aroma-trapping device to study in vivo aroma release during the consumption of model wine-derived beverages." Food science & nutrition vol. 2,4 (2014): 361-70. doi: https://doi.org/10.1002/fsn3.111
Muñoz-González C, Rodríguez-Bencomo JJ, Moreno-Arribas MV, Pozo-Bayón MÁ. Feasibility and application of a retronasal aroma-trapping device to study in vivo aroma release during the consumption of model wine-derived beverages. Food Sci Nutr. 2014 Jul;2(4):361-70. doi: 10.1002/fsn3.111. Epub 2014 Apr 07. PMID: 25473493; PMCID: PMC4221834.
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Physico-chemical, sensory, and microbiological assessments of wheat-based biscuit improved with beniseed and unripe plantain.

Food science & nutrition

Agu HO, Okoli NA.
PMID: 25473504
Food Sci Nutr. 2014 Sep;2(5):464-9. doi: 10.1002/fsn3.135. Epub 2014 Jun 23.

The consumption of cereal foods such as biscuit has become very popular globally. Partial replacement of wheat flour with beniseed and unripe plantain flours rich in protein, vitamins, and minerals will increase nutrient, diversify utilization of beniseed and unripe...

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Agu HO, Okoli NA. Physico-chemical, sensory, and microbiological assessments of wheat-based biscuit improved with beniseed and unripe plantain. Food Sci Nutr. 2014;2(5):464-9doi: 10.1002/fsn3.135.
Agu, H. O., & Okoli, N. A. (2014). Physico-chemical, sensory, and microbiological assessments of wheat-based biscuit improved with beniseed and unripe plantain. Food science & nutrition, 2(5), 464-9. https://doi.org/10.1002/fsn3.135
Agu, Helen Obioma, and Okoli, Ndidiamaka Azuka. "Physico-chemical, sensory, and microbiological assessments of wheat-based biscuit improved with beniseed and unripe plantain." Food science & nutrition vol. 2,5 (2014): 464-9. doi: https://doi.org/10.1002/fsn3.135
Agu HO, Okoli NA. Physico-chemical, sensory, and microbiological assessments of wheat-based biscuit improved with beniseed and unripe plantain. Food Sci Nutr. 2014 Sep;2(5):464-9. doi: 10.1002/fsn3.135. Epub 2014 Jun 23. PMID: 25473504; PMCID: PMC4237476.
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Determination of maize hardness by biospeckle and fuzzy granularity.

Food science & nutrition

Weber C, Dai Pra AL, Passoni LI, Rabal HJ, Trivi M, Poggio Aguerre GJ.
PMID: 25473513
Food Sci Nutr. 2014 Sep;2(5):557-64. doi: 10.1002/fsn3.130. Epub 2014 Jun 02.

In recent years there has been renewed interest in the development of novel grain classification methods that could complement traditional empirical tests. A speckle pattern occurs when a laser beam illuminates an optically rough surface that flickers when the...

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Weber C, Dai Pra AL, Passoni LI, et al. Determination of maize hardness by biospeckle and fuzzy granularity. Food Sci Nutr. 2014;2(5):557-64doi: 10.1002/fsn3.130.
Weber, C., Dai Pra, A. L., Passoni, L. I., Rabal, H. J., Trivi, M., & Poggio Aguerre, G. J. (2014). Determination of maize hardness by biospeckle and fuzzy granularity. Food science & nutrition, 2(5), 557-64. https://doi.org/10.1002/fsn3.130
Weber, Christian, et al. "Determination of maize hardness by biospeckle and fuzzy granularity." Food science & nutrition vol. 2,5 (2014): 557-64. doi: https://doi.org/10.1002/fsn3.130
Weber C, Dai Pra AL, Passoni LI, Rabal HJ, Trivi M, Poggio Aguerre GJ. Determination of maize hardness by biospeckle and fuzzy granularity. Food Sci Nutr. 2014 Sep;2(5):557-64. doi: 10.1002/fsn3.130. Epub 2014 Jun 02. PMID: 25473513; PMCID: PMC4237485.
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Histone deacetylase inhibitory effect of Brazilian propolis and its association with the antitumor effect in Neuro2a cells.

Food science & nutrition

Ishiai S, Tahara W, Yamamoto E, Yamamoto R, Nagai K.
PMID: 25473514
Food Sci Nutr. 2014 Sep;2(5):565-70. doi: 10.1002/fsn3.131. Epub 2014 Jun 02.

Propolis is a resinous product produced by honey bees and is known to have antitumor functions. On the other hand, histone deacetylase (Hdac) inhibitors have recently attracted attention for their antitumor effects. In this study, we examined whether Brazilian...

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Ishiai S, Tahara W, Yamamoto E, et al. Histone deacetylase inhibitory effect of Brazilian propolis and its association with the antitumor effect in Neuro2a cells. Food Sci Nutr. 2014;2(5):565-70doi: 10.1002/fsn3.131.
Ishiai, S., Tahara, W., Yamamoto, E., Yamamoto, R., & Nagai, K. (2014). Histone deacetylase inhibitory effect of Brazilian propolis and its association with the antitumor effect in Neuro2a cells. Food science & nutrition, 2(5), 565-70. https://doi.org/10.1002/fsn3.131
Ishiai, Shinobu, et al. "Histone deacetylase inhibitory effect of Brazilian propolis and its association with the antitumor effect in Neuro2a cells." Food science & nutrition vol. 2,5 (2014): 565-70. doi: https://doi.org/10.1002/fsn3.131
Ishiai S, Tahara W, Yamamoto E, Yamamoto R, Nagai K. Histone deacetylase inhibitory effect of Brazilian propolis and its association with the antitumor effect in Neuro2a cells. Food Sci Nutr. 2014 Sep;2(5):565-70. doi: 10.1002/fsn3.131. Epub 2014 Jun 02. PMID: 25473514; PMCID: PMC4237486.
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Statement of Retraction: Mullie P, Clarys P, Deriemaeker P, Hebbelinck M. "Estimation of daily human intake of food flavonoids".

International journal of food sciences and nutrition

[No authors listed]
PMID: 25290222
Int J Food Sci Nutr. 2014 Dec;65(8):1039. doi: 10.3109/09637486.2014.970357. Epub 2014 Oct 07.

No abstract available.

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Statement of Retraction: Mullie P, Clarys P, Deriemaeker P, Hebbelinck M. "Estimation of daily human intake of food flavonoids". Int J Food Sci Nutr. 2014;65(8):1039doi: 10.3109/09637486.2014.970357.
(2014). Statement of Retraction: Mullie P, Clarys P, Deriemaeker P, Hebbelinck M. "Estimation of daily human intake of food flavonoids". International journal of food sciences and nutrition, 65(8), 1039. https://doi.org/10.3109/09637486.2014.970357
"Statement of Retraction: Mullie P, Clarys P, Deriemaeker P, Hebbelinck M. "Estimation of daily human intake of food flavonoids"." International journal of food sciences and nutrition vol. 65,8 (2014): 1039. doi: https://doi.org/10.3109/09637486.2014.970357
Statement of Retraction: Mullie P, Clarys P, Deriemaeker P, Hebbelinck M. "Estimation of daily human intake of food flavonoids". Int J Food Sci Nutr. 2014 Dec;65(8):1039. doi: 10.3109/09637486.2014.970357. Epub 2014 Oct 07. PMID: 25290222.
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Aroma enhancement and enzymolysis regulation of grape wine using β-glycosidase.

Food science & nutrition

Zhu FM, Du B, Li J.
PMID: 24804072
Food Sci Nutr. 2014 Mar;2(2):139-45. doi: 10.1002/fsn3.84. Epub 2014 Jan 13.

Adding β-glycosidase into grape wine for enhancing aroma was investigated using gas chromatography-mass spectrometry (GC-MS) and Kramer sensory evaluation. Compared with the extract from control wines, the extract from enzyme-treated wines increased more aromatic compounds using steam distillation extraction...

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Zhu FM, Du B, Li J. Aroma enhancement and enzymolysis regulation of grape wine using β-glycosidase. Food Sci Nutr. 2014;2(2):139-45doi: 10.1002/fsn3.84.
Zhu, F. M., Du, B., & Li, J. (2014). Aroma enhancement and enzymolysis regulation of grape wine using β-glycosidase. Food science & nutrition, 2(2), 139-45. https://doi.org/10.1002/fsn3.84
Zhu, Feng-Mei, et al. "Aroma enhancement and enzymolysis regulation of grape wine using β-glycosidase." Food science & nutrition vol. 2,2 (2014): 139-45. doi: https://doi.org/10.1002/fsn3.84
Zhu FM, Du B, Li J. Aroma enhancement and enzymolysis regulation of grape wine using β-glycosidase. Food Sci Nutr. 2014 Mar;2(2):139-45. doi: 10.1002/fsn3.84. Epub 2014 Jan 13. PMID: 24804072; PMCID: PMC3959960.
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Quantification of isocyanates and amines in polyurethane foams and coated products by liquid chromatography-tandem mass spectrometry.

Food science & nutrition

Mutsuga M, Yamaguchi M, Kawamura Y.
PMID: 24804074
Food Sci Nutr. 2014 Mar;2(2):156-63. doi: 10.1002/fsn3.88. Epub 2014 Jan 23.

An analytical method for the identification and quantification of 10 different isocyanates and 11 different amines in polyurethane (PUR) foam and PUR-coated products was developed and optimized. Isocyanates were extracted and derivatized with di-n-butylamine, while amines were extracted with...

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Mutsuga M, Yamaguchi M, Kawamura Y. Quantification of isocyanates and amines in polyurethane foams and coated products by liquid chromatography-tandem mass spectrometry. Food Sci Nutr. 2014;2(2):156-63doi: 10.1002/fsn3.88.
Mutsuga, M., Yamaguchi, M., & Kawamura, Y. (2014). Quantification of isocyanates and amines in polyurethane foams and coated products by liquid chromatography-tandem mass spectrometry. Food science & nutrition, 2(2), 156-63. https://doi.org/10.1002/fsn3.88
Mutsuga, Motoh, et al. "Quantification of isocyanates and amines in polyurethane foams and coated products by liquid chromatography-tandem mass spectrometry." Food science & nutrition vol. 2,2 (2014): 156-63. doi: https://doi.org/10.1002/fsn3.88
Mutsuga M, Yamaguchi M, Kawamura Y. Quantification of isocyanates and amines in polyurethane foams and coated products by liquid chromatography-tandem mass spectrometry. Food Sci Nutr. 2014 Mar;2(2):156-63. doi: 10.1002/fsn3.88. Epub 2014 Jan 23. PMID: 24804074; PMCID: PMC3959962.
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Sensory quality of soymilk and tofu from soybeans lacking lipoxygenases.

Food science & nutrition

Yang A, Smyth H, Chaliha M, James A.
PMID: 27004110
Food Sci Nutr. 2015 Aug 26;4(2):207-15. doi: 10.1002/fsn3.274. eCollection 2016 Mar.

The oxidation of unsaturated lipids by lipoxygenases in soybeans causes undesirable flavors in soy foods. Using a traditional and a nontraditional soy food user group, we examined the cultural difference in perceiving the sensory characteristics of soymilk and tofu...

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Yang A, Smyth H, Chaliha M, et al. Sensory quality of soymilk and tofu from soybeans lacking lipoxygenases. Food Sci Nutr. 2015;4(2):207-15doi: 10.1002/fsn3.274.
Yang, A., Smyth, H., Chaliha, M., & James, A. (2016). Sensory quality of soymilk and tofu from soybeans lacking lipoxygenases. Food science & nutrition, 4(2), 207-15. https://doi.org/10.1002/fsn3.274
Yang, Aijun, et al. "Sensory quality of soymilk and tofu from soybeans lacking lipoxygenases." Food science & nutrition vol. 4,2 (2016): 207-15. doi: https://doi.org/10.1002/fsn3.274
Yang A, Smyth H, Chaliha M, James A. Sensory quality of soymilk and tofu from soybeans lacking lipoxygenases. Food Sci Nutr. 2015 Aug 26;4(2):207-15. doi: 10.1002/fsn3.274. eCollection 2016 Mar. PMID: 27004110; PMCID: PMC4779487.
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Ultraviolet light-C increases antioxidant capacity of the strawberry (.

Food science & nutrition

Oviedo-Solís CI, Sandoval-Salazar C, Lozoya-Gloria E, Maldonado-Aguilera GA, Aguilar-Zavala H, Beltrán-Campos V, Pérez-Vázquez V, Ramírez-Emiliano J.
PMID: 28948018
Food Sci Nutr. 2017 Jun 20;5(5):1004-1014. doi: 10.1002/fsn3.487. eCollection 2017 Sep.

Flavonoids and polyphenols from the strawberry and other fruits have been proposed to reduce the oxidative stress produced by the obesity and her complications. Moreover, it has been proposed that irradiation with UV-C to strawberry may increase the antioxidant...

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Oviedo-Solís CI, Sandoval-Salazar C, Lozoya-Gloria E, et al. Ultraviolet light-C increases antioxidant capacity of the strawberry (. Food Sci Nutr. 2017;5(5):1004-1014doi: 10.1002/fsn3.487.
Oviedo-Solís, C. I., Sandoval-Salazar, C., Lozoya-Gloria, E., Maldonado-Aguilera, G. A., Aguilar-Zavala, H., Beltrán-Campos, V., Pérez-Vázquez, V., & Ramírez-Emiliano, J. (2017). Ultraviolet light-C increases antioxidant capacity of the strawberry (. Food science & nutrition, 5(5), 1004-1014. https://doi.org/10.1002/fsn3.487
Oviedo-Solís, Cecilia I, et al. "Ultraviolet light-C increases antioxidant capacity of the strawberry (." Food science & nutrition vol. 5,5 (2017): 1004-1014. doi: https://doi.org/10.1002/fsn3.487
Oviedo-Solís CI, Sandoval-Salazar C, Lozoya-Gloria E, Maldonado-Aguilera GA, Aguilar-Zavala H, Beltrán-Campos V, Pérez-Vázquez V, Ramírez-Emiliano J. Ultraviolet light-C increases antioxidant capacity of the strawberry (. Food Sci Nutr. 2017 Jun 20;5(5):1004-1014. doi: 10.1002/fsn3.487. eCollection 2017 Sep. PMID: 28948018; PMCID: PMC5608977.
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Showing 1 to 12 of 3536 entries