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Publisher: Springer-Verlag   (Total: 2336 journals)

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Showing 1201 - 1400 of 2336 Journals sorted alphabetically
J. of Community Genetics     Hybrid Journal   (Followers: 1, SJR: 0.727, h-index: 14)
J. of Community Health     Hybrid Journal   (Followers: 8, SJR: 0.921, h-index: 44)
J. of Comparative Physiology A: Neuroethology, Sensory, Neural, and Behavioral Physiology     Hybrid Journal   (Followers: 7, SJR: 1.087, h-index: 74)
J. of Comparative Physiology B : Biochemical, Systemic, and Environmental Physiology     Hybrid Journal   (Followers: 4, SJR: 1.126, h-index: 59)
J. of Compassionate Health Care     Open Access   (Followers: 1)
J. of Computational Analysis and Applications     Hybrid Journal   (SJR: 0.291, h-index: 19)
J. of Computational Electronics     Hybrid Journal   (Followers: 4, SJR: 0.511, h-index: 20)
J. of Computational Neuroscience     Hybrid Journal   (Followers: 20, SJR: 1.068, h-index: 60)
J. of Computer and Systems Sciences Intl.     Hybrid Journal   (SJR: 0.27, h-index: 13)
J. of Computer Science and Technology     Open Access   (Followers: 5, SJR: 0.437, h-index: 31)
J. of Computer Virology and Hacking Techniques     Hybrid Journal   (Followers: 7, SJR: 0.151, h-index: 2)
J. of Computer-Aided Molecular Design     Hybrid Journal   (Followers: 3, SJR: 0.995, h-index: 78)
J. of Computers in Education     Hybrid Journal   (Followers: 8)
J. of Computing in Higher Education     Hybrid Journal   (Followers: 13, SJR: 0.363, h-index: 21)
J. of Consumer Policy     Hybrid Journal   (Followers: 5, SJR: 0.704, h-index: 30)
J. of Contemporary Mathematical Analysis     Hybrid Journal   (SJR: 0.237, h-index: 5)
J. of Contemporary Physics (Armenian Academy of Sciences)     Hybrid Journal   (Followers: 11, SJR: 0.197, h-index: 6)
J. of Contemporary Psychotherapy     Hybrid Journal   (Followers: 5, SJR: 0.397, h-index: 23)
J. of Control Theory and Applications     Hybrid Journal   (Followers: 2, SJR: 0.359, h-index: 19)
J. of Control, Automation and Electrical Systems     Hybrid Journal   (Followers: 7, SJR: 0.231, h-index: 9)
J. of Crop Science and Biotechnology     Hybrid Journal   (Followers: 7)
J. of Cross-Cultural Gerontology     Hybrid Journal   (Followers: 5, SJR: 0.631, h-index: 29)
J. of Cryptographic Engineering     Partially Free   (Followers: 5, SJR: 0.989, h-index: 11)
J. of Cryptology     Hybrid Journal   (Followers: 2, SJR: 1.443, h-index: 55)
J. of Cultural Economics     Hybrid Journal   (Followers: 4, SJR: 0.539, h-index: 29)
J. of Database Marketing & Customer Strategy Management     Hybrid Journal   (Followers: 8, SJR: 0.149, h-index: 8)
J. of Derivatives & Hedge Funds     Hybrid Journal   (Followers: 7, SJR: 0.114, h-index: 5)
J. of Developmental and Physical Disabilities     Hybrid Journal   (Followers: 8, SJR: 0.574, h-index: 29)
J. of Digital Imaging     Hybrid Journal   (Followers: 9, SJR: 0.578, h-index: 35)
J. of Direct Data and Digital Marketing Practice     Hybrid Journal   (Followers: 8, SJR: 0.154, h-index: 6)
J. of Dynamical and Control Systems     Hybrid Journal   (Followers: 2, SJR: 0.4, h-index: 26)
J. of Dynamics and Differential Equations     Hybrid Journal   (SJR: 1.418, h-index: 31)
J. of Earth Science     Hybrid Journal   (Followers: 8, SJR: 0.483, h-index: 16)
J. of Earth System Science     Open Access   (Followers: 43, SJR: 0.448, h-index: 32)
J. of East Asian Linguistics     Hybrid Journal   (Followers: 5, SJR: 0.537, h-index: 20)
J. of Echocardiography     Hybrid Journal   (Followers: 4, SJR: 0.22, h-index: 3)
J. of Economic Growth     Hybrid Journal   (Followers: 23, SJR: 3.273, h-index: 63)
J. of Economic Interaction and Coordination     Hybrid Journal   (SJR: 0.263, h-index: 12)
J. of Economics     Hybrid Journal   (Followers: 10, SJR: 0.418, h-index: 23)
J. of Economics and Finance     Hybrid Journal   (Followers: 6, SJR: 0.272, h-index: 19)
J. of Educational Change     Hybrid Journal   (Followers: 7, SJR: 0.961, h-index: 21)
J. of Elasticity     Hybrid Journal   (Followers: 5, SJR: 0.851, h-index: 45)
J. of Electroceramics     Hybrid Journal   (SJR: 0.577, h-index: 57)
J. of Electronic Materials     Hybrid Journal   (Followers: 3, SJR: 0.609, h-index: 75)
J. of Electronic Testing     Hybrid Journal   (Followers: 2, SJR: 0.372, h-index: 27)
J. of Electronics (China)     Hybrid Journal   (Followers: 4, SJR: 0.112, h-index: 9)
J. of Elementary Science Education     Hybrid Journal   (Followers: 8)
J. of Engineering Mathematics     Hybrid Journal   (SJR: 0.347, h-index: 37)
J. of Engineering Physics and Thermophysics     Hybrid Journal   (Followers: 1, SJR: 0.288, h-index: 11)
J. of Engineering Research     Open Access   (SJR: 0.145, h-index: 5)
J. of Engineering Thermophysics     Hybrid Journal   (Followers: 2, SJR: 0.763, h-index: 9)
J. of Environmental Studies and Sciences     Partially Free   (Followers: 2)
J. of Ethology     Hybrid Journal   (Followers: 2, SJR: 0.609, h-index: 25)
J. of Evolution Equations     Hybrid Journal   (SJR: 0.826, h-index: 26)
J. of Evolutionary Biochemistry and Physiology     Hybrid Journal   (SJR: 0.145, h-index: 11)
J. of Evolutionary Economics     Hybrid Journal   (Followers: 8, SJR: 0.492, h-index: 52)
J. of Experimental and Theoretical Physics     Hybrid Journal   (Followers: 3, SJR: 0.458, h-index: 39)
J. of Experimental Criminology     Hybrid Journal   (Followers: 40, SJR: 1.445, h-index: 28)
J. of Failure Analysis and Prevention     Hybrid Journal   (Followers: 5, SJR: 0.261, h-index: 15)
J. of Family and Economic Issues     Hybrid Journal   (Followers: 6, SJR: 0.396, h-index: 32)
J. of Family Violence     Hybrid Journal   (Followers: 31, SJR: 0.639, h-index: 56)
J. of Financial Services Marketing     Hybrid Journal   (Followers: 3, SJR: 0.273, h-index: 10)
J. of Financial Services Research     Hybrid Journal   (Followers: 16, SJR: 0.572, h-index: 36)
J. of Fixed Point Theory and Applications     Hybrid Journal   (SJR: 0.644, h-index: 13)
J. of Fluorescence     Hybrid Journal   (Followers: 3, SJR: 0.465, h-index: 56)
J. of Food Measurement and Characterization     Hybrid Journal   (SJR: 0.307, h-index: 4)
J. of Food Science and Technology     Hybrid Journal   (Followers: 5, SJR: 0.441, h-index: 29)
J. of Forest Research     Hybrid Journal   (Followers: 3, SJR: 0.495, h-index: 27)
J. of Forestry Research     Hybrid Journal   (Followers: 6, SJR: 0.304, h-index: 14)
J. of Fourier Analysis and Applications     Hybrid Journal   (Followers: 1, SJR: 1.18, h-index: 42)
J. of Friction and Wear     Hybrid Journal   (Followers: 6, SJR: 0.373, h-index: 7)
J. of Fusion Energy     Hybrid Journal   (Followers: 3, SJR: 0.387, h-index: 19)
J. of Gambling Studies     Hybrid Journal   (Followers: 4, SJR: 1.171, h-index: 57)
J. of Gastroenterology     Hybrid Journal   (Followers: 11, SJR: 1.651, h-index: 88)
J. of Gastrointestinal Cancer     Hybrid Journal   (Followers: 3, SJR: 0.304, h-index: 39)
J. of Gastrointestinal Surgery     Hybrid Journal   (Followers: 6, SJR: 1.64, h-index: 99)
J. of General Internal Medicine     Hybrid Journal   (Followers: 13, SJR: 1.804, h-index: 134)
J. of General Plant Pathology     Hybrid Journal   (SJR: 0.554, h-index: 22)
J. of Genetic Counseling     Hybrid Journal   (Followers: 5, SJR: 0.902, h-index: 39)
J. of Genetics     Open Access   (Followers: 4, SJR: 0.458, h-index: 28)
J. of Geodesy     Hybrid Journal   (Followers: 8, SJR: 2.173, h-index: 56)
J. of Geographical Sciences     Hybrid Journal   (Followers: 1, SJR: 0.8, h-index: 23)
J. of Geographical Systems     Hybrid Journal   (Followers: 3, SJR: 0.822, h-index: 39)
J. of Geometric Analysis     Hybrid Journal   (SJR: 1.491, h-index: 27)
J. of Geometry     Hybrid Journal   (Followers: 1, SJR: 0.272, h-index: 15)
J. of Global Optimization     Hybrid Journal   (Followers: 4, SJR: 0.992, h-index: 60)
J. of Global Policy and Governance     Hybrid Journal   (Followers: 8)
J. of Grid Computing     Hybrid Journal   (SJR: 1.414, h-index: 37)
J. of Hand and Microsurgery     Hybrid Journal   (Followers: 1)
J. of Happiness Studies     Hybrid Journal   (Followers: 17, SJR: 0.881, h-index: 39)
J. of Hematopathology     Hybrid Journal   (Followers: 4, SJR: 0.2, h-index: 13)
J. of Heuristics     Hybrid Journal   (Followers: 5, SJR: 1.308, h-index: 50)
J. of High Energy Physics     Hybrid Journal   (Followers: 19, SJR: 1.052, h-index: 153)
J. of Homotopy and Related Structures     Hybrid Journal   (SJR: 0.232, h-index: 2)
J. of Housing and the Built Environment     Hybrid Journal   (Followers: 6, SJR: 0.648, h-index: 28)
J. of Huazhong University of Science and Technology [Medical Sciences]     Hybrid Journal   (SJR: 0.344, h-index: 19)
J. of Ichthyology     Hybrid Journal   (Followers: 3, SJR: 0.304, h-index: 10)
J. of Immigrant and Minority Health     Hybrid Journal   (Followers: 10, SJR: 0.759, h-index: 37)
J. of Inclusion Phenomena and Macrocyclic Chemistry     Hybrid Journal   (Followers: 1, SJR: 0.331, h-index: 46)
J. of Indian Philosophy     Hybrid Journal   (Followers: 11, SJR: 0.127, h-index: 12)
J. of Indian Prosthodontic Society     Open Access   (SJR: 0.164, h-index: 7)
J. of Industrial Microbiology and Biotechnology     Hybrid Journal   (Followers: 14, SJR: 0.966, h-index: 80)
J. of Industry, Competition and Trade     Hybrid Journal   (Followers: 6, SJR: 0.327, h-index: 15)
J. of Infection and Chemotherapy     Hybrid Journal   (Followers: 1, SJR: 0.673, h-index: 46)
J. of Information Technology     Hybrid Journal   (Followers: 50, SJR: 1.474, h-index: 55)
J. of Information Technology Teaching Cases     Hybrid Journal   (Followers: 8)
J. of Infrared, Millimeter and Terahertz Waves     Hybrid Journal   (Followers: 2, SJR: 1.25, h-index: 36)
J. of Inherited Metabolic Disease     Hybrid Journal   (Followers: 2, SJR: 1.389, h-index: 77)
J. of Inorganic and Organometallic Polymers and Materials     Partially Free   (Followers: 8, SJR: 0.338, h-index: 33)
J. of Insect Behavior     Hybrid Journal   (Followers: 9, SJR: 0.569, h-index: 39)
J. of Insect Conservation     Hybrid Journal   (Followers: 10, SJR: 0.872, h-index: 43)
J. of Intelligent and Robotic Systems     Hybrid Journal   (Followers: 2, SJR: 0.629, h-index: 43)
J. of Intelligent Information Systems     Hybrid Journal   (Followers: 1, SJR: 0.691, h-index: 43)
J. of Intelligent Manufacturing     Hybrid Journal   (Followers: 4, SJR: 1.397, h-index: 54)
J. of Interventional Cardiac Electrophysiology     Hybrid Journal   (SJR: 0.93, h-index: 43)
J. of Intl. Business Studies     Hybrid Journal   (Followers: 28, SJR: 4.208, h-index: 130)
J. of Intl. Entrepreneurship     Hybrid Journal   (Followers: 9, SJR: 0.549, h-index: 23)
J. of Intl. Migration and Integration / Revue de l integration et de la migration internationale     Hybrid Journal   (Followers: 12, SJR: 0.308, h-index: 13)
J. of Intl. Relations and Development     Hybrid Journal   (Followers: 20, SJR: 0.793, h-index: 22)
J. of Labor Research     Hybrid Journal   (Followers: 17, SJR: 0.394, h-index: 27)
J. of Logic, Language and Information     Hybrid Journal   (Followers: 7, SJR: 0.288, h-index: 25)
J. of Low Temperature Physics     Hybrid Journal   (Followers: 2, SJR: 0.531, h-index: 52)
J. of Machinery Manufacture and Reliability     Hybrid Journal   (Followers: 2, SJR: 0.203, h-index: 7)
J. of Mammalian Evolution     Hybrid Journal   (Followers: 5, SJR: 1.134, h-index: 37)
J. of Mammary Gland Biology and Neoplasia     Hybrid Journal   (Followers: 1, SJR: 2.252, h-index: 83)
J. of Management and Governance     Hybrid Journal   (Followers: 12, SJR: 0.805, h-index: 33)
J. of Management Control     Hybrid Journal   (Followers: 4, SJR: 0.605, h-index: 6)
J. of Marine Science and Application     Hybrid Journal   (Followers: 3, SJR: 0.439, h-index: 11)
J. of Marine Science and Technology     Hybrid Journal   (Followers: 3, SJR: 0.235, h-index: 19)
J. of Maritime Archaeology     Hybrid Journal   (Followers: 21, SJR: 0.228, h-index: 8)
J. of Market-Focused Management     Hybrid Journal   (Followers: 2)
J. of Marketing Analytics     Hybrid Journal   (Followers: 3)
J. of Material Cycles and Waste Management     Hybrid Journal   (Followers: 3, SJR: 0.449, h-index: 22)
J. of Materials Engineering and Performance     Hybrid Journal   (Followers: 22, SJR: 0.544, h-index: 40)
J. of Materials Science     Hybrid Journal   (Followers: 19, SJR: 0.836, h-index: 123)
J. of Materials Science : Materials in Electronics     Hybrid Journal   (Followers: 3)
J. of Materials Science : Materials in Medicine     Hybrid Journal   (Followers: 5)
J. of Mathematical Biology     Hybrid Journal   (Followers: 12, SJR: 1.011, h-index: 71)
J. of Mathematical Chemistry     Hybrid Journal   (Followers: 5, SJR: 0.497, h-index: 45)
J. of Mathematical Fluid Mechanics     Hybrid Journal   (Followers: 6, SJR: 1.22, h-index: 22)
J. of Mathematical Imaging and Vision     Hybrid Journal   (Followers: 3, SJR: 0.901, h-index: 53)
J. of Mathematical Modelling and Algorithms     Hybrid Journal   (Followers: 2, SJR: 0.414, h-index: 23)
J. of Mathematical Sciences     Hybrid Journal   (SJR: 0.272, h-index: 23)
J. of Mathematics Teacher Education     Hybrid Journal   (Followers: 13, SJR: 1.062, h-index: 20)
J. of Maxillofacial and Oral Surgery     Hybrid Journal   (Followers: 1)
J. of Mechanical Science and Technology     Hybrid Journal   (Followers: 5, SJR: 0.589, h-index: 26)
J. of Medical and Biological Engineering     Hybrid Journal   (Followers: 1, SJR: 0.387, h-index: 18)
J. of Medical Humanities     Hybrid Journal   (Followers: 20, SJR: 0.299, h-index: 18)
J. of Medical Systems     Hybrid Journal   (Followers: 1, SJR: 0.717, h-index: 44)
J. of Medical Toxicology     Hybrid Journal   (Followers: 4, SJR: 0.874, h-index: 28)
J. of Medical Ultrasonics     Hybrid Journal   (Followers: 2, SJR: 0.18, h-index: 13)
J. of Medicine and the Person     Hybrid Journal  
J. of Membrane Biology     Hybrid Journal   (Followers: 2, SJR: 0.738, h-index: 82)
J. of Micro-Bio Robotics     Hybrid Journal   (SJR: 0.28, h-index: 3)
J. of Microbiology     Hybrid Journal   (Followers: 7, SJR: 0.741, h-index: 43)
J. of Mining Science     Hybrid Journal   (Followers: 5, SJR: 0.317, h-index: 16)
J. of Molecular Evolution     Hybrid Journal   (Followers: 9, SJR: 0.952, h-index: 108)
J. of Molecular Histology     Hybrid Journal   (Followers: 2, SJR: 0.755, h-index: 48)
J. of Molecular Medicine     Hybrid Journal   (Followers: 15, SJR: 2.165, h-index: 113)
J. of Molecular Modeling     Hybrid Journal   (Followers: 4, SJR: 0.466, h-index: 50)
J. of Molecular Neuroscience     Partially Free   (Followers: 10, SJR: 0.988, h-index: 69)
J. of Mountain Science     Hybrid Journal   (Followers: 3, SJR: 0.418, h-index: 15)
J. of Muscle Research and Cell Motility     Hybrid Journal   (Followers: 1, SJR: 1.264, h-index: 55)
J. of Nanoparticle Research     Hybrid Journal   (Followers: 4, SJR: 0.583, h-index: 84)
J. of Natural Medicines     Hybrid Journal   (SJR: 0.602, h-index: 28)
J. of Near-Death Studies     Hybrid Journal   (Followers: 2)
J. of Nephrology     Hybrid Journal   (Followers: 5, SJR: 0.689, h-index: 55)
J. of Network and Systems Management     Hybrid Journal   (SJR: 0.466, h-index: 26)
J. of Neural Transmission     Hybrid Journal   (Followers: 2, SJR: 1.034, h-index: 86)
J. of Neuro-Oncology     Hybrid Journal   (Followers: 4, SJR: 1.274, h-index: 90)
J. of Neuroimmune Pharmacology     Hybrid Journal   (Followers: 1, SJR: 1.662, h-index: 45)
J. of Neurology     Hybrid Journal   (Followers: 13, SJR: 1.429, h-index: 105)
J. of NeuroVirology     Hybrid Journal   (Followers: 1, SJR: 0.979, h-index: 69)
J. of Nondestructive Evaluation     Hybrid Journal   (Followers: 9, SJR: 0.863, h-index: 27)
J. of Nonlinear Science     Hybrid Journal   (Followers: 1, SJR: 1.887, h-index: 42)
J. of Nonverbal Behavior     Hybrid Journal   (Followers: 4, SJR: 0.723, h-index: 47)
J. of Nuclear Cardiology     Hybrid Journal   (SJR: 1.024, h-index: 68)
J. of Nutrition, Health and Aging     Hybrid Journal   (Followers: 19, SJR: 0.919, h-index: 60)
J. of Obstetrics and Gynecology of India     Hybrid Journal   (Followers: 6, SJR: 0.214, h-index: 6)
J. of Occupational Rehabilitation     Hybrid Journal   (Followers: 15, SJR: 0.811, h-index: 51)
J. of Ocean Engineering and Marine Energy     Hybrid Journal   (Followers: 1)
J. of Ocean University of China (English Edition)     Hybrid Journal   (Followers: 1, SJR: 0.237, h-index: 11)
J. of Oceanography     Hybrid Journal   (Followers: 10, SJR: 0.796, h-index: 52)
J. of Ocular Biology, Diseases, and Informatics     Hybrid Journal   (SJR: 0.183, h-index: 11)
J. of Optical and Fiber Communications Reports     Hybrid Journal   (Followers: 3)
J. of Optics     Hybrid Journal   (Followers: 8, SJR: 0.214, h-index: 8)
J. of Optimization Theory and Applications     Hybrid Journal   (Followers: 3, SJR: 0.898, h-index: 65)
J. of Ornithology     Hybrid Journal   (Followers: 21)
J. of Orofacial Orthopedics / Fortschritte der Kieferorthopädie     Hybrid Journal   (SJR: 0.574, h-index: 33)
J. of Orthopaedic Science     Hybrid Journal   (Followers: 5, SJR: 0.708, h-index: 48)
J. of Paleolimnology     Hybrid Journal   (Followers: 5, SJR: 0.984, h-index: 64)
J. of Parasitic Diseases     Hybrid Journal   (Followers: 2, SJR: 0.298, h-index: 9)
J. of Pediatric Neuropsychology     Hybrid Journal   (Followers: 3)
J. of Pest Science     Hybrid Journal   (Followers: 2, SJR: 1.341, h-index: 28)
J. of Pharmaceutical Health Care and Sciences     Open Access  
J. of Pharmaceutical Innovation     Hybrid Journal   (Followers: 8, SJR: 0.524, h-index: 17)
J. of Pharmaceutical Investigation     Hybrid Journal   (Followers: 1, SJR: 0.331, h-index: 6)
J. of Pharmacokinetics and Pharmacodynamics     Hybrid Journal   (Followers: 18, SJR: 0.708, h-index: 46)
J. of Phase Equilibria and Diffusion     Hybrid Journal   (Followers: 18, SJR: 0.433, h-index: 36)
J. of Philosophical Logic     Hybrid Journal   (Followers: 8, SJR: 0.704, h-index: 26)

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Journal Cover European Food Research and Technology
  [SJR: 0.726]   [H-I: 70]   [7 followers]  Follow
   Hybrid Journal Hybrid journal (It can contain Open Access articles)
   ISSN (Print) 1438-2377 - ISSN (Online) 1438-2385
   Published by Springer-Verlag Homepage  [2336 journals]
  • The effect of diet components on the level of cortisol
    • Authors: Marta Stachowicz; Anna Lebiedzińska
      Pages: 2001 - 2009
      Abstract: Abstract The way and the quality of nutrition are important factors that can have influence on behavior of both the health and well-being. Proper diet helps to maintain homeostasis in the body. Changes in lifestyle lead to increase the degree of food processing and hence reduce the nutritional value of available products. This forces the use of technological amendments in nourishment, i.e., fortification and formation of diet supplements. Modified food can complement diet in necessary nutrients. Environmental factors like activity can cause adaptation changes in endocrine system of every human. Cortisol is a corticosteroid, in which influence is varied depending on its concentration. Through its multipronged action, it mobilizes organism to fight stress, by ensuring a stable level of glucose, stimulating tissue’s regeneration and inhibiting inflammation processes. Factors like stressful work, personal problems, intensive trainings can lead to long-term sustained, excessive concentration of this hormone, affecting formation of metabolic disorders such as insulin resistance, increased blood pressure, abnormal bone regeneration and collagen synthesis or calcium deficiency in the organism. Diet supplementation is currently extensively used by both healthy and unwell people, in different age, but most commonly refers to physically active people. Lots of widely available dietary supplements contain nutrients which regulate steroid hormones homeostasis. Elaboration of optimal diet is one of the agents determining well-being, health and success. In this paper, we review the current knowledge on the effect of dietary components on level of cortisol.
      PubDate: 2016-12-01
      DOI: 10.1007/s00217-016-2772-3
      Issue No: Vol. 242, No. 12 (2016)
  • Effect of hazelnut roasting on the oil properties and stability under
           thermal and photooxidation
    • Authors: Gülcan Özkan; Mustafa Kiralan; Erkan Karacabey; Gürkan Çalik; Necla Özdemir; Tuba Tat; Ali Bayrak; Mohamed Fawzy Ramadan
      Pages: 2011 - 2019
      Abstract: Abstract The roasting process plays a key role in hazelnut oil production. The optimal roasting conditions for Delisava and Kara Fındık hazelnut cultivars were studied using response surface methodology (RSM). The maximum oil content and minimum values of peroxide value (PV), conjugated diene (K 232), conjugated triene (K 270) values of Delisava and Kara Fındık hazelnut cultivars were used to estimate the production of high-quality oils. The optimal roasting temperature and time for Delisava and Kara Fındık hazelnuts were 114.24 °C for 27.21 min and 123.43 °C for 22.12 min, respectively. Optimal oils were subjected to accelerated oxidation tests (Schaal oven test at 60 °C) and photooxidation at daylight. Under thermal conditions, Kara Fındık oil possesses higher oxidative stability than Delisava oil according to PV, K 232 and K 270 values. Under photooxidation conditions, an opposite trend was noted when Kara Fındık oil exhibited lower oxidative stability in comparison with Delisava oil.
      PubDate: 2016-12-01
      DOI: 10.1007/s00217-016-2699-8
      Issue No: Vol. 242, No. 12 (2016)
  • The effect of growth temperature, process temperature, and sodium chloride
           on the high-pressure inactivation of Listeria monocytogenes on ham
    • Authors: Januana S. Teixeira; Maximilian B. Maier; Petr Miller; Michael G. Gänzle; Lynn M. McMullen
      Pages: 2021 - 2029
      Abstract: Abstract This study investigated the effect of growth temperature (8–32 °C), process temperature (−17 to 32 °C), and sodium chloride concentration (0–3 %) on the lethality of pressure to Listeria monocytogenes. Pressure treatments were performed using a 5-strain cocktail of L. monocytogenes. Cultures grown at 8 °C were more resistant to pressure than cultures grown at 20 or 32 °C. Pressure treatments of the Listeria cocktail indicated that Listeria were most resistant to pressure at −5 or +5 °C. The effect of pressure was further evaluated at 500 MPa and +5 °C in buffer containing 1 or 3 % NaCl. Cultures treated in the presence of 3 % NaCl were more resistant than cultures treated in the presence of 1 % NaCl. Results obtained in buffer were compared to treatment of cooked ham containing 1 or 3 % NaCl. L. monocytogenes was more resistant in ham with 3 % NaCl when compared to ham with 1 % NaCl. L. monocytogenes grown at 32 °C were slightly more resistant to pressure when compared to cultures grown at 8 °C. Refrigerated storage of treated samples for 4 weeks demonstrated that L. monocytogenes recovered from all treatments with a pressure-holding time of 8 min or less. In conclusion, the effect of high-pressure processing strongly depends on growth temperature, process temperature, and the food matrix. To generally achieve a 5-log reduction of L. monocytogenes on ready-to-eat meats, combinations of pressure with elevated temperature or other antimicrobial hurdles are necessary.
      PubDate: 2016-12-01
      DOI: 10.1007/s00217-016-2700-6
      Issue No: Vol. 242, No. 12 (2016)
  • Chemometric evaluation of biogenic amines in commercial fruit juices
    • Authors: Raffaella Preti; Roberta Bernacchia; Giuliana Vinci
      Pages: 2031 - 2039
      Abstract: Abstract The profile and level of 11 biogenic amines were evaluated in commercial fruit juices (apple, grapefruit, orange and pineapple) and fruit nectars (apricot, peach and pear) by HPLC/FD after dansyl chloride derivatization. The biogenic amine most present in nectars is cadaverine, followed by putrescine, spermidine and spermine. Fruit juices showed a wider variability in biogenic amines profile and level, with the highest total content in orange juices. The application of chemometric tools as hierarchical cluster analysis and principal component analysis on the biogenic amine profiles of the juice samples succeeded in grouping juices on the basis of the fruit of origin. A mathematical model with high predictive ability for fruit juices classification was obtained by linear discriminant analysis: orange (100 %), pineapple (100 %), grapefruit (80 %) and apple (70 %). This study represents the first description of biogenic amines content in these beverages. These compounds are well-known important quality parameters and demonstrated to have also a characteristic profile depending on the fruit of origin.
      PubDate: 2016-12-01
      DOI: 10.1007/s00217-016-2701-5
      Issue No: Vol. 242, No. 12 (2016)
  • Degradation of Syrah and Cabernet Sauvignon grapes skin: application of
           different enzymatic activities: a preliminary study
    • Authors: Rafael Apolinar-Valiente; Inmaculada Romero-Cascales; Encarna Gómez-Plaza; José María Ros-García
      Pages: 2041 - 2049
      Abstract: Abstract The commercial enzyme preparations can increase the degradation of skins cell wall and, hence, the release of compounds of interest such as polyphenols, aromas, polysaccharides and oligosaccharides. However, the effects of the maceration enzymes are contradictories, which can be attributed to the different enzymatic activities of the commercial preparations. Moreover, the cultivar grape and its skin cell wall composition and morphology might influence on the efficiency of the enzymatic activities. The aim of the present work was to elucidate the influence of the use of purified enzymatic activities on the degradation of cell wall from Syrah and Cabernet Sauvignon grape skins. Polygalacturonase and cellulase enzymatic activities were added into a synthetic solution with Syrah and Cabernet Sauvignon grape skins and compared to a control sample. Oligouronides and galacturonic acid amount from the synthetic solution were measured at 12, 24, 36, 60, 84, 108 and 144 h for all the experiences. Individual addition of purified polygalacturonase and cellulase activities induce breakdown of cell wall material from grape skin, increasing the oligouronides and galacturonic acid release. This behaviour confirms that purified polygalacturonase and cellulase activities could significantly modify cell wall degradation and favour the diffusion of valuable components, improving the quality of elaborated wines. However, purified polygalacturonase and cellulase activities do not degrade the skin cell walls from Syrah and Cabernet Sauvignon grapes in the same way, which might be explained by differences in composition and morphology of skin cell wall material from each cultivar grapes.
      PubDate: 2016-12-01
      DOI: 10.1007/s00217-016-2702-4
      Issue No: Vol. 242, No. 12 (2016)
  • Usage of different aerobic non- Saccharomyces yeasts and experimental
           conditions as a tool for reducing the potential ethanol content in wines
    • Authors: Jessica Röcker; Sebastian Strub; Kristin Ebert; Manfred Grossmann
      Pages: 2051 - 2070
      Abstract: Abstract Alcohol reduction in wines is gaining increasing importance due to global warming and the resulting rising amounts of must sugar. During the last years within the microbiological approaches the usage of non-Saccharomyces yeasts became a focus of interest. In this study different non-Saccharomyces yeasts were used to respire in the presence of oxygen the potential alcohol content in grape must. Three different experimental set-ups including five different non-Saccharomyces yeast strains were used and compared. The focus was on improving the temperature, oxygenation and nitrogen addition to improve the sensory quality of the resulting wines. The positive effects of these improvements could be especially seen while looking at the declining isovaleric acid content of one Pichia guilliermondii strain. Most promising was a Metschnikowia pulcherrima strain, whose usage led to an alcohol reduction of 3.8 vol% within 3 days.
      PubDate: 2016-12-01
      DOI: 10.1007/s00217-016-2703-3
      Issue No: Vol. 242, No. 12 (2016)
  • Comparison of ultra-high-pressure water jet and conventional rotating
           blade cutting for the production of fresh-cut iceberg ( Lactuca sativa L.)
           and endive ( Cichorium endivia L.)
    • Authors: Florian Hägele; Simone Nübling; Ralf M. Schweiggert; Lena Nolte; Agnes Weiss; Herbert Schmidt; Reinhold Carle
      Pages: 2071 - 2081
      Abstract: Abstract Sensory, physiological, and microbial quality of fresh-cut iceberg lettuce (Lactuca sativa L.) and endive (Cichorium endivia L.) produced by ultra-high-pressure water jet cutting was compared to that obtained by conventional blade cutting. Two settings of water pressure (2500, 3300 bar) and nozzle size (0.10, 0.12 mm) were investigated at pilot-plant scale to provide insights into the industrial applicability of the water jet cutting technology. During the subsequent 12 days of storage of the fresh-cut products in consumer-sized film bags, headspace gas composition, activities of phenylalanine-ammonia-lyase, peroxidase and polyphenoloxidase, contents of phenolic compounds, and bacterial viable counts were monitored. Furthermore, visual appearance of the products was examined by stereo microscopy and sensory evaluation. When comparing blade cut and water jet cut products, differences in headspace gas composition, enzyme activities, phenolic contents and bacterial viable counts were insignificant for both fresh-cut iceberg lettuce and endive. Although water pressure and nozzle size only exerted a slight effect on sensory quality and the appearance of cut edges, tentatively, a pressure of 2500 bar and nozzle size of 0.10 mm ensured optimum sensory quality of the cut salads. Hence, fully equivalent product quality was achieved by water jet and conventional blade cutting. Despite higher investment, water jet cutting technology may be considered as a valuable alternative to blade cutting systems in the production of fresh-cut products, thus avoiding interruptions of the production chain due to time- and cost-intense sharpening of the knives.
      PubDate: 2016-12-01
      DOI: 10.1007/s00217-016-2704-2
      Issue No: Vol. 242, No. 12 (2016)
  • The electronic nose system: study on the global aromatic profile of
           espresso coffee prepared with two types of coffee filter holders
    • Authors: Carla Severini; Antonio Derossi; Anna Giuseppina Fiore; Ilde Ricci; Mauro Marone
      Pages: 2083 - 2091
      Abstract: Abstract The Italian espresso coffee is the most aromatic coffee brew. Among the several variables affecting the physicochemical and sensorial attributes of the beverage, the use of different types of coffee filter holders was never studied. Electronic nose is a useful technique for the control of food and beverages because it combines the advantages of both instrumental and sensorial analyses. In this work, the influence of two filter holders, 1-cup or 2-cups, on the main chemical attributes and global aromatic profile of the espresso coffee samples, obtained in different extraction conditions, was studied. Any significant differences were not observed in the overall aromatic profile of espresso coffee brews by using the two types of filter holders, whereas the pH, titratable acidity, total solids and caffeine content were greatly affected by the type of filter holder.
      PubDate: 2016-12-01
      DOI: 10.1007/s00217-016-2705-1
      Issue No: Vol. 242, No. 12 (2016)
  • Chemical constituents analysis of white tea of different qualities and
           different storage times
    • Authors: Jing-Ming Ning; Ding Ding; Ya-Sai Song; Zheng-Zhu Zhang; Xianjingli Luo; Xiao-Chun Wan
      Pages: 2093 - 2104
      Abstract: Abstract Gallic acid, caffeine, catechins and amino acids in different grades of white teas and white teas under different storage times were determined in this study. The qualitative analysis was carried out on the main chemical components in white teas by ultra-performance liquid chromatography coupled with triple quadrupole tandem mass spectrometry (UPLC-QQQ-MS/MS). A total of 29 compounds were detected in white teas. The results showed that contents of total catechins and caffeine decreased with grades reducing. The middle-grade of white tea, Gong Mei, contained the amino acids at the highest content of 53.606 mg g−1, while the low grade Shou Mei contained the lowest (14.848 mg g−1). It was observed that contents of catechins and amino acids showed a similar tendency to decrease with storage times, while gallic acid increased with storing time (from 0.770 to 1.420 mM). This study suggested that high- and low-grade white tea should not be distinguished solely based on a single characteristic component or by market price, as well as providing an important basis for changes in characteristic components in white tea of different storage times.
      PubDate: 2016-12-01
      DOI: 10.1007/s00217-016-2706-0
      Issue No: Vol. 242, No. 12 (2016)
  • Effect of using ingredient replacers on the physicochemical properties and
           sensory quality of low-salt and low-fat white puddings
    • Authors: Susann Fellendorf; Maurice G. O’Sullivan; Joseph P. Kerry
      Pages: 2105 - 2118
      Abstract: Abstract White pudding, popular in Europe and America, is a processed meat product containing generally pork meat, fat, seasonings, bread, oatmeal and other cereal grains. To achieve highly accepted low-sodium and low-fat white puddings, 22 formulations comprised of two different fat (10, 5 %) and sodium (0.6, 0.4 %) levels and containing 11 different ingredient replacers were produced. Compositional, texture and sensory analyses were conducted. Adding replacers to low-sodium and low-fat white puddings showed a range of effects on sensory and physicochemical properties. Two formulations containing 10 % fat and 0.6 % sodium formulated with sodium citrate, as well as the combination of potassium chloride and glycine, were found to have overall acceptance (P < 0.05) by assessors. These samples showed higher (P < 0.05) hardness values, scored lower (P < 0.05) in fatness perception and higher (P < 0.05) in spiciness perception. Hence, the recommended sodium target level of 0.6 % set by the Food Safety Authority of Ireland 2016 was achieved for white pudding products, in addition to a significant reduction in fat level from commercial levels, without causing negative sensory attributes.
      PubDate: 2016-12-01
      DOI: 10.1007/s00217-016-2707-z
      Issue No: Vol. 242, No. 12 (2016)
  • Changes in physicochemical properties and fatty acid composition of pork
           following long-term frozen storage
    • Authors: Verónica Alonso; Erica Muela; Javier Tenas; Juan Benito Calanche; Pedro Roncalés; José A. Beltrán
      Pages: 2119 - 2127
      Abstract: Abstract The objective of this study was to investigate the effect of long-term frozen storage (2 years) of pork on colour stability, lipid and protein oxidation, drip/thawing losses and intramuscular fatty acid composition, as well as to examine the relationships among them. Pork quality parameters were significantly altered by frozen storage during 2 years, causing an increase in pH values, drip and thawing losses and metmyoglobin percentage, and a decrease in colour indices (a* and b* values) and oxymyoglobin percentage. The percentage of intramuscular fat and total saturated and monounsaturated fatty acids were significantly higher in pork after 2 years of storage at −20 °C, whereas it had the lowest values of polyunsaturated fatty acids, especially n-3 long chain fatty acids. Furthermore, the relationships among colour stability, lipid and protein oxidation, thawing losses and fatty acid profile revealed the complex interrelations generated during frozen storage.
      PubDate: 2016-12-01
      DOI: 10.1007/s00217-016-2708-y
      Issue No: Vol. 242, No. 12 (2016)
  • Development and validation of a screening system for a β -galactosidase
           with increased specific activity produced by directed evolution
    • Authors: Eva Rentschler; Thilo Schwarz; Timo Stressler; Lutz Fischer
      Pages: 2129 - 2138
      Abstract: Abstract A powerful tool in enzyme engineering is directed evolution. The design of a suitable screening system to identify enzyme variants with the feature desired is one of the most important points in directed evolution experiments. In this article, we developed and validated a four-step activity-based screening system with a high throughput rate to identify a variant of the metagenome β-galactosidase, called M1, with improved specific activity. An Escherichia coli host–vector system was chosen to realize a high production of the recombinant enzyme in microtiter plate format. Industrial-like conditions of milk processing in dairy industry (substrate lactose, solved in synthetic milk buffer, pH 6.75, and 8 °C) were used for the activity screening. With a coefficient of variance of 15.6 % and a Z′ factor value of 0.53, the assay was reproducible and suitable to identify enzyme variants with the requirement desired. A first-generation library of β-galactosidase variants, constructed by error-prone PCR, was analyzed using the high-throughput screening developed, and one variant, called M1′K2, was identified as having a distinctly improved specific activity. Therefore, this variant was produced in shaking flasks, and after purification via metal affinity chromatography, the improved specific activity was confirmed. In detail, the variant M1′K2 showed a more than twofold enhanced specific activity toward lactose at 8 °C compared to the parental β-galactosidase M1.
      PubDate: 2016-12-01
      DOI: 10.1007/s00217-016-2709-x
      Issue No: Vol. 242, No. 12 (2016)
  • Identification of buffalo casein-derived bioactive peptides with
           osteoblast proliferation activity
    • Authors: Srinu Reddi; Venkatesa Perumal Shanmugam; Suman Kapila; Rajeev Kapila
      Pages: 2139 - 2146
      Abstract: Abstract Osteoblast cells are the building blocks of bone architecture and most suitable cells for screening osteoanabolic agents. As bone formation begins with osteoblast proliferation, it is the essential stage for screening osteoanbolics. LC–MS/MS analysis of the 11th RP–HPLC fraction of pepsin–trypsin (PT) hydrolysates of buffalo casein showed 15 peptides. Out of these 15 peptides, four peptides of less than 1 kDa were custom-synthesized and evaluated for osteoblast proliferating ability. Proliferation effect of the peptides was studied by formazan crystal formation (MTT method) and relative expression of proliferation marker genes (clay and cdk2). PT hydrolysates and all the four peptides significantly induced osteoblast proliferation indicated by both MTT and relative gene expression studies. This study showed the osteoblast-promoting property of peptides derived from milk proteins, thereby further substantiating the earlier epidemiological data regarding bone health-promoting effect of milk.
      PubDate: 2016-12-01
      DOI: 10.1007/s00217-016-2710-4
      Issue No: Vol. 242, No. 12 (2016)
  • Phenotypical and molecular characterization of yeast content in the
           starter of “ Tchoukoutou, ” a Beninese African sorghum beer
    • Authors: Sedjro Emile Tokpohozin; Alexander Lauterbach; Susann Fischer; Jürgen Behr; Bertram Sacher; Thomas Becker
      Pages: 2147 - 2160
      Abstract: Abstract Tchoukoutou is a Beninese African sorghum beer obtained by mixed fermentation including different yeast and lactic acid bacteria (LAB). Until now, the make-up of the starter’s whole microbial communities and the main reason for the diversity of this special beer’s organoleptic quality (taste and flavor) have remained unknown. A total of 240 yeasts isolated from a Tchoukoutou starter have been characterized following the polyphasic approach and using yeast phenotype (morphology and physiology), proteins (MALDI-TOF MS), ITS1-5.8S-ITS4 and D1/D2 of the large subunit (LSU) rRNA gene as biomarkers. The microbial ecology of the starter used to produce Tchoukoutou is diverse and belongs to different strains of four species including Saccharomyces cerevisiae (75.17 %) as the dominant yeast, followed by Pichia kudriavzevii (17.24 %), Candida ethanolica (4.14 %) and Debaryomyces hansenii complex (3.45 %). D. hansenii complex and C. ethanolica are two yeast species which have never yet been isolated from Tchoukoutou. Some S. cerevisiae with an interesting fermentative profile are able to metabolize lactic acid (lactic acid bacteria metabolite) and therefore may increase the beer pH, thereby allowing the growth of LAB for further beer maturation and flavor enhancement during Yeast-LAB mixed fermentation. The co-presence of the non-Saccharomyces with S. cerevisiae in sorghum beer starter depends for the agroecology zones.
      PubDate: 2016-12-01
      DOI: 10.1007/s00217-016-2711-3
      Issue No: Vol. 242, No. 12 (2016)
  • Phenolic profiling of green lentil ( Lens culinaris Medic.) seeds
           subjected to long-term storage
    • Authors: Mahla Mirali; Randy W. Purves; Albert Vandenberg
      Pages: 2161 - 2170
      Abstract: Abstract Lentils have several desirable properties that make them a healthy and nutritious food option. The visual characteristics of the seed coat are important factors that determine the marketability and, ultimately, the sale price of whole lentils. However, the seed coat colour is not stable and green lentil in particular is known to change over time. While total phenolic content is known to significantly affect darkening of lentil seeds, this study investigated the effect of specific phenolic compounds in the seed darkening process in detail. The phenolic compound profiles of six green lentil cultivars were examined by liquid chromatography–mass spectrometry. To maximize the potential amount of change, the oldest seeds available (harvested in 2000–2007) were compared with fresh seeds (harvested in 2014). Some increases in amounts were noted for some phenolic acids and flavones; however, the most notable result was a decrease in the amount of all flavan-3-ols (e.g. catechin, gallocatechin, and catechin-3-glucoside) and proanthocyanidins (e.g. dimers, trimers, tetramers, and pentamers), 27 compounds in total. Polymerization of these oligomers (the major phenolic compounds in green lentil seed coat tissue) results in their cross-linking with the cell wall. The consequence will be seed darkening and reduction in the extractability of these oligomers.
      PubDate: 2016-12-01
      DOI: 10.1007/s00217-016-2713-1
      Issue No: Vol. 242, No. 12 (2016)
  • Effect of aging time, dosage and toasting level of oak chips on the color
           parameters, phenolic compounds and antioxidant activity of red wines (var.
           Fetească neagră )
    • Authors: Georgiana-Diana Dumitriu; Nieves López de Lerma; Valeriu V. Cotea; Cătălin-Ioan Zamfir; Rafael A. Peinado
      Pages: 2171 - 2180
      Abstract: Abstract Alternative oenological practices are a key factor in sustainable winemaking. The influence of 6 types of chips with different toasting degrees on chromatic parameters, phenolic families and antioxidant activity of Fetească neagră wines has been studied. Brownish hue was highly influenced by the aging time and increased the most in wines treated with chips of high toasting degree. Color saturation was influenced by the type of chips but neither the aging time nor the dose of chips modifies significantly this parameter. Phenolic acids and catechins decreased with the aging time, whereas flavonols, anthocyanins and high molecular weight procyanidins increased; the antioxidant activity was related to the dosage of chips and the aging time. Chemometric analyses showed a clear difference among the wines aged for three months with chips of different degrees of toast, whereas the differences at 1.5 months of aging were irrelevant. The wines aged with chips of low toast degree showed the highest phenolic content, highlighting the phenolic families related to color properties (anthocyanins and colored pigments) and to astringency (tannin of high molecular weight). Therefore, these types of chips accelerated the aging process of the wine.
      PubDate: 2016-12-01
      DOI: 10.1007/s00217-016-2714-0
      Issue No: Vol. 242, No. 12 (2016)
  • TLC bioautography-guided isolation of antioxidant activity components of
           extracts from Sophora flavescens Ait.
    • Authors: Qi Huang; Lin Xu; Wen-Shan Qu; Zhao-Hong Ye; Wen-Yu Huang; Long-Yuan Liu; Jin-Feng Lin; Shao Li; Hong-Yan Ma
      Abstract: Abstract In this study, a bioactivity-guided isolation of antioxidant activity components of extracts from Sophora flavescens Ait. based on TLC bioautography and column chromatography was provided. The antioxidant activity of S. flavescens Ait. with different origins was evaluated by TLC bioautography, using 2,2-diphenyl-1-picrylhydrazyl radical as a detection reagent. The results showed that S. flavescens Ait. from different origins all expressed antioxidant activity. Then, based on a bioactivity-guided isolation principle, ten antioxidant activity ingredients including trifolirhizin(1), nor-anhydroicaritin(2), calycosin(3), isoxanthohumol(4), trifohrhizin-6′-monoacetate(5), 8-lavandulyl-5,7,4′-trihydroxyflavonol(6), kurarinone(7), sophoraflavanone G(8), maackiain(9) and formononetin(10) were yielded by the separation and purification of column chromatography. Their structures were elucidated by NMR data analysis. The results showed that the primary antioxidant constituents of S. flavescens Ait. were flavonoids, and significantly, prenylated flavonoids with phenolic hydroxyl in ring B had a stronger antioxidant effect than others. The study suggested that TLC bioautography-guided isolation of antioxidant components from S. flavescens Ait. was a kind of simple, rapid and effective means.
      PubDate: 2016-11-26
      DOI: 10.1007/s00217-016-2820-z
  • A new method for the detection of early contamination of red wine by
           Brettanomyces bruxellensis using Pseudomonas putida 4-ethylphenol
           methylene hydroxylase (4-EPMH)
    • Authors: Hélène Daniels-Treffandier; Christine Campbell; Joyce Kheir; Dominique Salameh; Roger Lteif; Cédric Brandam; Patricia Taillandier
      Abstract: Abstract Brettanomyces/Dekkera bruxellensis is a cause of major concern for the winemaking industry worldwide. If a slight presence of this spoilage yeast in red wine adds a Brett character, a strong contamination has irreversible and detrimental effects on the organoleptic qualities due to the production of volatile phenols such as 4-ethylphenol. Time is a key factor in the treatment of B. bruxellensis contaminations. Nowadays, the diagnostic and quantification resources available are time consuming and too expensive, making them either inadequate or inaccessible to most of the winemakers. This study was focused on a new, easy to use, inexpensive method that could allow winemakers to directly detect B. bruxellensis contamination in red wine at an early stage, hence, reducing wine spoilage. In this work, the ability of Pseudomonas putida 4-ethylphenol methylene hydroxylase was tested in order to catabolize the 4-ethylphenol and to elaborate an enzymatic assay with the purpose of detecting early contaminations by B. bruxellensis in red wine. We have developed a colorimetric enzymatic assay, based on the redox state of the 4-ethylphenol methylene hydroxylase co-factor, cytochrome C, that can detect and quantify low concentrations of 4-ethylphenol. The range of concentrations detected is well below the level detectable by the human nose. Combined to an enrichment step, this method allows the detection of B. bruxellensis at an initial concentration of less than 10 cells per ml.
      PubDate: 2016-11-26
      DOI: 10.1007/s00217-016-2822-x
  • Cultivation of mushrooms for production of food biofortified with lithium
    • Authors: Mirosław Mleczek; Marek Siwulski; Piotr Rzymski; Sylwia Budzyńska; Monika Gąsecka; Pavel Kalač; Przemysław Niedzielski
      Abstract: Abstract It has recently been suggested that food fortification with Li is worth serious consideration as a strategy to support psychiatric treatment and decrease violent behaviors in the general population. Therefore, the present study developed the cultivation of three commercially important mushroom species, Ganoderma lucidum, Pleurotus eryngii and Pleurotus ostreatus, on substrates enriched with Li (0.25–1.0 mM) in the form of acetate or carbonate. The growth of the mycelium colony, production of fruiting bodies and accumulation of Li were evaluated. Analysis of Li was performed using an optical emission spectrometry with excitation by inductively coupled plasma using an Agilent 5100 ICP-OES spectrometer. As found, Li2CO3 was a more bioavailable form although it had a greater adverse effect on mushroom growth. Substrate supplementation with CH3COOLi resulted in lower or no growth retardation but decreased uptake of Li. The most promising results were obtained for G. lucidum, which accumulated up to 73.58 ± 10.87 (Li2CO3) and 25.59 ± 9.98 (CH3COOLi) mg Li kg−1 dry mass. Given the popularity of the investigated mushroom species in various cultures as food or alternative medicines, their Li-biofortified forms could potentially find social acceptance. The concentrations of Li accumulated in fruiting bodies were not high enough for application in psychiatric treatments but could potentially support the daily intake of Li for behavior modification or health beneficiary purposes. Further studies are necessary to fully investigate the safety implications of Li-enriched mushrooms for humans.
      PubDate: 2016-11-26
      DOI: 10.1007/s00217-016-2823-9
  • Collaborative trial to assess the performance of digital PCR in the field
           of GMO analysis using an artificial sample material
    • Authors: René Köppel; Verena Peterseil; Emilie Dagand; Ekkehard Schütz; Nina Kolberg; Mojca Milavec; Dominik Moor
      Abstract: Abstract Digital PCR promises absolute quantification of amplifiable nucleic acids molecules. In consequence, results should be comparable, irrespective of the analysing laboratory and the equipment used. To assess this claim, we used a multitarget DNA molecule (amplicon) encoding for eight transgene soy traits and the lectin soy reference gene. This multitarget amplicon was analysed by seven European laboratories by duplex digital PCR assays. The results showed that absolute measurements of target copy number range revealed high variation. Nevertheless, the measured proportion of the transgene target sequences to the lectin reference gene of the amplicon was in most cases close to 1:1. Digital PCR seems to produce interlaboratory highly reproducible results of relative quantification. Care has to be taken to assess the performance of the applied PCR system. For this purpose, multitarget amplicons may be a valuable amendment to reference material gained from plant material, particularly in cases where reference material is unavailable.
      PubDate: 2016-11-24
      DOI: 10.1007/s00217-016-2824-8
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