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Publisher: Springer-Verlag   (Total: 2335 journals)

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Showing 1201 - 1400 of 2335 Journals sorted alphabetically
J. of Communications Technology and Electronics     Hybrid Journal   (Followers: 1, SJR: 0.267, h-index: 14)
J. of Community Genetics     Hybrid Journal   (Followers: 1, SJR: 0.699, h-index: 8)
J. of Community Health     Hybrid Journal   (Followers: 8, SJR: 0.676, h-index: 39)
J. of Comparative Physiology A: Neuroethology, Sensory, Neural, and Behavioral Physiology     Hybrid Journal   (Followers: 7, SJR: 0.98, h-index: 63)
J. of Comparative Physiology B : Biochemical, Systemic, and Environmental Physiology     Hybrid Journal   (Followers: 3, SJR: 0.981, h-index: 50)
J. of Compassionate Health Care     Open Access   (Followers: 1)
J. of Computational Analysis and Applications     Hybrid Journal   (SJR: 0.284, h-index: 16)
J. of Computational Electronics     Hybrid Journal   (Followers: 3, SJR: 0.457, h-index: 17)
J. of Computational Neuroscience     Hybrid Journal   (Followers: 19, SJR: 1.419, h-index: 54)
J. of Computer and Systems Sciences Intl.     Hybrid Journal   (SJR: 0.252, h-index: 11)
J. of Computer Science and Technology     Open Access   (Followers: 5, SJR: 0.342, h-index: 26)
J. of Computer Virology and Hacking Techniques     Hybrid Journal   (Followers: 5)
J. of Computer-Aided Molecular Design     Hybrid Journal   (Followers: 4, SJR: 0.951, h-index: 70)
J. of Computers in Education     Hybrid Journal   (Followers: 5)
J. of Computing in Higher Education     Hybrid Journal   (Followers: 12, SJR: 0.725, h-index: 16)
J. of Consumer Policy     Hybrid Journal   (Followers: 3, SJR: 0.44, h-index: 23)
J. of Contemporary Mathematical Analysis     Hybrid Journal   (SJR: 0.115, h-index: 4)
J. of Contemporary Physics (Armenian Academy of Sciences)     Hybrid Journal   (Followers: 1, SJR: 0.174, h-index: 4)
J. of Contemporary Psychotherapy     Hybrid Journal   (Followers: 4, SJR: 0.441, h-index: 16)
J. of Control Theory and Applications     Hybrid Journal   (Followers: 2, SJR: 0.406, h-index: 13)
J. of Control, Automation and Electrical Systems     Hybrid Journal   (Followers: 6, SJR: 0.168, h-index: 8)
J. of Crop Science and Biotechnology     Hybrid Journal   (Followers: 7)
J. of Cross-Cultural Gerontology     Hybrid Journal   (Followers: 3, SJR: 0.412, h-index: 23)
J. of Cryptographic Engineering     Partially Free   (Followers: 5, SJR: 0.757, h-index: 6)
J. of Cryptology     Hybrid Journal   (Followers: 2, SJR: 1.598, h-index: 49)
J. of Cultural Economics     Hybrid Journal   (Followers: 2, SJR: 0.445, h-index: 24)
J. of Database Marketing & Customer Strategy Management     Hybrid Journal   (Followers: 8, SJR: 0.183, h-index: 5)
J. of Derivatives & Hedge Funds     Hybrid Journal   (Followers: 8, SJR: 0.207, h-index: 3)
J. of Developmental and Physical Disabilities     Hybrid Journal   (Followers: 8, SJR: 0.615, h-index: 23)
J. of Digital Imaging     Hybrid Journal   (Followers: 8, SJR: 0.535, h-index: 29)
J. of Direct Data and Digital Marketing Practice     Hybrid Journal   (Followers: 6, SJR: 0.296, h-index: 3)
J. of Dynamical and Control Systems     Hybrid Journal   (Followers: 2, SJR: 0.556, h-index: 22)
J. of Dynamics and Differential Equations     Hybrid Journal   (SJR: 1.33, h-index: 29)
J. of Earth Science     Hybrid Journal   (Followers: 6, SJR: 0.299, h-index: 11)
J. of Earth System Science     Open Access   (Followers: 31, SJR: 0.466, h-index: 27)
J. of East Asian Linguistics     Hybrid Journal   (Followers: 5, SJR: 0.669, h-index: 15)
J. of Echocardiography     Hybrid Journal   (Followers: 3, SJR: 0.136, h-index: 3)
J. of Economic Growth     Hybrid Journal   (Followers: 25, SJR: 5.251, h-index: 54)
J. of Economic Interaction and Coordination     Hybrid Journal   (SJR: 0.231, h-index: 11)
J. of Economics     Hybrid Journal   (Followers: 9, SJR: 0.463, h-index: 20)
J. of Economics and Finance     Hybrid Journal   (Followers: 7, SJR: 0.238, h-index: 15)
J. of Educational Change     Hybrid Journal   (Followers: 7, SJR: 0.694, h-index: 14)
J. of Elasticity     Hybrid Journal   (Followers: 4, SJR: 0.821, h-index: 38)
J. of Electroceramics     Hybrid Journal   (SJR: 0.566, h-index: 49)
J. of Electronic Materials     Hybrid Journal   (Followers: 2, SJR: 0.752, h-index: 68)
J. of Electronic Testing     Hybrid Journal   (Followers: 2, SJR: 0.241, h-index: 24)
J. of Electronics (China)     Hybrid Journal   (Followers: 3, SJR: 0.127, h-index: 7)
J. of Elementary Science Education     Hybrid Journal   (Followers: 8)
J. of Engineering Mathematics     Hybrid Journal   (SJR: 0.707, h-index: 32)
J. of Engineering Physics and Thermophysics     Hybrid Journal   (Followers: 1, SJR: 0.132, h-index: 8)
J. of Engineering Research     Open Access  
J. of Engineering Thermophysics     Hybrid Journal   (Followers: 1, SJR: 0.294, h-index: 7)
J. of Environmental Studies and Sciences     Partially Free   (Followers: 2)
J. of Ethology     Hybrid Journal   (Followers: 2, SJR: 0.484, h-index: 21)
J. of Evolution Equations     Hybrid Journal   (SJR: 1.312, h-index: 22)
J. of Evolutionary Biochemistry and Physiology     Hybrid Journal   (SJR: 0.127, h-index: 9)
J. of Evolutionary Economics     Hybrid Journal   (Followers: 8, SJR: 0.878, h-index: 42)
J. of Experimental and Theoretical Physics     Hybrid Journal   (Followers: 2, SJR: 0.565, h-index: 34)
J. of Experimental Criminology     Hybrid Journal   (Followers: 28, SJR: 1.587, h-index: 22)
J. of Failure Analysis and Prevention     Hybrid Journal   (Followers: 5, SJR: 0.256, h-index: 12)
J. of Family and Economic Issues     Hybrid Journal   (Followers: 6, SJR: 0.532, h-index: 27)
J. of Family Violence     Hybrid Journal   (Followers: 15, SJR: 0.552, h-index: 45)
J. of Financial Services Marketing     Hybrid Journal   (Followers: 3, SJR: 0.241, h-index: 6)
J. of Financial Services Research     Hybrid Journal   (Followers: 16, SJR: 1.196, h-index: 29)
J. of Fixed Point Theory and Applications     Hybrid Journal   (SJR: 0.467, h-index: 10)
J. of Fluorescence     Hybrid Journal   (Followers: 3, SJR: 0.553, h-index: 47)
J. of Food Measurement and Characterization     Hybrid Journal   (SJR: 0.104, h-index: 1)
J. of Food Science and Technology     Hybrid Journal   (Followers: 5, SJR: 0.839, h-index: 21)
J. of Forest Research     Hybrid Journal   (Followers: 3, SJR: 0.578, h-index: 22)
J. of Forestry Research     Hybrid Journal   (Followers: 6, SJR: 0.271, h-index: 10)
J. of Fourier Analysis and Applications     Hybrid Journal   (Followers: 1, SJR: 1.248, h-index: 36)
J. of Friction and Wear     Hybrid Journal   (Followers: 6, SJR: 0.263, h-index: 6)
J. of Fusion Energy     Hybrid Journal   (Followers: 3, SJR: 0.389, h-index: 16)
J. of Gambling Studies     Hybrid Journal   (Followers: 3, SJR: 1.122, h-index: 50)
J. of Gastroenterology     Hybrid Journal   (Followers: 13, SJR: 1.724, h-index: 73)
J. of Gastrointestinal Cancer     Hybrid Journal   (Followers: 3, SJR: 0.371, h-index: 36)
J. of Gastrointestinal Surgery     Hybrid Journal   (Followers: 5, SJR: 1.632, h-index: 87)
J. of General Internal Medicine     Hybrid Journal   (Followers: 13, SJR: 2.379, h-index: 115)
J. of General Plant Pathology     Hybrid Journal   (SJR: 0.357, h-index: 17)
J. of Genetic Counseling     Hybrid Journal   (Followers: 4, SJR: 0.535, h-index: 32)
J. of Genetics     Open Access   (Followers: 4, SJR: 0.42, h-index: 24)
J. of Geodesy     Hybrid Journal   (Followers: 8, SJR: 4.049, h-index: 48)
J. of Geographical Sciences     Hybrid Journal   (Followers: 1, SJR: 0.58, h-index: 14)
J. of Geographical Systems     Hybrid Journal   (Followers: 3, SJR: 0.839, h-index: 32)
J. of Geometric Analysis     Hybrid Journal   (SJR: 1.496, h-index: 23)
J. of Geometry     Hybrid Journal   (Followers: 1, SJR: 0.349, h-index: 13)
J. of Global Optimization     Hybrid Journal   (Followers: 4, SJR: 0.919, h-index: 51)
J. of Global Policy and Governance     Hybrid Journal   (Followers: 8)
J. of Grid Computing     Hybrid Journal   (SJR: 0.727, h-index: 32)
J. of Hand and Microsurgery     Hybrid Journal   (Followers: 1)
J. of Happiness Studies     Hybrid Journal   (Followers: 14, SJR: 0.785, h-index: 30)
J. of Hematopathology     Hybrid Journal   (Followers: 3, SJR: 0.194, h-index: 11)
J. of Heuristics     Hybrid Journal   (Followers: 5, SJR: 1.718, h-index: 43)
J. of High Energy Physics     Hybrid Journal   (Followers: 4, SJR: 1.027, h-index: 139)
J. of Homotopy and Related Structures     Hybrid Journal   (SJR: 0.102, h-index: 1)
J. of Housing and the Built Environment     Hybrid Journal   (Followers: 6, SJR: 0.553, h-index: 21)
J. of Huazhong University of Science and Technology [Medical Sciences]     Hybrid Journal   (SJR: 0.317, h-index: 15)
J. of Ichthyology     Hybrid Journal   (Followers: 4, SJR: 0.28, h-index: 7)
J. of Immigrant and Minority Health     Hybrid Journal   (Followers: 8, SJR: 0.573, h-index: 29)
J. of Inclusion Phenomena and Macrocyclic Chemistry     Hybrid Journal   (Followers: 1, SJR: 0.459, h-index: 41)
J. of Indian Philosophy     Hybrid Journal   (Followers: 10, SJR: 0.179, h-index: 7)
J. of Indian Prosthodontic Society     Open Access   (SJR: 0.165, h-index: 5)
J. of Industrial Microbiology and Biotechnology     Hybrid Journal   (Followers: 10, SJR: 1.064, h-index: 68)
J. of Industry, Competition and Trade     Hybrid Journal   (Followers: 7, SJR: 0.411, h-index: 11)
J. of Infection and Chemotherapy     Hybrid Journal   (Followers: 1, SJR: 0.65, h-index: 39)
J. of Information Technology     Hybrid Journal   (Followers: 45, SJR: 1.659, h-index: 43)
J. of Information Technology Teaching Cases     Hybrid Journal   (Followers: 5)
J. of Infrared, Millimeter and Terahertz Waves     Hybrid Journal   (Followers: 1, SJR: 0.902, h-index: 31)
J. of Inherited Metabolic Disease     Hybrid Journal   (Followers: 2, SJR: 1.182, h-index: 66)
J. of Inorganic and Organometallic Polymers and Materials     Partially Free   (Followers: 6, SJR: 0.316, h-index: 27)
J. of Insect Behavior     Hybrid Journal   (Followers: 9, SJR: 0.537, h-index: 36)
J. of Insect Conservation     Hybrid Journal   (Followers: 9, SJR: 0.775, h-index: 36)
J. of Intelligent and Robotic Systems     Hybrid Journal   (Followers: 2, SJR: 0.501, h-index: 36)
J. of Intelligent Information Systems     Hybrid Journal   (Followers: 1, SJR: 0.427, h-index: 39)
J. of Intelligent Manufacturing     Hybrid Journal   (Followers: 4, SJR: 1.095, h-index: 44)
J. of Interventional Cardiac Electrophysiology     Hybrid Journal   (SJR: 1.073, h-index: 38)
J. of Intl. Business Studies     Hybrid Journal   (Followers: 25, SJR: 4.835, h-index: 108)
J. of Intl. Entrepreneurship     Hybrid Journal   (Followers: 8, SJR: 0.489, h-index: 16)
J. of Intl. Migration and Integration / Revue de l integration et de la migration internationale     Hybrid Journal   (Followers: 12, SJR: 0.385, h-index: 9)
J. of Intl. Relations and Development     Hybrid Journal   (Followers: 19, SJR: 0.35, h-index: 15)
J. of Labor Research     Hybrid Journal   (Followers: 14, SJR: 0.228, h-index: 21)
J. of Logic, Language and Information     Hybrid Journal   (Followers: 5, SJR: 0.63, h-index: 20)
J. of Low Temperature Physics     Hybrid Journal   (Followers: 1, SJR: 0.773, h-index: 48)
J. of Machinery Manufacture and Reliability     Hybrid Journal   (Followers: 2, SJR: 0.194, h-index: 4)
J. of Mammalian Evolution     Hybrid Journal   (Followers: 5, SJR: 1.845, h-index: 32)
J. of Mammary Gland Biology and Neoplasia     Hybrid Journal   (Followers: 1, SJR: 3.22, h-index: 73)
J. of Management and Governance     Hybrid Journal   (Followers: 12, SJR: 0.383, h-index: 26)
J. of Management Control     Hybrid Journal   (Followers: 4, SJR: 0.134, h-index: 4)
J. of Marine Science and Application     Hybrid Journal   (Followers: 3, SJR: 0.343, h-index: 8)
J. of Marine Science and Technology     Hybrid Journal   (Followers: 3, SJR: 0.317, h-index: 22)
J. of Maritime Archaeology     Hybrid Journal   (Followers: 21, SJR: 0.19, h-index: 5)
J. of Market-Focused Management     Hybrid Journal   (Followers: 2)
J. of Marketing Analytics     Hybrid Journal   (Followers: 2)
J. of Material Cycles and Waste Management     Hybrid Journal   (Followers: 3, SJR: 0.392, h-index: 16)
J. of Materials Engineering and Performance     Hybrid Journal   (Followers: 24, SJR: 0.666, h-index: 31)
J. of Materials Science     Hybrid Journal   (Followers: 18, SJR: 1.006, h-index: 101)
J. of Materials Science : Materials in Electronics     Hybrid Journal   (Followers: 3, SJR: 0.697, h-index: 48)
J. of Materials Science : Materials in Medicine     Hybrid Journal   (Followers: 4, SJR: 0.926, h-index: 77)
J. of Mathematical Biology     Hybrid Journal   (Followers: 12, SJR: 1.183, h-index: 61)
J. of Mathematical Chemistry     Hybrid Journal   (Followers: 5, SJR: 0.407, h-index: 41)
J. of Mathematical Fluid Mechanics     Hybrid Journal   (Followers: 5, SJR: 1.709, h-index: 17)
J. of Mathematical Imaging and Vision     Hybrid Journal   (Followers: 3, SJR: 1.25, h-index: 44)
J. of Mathematical Modelling and Algorithms     Hybrid Journal   (Followers: 2, SJR: 0.358, h-index: 19)
J. of Mathematical Sciences     Hybrid Journal   (SJR: 0.32, h-index: 20)
J. of Mathematics Teacher Education     Hybrid Journal   (Followers: 13, SJR: 1.042, h-index: 14)
J. of Maxillofacial and Oral Surgery     Hybrid Journal   (Followers: 2)
J. of Mechanical Science and Technology     Hybrid Journal   (Followers: 4, SJR: 0.589, h-index: 20)
J. of Medical and Biological Engineering     Hybrid Journal   (SJR: 0.434, h-index: 13)
J. of Medical Humanities     Hybrid Journal   (Followers: 18, SJR: 0.251, h-index: 13)
J. of Medical Systems     Hybrid Journal   (Followers: 2, SJR: 0.604, h-index: 32)
J. of Medical Toxicology     Hybrid Journal   (Followers: 6, SJR: 0.765, h-index: 21)
J. of Medical Ultrasonics     Hybrid Journal   (Followers: 2, SJR: 0.209, h-index: 11)
J. of Medicine and the Person     Hybrid Journal  
J. of Membrane Biology     Hybrid Journal   (Followers: 1, SJR: 0.971, h-index: 75)
J. of Micro-Bio Robotics     Hybrid Journal  
J. of Microbiology     Hybrid Journal   (Followers: 7, SJR: 0.641, h-index: 35)
J. of Mining Science     Hybrid Journal   (Followers: 5, SJR: 0.296, h-index: 11)
J. of Molecular Evolution     Hybrid Journal   (Followers: 11, SJR: 1.07, h-index: 99)
J. of Molecular Histology     Hybrid Journal   (Followers: 2, SJR: 0.791, h-index: 43)
J. of Molecular Medicine     Hybrid Journal   (Followers: 15, SJR: 2.452, h-index: 100)
J. of Molecular Modeling     Hybrid Journal   (Followers: 4, SJR: 0.55, h-index: 42)
J. of Molecular Neuroscience     Partially Free   (Followers: 8, SJR: 1.242, h-index: 61)
J. of Mountain Science     Hybrid Journal   (Followers: 3, SJR: 0.295, h-index: 11)
J. of Muscle Research and Cell Motility     Hybrid Journal   (Followers: 1, SJR: 1.052, h-index: 51)
J. of Nanoparticle Research     Hybrid Journal   (Followers: 3, SJR: 0.777, h-index: 66)
J. of Natural Medicines     Hybrid Journal   (SJR: 0.586, h-index: 22)
J. of Near-Death Studies     Hybrid Journal   (Followers: 2)
J. of Nephrology     Hybrid Journal   (Followers: 5, SJR: 0.857, h-index: 48)
J. of Network and Systems Management     Hybrid Journal   (SJR: 0.331, h-index: 23)
J. of Neural Transmission     Hybrid Journal   (Followers: 2, SJR: 1.302, h-index: 77)
J. of Neuro-Oncology     Hybrid Journal   (Followers: 3, SJR: 1.342, h-index: 80)
J. of Neuroimmune Pharmacology     Hybrid Journal   (Followers: 1, SJR: 1.239, h-index: 36)
J. of Neurology     Hybrid Journal   (Followers: 13, SJR: 1.406, h-index: 91)
J. of NeuroVirology     Hybrid Journal   (Followers: 1, SJR: 1.367, h-index: 63)
J. of Nondestructive Evaluation     Hybrid Journal   (Followers: 7, SJR: 0.452, h-index: 22)
J. of Nonlinear Science     Hybrid Journal   (Followers: 1, SJR: 1.772, h-index: 36)
J. of Nonverbal Behavior     Hybrid Journal   (Followers: 3, SJR: 1.122, h-index: 38)
J. of Nuclear Cardiology     Hybrid Journal   (SJR: 1.456, h-index: 60)
J. of Nutrition, Health and Aging     Hybrid Journal   (Followers: 18, SJR: 0.886, h-index: 50)
J. of Obstetrics and Gynecology of India     Hybrid Journal   (Followers: 7, SJR: 0.174, h-index: 3)
J. of Occupational Rehabilitation     Hybrid Journal   (Followers: 11, SJR: 1.166, h-index: 43)
J. of Ocean Engineering and Marine Energy     Hybrid Journal   (Followers: 1)
J. of Ocean University of China (English Edition)     Hybrid Journal   (SJR: 0.144, h-index: 8)
J. of Oceanography     Hybrid Journal   (Followers: 7, SJR: 1.031, h-index: 46)
J. of Ocular Biology, Diseases, and Informatics     Hybrid Journal   (SJR: 0.228, h-index: 8)
J. of Optical and Fiber Communications Reports     Hybrid Journal   (Followers: 2, SJR: 0.831, h-index: 2)
J. of Optics     Hybrid Journal   (Followers: 4)
J. of Optimization Theory and Applications     Hybrid Journal   (Followers: 3, SJR: 0.928, h-index: 55)
J. of Ornithology     Hybrid Journal   (Followers: 21)
J. of Orofacial Orthopedics / Fortschritte der Kieferorthop√§die     Hybrid Journal   (SJR: 0.667, h-index: 27)
J. of Orthopaedic Science     Hybrid Journal   (Followers: 5, SJR: 0.684, h-index: 42)
J. of Paleolimnology     Hybrid Journal   (Followers: 5, SJR: 1.284, h-index: 58)
J. of Parasitic Diseases     Hybrid Journal   (Followers: 2, SJR: 0.272, h-index: 5)
J. of Pediatric Neuropsychology     Hybrid Journal  
J. of Pest Science     Hybrid Journal   (Followers: 2, SJR: 1.002, h-index: 21)
J. of Pharmaceutical Health Care and Sciences     Open Access  
J. of Pharmaceutical Innovation     Hybrid Journal   (Followers: 8, SJR: 0.617, h-index: 14)
J. of Pharmaceutical Investigation     Hybrid Journal   (Followers: 1, SJR: 0.16, h-index: 2)
J. of Pharmacokinetics and Pharmacodynamics     Hybrid Journal   (Followers: 21, SJR: 0.567, h-index: 41)
J. of Phase Equilibria and Diffusion     Hybrid Journal   (Followers: 19, SJR: 0.367, h-index: 31)

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Journal Cover European Food Research and Technology
  [SJR: 0.803]   [H-I: 56]   [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  [2335 journals]
  • Protein identification and in vitro digestion of fractions from Tenebrio
    • Abstract: Abstract The nutritional value of insect protein is evaluated not only in amino acid composition, but also in protein digestibility. The general amino acid composition of Tenebrio molitor has been reported before, but limited knowledge is available on its digestibility. The objective of this study was to investigate in vitro protein digestibility of whole T. molitor larvae, a water-soluble fraction (supernatant) and water-insoluble fractions (pellet and residue), and to identify which proteins were present in the fractions studied. The digestibility of the supernatant fraction (~80 %) was much higher than that of pellet (~50 %) and residue (~24 %) after in vitro gastroduodenal digestion as was determined using the o-phthaldialdehyde (OPA) method. More proteins were digested after pepsin/pancreatin digestion than after only pepsin digestion. The most abundant proteins in the supernatant were hemolymph protein (~12 kDa), alpha-amylase (~50 kDa, a putative allergen), and muscle proteins (e.g. actin 30–50 kDa) in the pellet fraction as determined from LC–MS/MS and SDS-PAGE. In conclusion, the proteins in the soluble fraction that contained hemolymph proteins were more easily digestible than the insoluble, muscle protein-containing fractions.
      PubDate: 2016-08-01
  • A voltammetric tool for the evaluation of propolis antioxidant activity
    • Abstract: Abstract Propolis (bee glue) is a sticky dark-colored material that honeybees collected from parts of plants, buds and exudates, and used as construction and defense material in the hive. This resinous substance is a rich source of phenolic compounds, and its chemical composition is strongly influenced by its phytogeographic origin. This research outlines the evaluation of the redox profile and the quantification of the total antioxidant capacity in Portuguese propolis from different origins and potential floral sources Populus x canadensis Moench and Cistus ladanifer L through cyclic voltammetry and differential pulse voltammetry. Although several oxidation processes were showed by propolis samples, which were dependent of the resin origin, common oxidation potentials within the majority of samples of a region were detected, suggesting an analogous chemical composition in respect of electroactive species. Based on the quantification of the total electroactive antioxidant power, it was found that propolis with higher antioxidant activity was from coast center, followed by north ~ Azores Archipelago > central interior > Madeira Island > south.
      PubDate: 2016-08-01
  • Varietal phenolic composition of Probus, Rumenika and Frankovka red wines
           from Fruška Gora (Serbia) and changes in main compounds during
    • Abstract: Abstract Red wine is a rich source of different phenolic compounds which contribute to sensorial characteristics and can exhibit various biological properties. The amount of phenolics in wine depends on various factors such as grape variety, environmental conditions and production technology. The extraction of individual polyphenolic compounds during maceration was investigated in this paper. Preliminary determination of specific phenolic compositions in wines produced from grape varieties characteristic for Fruška Gora region (Probus, Frankovka and Rumenika) was also performed. A general trend in extraction of some compounds as well as specific characteristics for each variety regarding phenolic composition was observed. Obtained results showed that among wines of different varieties and vintages, statistically significant differences existed in the content of most analysed phenolics. Wines made from Probus variety were characterised by very high anthocyanin content and Frankovka wines by high content of syringic acid while high contents of piceid (resveratrol), catechin and gallic acid were specific for Rumenika variety. Obtained results have shown that Probus variety has especially great winemaking potential considering high content of phenolic compounds (especially anthocyanins), as well as intensive and stable colour.
      PubDate: 2016-08-01
  • Timing of the treatment with oak chips: the case of Nero di Troia wine
    • Abstract: Abstract The aim of the experiments was to deepen the knowledge of the effects of the time of addition of oak chips on quality of Nero di Troia wine. The oak chips were added before or after malolactic fermentation, and the analyses were performed after 12 months of aging. The treatment did not induce the expected increase in polymerization degree of anthocyanins and tannins because of the high tannins-to-anthocyanins ratio. No differences were found among control and treated wines in the color parameters. The contact with oak chips determined in all the treated wines the decrease in floral and fruity notes, the increase in the spicy and woody flavors, and the attenuation of vinous character. The Nero di Troia wines treated before malolactic fermentation showed softer oak and spicy characters, more fruity notes, and less ethereal character than the wines treated after malolactic fermentation.
      PubDate: 2016-08-01
  • Predicting the properties of the whey protein microparticles produced by
           heat and mechanical treatments
    • Abstract: Abstract Whey protein solutions (70 mg mL−1) were subjected to heat and subsequent mechanical treatments at different conditions of temperature (80–90 °C), holding time (0–50 min), pH (4.0–7.0), pressure (10–30 MPa) and number of passes (1–3) through a homogeniser, the resultant products being analysed in terms of particle size [D (v, 0.5)], viscosity (at 100 s−1 shear rate) and aggregation yield. Predicting the final characteristics of the microparticles is of paramount importance to ensure their correct performance in food products. As a result, different microparticulated products, with particle sizes ranging from 1 to 17 µm, viscosities between 4.5 and 65 mPa s and up to 100 % aggregation yield, were produced by taking advantage of the optimisation properties provided by different factorial designs. The reliability of the statistical model was tested, leaDing to acceptable errors, between 4.0 and 27.5 %, for the purposes sought.
      PubDate: 2016-08-01
  • Volatile profile evolution of Reggianito cheese during ripening under
           different temperature–time combinations
    • Abstract: Abstract Using solid-phase microextraction and gas chromatography–mass spectrometry procedure, volatile compounds were studied during ripening of Reggianito cheeses stored under different temperature–time combinations. Volatile profile was characterised for cheeses ripened under standard conditions at 0, 61, 124 and 180 days of ripening, and changes occurring between 61 and 180 days were evaluated for cheeses in which an elevated temperature of 20 °C was applied within the first month of maturation. A total of 41 volatile compounds including acids, ketones, aldehydes, esters, alcohols and hydrocarbons were identified. Despite the presence of other compounds of potential relevance for cheese flavour, carboxylic acids clearly dominated the volatile profile of Reggianito cheeses. The more notable variations in the volatile fraction of Reggianito cheeses occurred during the first 2 months of ripening and were mostly explained by changes observed for the predominant acid fraction. Significant changes in the quantities for some volatile compounds were observed for the different temperature–time combinations applied, though the balance between the different groups of compounds was not considerably affected and small changes were observed for total chromatographic area values. In this work, a first description of changes occurring during ripening for the different volatile compounds present in traditional Reggianito cheese was provided.
      PubDate: 2016-08-01
  • Study of melamine and formaldehyde migration from melamine tableware
    • Abstract: Abstract Two HPLC–UV rapid methods have been developed to quantify and identify melamine, ammeline, ammelide and formaldehyde in samples of melamine plastic kitchenware. Eighteen samples of melamine articles purchased at various markets in Galicia (Spain) and Quito (Ecuador) were analyzed. Melamine analysis was carried out using a HILIC column (150 × 3 mm, 3 µm size of particle) and ammonium formate 10 mM (fitted to pH 3 with formic acid)/acetonitrile (5:95 v/v) as mobile phase. Formaldehyde was reacted with 2,4-dinitrophenylhydrazine, and then the analysis was carried out using a Kromasil ODS (C18) column (150 × 3.20 mm, 5 µm size of particle). A gradient elution method was applied using Milli-Q water and acetonitrile as mobile phase. Articles were exposed to the food simulant acetic acid 3 % (w/v). The test conditions used were repeated exposures to the simulant for 2 h at 70 °C. The methods were validated with respect to linearity, limits of detection and quantification, and repeatability. Melamine migration was detected in 8 of the 18 food contact articles analyzed. However, none of the samples exceeded the specific migration limit (SML) of 2.5 mg/kg on the third exposure. Ammeline and ammelide were not detected in any sample. Formaldehyde migration was detected in all of the samples analyzed, and in 56 % of the samples, formaldehyde levels were above the SML of 15 mg/kg established in European Regulation.
      PubDate: 2016-08-01
  • Addition of lees from base wine in the production of Bombino sparkling
    • Abstract: Abstract In this paper, we explored an innovative and sustainable technology to improve the sensorial characteristics of traditional sparkling wine. Different volumes of lees, recovered from the first fermentation, were included into the “liqueur de tirage” for the second fermentation of Bombino grapes base wine. Proteolysis evolution was compared to that of traditional Bombino grapes sparkling wine over 18 months after “dégorgement”, using combined liquid chromatography techniques and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry analysis of peptides in the size of 1500–3000 Da range. The addition of lees exhibited a clear impact on proteolysis, most likely due to the hydrolytic enzymes released by yeast autolysis. The profile of volatile organic compounds was assessed by gas chromatography–MS, foam stability, and the sensory traits were both evaluated by a panel of trained testers. The sensory traits were positively influenced by the addition of lees up to 60 mL/L base wine. Therefore, changing the amount of lees addition can be used to modulate the aromatic composition of sparkling wine in an attempt to improve it, and this also allows the shortening of ageing time.
      PubDate: 2016-08-01
  • Phenolic profile, colour intensity, and radical scavenging activity of
           Greek unifloral honeys
    • Abstract: Abstract The present study was designed to investigate the antioxidant properties [selected polyphenol content (SPC), radical scavenging activity] and colour intensity of Greek unifloral honeys. For this purpose, one hundred and seventy honey samples of different botanical origin (thyme, pine, orange blossom, and fir) were collected during the harvesting period 2011 and 2012 from thirteen different regions in Greece. The phenolic profile was evaluated based on the quantification of syringic acid, myricetin, quercetin, kaempferol, and chrysin using high performance liquid chromatography. Radical scavenging activity and colour intensity were estimated using spectrometric assays. Honey samples analysed showed variations in the SPC (3.86 ± 0.67 to 65.79 ± 8.08 mg/kg), colour intensity (164 ± 49 to 517 ± 110 mAU) and % radical scavenging activity (% RSA) (17.24 ± 5.50 to 50.38 ± 19.17), depending on botanical origin. On the basis of results obtained, the tested honey samples may be considered as easily accessible natural sources of antioxidants and valuable supplements to the daily diet.
      PubDate: 2016-08-01
  • The influence of particle size on some physicochemical, rheological and
           melting properties and volatile compound profile of compound chocolate and
           cocolin samples
    • Abstract: Abstract Compound chocolate and cocolin are widely used chocolate-derived products. However, we have not encountered any study about the influence of the particle size on the various quality parameters of these products. The aim of this study was to determine the effects of particle size on some physical (color properties, particle size distribution, rheology, microstructure and melting properties) and chemical properties (phenolic content, volatile composition and also FT-IR spectra of fats) of compound chocolate and cocolin samples. Refining level did not significantly affect color and melting properties, total phenolic content, thermal properties and FT-IR spectra of the fats extracted from the samples. D 90 values of compound chocolates and cocolins changed between 58.3–18.6 and 60.5–18.2 µm, respectively. Surface area of the samples also increased with refining process. Obtained rheological data were fitted to the Casson model with R 2 values ranged between 0.9863 and 0.999, and the corresponding parameters of the model, namely yield stress (τ 0) and plastic viscosity (η pl), significantly increased with decreasing particle size of the samples. Temperature sweep test was also performed, and temperature dependency of apparent viscosity of the samples changed with respect to refining process applied. Volatile composition of the samples was also determined by HS-SPME–GC/MS, and it concluded that both desired such as pyrazines and undesired such as acetic acid compounds for chocolate changed inversely proportional to particle size. According to the findings of the present study, it can be concluded that refining process and particle size are very substantial factors affecting the quality characteristics of the compound chocolate and cocolin samples.
      PubDate: 2016-08-01
  • Sensory, physicochemical and microbiological properties of dry-cured
           formed ham: comparison of four different binding systems
    • Abstract: Abstract The effectiveness of four different cold-set binding systems [microbial transglutaminase (TG), alginate (AL), glucono-δ-lactone (GdL) and starter culture (MO)] for manufacturing dry-cured formed ham was evaluated. The effects of tumbling time (0, 6 and 18 h) and processing time (7, 14, 21 and 28 days) on physicochemical, sensory and microbiological properties of dry-cured formed ham compared to traditional non-formed raw ham were analyzed. The physicochemical analysis showed that the tumbling time of 18 h leads to changes in the characteristic properties of dry-cured formed ham. Samples subjected to a prolonged tumbling time showed a higher concentration of sodium chloride and sodium nitrite, but a reduced weight loss. Independent of tumbling time the formed samples had a lower pH value than the corresponding non-formed samples. Due to the larger specific surface area of formed samples also the microbiological characteristics were changed. The counts of mesophilic aerobic bacteria and lactic acid bacteria in formed samples were 2–4 log cycles higher than in traditional raw ham. The sensory quality of all dry-cured formed hams depended on processing time and binding system. The sensory panel preferred TG hams because of the close similarity to the non-formed hams.
      PubDate: 2016-08-01
  • Characterization of chemical, biological, and antiproliferative properties
           of fermented black carrot juice, shalgam
    • Abstract: Abstract Shalgam juice is a dark red-colored and sour fermented beverage produced and consumed in Turkey. The main ingredient of shalgam juice is black carrot, which is rich in anthocyanins. In this study, commercially available shalgam juice was characterized by determining its chemical composition and antioxidant capacity and by identifying its microflora. The predominant acid in the shalgam juice was lactic acid. LC/MS/MS analysis revealed the presence of the anthocyanins cyanidin-3-galactoside, cyanidin-3-glucoside, and cyanidin-3-arabinoside. The total phenolic content (517.21 µg GAE/mL) and antioxidant capacity (in µmol Trolox equivalents/mL) determined by ABTS (3.42), DPPH (4.44) and FRAP (2.26) assays of the commercial shalgam juice were similar to other common fruit juices. A total of 21 Lactobacillus species and subspecies were identified in shalgam juice using species-specific PCR with the nucleotide sequences of some of the identified lactic acid bacteria. Shalgam juice inhibited the growth of Caco-2 cells lines in a dose-dependent manner and had significantly higher inhibition at 3200 µg/mL compared to black carrot (p < 0.05).These results suggest that in addition to the actions of it (poly)phenolic constituents, shalgam juice might have a potent as antioxidant, probiotic and antiproliferative agents.
      PubDate: 2016-08-01
  • Effect of hot air convective drying on the fatty acid and vitamin E
           composition of chestnut ( Castanea sativa Mill.) slices
    • Abstract: Abstract The aim of the present work was to study the effect of hot-air drying on the quality of chestnut slices, regarding fatty acid and vitamin E composition. Chestnut slices of two varieties, Longal and Judia, were dried in a tray dryer at 50 °C, for 1, 2, 4, 6, 8 and 10 h. Concerning fatty acids, at beginning both varieties presented significant different contents in C16:0, C18:0, C18:1, C18:2cc, C20:0 and C20:1, being C18:2cc the most abundant. Concerning vitamin E, both varieties had similar γ- and δ-tocopherol contents; however, after 10 h of drying their concentrations decreased in Longal (19.2 and 14.4 %, respectively). It was also in slices of Longal variety that a significant decrease was observed in C18:0 (15.0 %), C18:1 (19.4 %), C20:0 (14.3 %) and C20:1 (11.1 %) after 10 h of drying, suggesting this variety to be a little more heat sensible than Judia. Even though some variation on lipid composition was observed along drying of chestnuts, the variety showed to have a higher effect than the drying process itself. Thus, hot air convective drying seems to be an interesting process to apply in the future to this nut in order to produce a healthy snack, not causing potential losses from a nutritional point of view.
      PubDate: 2016-08-01
  • Development of event-specific qualitative and quantitative PCR detection
           methods for the transgenic maize BVLA430101
    • Abstract: Abstract The transgenic maize (Zea mays L.) line BVLA430101 overexpressing Aspergillus niger phyA2 was approved in 2009 to be planted in a given area in China. However, the flanking sequences and event-specific qualitative/quantitative PCR detection methods for this transgenic event have not been reported. In this study, we characterized the molecular features of the exogenous integration in BVLA430101 and developed event-specific qualitative/quantitative PCR detection methods. Using genome walking, thermal asymmetric interlaced polymerase chain reaction (TAIL-PCR), and conventional PCR assays, we revealed that one intact copy of phytase construct was integrated in the maize genome chromosome 3, which is followed by a fragment of the transformation vector containing partial sequence of pH2b promoter. The defined 3′ flanking sequence was 1644 bp in length, based on which the event-specific qualitative and quantitative PCR assays for BVLA430101 were developed. The limit of detection (LOD) of the qualitative PCR assay was 10 haploid genome copies, and the limits of detection and quantification (LOD and LOQ) of the quantitative PCR were 10 and 10 copies of maize haploid genome, respectively. In-house validation of the developed event-specific quantitative PCR method with three practical maize samples showed that the quantified biases between the test and true values ranged between 2.60 and 7.52 %. These results indicated that the developed event-specific qualitative and quantitative PCR methods based on the newly characterized 3′ flanking sequences can be used successfully for the identification and quantification of transgenic maize BVLA430101 and its derived products.
      PubDate: 2016-08-01
  • Chlorogenic acids, caffeine content and antioxidant properties of green
           coffee extracts: influence of green coffee bean preparation
    • Abstract: Abstract Chlorogenic acids and caffeine are important for flavor formation as well as the health effect of green coffee brews and its extracts. The content of these compounds was determined by HPLC–DAD analysis in twelve samples of coffee from Robusta and Arabica types of different geographical origin including steamed and decaffeinated coffees. Generally, Robusta coffee extracts contain twice as much caffeine as Arabica, and its content varies from 3.41 % per dry mass in Arabica type from Laos or Rwanda to 8.16 % in Robusta coffee from Indonesia. The highest concentration of 5-O-caffeoylquinic acid (5-CQA) was obtained for both coffees from Uganda. Decaffeination process does not affect the concentration of this main chlorogenic acid, but steaming of the coffee beans with hot water produced a significant decrease in the level of 5-CQA. Antioxidant activity of coffee extracts was measured by CUPRAC and F–C assays, which really measure the reducing power of the sample components. Extracts of green coffee beans from Vietnam possessed the highest antioxidant activity in both assays.
      PubDate: 2016-08-01
  • Incorporation of dietary fiber concentrates from fruit and vegetable
           wastes in butter: effects on physicochemical, textural, and sensory
    • Abstract: Abstract The effect of dietary fiber concentrate on the physicochemical, texture, and sensory characteristics in butter was studied by using some new fibers from vegetable and fruit waste. The basic aim of this study was to increase and develop the bio-functional properties of the butter by using fiber concentrates. For this reason new alternative dietary fiber concentrate sources were investigated and developed by using vegetable and fruit wastes such as stone pears, celery root, celery leaves, spinach, oranges, and orange albedo. Dry matter, ash, pH, protein, dietary fiber content, glucose retardation index, color analysis, and water- and oil-holding capacities as technological properties of samples were analyzed. Dry matter, ash, and pH values of dietary fiber concentrates were observed in the range of 5.79–8.87 %, 0.45–0.96 %, and 3.90–6.48, respectively. As technological properties of samples, water- and oil-holding capacities and fiber contents of dietary fiber concentrates were changed 2.3–8.4 mL/g, 1.8–6.4 mL/g, and 65.45–87.32 %, respectively. On the other hand, it was seen that all dietary fiber concentrates reduced glucose in dialysate when compared to control. Different concentrations (3 and 5 %) of dietary fiber concentrates were added to butter to increase its bio-functional properties. Color and textural properties of the butters were determined. The results showed that content and type of the dietary fiber concentrate in the butter model changed the hardness and the spreadability rating as textural properties and the same effects also were observed in color parameters and sensory evaluation. According to the simple additive weighting technique, stone pear dietary fiber concentrate (3 %) and orange albedo dietary fiber concentrate (5 %) samples were mostly preferred in each group. When the two groups were compared, simple additive weighting technique results showed that butter produced with stone pear dietary fiber concentrate (3 %) was the most preferred by panelists.
      PubDate: 2016-08-01
  • Screening and evolution of volatile compounds during ripening of
           ‘Nebbiolo,’ ‘Dolcetto’ and ‘Barbera’ (
           Vitis vinifera L.) neutral grapes by SBSE–GC/MS
    • Abstract: Abstract The evolution of pre-fermentative volatiles and of the global aroma potential in three Italian neutral varieties (‘Nebbiolo,’ ‘Barbera’ and ‘Dolcetto’) was assessed from véraison to harvest by SBSE–GC/MS. C6 and C9 compounds, benzene derivatives, bound monoterpenes and sesquiterpenes showed differences among varieties in quantity and profiles during berry ripening. Quantitatively, the most of total monoterpenes, C-13 norisoprenoids and sesquiterpenes were detected after acid hydrolysis. Among pre-fermentative norisoprenoids, exclusively β-ionone was detected with different kinetics among varieties. Monoterpene accumulation started around véraison with the exception of (E)-geranylacetone, whose content was already high at véraison. (E)-Geranylacetone, deriving from the degradation of carotenoids, could become a target molecule to study indirectly the accumulation of carotenoids. Data allowed to measure the global aroma potential and the pre-fermentative volatiles of grapes: result interpretation suggested a number of implications on biosynthetic processes that have been addressed.
      PubDate: 2016-08-01
  • The effects of cold-hardening and Microdochium nivale infection on
           oxidative stress and antioxidative protection of the two contrasting
           genotypes of winter triticale
    • Abstract: Abstract Pink snow mould resulting from Microdochium nivale (Samuels and I.C. Hallett) regularly infects winter triticale (× Triticosecale, Wittm.). Therefore, in the present paper we aimed to identify biochemical markers potentially involved in the increased resistance against M. nivale of this valuable crop. In our experiment, we used two doubled haploid (DH) lines with the highest and the lowest cold-induced snow mould resistance, previously identified in cold chamber tests. The impact of cold-hardening (4 weeks at 4 °C) as well as covering plants with an artificial system to mimic snow covers and inoculation with M. nivale mycelium in leaves of seedlings, different genotypes on the thiobarbituric acid-reactive substance (TBARS) level and superoxide dismutase (SOD), catalase (CAT) and peroxidase (POX) activities was assessed. Our studies indicate that, indeed, various genotypes differ in their response to the treatments in regard to the measured parameters. The leaf TBARS content was always lower in seedlings of snow mould-resistant DH1 line in comparison with susceptible DH92 ones, suggesting that tissue damage was more pronounced in plants of the second genotype. The activity of SOD and CAT had no correlation with the level of snow mould resistance. The cold-enhanced POX I activity was higher in DH1 seedlings under the snow-imitating covers with or without M. nivale inoculation in comparison with DH92 plants. Moreover, POX II activity was higher after cold-hardening in the resistant genotype. POX III activity was enhanced by abiotic stress in leaves of DH1 seedlings, while it was not detected in susceptible genotype in any experimental term.
      PubDate: 2016-08-01
  • Addition of enzymes to improve sensory quality of composite
           wheat–cassava bread
    • Abstract: Abstract Composite wheat–cassava (WC) bread was recently proposed as a sustainable alternative to wheat bread. Nonetheless, using >20 % cassava flour on flour basis in bread baking has consistently been proven to impair the sensory quality. Selected enzymes: fungal alpha-amylase Fungamyl® 2500 SG (Fungamyl), maltogenic alpha-amylase Novamyl® 10000 BG (Novamyl), xylanase Panzea® BG (Panzea), lipase Lipopan® Xtra BG (Lipopan) and glucose oxidase Gluzyme® Mono 10000 BG (GOX) were tested for sensory improvement of the WC bread, investigating textural and structural changes. Wheat flour replacement with fermented cassava flour (Polvilho Azedo) at 30 % level resulted in bread of lower volume with chewier texture and smaller crumb pores. Fungamyl, Novamyl and Panzea enhanced loaf volume of wheat bread; however, they decreased volume and conferred stickiness when added to the WC bread. Lipopan increased loaf volume of the amylases- and xylanase-treated WC bread, but to a lower extent than that of its enzyme-free counterpart. No significant effects were observed when GOX was added to the WC bread. Sensory analysis showed softer texture and larger pore size, which were correlated to higher volume, for the two Lipopan-containing WC bread samples as compared to their enzyme-free counterpart.
      PubDate: 2016-08-01
  • New controlled release material: aerated egg white gels induced by calcium
    • Abstract: Abstract The aim of the research was to use low-mineral egg white albumin isolate to obtain aerated calcium ion-induced gels and to investigate their aptitude as matrices for active ingredients release. Aerated gels were prepared by adding calcium ions to pre-heated protein dispersions with simultaneous aeration. 20 mM calcium concentration was an optimal concentration at which the maximum viscosity and hardness of the gels were found. For higher concentrations of calcium ions (25–30 mM), aerated gels were characterized by lower values of the moduli and tangent of the phase angle was larger for aerated gels which indicated more viscous character than that of non-aerated gels. Increased ions concentration causes higher aggregation of protein matrix and less smooth microstructure of the interface between the gel and air. An increase in calcium concentration from 5 to 30 mM caused an increase in an average bubble size. The release of calcium ions from aerated gels was measured in an artificial stomach. It occurred by Fickian diffusion through the swelling matrix and it was faster for the gels with higher concentration of calcium. An increase in calcium concentration caused an increase in surface roughness of the aerated gels. There were linear correlations between the quadratic mean of the surface roughness and “n” coefficient from the Ritger and Peppas equation and between the maximum roughness size and “n”. The increased calcium concentration made the gel microstructure more particulate and the surface rougher, which enabled faster proteolysis of the gel in an artificial stomach and faster diffusion of calcium ions.
      PubDate: 2016-08-01
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