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Publisher: Springer-Verlag   (Total: 2281 journals)

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Showing 1201 - 1400 of 2281 Journals sorted alphabetically
J. of Earth Science     Hybrid Journal   (Followers: 6, SJR: 0.299, h-index: 11)
J. of Earth System Science     Open Access   (Followers: 24, 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   (SJR: 0.132, h-index: 8)
J. of Engineering Research     Open Access  
J. of Engineering Thermophysics     Hybrid Journal   (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: 26, SJR: 1.587, h-index: 22)
J. of Failure Analysis and Prevention     Hybrid Journal   (Followers: 1, 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 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: 4, 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: 12, 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: 2, 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: 3, 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 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: 8, 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. 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 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 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: 13, 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: 1)
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   (SJR: 1.052, h-index: 51)
J. of Nanoparticle Research     Hybrid Journal   (Followers: 2, 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: 17, 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: 2, SJR: 0.928, h-index: 55)
J. of Ornithology     Hybrid Journal   (Followers: 20)
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: 7, 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: 22, SJR: 0.567, h-index: 41)
J. of Phase Equilibria and Diffusion     Hybrid Journal   (Followers: 19, SJR: 0.367, h-index: 31)
J. of Philosophical Logic     Hybrid Journal   (Followers: 7, SJR: 0.94, h-index: 20)
J. of Physiology and Biochemistry     Hybrid Journal   (Followers: 3, SJR: 0.741, h-index: 30)
J. of Plant Biochemistry and Biotechnology     Hybrid Journal   (Followers: 5, SJR: 0.257, h-index: 17)
J. of Plant Biology     Hybrid Journal   (Followers: 9, SJR: 0.52, h-index: 16)
J. of Plant Growth Regulation     Hybrid Journal   (Followers: 1, SJR: 0.761, h-index: 47)
J. of Plant Research     Hybrid Journal   (Followers: 4, SJR: 1.055, h-index: 43)
J. of Police and Criminal Psychology     Hybrid Journal   (Followers: 414, SJR: 0.328, h-index: 10)
J. of Polymer Research     Hybrid Journal   (Followers: 6, SJR: 0.649, h-index: 27)
J. of Polymers and the Environment     Hybrid Journal   (Followers: 1, SJR: 0.618, h-index: 39)
J. of Population Ageing     Hybrid Journal   (Followers: 4, SJR: 0.357, h-index: 3)
J. of Population Economics     Hybrid Journal   (Followers: 16, SJR: 2.455, h-index: 42)
J. of Population Research     Hybrid Journal   (Followers: 1, SJR: 0.404, h-index: 10)
J. of Porous Materials     Hybrid Journal   (Followers: 3, SJR: 0.523, h-index: 34)
J. of Primary Prevention     Hybrid Journal   (Followers: 6, SJR: 0.816, h-index: 30)
J. of Productivity Analysis     Hybrid Journal   (Followers: 2, SJR: 0.825, h-index: 48)
J. of Pseudo-Differential Operators and Applications     Hybrid Journal   (SJR: 1.275, h-index: 5)
J. of Psycholinguistic Research     Hybrid Journal   (Followers: 9, SJR: 0.445, h-index: 37)
J. of Psychology and Judaism     Hybrid Journal   (Followers: 2)
J. of Psychopathology and Behavioral Assessment     Hybrid Journal   (Followers: 1, SJR: 0.949, h-index: 39)
J. of Psychosocial Rehabilitation and Mental Health     Hybrid Journal   (Followers: 3)
J. of Public Health     Hybrid Journal   (Followers: 23, SJR: 0.262, h-index: 17)
J. of Quantitative Criminology     Hybrid Journal   (Followers: 6, SJR: 2.481, h-index: 44)
J. of Racial and Ethnic Health Disparities     Hybrid Journal   (Followers: 1)
J. of Radiation Oncology     Hybrid Journal   (Followers: 1)
J. of Radioanalytical and Nuclear Chemistry     Hybrid Journal   (Followers: 5, SJR: 0.515, h-index: 44)
J. of Radiosurgery     Hybrid Journal   (Followers: 2)
J. of Rational-Emotive & Cognitive-Behavior Therapy     Hybrid Journal   (Followers: 1, SJR: 0.394, h-index: 19)
J. of Real-Time Image Processing     Hybrid Journal   (Followers: 6, SJR: 0.356, h-index: 16)
J. of Regulatory Economics     Hybrid Journal   (Followers: 7, SJR: 1.081, h-index: 35)
J. of Religion and Health     Hybrid Journal   (Followers: 10, SJR: 0.483, h-index: 18)
J. of Religious Education     Hybrid Journal   (Followers: 3)
J. of Risk and Uncertainty     Hybrid Journal   (Followers: 19, SJR: 2.34, h-index: 46)
J. of Robotic Surgery     Hybrid Journal   (SJR: 0.227, h-index: 11)
J. of Russian Laser Research     Hybrid Journal   (SJR: 0.326, h-index: 18)
J. of Scheduling     Hybrid Journal   (Followers: 2, SJR: 1.417, h-index: 38)
J. of Science Education and Technology     Hybrid Journal   (Followers: 16, SJR: 0.754, h-index: 30)
J. of Science Teacher Education     Hybrid Journal   (Followers: 17, SJR: 1.128, h-index: 22)
J. of Scientific Computing     Hybrid Journal   (Followers: 18, SJR: 1.771, h-index: 42)
J. of Seismology     Hybrid Journal   (Followers: 8, SJR: 0.855, h-index: 34)

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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  [2281 journals]
  • Improved wine yeasts by direct mating and selection under stressful
           fermentative conditions
    • Abstract: Abstract Hybridization of yeasts allows whole-genome modifications that can be exploited to obtain global improvements in industrial traits, such as those involved in the winemaking industry. In our work we applied direct mating to achieve the construction of hybrids and we subsequently applied these hybrids in fermentation trials under stressful conditions, in order to select hybrid strains with improved technological traits. Five hybrids, obtained from six parental strains by direct spore conjugation, were validated through PCR amplification of highly variable minisatellite-containing genes; the validation phase also revealed three meiotic derivative strains, characterized by contracted number of repeats. Analysis of the mating-type locus in the homozygous spore progeny of parental strains provided useful insights into the understanding of hybridization yields and unveiled some irregularities in yeast autodiploidization mechanism. The fermentative trials were followed by chemical analysis; afterwards principal component analysis allowed the metabolic footprinting of wine yeasts and the selection of the two best industrial candidates, which display superior phenotypes in fermentative fitness and secondary metabolite production, respectively.
      PubDate: 2016-06-01
       
  • Aroma-active compounds in the fruit of the hardy kiwi ( Actinidia arguta )
           cultivars Ananasnaya, Bojnice, and Dumbarton Oaks: differences to common
           kiwifruit ( Actinidia deliciosa ‘Hayward’)
    • Abstract: Abstract Using solvent extraction followed by solvent-assisted flavour evaporation (SAFE), the volatile fraction from fruit of three hardy kiwi cultivars Actinidia arguta ‘Ananasnaya’, A. arguta ‘Bojnice’, and A. arguta ‘Dumbarton Oaks’ as well as from fruit of the common kiwi cultivar A. deliciosa ‘Hayward’ was isolated. Application of aroma extract dilution analysis (AEDA) to the volatile isolates afforded a total of 53 aroma-active compounds in the flavour dilution (FD) factor range of 1–8192, 14 of which are reported for the first time in kiwifruit. Results suggested that high amounts of green, grassy smelling (3Z)-hex-3-enal (FD 1024) in combination with low amounts of fruity smelling ethyl butanoate (FD 4) accounted for the typical aroma profile of Hayward kiwifruit, whereas the intense fruitiness of the hardy kiwifruit was associated with high amounts of ethyl butanoate (FD 1024 to 8192) and lower (FD 128 in Ananasnaya) to negligible amounts (FD < 1 in Bojnice) of (3Z)-hex-3-enal. The floral note of A. arguta ‘Bojnice’ and ‘Dumbarton Oaks’ could be linked to methyl and ethyl benzoate, which were not detected among the aroma-active compounds in A. deliciosa ‘Hayward’ and A. arguta ‘Ananasnaya’.
      PubDate: 2016-06-01
       
  • Quantification of cork off-flavor compounds in natural cork stoppers and
           wine by multidimensional gas chromatography mass spectrometry
    • Abstract: Abstract Trace-level analysis of cork off-flavor compounds considered as responsible for typical [2,4,6-trichloroanisole (TCA)] and atypical cork taint [geosmin (GSM); 2-methylisoborneol (MIB); 3-isopropyl-2-methoxypyrazine (IPMP); 3-isobutyl-2-methoxypyrazine (IBMP); 3,5-dimethyl-2-methoxypyrazine (MDMP)] was achieved for cork soaks and wines for concentrations below odor threshold (MIB only in cork soaks). The analytical approach was based on headspace solid-phase microextraction and heart-cut multidimensional gas chromatography with tandem mass spectrometric detection. Quantification was done using a stable isotope dilution assay. Individual cork stoppers with varying sensory off-odor descriptions were analyzed. In particular, IPMP and IBMP correlated with the cork stoppers described with green attributes. MDMP was found in samples described as dusty–musty or nutty-like. In a migration study, transport of off-flavor compounds from affected cork stoppers into the corresponding wine could be observed after a storage period of 13 months. Multivariate statistics on the wines’ sensory analysis and chemical data showed a good correlation of the individual off-flavor compound concentration, its sensory description and the off-flavor perceived in the wine.
      PubDate: 2016-06-01
       
  • Influence of starter cultures and KCl on some biochemical, microbiological
           and sensory features of soppressata molisana, an Italian fermented sausage
           
    • Abstract: Abstract The effect of a multiple strain starter (KSL: Kocuria varians, Staphylococcus xylosus and Lactobacillus sakei) on the quality of soppressata molisana was investigated during 50 days of ripening. When compared with control batches (C, traditional production without starter and KS, addition of K. varians and S. xylosus as starter), soppressata produced with KSL showed positive results in terms of proteolysis progression, reduction of biogenic amines (BA) and sensory features. The partial substitution of 50 % NaCl with 50 % KCl further improved the quality of soppressata molisana produced with KSL as starter. In fact, the K+ ions seemed to stimulate the growth of added bacteria, with a resulting additional lowering of the pH and BA formation, and higher proteolysis. Moreover, the addition of KCl did not alter the sensory profile of final products. The analysis of data collected during the fermentation and the drying phases, which followed one other, allowed the individuation of different proteolytic events. Specifically, the proteolysis of the myofibrillar fraction occurred more slowly than that of the sarcoplasmic one. Also, the analysis of fractionated muscle proteins allowed to appreciate that sarcoplasmic proteins were hydrolyzed by both endogenous and microbial enzymes, whereas myofibrillar proteins showed a higher resistance to microbial enzymes, and were primarily hydrolyzed by endogenous ones. In conclusion the combined use of KSL and KCl as partial substitute of NaCl, allowed the production of soppressata molisana having an excellent quality, and features consistent with the guidelines of WHO on the sodium and potassium intake.
      PubDate: 2016-06-01
       
  • Identification of aroma types and their characteristic volatile compounds
           of Chinese faint-scent cigarettes based on descriptive sensory analysis
           and GC–MS and partial least squares regression
    • Abstract: Abstract To characterize the aroma types of Chinese faint-scent cigarettes, eight different Chinese cigarette brands were characterized by quantitative descriptive sensory analysis and gas chromatography–mass spectrometry (GC–MS). The results showed that the aromatic faint-scent type was related to freshness, flowery and acidic notes. One hundred and fourteen volatile compounds were detected in the mainstream smoke by GC–MS, and 67 of them were selected as specific compounds correlated to aroma types of faint-scent by partial least squares regression. The correlation results indicated that freshness note was significantly positive correlated to 2,3-dimethyl-2-cyclopenten-1-one (B) and megastigmatrienone (B), while methyl hexadecanoate, palmitic acid ethyl ester, megastigmatrienone (A, C), 4-tert-butyl-2,6-dimethylacetophenone, furfuryl alcohol and oleic acid showed significantly negative correlation to it; acidic note showed significantly negative correlation to furfuryl formate, 3-methyl-2-cyclopenten-1-one, furfuryl alcohol, oleic acid and 5-methyl furfural; flowery note was significantly positively correlated with crotonic acid, while it was negatively correlated to palmitic acid ethyl ester and megastigmatrienone (A).
      PubDate: 2016-06-01
       
  • Correlation between ethanol resistance and characteristics of
           PQQ-dependent ADH in acetic acid bacteria
    • Abstract: Abstract The aim of this study was to understand the correlation between ethanol resistance and characteristics of PQQ-dependent ADH in acetic acid bacteria. Two ethanol-tolerant strains, FY-24 and DY-5, identified as Acetobacter pasteurianus were isolated from Chinese vinegar Pei. FY-24 and DY-5 maintained the growth and fermentation ability with 12 % (v/v) ethanol at 37 °C, but A. pasteurianus AS1.41 (widely used in China) could only be resistant to 10 % ethanol. ADH activities of FY-24 (6.13 U/mg) and DY-5 (5.41 U/mg) were much higher than that of AS1.41 (1.57 U/mg) at 8 % ethanol. Using purified ADH, it was shown that the ADHs from FY-24 and DY-5 exhibited a higher ethanol tolerance as ethanol increasing from 10 to 40 %. The optimum ethanol concentration for ADHs of FY-24 and DY-5 was 10 %, but was 5 % for that of AS1.41. Additionally, ADHs from FY-24 and DY-5 exhibited a higher resistance to temperature and acetic acid than that of AS1.41. From the amino acid sequence of ADH subunits, a certain amount of residues were found in the ADHs of FY-24 and DY-5 (411th D and 731th N in subunit I, 170th D in subunit II and 40th G in subunit III), which were different from that of AS1.41. The difference in amino acid residues might partly relate to the ethanol tolerance. Our results suggested that FY-24 and DY-5 could be developed for high ethanol acetic acid fermentation.
      PubDate: 2016-06-01
       
  • Separation and purification of angiotensin-I-converting enzyme (ACE)
           inhibitory peptides from walnuts ( Juglans regia L.) meal
    • Abstract: Abstract Angiotensin-I-converting enzyme (ACE) inhibitory peptides were isolated from walnut pepsin hydrolysates using ultrafiltration, Sephadex G-25 chromatography, reverse-phase high-performance liquid chromatography (RP-HPLC), and the ÄKTA preparative HPLC separation and purification system. ACE inhibitory activity was measured using in vitro HPLC analysis, and N-terminal amino acid sequencing was used for structural identification. Those fractions with the highest ACE inhibitory activity were further purified using RP-HPLC and the ÄKTA systems. The most active ACE inhibitory peptide had the sequence Tyr-Val-Pro-His-Trp-Asp-Leu and a molecular weight of 929 Da. Its activity, along with the activity of a synthetic ACE inhibitory peptide with the same sequence, was measured using HPLC following in vitro gastrointestinal digestion experiments. The IC50 values obtained before and after digestion were 0.136 and 0.173 μM/mL, respectively, which indicated that the peptide was relative stable during digestion and might have in vivo biological activity.
      PubDate: 2016-06-01
       
  • Maceration procedures alternative to the standard vinification in red: the
           case of Nero di Troia wine
    • Abstract: Abstract Maceration is an important step in vinification in red. The aim of this study was to assess the influence of four different maceration procedures on oenological parameters, phenolic profiles, and sensory characteristics of Nero di Troia wines. The comparisons were made among the following procedures: standard (15 days of maceration at 25 °C); cryo-maceration (24 h at 5 °C); addition of pectolytic enzyme preparation; and extended maceration (30 days of maceration at 25 °C). The pre-fermentative cryo-maceration allowed the obtainment of wines more alcoholic, less acid, and richer in proanthocyanidins than the standard wines. The enzymatic maceration caused an increase in proanthocyanidins content and LPP/SPP ratio, whereas the wines produced through extended maceration were low in alcohol, acetaldehyde, phenolics, and antioxidant activity. The type of maceration did not significantly affect the sensorial attributes. It is possible to obtain different red wines from the same grapes by applying different maceration procedures.
      PubDate: 2016-06-01
       
  • A methodology to evaluate the sensory properties of instant hot chocolate
           beverage with different fat contents: multi-criteria decision-making
           techniques approach
    • Abstract: Abstract The multi-criteria decision-making techniques are applied in many areas such as integrated manufacturing systems, evaluation of technology investment, water and agriculture management and energy planning. However, there are very few studies in the field of food. In this work, the selection of optimum fat content in the model beverage of instant hot chocolate beverage was evaluated based on sensory analyses by performing multi-criteria decision techniques (analytic hierarchy process, simple additive weighting, technique for order preference by similarity to ideal solution and elimination et choixtraduisant la realite—elimination and choice translating reality). The wettability, solubility, bulk density, soluble solids, pH, color values, and rheological and sensory properties of the nine samples were evaluated. According to the results of multi-criteria decision techniques, sample S2 which had a relatively high amount of fat content was the most preferred beverage among the samples. Study showed that the use of different fat contents of milk and cocoa powder positively affected the rheological parameters and preferences of consumers. The findings may be considered to improve dairy and cocoa-based products formulation by the food industry.
      PubDate: 2016-06-01
       
  • Proteolytic resistance of actin but not of myosin heavy chain during
           processing of Italian PDO (protected designation of origin) dry-cured hams
           
    • Abstract: Abstract Proteomics is the approach of choice to study the fate of specific proteins, and it is very useful in identifying quality molecular markers. A combination of immunochemical and mass spectrometry analysis was used to assess the occurrence of proteolytic changes of actin and myosin heavy chain (MHC) proteins in pig biceps femoris skeletal muscle during processing of three Italian PDO dry-cured hams. Early post-mortem muscle displayed low levels of actin and myosin fragments. In spite of a high proteolysis index and the presence of active cathepsin D until the final ripening phase, during dry-cured ham processing, very low actin proteolysis and no generation of fragments from α-skeletal muscle isoform were found, while the identified fragments derived mainly from the cardiac actin isoform. On the other hand, MHC showed a remarkable degradation of its catalytic head, generating a C-terminal 135-kDa fragment. Based on its ability to interact with actin in vitro, this MHC fragment might have a role in stabilisation of actin. In conclusion, these results suggest that maintenance of skeletal muscle α-actin could reflect limited dismantling of the sarcomeric structure and be a useful marker to monitor the events that result in the typical texture of dry-cured ham.
      PubDate: 2016-06-01
       
  • Investigation on secondary metabolite content and antioxidant activity of
           commercial saffron powder
    • Abstract: Abstract The secondary metabolites and the antioxidant properties of twelve commercial saffron powder samples, purchased from Italian large-scale market, were studied. An HPLC–DAD method was applied to determine the content of trans-4-digentiobioside crocetin ester (trans-crocin-4), picrocrocin, and safranal, while the antioxidant activity of methanolic extracts of saffron samples was tested using two in vitro assays, DPPH and ABTS. The samples were also subjected to alkaline hydrolysis before testing. The content of trans-crocin-4 ranged from 1.7 to 7.5/100 g, while picrocrocin content varied from 2.6 to 6.7/100 g. Using DPPH test, all saffron samples showed very low radical scavenging activity, while higher values were observed after hydrolysis. As regards ABTS assay, saffron samples exhibited higher antioxidant activity against radical than the respective hydrolyzed. Interestingly, correlations between DPPH values of hydrolyzed samples and ABTS values of methanolic extracts were obtained. Moreover, a significant correlation (R 2 = 0.5732) between ABTS values and trans-crocin-4 content of saffron samples was observed. The obtained results contribute to the characterization of saffron powder, the most used and economic but also the less studied form of saffron.
      PubDate: 2016-06-01
       
  • Simultaneous determination of twenty-five polyphenols in multifloral and
           cactus honeys using solid-phase extraction and high-performance liquid
           chromatography with photodiode array detection
    • Abstract: Abstract Simple and accurate high-performance liquid chromatography–photodiode array detection method has been proposed for simultaneous separation and determination of 25 polyphenol compounds, including 10 phenolic acids, nine flavonoids, and six other phenols in 17 varieties of multifloral and cactus honey of Yemen. Multiwalled carbon nanotubes were used as solid-phase adsorbent for extraction of the polyphenols from honey samples. The total amount of phenolic acids, flavonoids, and other phenols from all 17 analyzed honeys were found in the range of 328–3448, 122–5482, and 2.4–677.6 µg/100 g of honey, respectively. The 4-hydroxybenzoic acid was found in major quantity (10.642 mg/100 g honey) among all analyzed honeys, while chrysin (5.029 mg/100 g honey) was found to be the main detected flavonoid and cinnamic acid the main other phenolic compound (2.330 mg/100 g honey). Among 25 analyzed compounds, 24 were detected (except luteolin) and determined quantitatively in honey samples. The regeneration of solid-phase adsorbent and recovery results showed potential usefulness of the proposed method for the routine analysis of polyphenols in honey extracts.
      PubDate: 2016-06-01
       
  • Duplex digital droplet PCR for the determination of non-Basmati rice in
           Basmati rice ( Oryza sativa ) on the base of a deletion in the fragrant
           gene
    • Abstract: Abstract Due to its higher trade value, a broad range of adulterations of Basmati rice with cheaper rice varieties can be found on the market. A duplex digital droplet PCR (ddPCR) assay was developed to test rice samples, labeled as “Basmati,” for their authenticity. The new ddPCR assay is based on the real-time PCR (rtPCR) method published previously. It showed to be able to screen for non-Basmati rice contents in the range of 1 % or higher. As digital PCR does not require calibrators for the quantification, the method is more economic, compared to rtPCR or microsatellite analysis (MA). It is also less time-consuming than MA and an alternative method for the verification of rtPCR results. Comparing results gained by all three methods revealed best correlation between ddPCR and MA.
      PubDate: 2016-06-01
       
  • Development of a fast and sensitive UPLC-MS/MS method for quantitation of
           dilignols in aged garlic extract
    • Abstract: Abstract A rapid, sensitive, and specific liquid chromatography–tandem mass spectrometry (LC-MS/MS) method was developed and validated for the quantitation of the dilignols (–)-(2R,3S)-dihydrodehydrodiconiferyl alcohol (1), (+)-(2S,3R)-dehydrodiconiferyl alcohol (2), erythro-guaiacylglycerol-β-O-4′-coniferyl ether (3), and threo-guaiacylglycerol-β-O-4′-coniferyl ether (4) which have been previously identified as key antioxidants in aged garlic extract. After optimization of the MS conditions, the dilignols were analyzed by means of the multiple reaction monitoring, and their quantitation was validated. The calibration curves showed good linearities (R 2 > 0.999), and the LOQ were 0.1–5.9 ng/mL.
      PubDate: 2016-06-01
       
  • Inactivation of Bacillus amyloliquefaciens spores by continuous
           high-pressure-assisted thermal sterilization in an oil-in-water (o/w)
           emulsion with 10 % soybean oil
    • Abstract: Abstract Ultra-high-pressure homogenization (UHPH) offers new opportunities for continuous high-pressure-assisted thermal sterilization of liquids and production of stable emulsions. As relevant indicator, Bacillus amyloliquefaciens spores were suspended in a coarse oil-in-water (o/w) emulsion (pH 7.6) with 10 % soybean oil and 4 % soy protein isolate at the initial concentration of ~106 CFU/mL. The o/w emulsion was subjected to UHPH treatments at 200, 300 and 350 MPa with the inlet temperature at ~80 °C to inactivate the respective bacterial spores and produce fine emulsion simultaneously. After treatment at 350 MPa with the valve temperature higher than 150 °C, a reduction up to 4 log10 CFU/mL of bacterial spores was obtained, and the emulsion was characterized by smaller particle size and narrow particle size distributions, with the D[3, 4] of 0.210 μm and the span of 0.746. No spore germination was found after any of these UHPH treatments. The microstructure of the emulsion was observed under confocal laser scanning microscopy with fluorescein isothiocyanate and Nile red to stain proteins and fats, respectively. UHPH showed potential to combine sterilization and emulsification into one single process.
      PubDate: 2016-06-01
       
  • Diacetyl content reduction in industrial brewer’s yeast through ILV2
           disruption and BDH1 expression
    • Abstract: Abstract Diacetyl is crucial to beer maturation because of its characteristic buttery taste. New industrial brewer’s yeast strains, including single ILV2 allele disruption (QI2), single ILV2 allele disruption and BDH1 overexpression (QI2GB1), and BDH1 overexpression (B1Y), were constructed by disrupting the gene (ILV2) involved in a-acetolactate synthesis and introducing the diacetyl reductase gene (BDH1). The diacetyl content and fermentation performance of the three recombinant strains were examined and compared. Results showed that the diacetyl concentration in QI2, QI2GB1, and B1Y decreased by 17.83, 28.26, and 9.57 %, respectively, compared with that in the host strain S2. The fermentation ability in terms of fermentation degree and major flavors yield of the three recombinant strains was similar to that of the host. This study may serve as a reference for the brewing industry and for research on diacetyl reduction.
      PubDate: 2016-06-01
       
  • Effect of high pressure and heat treatments on IgA immunoreactivity and
           lysozyme activity in human milk
    • Abstract: Abstract Human milk from donor mothers is processed in human milk banks using low-temperature long-time pasteurization to ensure microbial safety. However, this treatment can degrade relevant bioactive components. High-pressure processing of food is a nonthermal treatment that exerts an antimicrobial effect maintaining the nutritional quality of foods. In this study, the effect of high pressure and heat treatments of human milk on denaturation of immunoglobulin A (IgA) and lysozyme activity was determined. Immunoreactive IgA was measured using a sandwich ELISA and lysozyme activity by a Micrococcus lysodeikticus turbidimetric assay. The retention kinetic of IgA in human milk treated by high pressure was studied. The experimental data obtained in the range of 350–650 MPa were well described by the Weibull model. The shape parameter (β) was not affected by the pressure, whereas the scale parameter (α) was affected by the pressure and its behavior was described by an Eyring-type equation. The estimated activation volume (ΔV a) was −25.67 ± 5.32 ml mol−1, and the constant reaction rate at the reference pressure (K p) was 0.022 ± 0.005 min−1. Kinetic parameters obtained allow estimating the pressure-induced denaturation of IgA on the basis of pressure and holding times. A substantial activation of lysozyme activity was obtained after treatment at pressures of 400, 450 and 500 MPa for 30 min. Treatment of human milk at 65 °C for 30 min maintained 43 % of IgA immunoreactivity, whereas lysozyme activity was not affected.
      PubDate: 2016-06-01
       
  • (Bio)degradable polymers as a potential material for food packaging:
           studies on the (bio)degradation process of PLA/( R,S )-PHB rigid foils
           under industrial composting conditions
    • Abstract: Abstract The rigid foils obtained from polylactide (PLA) with synthetic poly[(R,S)-3-hydroxybutyrate] ((R,S)-PHB) can be used for production of food packages, which is important enhancement of biodegradable materials application. The biodegradable rigid packaging can be subjected to organic recycling together with food remains. The degradation of PLA and its blend with (R,S)-PHB as rigid foils were studied under industrial composting conditions. Incubation of these materials in water at 70 °C (hydrolytic degradation) was conducted as reference experiment. Gel permeation chromatography, electrospray mass spectrometry, nuclear magnetic resonance and differential scanning calorimetry were used to determine the progress of degradation during incubation in selected environments. The present results showed that PLA-based rigid foil degrades under industrial composting conditions. In the blends, (R,S)-PHB content was found to accelerate the degradation process under industrial composting conditions in comparison with the reference experiment. Thus, it is possible to control the degradation process by changing the composition of polymer blend.
      PubDate: 2016-06-01
       
  • Chemometric evaluation of biogenic amines in commercial fruit juices
    • 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: 2016-05-14
       
  • The electronic nose system: study on the global aromatic profile of
           espresso coffee prepared with two types of coffee filter holders
    • 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: 2016-05-14
       
 
 
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