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Publisher: Springer-Verlag   (Total: 2335 journals)

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Showing 1201 - 1400 of 2335 Journals sorted alphabetically
J. of Community Health     Hybrid Journal   (Followers: 8, SJR: 0.921, h-index: 44)
J. of Comparative Physiology A: Neuroethology, Sensory, Neural, and Behavioral Physiology     Hybrid Journal   (Followers: 7, SJR: 1.087, h-index: 74)
J. of Comparative Physiology B : Biochemical, Systemic, and Environmental Physiology     Hybrid Journal   (Followers: 4, SJR: 1.126, h-index: 59)
J. of Compassionate Health Care     Open Access   (Followers: 1)
J. of Computational Analysis and Applications     Hybrid Journal   (SJR: 0.291, h-index: 19)
J. of Computational Electronics     Hybrid Journal   (Followers: 4, SJR: 0.511, h-index: 20)
J. of Computational Neuroscience     Hybrid Journal   (Followers: 24, SJR: 1.068, h-index: 60)
J. of Computer and Systems Sciences Intl.     Hybrid Journal   (SJR: 0.27, h-index: 13)
J. of Computer Science and Technology     Open Access   (Followers: 5, SJR: 0.437, h-index: 31)
J. of Computer Virology and Hacking Techniques     Hybrid Journal   (Followers: 6, SJR: 0.151, h-index: 2)
J. of Computer-Aided Molecular Design     Hybrid Journal   (Followers: 3, SJR: 0.995, h-index: 78)
J. of Computers in Education     Hybrid Journal   (Followers: 8)
J. of Computing in Higher Education     Hybrid Journal   (Followers: 13, SJR: 0.363, h-index: 21)
J. of Consumer Policy     Hybrid Journal   (Followers: 6, SJR: 0.704, h-index: 30)
J. of Contemporary Mathematical Analysis     Hybrid Journal   (SJR: 0.237, h-index: 5)
J. of Contemporary Physics (Armenian Academy of Sciences)     Hybrid Journal   (Followers: 11, SJR: 0.197, h-index: 6)
J. of Contemporary Psychotherapy     Hybrid Journal   (Followers: 5, SJR: 0.397, h-index: 23)
J. of Control Theory and Applications     Hybrid Journal   (Followers: 2, SJR: 0.359, h-index: 19)
J. of Control, Automation and Electrical Systems     Hybrid Journal   (Followers: 8, SJR: 0.231, h-index: 9)
J. of Crop Science and Biotechnology     Hybrid Journal   (Followers: 7)
J. of Cross-Cultural Gerontology     Hybrid Journal   (Followers: 5, SJR: 0.631, h-index: 29)
J. of Cryptographic Engineering     Partially Free   (Followers: 5, SJR: 0.989, h-index: 11)
J. of Cryptology     Hybrid Journal   (Followers: 2, SJR: 1.443, h-index: 55)
J. of Cultural Economics     Hybrid Journal   (Followers: 4, SJR: 0.539, h-index: 29)
J. of Database Marketing & Customer Strategy Management     Hybrid Journal   (Followers: 8, SJR: 0.149, h-index: 8)
J. of Derivatives & Hedge Funds     Hybrid Journal   (Followers: 9, SJR: 0.114, h-index: 5)
J. of Developmental and Physical Disabilities     Hybrid Journal   (Followers: 8, SJR: 0.574, h-index: 29)
J. of Digital Imaging     Hybrid Journal   (Followers: 10, SJR: 0.578, h-index: 35)
J. of Direct Data and Digital Marketing Practice     Hybrid Journal   (Followers: 8, SJR: 0.154, h-index: 6)
J. of Dynamical and Control Systems     Hybrid Journal   (Followers: 2, SJR: 0.4, h-index: 26)
J. of Dynamics and Differential Equations     Hybrid Journal   (SJR: 1.418, h-index: 31)
J. of Earth Science     Hybrid Journal   (Followers: 8, SJR: 0.483, h-index: 16)
J. of Earth System Science     Open Access   (Followers: 43, SJR: 0.448, h-index: 32)
J. of East Asian Linguistics     Hybrid Journal   (Followers: 5, SJR: 0.537, h-index: 20)
J. of Echocardiography     Hybrid Journal   (Followers: 4, SJR: 0.22, h-index: 3)
J. of Economic Growth     Hybrid Journal   (Followers: 28, SJR: 3.273, h-index: 63)
J. of Economic Interaction and Coordination     Hybrid Journal   (SJR: 0.263, h-index: 12)
J. of Economics     Hybrid Journal   (Followers: 17, SJR: 0.418, h-index: 23)
J. of Economics and Finance     Hybrid Journal   (Followers: 6, SJR: 0.272, h-index: 19)
J. of Educational Change     Hybrid Journal   (Followers: 7, SJR: 0.961, h-index: 21)
J. of Elasticity     Hybrid Journal   (Followers: 6, SJR: 0.851, h-index: 45)
J. of Electroceramics     Hybrid Journal   (SJR: 0.577, h-index: 57)
J. of Electronic Materials     Hybrid Journal   (Followers: 4, SJR: 0.609, h-index: 75)
J. of Electronic Testing     Hybrid Journal   (Followers: 2, SJR: 0.372, h-index: 27)
J. of Electronics (China)     Hybrid Journal   (Followers: 4, SJR: 0.112, h-index: 9)
J. of Elementary Science Education     Hybrid Journal   (Followers: 8)
J. of Engineering Mathematics     Hybrid Journal   (SJR: 0.347, h-index: 37)
J. of Engineering Physics and Thermophysics     Hybrid Journal   (Followers: 1, SJR: 0.288, h-index: 11)
J. of Engineering Research     Open Access   (Followers: 1, SJR: 0.145, h-index: 5)
J. of Engineering Thermophysics     Hybrid Journal   (Followers: 2, SJR: 0.763, h-index: 9)
J. of Environmental Studies and Sciences     Partially Free   (Followers: 2)
J. of Ethology     Hybrid Journal   (Followers: 2, SJR: 0.609, h-index: 25)
J. of Evolution Equations     Hybrid Journal   (SJR: 0.826, h-index: 26)
J. of Evolutionary Biochemistry and Physiology     Hybrid Journal   (SJR: 0.145, h-index: 11)
J. of Evolutionary Economics     Hybrid Journal   (Followers: 8, SJR: 0.492, h-index: 52)
J. of Experimental and Theoretical Physics     Hybrid Journal   (Followers: 3, SJR: 0.458, h-index: 39)
J. of Experimental Criminology     Hybrid Journal   (Followers: 43, SJR: 1.445, h-index: 28)
J. of Failure Analysis and Prevention     Hybrid Journal   (Followers: 5, SJR: 0.261, h-index: 15)
J. of Family and Economic Issues     Hybrid Journal   (Followers: 6, SJR: 0.396, h-index: 32)
J. of Family Violence     Hybrid Journal   (Followers: 35, SJR: 0.639, h-index: 56)
J. of Financial Services Marketing     Hybrid Journal   (Followers: 3, SJR: 0.273, h-index: 10)
J. of Financial Services Research     Hybrid Journal   (Followers: 22, SJR: 0.572, h-index: 36)
J. of Fixed Point Theory and Applications     Hybrid Journal   (SJR: 0.644, h-index: 13)
J. of Fluorescence     Hybrid Journal   (Followers: 3, SJR: 0.465, h-index: 56)
J. of Food Measurement and Characterization     Hybrid Journal   (SJR: 0.307, h-index: 4)
J. of Food Science and Technology     Hybrid Journal   (Followers: 6, SJR: 0.441, h-index: 29)
J. of Forest Research     Hybrid Journal   (Followers: 3, SJR: 0.495, h-index: 27)
J. of Forestry Research     Hybrid Journal   (Followers: 6, SJR: 0.304, h-index: 14)
J. of Fourier Analysis and Applications     Hybrid Journal   (Followers: 1, SJR: 1.18, h-index: 42)
J. of Friction and Wear     Hybrid Journal   (Followers: 7, SJR: 0.373, h-index: 7)
J. of Fusion Energy     Hybrid Journal   (Followers: 3, SJR: 0.387, h-index: 19)
J. of Gambling Studies     Hybrid Journal   (Followers: 6, SJR: 1.171, h-index: 57)
J. of Gastroenterology     Hybrid Journal   (Followers: 11, SJR: 1.651, h-index: 88)
J. of Gastrointestinal Cancer     Hybrid Journal   (Followers: 3, SJR: 0.304, h-index: 39)
J. of Gastrointestinal Surgery     Hybrid Journal   (Followers: 6, SJR: 1.64, h-index: 99)
J. of General Internal Medicine     Hybrid Journal   (Followers: 16, SJR: 1.804, h-index: 134)
J. of General Plant Pathology     Hybrid Journal   (SJR: 0.554, h-index: 22)
J. of Genetic Counseling     Hybrid Journal   (Followers: 5, SJR: 0.902, h-index: 39)
J. of Genetics     Open Access   (Followers: 4, SJR: 0.458, h-index: 28)
J. of Geodesy     Hybrid Journal   (Followers: 8, SJR: 2.173, h-index: 56)
J. of Geographical Sciences     Hybrid Journal   (Followers: 1, SJR: 0.8, h-index: 23)
J. of Geographical Systems     Hybrid Journal   (Followers: 4, SJR: 0.822, h-index: 39)
J. of Geometric Analysis     Hybrid Journal   (SJR: 1.491, h-index: 27)
J. of Geometry     Hybrid Journal   (Followers: 1, SJR: 0.272, h-index: 15)
J. of Global Optimization     Hybrid Journal   (Followers: 4, SJR: 0.992, h-index: 60)
J. of Global Policy and Governance     Hybrid Journal   (Followers: 8)
J. of Grid Computing     Hybrid Journal   (SJR: 1.414, h-index: 37)
J. of Hand and Microsurgery     Hybrid Journal   (Followers: 1)
J. of Happiness Studies     Hybrid Journal   (Followers: 21, SJR: 0.881, h-index: 39)
J. of Hematopathology     Hybrid Journal   (Followers: 4, SJR: 0.2, h-index: 13)
J. of Heuristics     Hybrid Journal   (Followers: 5, SJR: 1.308, h-index: 50)
J. of High Energy Physics     Hybrid Journal   (Followers: 19, SJR: 1.052, h-index: 153)
J. of Homotopy and Related Structures     Hybrid Journal   (SJR: 0.232, h-index: 2)
J. of Housing and the Built Environment     Hybrid Journal   (Followers: 7, SJR: 0.648, h-index: 28)
J. of Huazhong University of Science and Technology [Medical Sciences]     Hybrid Journal   (SJR: 0.344, h-index: 19)
J. of Ichthyology     Hybrid Journal   (Followers: 3, SJR: 0.304, h-index: 10)
J. of Immigrant and Minority Health     Hybrid Journal   (Followers: 10, SJR: 0.759, h-index: 37)
J. of Inclusion Phenomena and Macrocyclic Chemistry     Hybrid Journal   (Followers: 1, SJR: 0.331, h-index: 46)
J. of Indian Philosophy     Hybrid Journal   (Followers: 12, SJR: 0.127, h-index: 12)
J. of Indian Prosthodontic Society     Open Access   (Followers: 1, SJR: 0.164, h-index: 7)
J. of Industrial Microbiology and Biotechnology     Hybrid Journal   (Followers: 14, SJR: 0.966, h-index: 80)
J. of Industry, Competition and Trade     Hybrid Journal   (Followers: 8, SJR: 0.327, h-index: 15)
J. of Infection and Chemotherapy     Hybrid Journal   (Followers: 1, SJR: 0.673, h-index: 46)
J. of Information Technology     Hybrid Journal   (Followers: 52, SJR: 1.474, h-index: 55)
J. of Information Technology Teaching Cases     Hybrid Journal   (Followers: 8)
J. of Infrared, Millimeter and Terahertz Waves     Hybrid Journal   (Followers: 2, SJR: 1.25, h-index: 36)
J. of Inherited Metabolic Disease     Hybrid Journal   (Followers: 2, SJR: 1.389, h-index: 77)
J. of Inorganic and Organometallic Polymers and Materials     Partially Free   (Followers: 8, SJR: 0.338, h-index: 33)
J. of Insect Behavior     Hybrid Journal   (Followers: 9, SJR: 0.569, h-index: 39)
J. of Insect Conservation     Hybrid Journal   (Followers: 10, SJR: 0.872, h-index: 43)
J. of Intelligent and Robotic Systems     Hybrid Journal   (Followers: 2, SJR: 0.629, h-index: 43)
J. of Intelligent Information Systems     Hybrid Journal   (Followers: 1, SJR: 0.691, h-index: 43)
J. of Intelligent Manufacturing     Hybrid Journal   (Followers: 3, SJR: 1.397, h-index: 54)
J. of Interventional Cardiac Electrophysiology     Hybrid Journal   (SJR: 0.93, h-index: 43)
J. of Intl. Business Studies     Hybrid Journal   (Followers: 28, SJR: 4.208, h-index: 130)
J. of Intl. Entrepreneurship     Hybrid Journal   (Followers: 9, SJR: 0.549, h-index: 23)
J. of Intl. Migration and Integration / Revue de l integration et de la migration internationale     Hybrid Journal   (Followers: 12, SJR: 0.308, h-index: 13)
J. of Intl. Relations and Development     Hybrid Journal   (Followers: 20, SJR: 0.793, h-index: 22)
J. of Labor Research     Hybrid Journal   (Followers: 17, SJR: 0.394, h-index: 27)
J. of Logic, Language and Information     Hybrid Journal   (Followers: 7, SJR: 0.288, h-index: 25)
J. of Low Temperature Physics     Hybrid Journal   (Followers: 3, SJR: 0.531, h-index: 52)
J. of Machinery Manufacture and Reliability     Hybrid Journal   (Followers: 2, SJR: 0.203, h-index: 7)
J. of Mammalian Evolution     Hybrid Journal   (Followers: 5, SJR: 1.134, h-index: 37)
J. of Mammary Gland Biology and Neoplasia     Hybrid Journal   (Followers: 2, SJR: 2.252, h-index: 83)
J. of Management and Governance     Hybrid Journal   (Followers: 12, SJR: 0.805, h-index: 33)
J. of Management Control     Hybrid Journal   (Followers: 5, SJR: 0.605, h-index: 6)
J. of Marine Science and Application     Hybrid Journal   (Followers: 3, SJR: 0.439, h-index: 11)
J. of Marine Science and Technology     Hybrid Journal   (Followers: 3, SJR: 0.235, h-index: 19)
J. of Maritime Archaeology     Hybrid Journal   (Followers: 21, SJR: 0.228, h-index: 8)
J. of Market-Focused Management     Hybrid Journal   (Followers: 2)
J. of Marketing Analytics     Hybrid Journal   (Followers: 3)
J. of Material Cycles and Waste Management     Hybrid Journal   (Followers: 3, SJR: 0.449, h-index: 22)
J. of Materials Engineering and Performance     Hybrid Journal   (Followers: 22, SJR: 0.544, h-index: 40)
J. of Materials Science     Hybrid Journal   (Followers: 20, SJR: 0.836, h-index: 123)
J. of Materials Science : Materials in Electronics     Hybrid Journal   (Followers: 5)
J. of Materials Science : Materials in Medicine     Hybrid Journal   (Followers: 5)
J. of Mathematical Biology     Hybrid Journal   (Followers: 12, SJR: 1.011, h-index: 71)
J. of Mathematical Chemistry     Hybrid Journal   (Followers: 5, SJR: 0.497, h-index: 45)
J. of Mathematical Fluid Mechanics     Hybrid Journal   (Followers: 6, SJR: 1.22, h-index: 22)
J. of Mathematical Imaging and Vision     Hybrid Journal   (Followers: 4, SJR: 0.901, h-index: 53)
J. of Mathematical Modelling and Algorithms     Hybrid Journal   (Followers: 2, SJR: 0.414, h-index: 23)
J. of Mathematical Sciences     Hybrid Journal   (SJR: 0.272, h-index: 23)
J. of Mathematics Teacher Education     Hybrid Journal   (Followers: 14, SJR: 1.062, h-index: 20)
J. of Maxillofacial and Oral Surgery     Hybrid Journal   (Followers: 2)
J. of Mechanical Science and Technology     Hybrid Journal   (Followers: 6, SJR: 0.589, h-index: 26)
J. of Medical and Biological Engineering     Hybrid Journal   (Followers: 1, SJR: 0.387, h-index: 18)
J. of Medical Humanities     Hybrid Journal   (Followers: 22, SJR: 0.299, h-index: 18)
J. of Medical Systems     Hybrid Journal   (Followers: 1, SJR: 0.717, h-index: 44)
J. of Medical Toxicology     Hybrid Journal   (Followers: 4, SJR: 0.874, h-index: 28)
J. of Medical Ultrasonics     Hybrid Journal   (Followers: 2, SJR: 0.18, h-index: 13)
J. of Medicine and the Person     Hybrid Journal  
J. of Membrane Biology     Hybrid Journal   (Followers: 2, SJR: 0.738, h-index: 82)
J. of Micro-Bio Robotics     Hybrid Journal   (SJR: 0.28, h-index: 3)
J. of Microbiology     Hybrid Journal   (Followers: 7, SJR: 0.741, h-index: 43)
J. of Mining Science     Hybrid Journal   (Followers: 5, SJR: 0.317, h-index: 16)
J. of Molecular Evolution     Hybrid Journal   (Followers: 9, SJR: 0.952, h-index: 108)
J. of Molecular Histology     Hybrid Journal   (Followers: 2, SJR: 0.755, h-index: 48)
J. of Molecular Medicine     Hybrid Journal   (Followers: 15, SJR: 2.165, h-index: 113)
J. of Molecular Modeling     Hybrid Journal   (Followers: 4, SJR: 0.466, h-index: 50)
J. of Molecular Neuroscience     Partially Free   (Followers: 11, SJR: 0.988, h-index: 69)
J. of Mountain Science     Hybrid Journal   (Followers: 4, SJR: 0.418, h-index: 15)
J. of Muscle Research and Cell Motility     Hybrid Journal   (Followers: 1, SJR: 1.264, h-index: 55)
J. of Nanoparticle Research     Hybrid Journal   (Followers: 3, SJR: 0.583, h-index: 84)
J. of Natural Medicines     Hybrid Journal   (SJR: 0.602, h-index: 28)
J. of Near-Death Studies     Hybrid Journal   (Followers: 2)
J. of Nephrology     Hybrid Journal   (Followers: 5, SJR: 0.689, h-index: 55)
J. of Network and Systems Management     Hybrid Journal   (SJR: 0.466, h-index: 26)
J. of Neural Transmission     Hybrid Journal   (Followers: 2, SJR: 1.034, h-index: 86)
J. of Neuro-Oncology     Hybrid Journal   (Followers: 4, SJR: 1.274, h-index: 90)
J. of Neuroimmune Pharmacology     Hybrid Journal   (Followers: 1, SJR: 1.662, h-index: 45)
J. of Neurology     Hybrid Journal   (Followers: 14, SJR: 1.429, h-index: 105)
J. of NeuroVirology     Hybrid Journal   (Followers: 1, SJR: 0.979, h-index: 69)
J. of Nondestructive Evaluation     Hybrid Journal   (Followers: 9, SJR: 0.863, h-index: 27)
J. of Nonlinear Science     Hybrid Journal   (Followers: 1, SJR: 1.887, h-index: 42)
J. of Nonverbal Behavior     Hybrid Journal   (Followers: 5, SJR: 0.723, h-index: 47)
J. of Nuclear Cardiology     Hybrid Journal   (SJR: 1.024, h-index: 68)
J. of Nutrition, Health and Aging     Hybrid Journal   (Followers: 20, SJR: 0.919, h-index: 60)
J. of Obstetrics and Gynecology of India     Hybrid Journal   (Followers: 6, SJR: 0.214, h-index: 6)
J. of Occupational Rehabilitation     Hybrid Journal   (Followers: 16, SJR: 0.811, h-index: 51)
J. of Ocean Engineering and Marine Energy     Hybrid Journal   (Followers: 1)
J. of Ocean University of China (English Edition)     Hybrid Journal   (Followers: 1, SJR: 0.237, h-index: 11)
J. of Oceanography     Hybrid Journal   (Followers: 10, SJR: 0.796, h-index: 52)
J. of Ocular Biology, Diseases, and Informatics     Hybrid Journal   (SJR: 0.183, h-index: 11)
J. of Optical and Fiber Communications Reports     Hybrid Journal   (Followers: 3)
J. of Optics     Hybrid Journal   (Followers: 8, SJR: 0.214, h-index: 8)
J. of Optimization Theory and Applications     Hybrid Journal   (Followers: 4, SJR: 0.898, h-index: 65)
J. of Ornithology     Hybrid Journal   (Followers: 22)
J. of Orofacial Orthopedics / Fortschritte der Kieferorthopädie     Hybrid Journal   (SJR: 0.574, h-index: 33)
J. of Orthopaedic Science     Hybrid Journal   (Followers: 5, SJR: 0.708, h-index: 48)
J. of Paleolimnology     Hybrid Journal   (Followers: 5, SJR: 0.984, h-index: 64)
J. of Parasitic Diseases     Hybrid Journal   (Followers: 2, SJR: 0.298, h-index: 9)
J. of Pediatric Neuropsychology     Hybrid Journal   (Followers: 3)
J. of Pest Science     Hybrid Journal   (Followers: 2, SJR: 1.341, h-index: 28)
J. of Pharmaceutical Health Care and Sciences     Open Access  
J. of Pharmaceutical Innovation     Hybrid Journal   (Followers: 8, SJR: 0.524, h-index: 17)
J. of Pharmaceutical Investigation     Hybrid Journal   (Followers: 1, SJR: 0.331, h-index: 6)
J. of Pharmacokinetics and Pharmacodynamics     Hybrid Journal   (Followers: 18, SJR: 0.708, h-index: 46)
J. of Phase Equilibria and Diffusion     Hybrid Journal   (Followers: 18, SJR: 0.433, h-index: 36)
J. of Philosophical Logic     Hybrid Journal   (Followers: 8, SJR: 0.704, h-index: 26)
J. of Physiology and Biochemistry     Hybrid Journal   (Followers: 3, SJR: 0.87, h-index: 33)

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Journal Cover European Food Research and Technology
  [SJR: 0.726]   [H-I: 70]   [7 followers]  Follow
   Hybrid Journal Hybrid journal (It can contain Open Access articles)
   ISSN (Print) 1438-2377 - ISSN (Online) 1438-2385
   Published by Springer-Verlag Homepage  [2335 journals]
  • Analysis of the genetic stability of event NK603 in stacked corn varieties
           using high-resolution melting (HRM) analysis and Sanger sequencing
    • Authors: Magali Castan; Sina-Elisabeth Ben Ali; Rupert Hochegger; Werner Ruppitsch; Alexander G. Haslberger; Christian Brandes
      Pages: 353 - 365
      Abstract: Abstract The examination of transgenic loci is an integral part of biosafety legislation in the European Union (EU). The EU directive 2001/18/EC requires any genetically modified (GM) event to be stable. Mutations in the nucleotide sequence of GM events must be avoided in the production and use of seeds. In the present work, an F1 and an F2 generation of the corn event NK603 were studied in stacked varieties (NK603 × MON810). The central aspect of this work was to utilize high-resolution melting analysis, real-time PCR, and Sanger sequencing for the examination of genetic stability of the entire construct of NK603 as well as in the regions flanking NK603. To perform such screening, it was necessary to develop specific PCR primers for the NK603 insert. Twenty-five specific primer pairs and PCR reactions were used to screen a total number of 340 samples. In addition to the screening, the NK603 zygosity was determined by a PCR-based testing method. Differences to the published patent sequence occurring in all samples were detected in two locations of the transgenic DNA sequence. These differences were also found in certified NK603 reference material.
      PubDate: 2017-03-01
      DOI: 10.1007/s00217-016-2749-2
      Issue No: Vol. 243, No. 3 (2017)
  • Selected yeasts to enhance phenolic content and quality in red wine from
           low pigmented grapes
    • Authors: Andrea Caridi; Alessandra De Bruno; Emanuela De Salvo; Amalia Piscopo; Marco Poiana; Rossana Sidari
      Pages: 367 - 378
      Abstract: Abstract The aim of this work was to enhance—by yeast activity—the quality of red wine produced from black grapes of the Calabrian Gaglioppo variety, used as a model for grapes with reduced synthesis of anthocyanins. Six selected strains of Saccharomyces cerevisiae were used to control winemaking trials. Among the wines, there are significant differences, due to the wine starter used. The following technological parameters were significantly different from strain to strain: total acidity, alcoholic degree, tartaric, malic, lactic, and acetic acid, and free and total SO2; moreover, the following phenolic parameters were significantly different from strain to strain: A420, A520, A620, colour intensity, colour hue, Folin–Ciocalteu index, percentage of DPPH inactivation, total anthocyanins, total polyphenols (A280), total tannins, delphinidin-3-glucoside, cyanidin-3-glucoside, petunidin-3-glucoside, peonidin-3-glucoside, and malvidin-3-glucoside. From a sensory standpoint, significant differences were observed among wine samples during a short bottle aging. Data validate the main role that wine yeast selection plays in enhancing the quality of red wine from low pigmented grape.
      PubDate: 2017-03-01
      DOI: 10.1007/s00217-016-2750-9
      Issue No: Vol. 243, No. 3 (2017)
  • Transformation of chlorogenic acids during the coffee beans roasting
    • Authors: Andrzej L. Dawidowicz; Rafal Typek
      Pages: 379 - 390
      Abstract: Abstract Due to the recently discovered biomedical activity of chlorogen acid, the interest in its physicochemical and pharmaceutical properties has increased. The plant product most frequently mentioned as remarkably rich in this compound is coffee beans. The present paper shows that the roasting process of coffee beans not only leads to the degradation of chlorogenic acid isomers to volatile components, the fact well known from the literature, but also causes their transformation to quinic acid and its epimer and to four chlorogenic acid lactones (basic and epimeric forms of 3- and 4-O-caffeoylquinic acid lactones) and changes the ratios between the amounts of chlorogen acid isomers and dicaffeoylquinic acids isomers. It is also shown that the increase of water content above its standard level in the initial green coffee beans slows down only the changes occurring during the roasting process.
      PubDate: 2017-03-01
      DOI: 10.1007/s00217-016-2751-8
      Issue No: Vol. 243, No. 3 (2017)
  • Large-scale purification of epilactose using a semi-preparative HPLC
    • Authors: Beatrice Kuschel; Felix Riemer; Daniel Pfost; Jürgen Conrad; Carsten Losch; Wolfgang Claaßen; Uwe Beifuß; Jochen Weiss; Wanmeng Mu; Bo Jiang; Timo Stressler; Lutz Fischer
      Pages: 391 - 402
      Abstract: Abstract Epilactose (4-O-β-d-galactopyranosyl-d-mannopyranose) is a rare disaccharide derived from lactose (4-O-β-d-galactopyranosyl-d-glucopyranose) and possesses prebiotic properties. Epilactose is needed for biological studies in high amounts and purified form. The purification of epilactose is challenging because it behaves similarly to lactose, the starting substance of the epilactose production process. Epilactose can be produced both chemically and enzymatically, using cellobiose 2-epimerases for the latter. In this study, a process for semi-preparative epilactose purification is presented. Firstly, epilactose was produced in a buffered system using recombinant cellobiose 2-epimerase from Flavobacterium johnsoniae. After the enzymatic conversion, some of the residual lactose was removed by crystallisation at 6 °C for 72 h. Subsequently, the lactose still remaining in the conversion mixture was separated from epilactose by ligand-exchange chromatography. The conditions for the most effective chromatographic separation of lactose and epilactose were determined using a design of experiments approach with surface response methodology. The best conditions led to an epilactose purity of 99 % with a total yield of 51 %.
      PubDate: 2017-03-01
      DOI: 10.1007/s00217-016-2752-7
      Issue No: Vol. 243, No. 3 (2017)
  • Phenolic and volatile compounds of Neb Jmel olive oil cultivar according
           to their geographical origin using chemometrics
    • Authors: Amir Ben Mansour; Fatma Chtourou; Wahid Khbou; Guido Flamini; Mohamed Bouaziz
      Pages: 403 - 418
      Abstract: Abstract This paper reports the quality indices, the volatile components, phenolic compounds and the oxidative stability of monovarietal Tunisian cultivar (cv. Neb Jmel) extra-virgin olive oils cultivated in eight regions. Headspace solid-phase microextraction and HPLC–DAD were applied to analyze and quantify the volatile and phenolic compounds of the obtained extra-virgin olive oils. Twenty compounds have been identified and quantified, revealing the complex profile of Neb Jmel EVOO, composed, in order of abundance, by secoiridoids, phenolic alcohols, lignans, flavonoids and phenolic acids. A total of 40 volatile compounds belonging mainly to esters, aldehydes, ketones, aliphatic alcohols and hydrocarbons were determined. Significant differences in the proportions of volatile and phenolic constituents of oils from different geographical origins were observed. The major volatile component was the C6 aldehyde (hexanal and (E)-2-hexenal) fraction, whose content was highly variable between the areas studied. The content of (E)-2-hexenal ranged from 50.9 % in the Melloulech EVOO to approximately 39.8 % for El-Ala EVOO.
      PubDate: 2017-03-01
      DOI: 10.1007/s00217-016-2754-5
      Issue No: Vol. 243, No. 3 (2017)
  • Effect of apricot kernels flour on pasting properties, pastes rheology and
           gels texture of enriched wheat flour
    • Authors: Nahla Dhen; Ines Ben Rejeb; Mario M. Martínez; Laura Román; Manuel Gómez; Mohamed Gargouri
      Pages: 419 - 428
      Abstract: Abstract The partial substitution of wheat flour (WF) by apricot kernel flour (AKF) in the range of 4–24 % was made. Physicochemical, hydration and pasting properties of WF–AKF blends were studied. The effect of AKF addition on the rheological and textural behaviours, respectively, of composite pastes and gels was also investigated. Flours blend exhibits higher protein, fat and ash contents than WF. AKF addition increased the capacities of binding and holding water and decreased the swelling capacity. Pasting properties of WF–AKF decreased with increasing AKF levels. The rheological measurements of pastes showed that the incorporation of AKF decreased the elastic/viscous moduli and the consistency index of pastes but increased the flow behaviour index, which indicates their thixotropic behaviour. Once the gel was set, WF partially substituted by high level of AKF, gave rise to weak gels revealed by a decrease in their hardness.
      PubDate: 2017-03-01
      DOI: 10.1007/s00217-016-2755-4
      Issue No: Vol. 243, No. 3 (2017)
  • Polyphenols and secoiridoids in raw material ( Olea europaea L. leaves)
           and commercial food supplements
    • Authors: Annalisa Romani; Stefano Mulas; Daniela Heimler
      Pages: 429 - 435
      Abstract: Abstract Twenty-five compounds, among which flavonoids and secoiridoids, were separated and quantified after extraction from Olea europaea leaves. Differences were found in total polyphenols content and in oleuropein depending on cultivar, production area, sampling time (pruning or harvest time), and state of leaves (fresh, refrigerated, dried, frozen, or lyophilized). Polyphenols content in fresh leaves ranged from 34.21 to 7.87 mg/g, while oleuropein content changes from 21.03 to 2.79 mg/g in fresh leaves of different cultivars and decreases after the drying process. The differences are discussed in order to exploit these by-products for food supplements. In addition, five commercial food supplements from olive leaves were analyzed, and their total polyphenol, secoiridoids, and flavonoid contents were detected by HPLC/DAD analysis. In order to provide stable contents of bioactive molecules, all the above-mentioned variabilities should be taken into account.
      PubDate: 2017-03-01
      DOI: 10.1007/s00217-016-2756-3
      Issue No: Vol. 243, No. 3 (2017)
  • Impact of sequential co-culture fermentations on flavour characters of
           Solaris wines
    • Authors: Jing Liu; Nils Arneborg; Torben Bo Toldam-Andersen; Shujuan Zhang; Mikael Agerlin Petersen; Wender L. P. Bredie
      Pages: 437 - 445
      Abstract: Abstract Nowadays, the use of non-Saccharomyces yeasts in combination with Saccharomyces cerevisiae is being recognised to enhance the analytical composition of the wines. The aim of this work was to evaluate the influence of indigenous non-Saccharomyces yeasts on the flavour character of wines from the cool-climate grape cultivar Solaris in Denmark. The volatile and non-volatile compounds as well as the sensory properties of wines were evaluated. Solaris wines with Hanseniaspora uvarum sequentially inoculated with S. cerevisiae produced a larger amount of glycerol as well as heptyl acetate and 2-phenylethyl acetate. This co-culture fermentation also produced higher amounts of ethyl acetate and acetic acid, reducing the possibility of its use in winemaking. Three Metschnikowia strains, a M. chrysoperlae strain and two M. fructicola strains, gave a comparable production of volatile compounds. These wines were characterised by several floral and fruity attributes. The Metschnikowia strains turned out to be promising in winemaking from Solaris grapes.
      PubDate: 2017-03-01
      DOI: 10.1007/s00217-016-2757-2
      Issue No: Vol. 243, No. 3 (2017)
  • Brewing with 100 % unmalted grains: barley, wheat, oat and rye
    • Authors: Shiwen Zhuang; Radhakrishna Shetty; Mikkel Hansen; Arvid Fromberg; Preben Bøje Hansen; Timothy John Hobley
      Pages: 447 - 454
      Abstract: Abstract Whilst beers have been produced using various levels of unmalted grains as adjuncts along with malt, brewing with 100 % unmalted grains in combination with added mashing enzymes remains mostly unknown. The aim of this study was to investigate the brewing potential of 100 % unmalted barley, wheat, oat and rye in comparison with 100 % malt. To address this, identical brewing methods were adopted at 10-L scale for each grain type by applying a commercial mashing enzyme blend (Ondea® Pro), and selected quality attributes were assessed for respective worts and beers. Different compositions of fermentable wort carbohydrates were observed in the worts (all at ca. 12°P), and in particular oat wort had lower concentration of maltose compared to the others, resulting in the lowest concentration of alcohol in final beer. Moreover, wort made from unmalted grains also showed lower free amino nitrogen and higher viscosity than malt wort. Furthermore, the use of 100 % unmalted grains resulted in a decrease in the levels of colour and brightness, as well as higher alcohols and esters in the final beers. Consequently, the study provides valuable information for exploring beer brewing with 100 % unmalted barley, oat, rye or wheat using exogenously added enzymes. It also helps to understand the process ability by revealing specific needs when manufacturing different type of beers from unmalted grains, potentially paving the way to process optimisation and development of future products.
      PubDate: 2017-03-01
      DOI: 10.1007/s00217-016-2758-1
      Issue No: Vol. 243, No. 3 (2017)
  • Water mobility and distribution during dry-fermented sausages “Spanish
           type” manufacturing and its relationship with physicochemical and
           textural properties: a low-field NMR study
    • Authors: Ana Belén García García; Mª Isabel Cambero Rodríguez; Mª Dolores Romero de Ávila Hidalgo; Hanne Christine Bertram
      Pages: 455 - 466
      Abstract: Abstract Changes in the mobility and distribution of water in dry-fermented sausages Spanish type (“chorizo” and “salchichón”, 20 and 40 % fat) throughout ripening were detected by NMR T 2 relaxation. Three to four different water populations (T 2b1, T 2b2, T 21 and T 22) were detected. Multivariate cluster analysis revealed a clear discrimination between samples of different ripening times, and significant differences were found in the physicochemical parameters, T 2 relaxation data and textural properties of sausages according to the production day (0, 2, 4, 7, 11 and 14). Pearson product-moment correlation coefficient (PCC) was used to establish the degree of linear dependence between T 2 relaxation–physicochemical characteristics and T 2 relaxation-textural properties. A strong correlation was found between the main component T 21 and the water content (r = 0.93), T 21 and a w (r = 0.87), as well as between T 21 and hardness (r = −0.78), although the other two water populations, mainly T 2b , showed a lower degree of association with the physicochemical and textural parameters. Consequently, the study demonstrated that LF-NMR relaxometry is a promising technique to elucidate associations between the biophysical state of intrinsic water and progression in textural properties of dry-fermented meat products.
      PubDate: 2017-03-01
      DOI: 10.1007/s00217-016-2759-0
      Issue No: Vol. 243, No. 3 (2017)
  • Usefulness of phenolic profile in the classification of extra virgin olive
           oils from autochthonous and introduced cultivars in Tunisia
    • Authors: Anis Loubiri; Amani Taamalli; Nassima Talhaoui; Salma Nait Mohamed; Antonio Segura Carretero; Mokhtar Zarrouk
      Pages: 467 - 479
      Abstract: Abstract The aim of this work was to characterize extra virgin olive oils (EVOOs) from four cultivars (Arbequina, Chétoui, Neb Jmal and Picholine) cultivated in Northern Tunisia (Borj El Amri) in terms of their phenolic profile. Determination of total phenol content was first performed spectrophotometrically using the Folin–Ciocalteu reagent. The total phenol content of the analyzed EVOOs varied from 77.33 mg GAE kg−1 in ‘Arbequina’ oil to 405 mg GAE kg−1 in ‘Picholine’ oil. Moreover, the polar extracts were analyzed by a rapid and effective Rapid-resolution liquid chromatography coupled to electrospray ionization time-of-flight mass spectrometry (RRLC–ESI-TOF/MS) method, and 48 phenolic compounds belonging to different classes were identified. The results showed significantly quantitative differences observed for all phenolic compounds except for oleuropein that was present only in two cultivars. In all olive oil samples studied, secoiridoids were the most abundant. Deacetoxyoleuropeinaglycone remains the most abundant complex phenol in Picholine (250.39 mg kg−1), Neb Jmal (104.34 mg kg−1) and Arbequina (19.93 mg kg−1) EVOOs, while in Chétoui oil, the oleuropeinaglycone isomer 5 content is the highest with mean value of 381.63 mg kg−1. The application of principal component analysis permitted a good classification of the EVOOs according to their phenolic profiles.
      PubDate: 2017-03-01
      DOI: 10.1007/s00217-016-2760-7
      Issue No: Vol. 243, No. 3 (2017)
  • Novel TaqMan PCR screening methods for element cry3A and construct gat /T-
           pinII to support detection of both known and unknown GMOs
    • Authors: Theo W. Prins; Richard A. van Hoof; Ingrid M. J. Scholtens; Esther J. Kok
      Pages: 481 - 488
      Abstract: Abstract The import and use of genetically modified organisms (GMOs) is strictly regulated in the European Union. In order to maintain the legislation on GMOs, a genetic element screening is generally applied as a first step to detect authorised as well as unauthorised GMOs. Subsequent identification of GMOs that relate to the detected elements is performed by the application of event-specific detection methods. However, as the diversity of GMOs on the world market is increasing, there is an ongoing need for methods for additional informative screening elements. Genes that are increasingly applied in GMOs are cry3A (including variants mcry3A and eCry3.1Ab) conferring resistance to Bt toxins, and gat, detoxifying glyphosate. Novel TaqMan PCR detection methods for element cry3A and construct gat/T-pinII were developed to support the identification of maize MIR604, 98140, 5307, canola 61061 and 73496, and soybean 356043. Also, other unknown (unauthorised) GMOs containing cry3A and/or gat/T-pinII can potentially be detected. Specificity, efficiency and sensitivity of the methods were evaluated.
      PubDate: 2017-03-01
      DOI: 10.1007/s00217-016-2761-6
      Issue No: Vol. 243, No. 3 (2017)
  • Chemical profile of spirits obtained by spontaneous fermentation of
           different varieties of plum fruits
    • Authors: Pawel Satora; Magdalena Kostrz; Pawel Sroka; Tomasz Tarko
      Pages: 489 - 499
      Abstract: Abstract The aim of this study was to characterize the chemical composition of plum spirits, derived from four varieties of plums (Węgierka Zwykła, Węgierka Dąbrowicka, Stanley and Čačanska Lepotica) after spontaneous fermentation. During fermentation, mashes were weighed daily to determine the weight loss. After fermentation, samples were distilled (simple and fractional) and analyzed using official, GC-FID and SPME–GC–MS methods. The obtained plum spirits differed significantly in chemical composition. Most favorable for the fermentation process were mashes obtained from Węgierka Dąbrowicka and Stanley plums, which contained relatively high levels of reducing sugars and free amino nitrogen, respectively. The best fermentation kinetics were shown by Stanley plum mashes, and the process lasted about 10 days. All fermented mashes were characterized by comparable consumption of sugars, from 96.1 to 97 %, and contained from 5.4 to 6.3 vol% ethanol. GC-FID and SPME–GC–MS analysis showed over 64 volatile components in analyzed plum spirits. In case of 24 of them the detected concentration exceeded odor threshold values in all samples. Six compounds (ethyl dodecanoate, benzyl acetate, methyl cinnamate, 1-heptanol, α-terpineol and benzothiazole) influenced the aroma of specific sample. The highest concentration of volatiles was found in Węgierka Zwykła spirits, including the highest levels of higher alcohols, ethyl hexanoate, ethyl octanoate, methyl dodecanoate, ethyl benzoate, 1-octanol, damascenone, α-terpineol, eugenol, 2-bornene, α-ocimene and others. Stanley spirits contained the lowest amounts of analyzed components quantitatively. All spirits gained similar scores in sensory evaluation—15.3–16.6 points.
      PubDate: 2017-03-01
      DOI: 10.1007/s00217-016-2762-5
      Issue No: Vol. 243, No. 3 (2017)
  • Treatment by fining agents of red wine affected by phenolic off-odour
    • Authors: Maria Tiziana Lisanti; Angelita Gambuti; Alessandro Genovese; Paola Piombino; Luigi Moio
      Pages: 501 - 510
      Abstract: Abstract Although phenolic off-odour is very detrimental for red wine quality, there is a lack of easy-to-use methods able to decrease the levels of the responsible compounds 4-ethylphenol (4-EP) and 4-ethylguaiacol (4-EG) and to improve the sensory quality of the contaminated wines. To this aim, an alternative use of fining agents (activated charcoal, PVPP and zeolite) was evaluated. Two levels of ethylphenol contamination were considered: a naturally low contaminated red wine and the same wine spiked with 4-EP and 4-EG. The impact of the treatments on desirable aroma volatiles, polyphenols and colour was also evaluated. The effectiveness in diminishing the intensity of the phenolic off-odour was assessed by descriptive sensory analysis. The activated charcoal and PVPP significantly decreased the concentrations of 4-ethylguaiacol and 4-ethylphenol in the naturally contaminated wine, while none of the tested fining agent was effective in the spiked one. Polyphenols and colour were slightly affected, to the same extent for the two treatments. Charcoal and PVPP additions negatively impacted the concentration of the aroma volatiles, especially esters, with the activated charcoal achieving a higher decrease. The sensory outcome of both treatments was the decrease in the intensity of phenolic off-odour, with charcoal achieving a higher decrease. Interestingly, in spite of the decrease in esters, also a significant increase in the intensity of “red fruit” odour occurred.
      PubDate: 2017-03-01
      DOI: 10.1007/s00217-016-2763-4
      Issue No: Vol. 243, No. 3 (2017)
  • Application of electronic senses to characterize espresso coffees brewed
           with different thermal profiles
    • Authors: Susanna Buratti; Simona Benedetti; Gabriella Giovanelli
      Pages: 511 - 520
      Abstract: Abstract Electronic senses were applied in order to evaluate the effect of brewing temperature on the sensorial properties of espresso coffees (ECs) produced by a bar machine of the latest generation able to work with constant, increasing and decreasing water temperature profiles. The obtained ECs were analyzed by e-nose, e-tongue and e-eye to depict their aroma and taste fingerprint and to evaluate the visual characteristics of foam. Physicochemical analyses were carried out to determine the extraction rate of typical EC components and to evaluate their antioxidant activity. The electronic devices coupled with multivariate statistical analysis demonstrated a good ability to discriminate and characterize coffee samples on the basis of their sensorial properties in relation to the brewing temperature. According to these results, electronic senses can be applied to assess the influence of the percolation parameters on the sensory attributes of ECs, thus resulting useful tools for the optimization of processing conditions.
      PubDate: 2017-03-01
      DOI: 10.1007/s00217-016-2769-y
      Issue No: Vol. 243, No. 3 (2017)
  • Detection of DNA from Escherichia coli, Clostridium perfringens,
           Staphylococcus aureus and Bacillus cereus after simplified enrichment
           using a novel multiplex real-time PCR system
    • Authors: René Köppel; Ingrid Tolido; Gabriela Marti; Martin Peier
      Pages: 521 - 530
      Abstract: Abstract A novel multiplex real-time PCR called AllBaktB is presented for the simultaneous determination of DNA from Escherichia coli, Clostridium perfringens, Staphylococcus aureus and Bacillus cereus in food samples. This semi-automated procedure involves a simplified nonselective enrichment and a single isolation step for all bacterial DNA. The results can be gained within 24 h and correspond to the results obtained by the cultivation based on ISO methods. The achieved detection limit was estimated to be at 35 colony forming units per gram food sample for all analytes. A ring trial showed that the method can be transferred to other laboratories showing its robustness.
      PubDate: 2017-03-01
      DOI: 10.1007/s00217-016-2771-4
      Issue No: Vol. 243, No. 3 (2017)
  • Reciprocal beneficial effects between wine polyphenols and probiotics: an
           exploratory study
    • Authors: Dolores González de Llano; Irene Gil-Sánchez; Adelaida Esteban-Fernández; Alba M. Ramos; Marta Fernández-Díaz; Carolina Cueva; M. Victoria Moreno-Arribas; Begoña Bartolomé
      Pages: 531 - 538
      Abstract: Abstract Reciprocal benefits between wine polyphenols and probiotics in relation to (a) the metabolism of wine polyphenols by probiotics, (b) the influence of wine polyphenols in bacteria viability and (c) the impact of wine polyphenols on the capacity of probiotics to inhibit the adhesion of pathogens to intestinal cells are investigated. Out of eight probiotic preparations and three isolated lactic acid bacteria (LAB) tested, two preparations and an isolated strain were able to release different phenolic metabolites after their incubation with a wine phenolic extract. For these three active probiotics, loss of bacteria viability was attenuated in the presence of the wine extract. Combinations of LAB strains and phenolic compounds were found to enhance inhibition of the adherence of E. coli CIAL-153 to Caco-2 cells. These first findings support the hypothesis that wine polyphenols and probiotics might reciprocally enhance their benefits at intestinal level, which could be used in future nutritional strategies.
      PubDate: 2017-03-01
      DOI: 10.1007/s00217-016-2770-5
      Issue No: Vol. 243, No. 3 (2017)
  • Valorization of kiwifruit production: leaves of the pruning branches of
           Actinidia deliciosa as a promising source of polyphenols
    • Authors: Joana Henriques; Maria João Ribeiro; Pedro L. Falé; Rita Pacheco; Lia Ascensão; Maria Helena Florêncio; M. L. M. Serralheiro
      Abstract: Abstract The present work concerns the novel application of a phenolic compound extraction methodology to leaves of Actinidea deliciosa. Recent studies have shown that crop residues could be raw material for recovery of natural bioactive compounds. Phenolic compounds from Actinidea deliciosa leaves were extracted with hot water, purified using reverse phase chromatography and mucilage precipitation with ethanol. The composition of the purified fraction was determined by HPLC-DAD and LC-MSn. Quercitrin, rutin, proantocyanidin B and C, quinic acid, myricitrin, and triterpene acid-O-hexoside were found. These compounds were present in all the fractions. The antioxidant activity was determined as general radical scavenging capacity, lipid peroxidation prevention, and NO radical scavenging activity. Values of EC50 of 9.4 μg/mL, IC50 of 152.5 μg/mL, and IC50 of 81 μg/mL were determined, respectively. The best period of the year to obtain a high fraction of phenolic compounds (120 µg/mg of extract) from A. deliciosa leaves was December. The phenolic fraction obtained with hot water and ethanol precipitation is a promising good source of natural bioactive compounds and an easy method of taking advantage of the leaves from A. deliciosa. To the best of our knowledge, there are no previous works on the use of the residual leaves of this fruit tree. Several phenolic compounds with high antioxidant activity were extracted and identified in this plant for the first time.
      PubDate: 2017-02-04
      DOI: 10.1007/s00217-017-2845-y
  • Green and roasted coffee extracts as antioxidants in βTC3 cells with
           induced oxidative stress and lipid accumulation inhibitors in 3T3L1 cells,
           and their bioactivity in rats fed high fat diet
    • Authors: Grażyna Budryn; Małgorzata Zakłos-Szyda; Donata Zaczyńska; Dorota Żyżelewicz; Joanna Grzelczyk; Zenon Zduńczyk; Jerzy Juśkiewicz
      Abstract: Abstract Chlorogenic acids from coffee show high antioxidant activity that contributes to inhibition of oxidative stress, which results in anticancer, antidiabetic and antiobesity coffee activities. Coffee roasting causes their partial decomposition and partial incorporation into Maillard reaction products also of high antioxidant activity, and it is still not clear whether more favorable impact on health is associated with the consumption of green or roasted coffee. The aim of the study was to evaluate the impact of coffee roasting process and also of the degree of chlorogenic acid esterification on bioactivity of coffee extracts. Extracts of green and roasted coffee and their fractions containing mono- and dichlorogenic acids (six extracts) were obtained by purification and optional fractionation of crude extracts using preparative centrifugal partition chromatography technique. The extracts were evaluated in vitro in terms of scavenging capacity, influence on lipids accumulation in 3T3L1 adipocytes, cytoprotective potential decreasing oxidative stress induced by cellular pro-oxidants in βTC3 cells, and in vivo by selected physiological indices in rats fed diets supplemented with the extracts. Roasted coffee extracts, in particular hydrophilic fraction containing monochlorogenic acids and Maillard reaction products, showed the highest scavenging capacity and contributed to the highest level of antioxidants in the hydrophilic fraction of rats serum and may be potentially used as anticancer nutraceutical with oxidative stress inhibitor activity. Non-fractionated green coffee extract exhibited antidiabetic activities including inhibition of adipogenesis, while in vivo it significantly lowered the levels of triglycerides, glucose and oxidized glutathione.
      PubDate: 2017-02-02
      DOI: 10.1007/s00217-017-2843-0
  • Lactobacillus brevis R2Δ as starter culture to improve biological and
           technological qualities of barley malt
    • Authors: Lorenzo C. Peyer; Marcel De Kruijf; Jim O’Mahony; Lorenzo De Colli; Martin Danaher; Martin Zarnkow; Fritz Jacob; Elke K. Arendt
      Abstract: Abstract The application of lactic acid bacteria (LAB) can be a challenging yet promising tool to control the endogenous microbiota during malting and to improve malt quality. In this study, a food-grade malt-based ingredient was fermented using an antifungal strain, Lactobacillus brevis R2Δ, and applied on barley grains during steeping and germination. Different variations of starter culture concentration and cell-free supernatant were compared to a control solution during pilot-scale malting trials. All treated barley samples showed a significant decrease in aerobic bacteria (up to 99.8% reduction) and a promotion of yeast growth when compared to the untreated control. The number of kernels contaminated with Fusarium spp. could be reduced by more than 90%, as confirmed by qPCR analysis. Shorter rootlets coincided with lower malting losses (−31.8%) and with increased extract yield (+3.1%). Differences in the enzymatic activity between the malts did not significantly alter the processability of the malts during brewhouse operations. Throughout yeast fermentation, no negative impact of LAB could be detected for the majority of attributes tested. Overall, the treatment containing living starter cultures and the highest amount of total titratable acidity (71 mmol L−1) showed the most promising results when aimed at further enhancing the quality and safety of barley malt.
      PubDate: 2017-02-02
      DOI: 10.1007/s00217-017-2847-9
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