Search Results

Identification and Characterization of Molten Globule-Like State of Hen Egg-White Lysozyme in Presence of Salts Under Alkaline Conditions

Authors: Ansari, M. A.; Zubair, S.; Atif, S. M.; Kashif, M.; Khan, N.; Rehan, M.; Anwar, T.; Iqbal, A.; Owais, M.

Source: Protein and Peptide Letters, Volume 17, Number 1, January 2010 , pp. 11-17(7)

Publisher: Bentham Science Publishers

Preparation and Characterization of Superporous Hydrogels as pH-Sensitive Drug Delivery System for Pantoprazole Sodium

Authors: Gupta, N. V.; Shivakumar, H. G.

Source: Current Drug Delivery, Volume 6, Number 5, October 2009 , pp. 505-510(6)

Publisher: Bentham Science Publishers

Sporulation, storage and infectivity of obligate aphid pathogen Pandora nouryi grown on novel granules of broomcorn millet and polymer gel

Authors: Zhou, X.; Feng, M.-G.

Source: Journal of Applied Microbiology, Volume 107, Number 6, December 2009 , pp. 1847-1856(10)

Publisher: Blackwell Publishing

Effect of Metal Ion on the Structural Stability of Tumour Suppressor Protein p53 DNA-Binding Domain

Authors: Xue, Yonglai; Wang, Shuai; Feng, Xizeng

Source: The Journal of Biochemistry, Volume 146, Number 2, 7 August 2009 , pp. 193-200(8)

Publisher: Oxford University Press

Influence of sodium chloride on colour, residual volatiles and acrylamide formation in model systems and breakfast cereals

Authors: Moreau, Lydie; Lagrange, Joelle; Bindzus, Wolfgang; Hill, Sandra

Source: International Journal of Food Science & Technology, Volume 44, Number 12, December 2009 , pp. 2407-2416(10)

Publisher: Blackwell Publishing

MSPD Method to Determine Acrylamide in Food

Authors: Soares, Cristina; Fernandes, José

Source: Food Analytical Methods, Volume 2, Number 3, September 2009 , pp. 197-203(7)

Publisher: Springer

A Monte Carlo Risk Assessment Model for Acrylamide Formation in French Fries

Authors: Cummins, Enda; Butler, Francis; Gormley, Ronan; Brunton, Nigel

Source: Risk Analysis, Volume 29, Number 10, October 2009 , pp. 1410-1426(17)

Publisher: Blackwell Publishing

Mechanism of docosahexaenoic acid-induced inhibition of in vitro Aβ_1-42 fibrillation and Aβ_1-42-induced toxicity in SH-S5Y5 cells

Authors: Hossain, Shahdat; Hashimoto, Michio; Katakura, Masanori; Miwa, Koji; Shimada, Toshio; Shido, Osamu

Source: Journal of Neurochemistry, Volume 111, Number 2, October 2009 , pp. 568-579(12)

Publisher: Blackwell Publishing

Immunofluorescence detection of advanced glycation end products (AGEs) in cookies and its correlation with acrylamide content and antioxidant activity

Authors: Tregoat, Virginie; Brohee, Marcel; Cordeiro, Fernando; van Hengel, Arjon

Source: Food and Agricultural Immunology, Volume 20, Number 3, September 2009 , pp. 253-268(16)

Publisher: Taylor and Francis Ltd

Acrylamide-Sepiolite Based Composite Hydrogels for Immobilization of Invertase

Authors: Öztop, H.Nursevin; Hepokur, Ceylan; Saraydin, Dursun

Source: Journal of Food Science, Volume 74, Number 7, September 2009 , pp. N45-N49(1)

Publisher: Blackwell Publishing

A Novel Thermothickening Aqueous System Prepared from Hydrophobically-Modified Acrylamide Copolymer, Poly(N-isopropylacryl-amide) and Sodium Dodecyl Benzene Sulfonate and Its Mechanism Studies

Authors: Zhang, Liehui; Duan, Ming; Fang, Shenwen; Zhang, Jiang

Source: Journal of Macromolecular Science, Part A: Pure and Applied Chemistry, Volume 46, Number 8, August 2009 , pp. 796-801(6)

Publisher: Taylor and Francis Ltd

The moderating role of dark soy sauce to acrylamide-induced oxidative stress and neurophysiological perturbations in rats

Authors: Shuming, Chen; Jilin, Fan; Xichun, Zhang

Source: Toxicology Mechanisms and Methods, Volume 19, Numbers 6-7, September 2009 , pp. 434-440(7)

Publisher: Informa Healthcare

Acrylamide formation in a cookie system as influenced by the oil phenol profile and degree of oxidation

Authors: Arribas-Lorenzo, Gema; Fogliano, Vincenzo; Morales, Francisco

Source: European Food Research and Technology A, Volume 229, Number 1, May 2009 , pp. 63-72(10)

Publisher: Springer

Effects of various cooking conditions on acrylamide formation in rolled patty

Authors: Ozkaynak, E.; Ova, Gulden

Source: Food Additives and Contaminants, Volume 26, Number 6, June 2009 , pp. 793-799(7)

Publisher: Taylor and Francis Ltd

[4 + 2] Cycloaddition Reactions Involving 2-Arylmethylidene-1-thiooxoindan Intermediates and Antimicrobial Activity Evaluation of Some Products

Authors: Hegab, Mohamed; Elmalah, Tamer; Gad, Farouk

Source: Phosphorus, Sulfur, and Silicon and the Related Elements, Volume 184, Number 7, July 2009 , pp. 1665-1675(11)

Publisher: Taylor and Francis Ltd

Catalytic Square-Wave Voltammetric Determination of Acrylamide in Potato Chips

Authors: Zargar, Behrooz; Sahraie, Nastaran Ranjbar; Khoshnam, Farzaneh

Source: Analytical Letters, Volume 42, Number 10, 2009 , pp. 1407-1417(11)

Publisher: Taylor and Francis Ltd

Formation of styrene during the Maillard reaction is negligible

Authors: Goldmann, T.; Davidek, T.; Gouezec, E.; Blank, I.; Bertholet, M. -C.; Stadler, R.

Source: Food Additives and Contaminants, Volume 26, Number 5, May 2009 , pp. 583-594(12)

Publisher: Taylor and Francis Ltd

Core food of the French food supply: second Total Diet Study

Authors: Sirot, V.; Volatier, J. L.; Calamassi-Tran, G.; Dubuisson, C.; Menard, C.; Dufour, A.; Leblanc, J. C.

Source: Food Additives and Contaminants, Volume 26, Number 5, May 2009 , pp. 623-639(17)

Publisher: Taylor and Francis Ltd

Dietary Acrylamide Not Associated with Increased Lung Cancer Risk in Men

Source: Journal of the National Cancer Institute, Volume 101, Number 9, 6 May 2009 , pp. 613-613(1)

Publisher: Oxford University Press

The Plight of the Potato: Is Dietary Acrylamide a Risk Factor for Human Cancer?

Authors: Mucci, Lorelei A.; Adami, Hans-Olov

Source: Journal of the National Cancer Institute, Volume 101, Number 9, 6 May 2009 , pp. 618-621(4)

Publisher: Oxford University Press