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Journal Abstract Search

304 related items for PubMed ID: 23790927

  • 1. Changes of antioxidant activity and formation of 5-hydroxymethylfurfural in honey during thermal and microwave processing.
    Kowalski S.
    Food Chem; 2013 Nov 15; 141(2):1378-82. PubMed ID: 23790927
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  • 2. Optimization of combined microwave-hot air roasting of malt based on energy consumption and neo-formed contaminants content.
    Akkarachaneeyakorn S, Laguerre JC, Tattiyakul J, Neugnot B, Boivin P, Morales FJ, Birlouez-Aragon I.
    J Food Sci; 2010 May 15; 75(4):E201-7. PubMed ID: 20546400
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  • 3. Physicochemical characterization and antioxidant activity of 17 commercial Moroccan honeys.
    Aazza S, Lyoussi B, Antunes D, Miguel MG.
    Int J Food Sci Nutr; 2014 Jun 15; 65(4):449-57. PubMed ID: 24438231
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  • 6. [Research for thermal stability of fructose, glucose, 5-hydroxymethyl-2-furfural during the process of refining honey of honeyed pill].
    Xian JC, Zhang N, Feng Y, Hong YL.
    Zhong Yao Cai; 2011 Sep 15; 34(9):1434-7. PubMed ID: 22260013
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  • 7. Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean.
    Zilić S, Mogol BA, Akıllıoğlu G, Serpen A, Delić N, Gökmen V.
    J Sci Food Agric; 2014 Jan 15; 94(1):45-51. PubMed ID: 23640730
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  • 12. High 5-hydroxymethylfurfural concentrations are found in Malaysian honey samples stored for more than one year.
    Khalil MI, Sulaiman SA, Gan SH.
    Food Chem Toxicol; 2010 Jan 15; 48(8-9):2388-92. PubMed ID: 20595027
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  • 13. Bioactive components, antioxidant and DNA damage inhibitory activities of honeys from arid regions.
    Habib HM, Al Meqbali FT, Kamal H, Souka UD, Ibrahim WH.
    Food Chem; 2014 Jun 15; 153():28-34. PubMed ID: 24491696
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  • 15. Evolution of hydroxymethylfurfural content of honeys from different climates: influence of induced granulation.
    Cavia MM, Alvarez C, Huidobro JF, Fernández-Muiño MA, Sancho MT.
    Int J Food Sci Nutr; 2008 Feb 15; 59(1):88-94. PubMed ID: 18097847
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  • 16. 2-Furoylmethyl amino acids and hydroxymethylfurfural as indicators of honey quality.
    Sanz ML, del Castillo MD, Corzo N, Olano A.
    J Agric Food Chem; 2003 Jul 16; 51(15):4278-83. PubMed ID: 12848498
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  • 18. Botanical origin causes changes in nutritional profile and antioxidant activity of fermented products obtained from honey.
    Dezmirean GI, Mărghitaş LA, Bobiş O, Dezmirean DS, Bonta V, Erler S.
    J Agric Food Chem; 2012 Aug 15; 60(32):8028-35. PubMed ID: 22835207
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  • 19. Amino acid composition and antioxidant capacity of Spanish honeys.
    Pérez RA, Iglesias MT, Pueyo E, Gonzalez M, de Lorenzo C.
    J Agric Food Chem; 2007 Jan 24; 55(2):360-5. PubMed ID: 17227066
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  • 20. Kinetics of 3-deoxy-D-erythro-hexos-2-ulose in unifloral honeys.
    Arena E, Ballistreri G, Fallico B.
    J Food Sci; 2011 Sep 24; 76(7):C1044-9. PubMed ID: 22417541
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