Anti-inflammatory constituents of Zingiber zerumbet (English)
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In:
Food Chemistry
;
110
, 3
;
584-589
;
2008
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ISSN:
- Article (Journal) / Electronic Resource
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Title:Anti-inflammatory constituents of Zingiber zerumbet
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Contributors:Chien, T.Y. ( author ) / Chen, L.G. ( author ) / Lee, C.J. ( author ) / Lee, F.Y. ( author ) / Wang, C.C. ( author )
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Published in:Food Chemistry ; 110, 3 ; 584-589
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Publisher:
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Publication date:2008-02-13
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Size:6 pages
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ISSN:
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DOI:
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Type of media:Article (Journal)
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Type of material:Electronic Resource
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Language:English
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Keywords:
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Source:
Table of contents – Volume 110, Issue 3
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 547
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Low-temperature thermal drying of Saccharomyces cerevisiae starter culture for food productionTsaousi, K. / Dimitrellou, D. / Koutinas, A.A. et al. | 2008
- 554
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Physical properties and water state changes during storage in soy bread with and without almondLodi, Alessia / Vodovotz, Yael et al. | 2008
- 562
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Regeneration of thermally polymerized frying oils with adsorbentsBhattacharya, Atanu B. / Sajilata, M.G. / Tiwari, Sudha R. / Singhal, Rekha S. et al. | 2008
- 571
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Antioxidant activity of Smilax excelsa L. leaf extractsOzsoy, N. / Can, A. / Yanardag, R. / Akev, N. et al. | 2008
- 584
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Anti-inflammatory constituents of Zingiber zerumbetChien, T.Y. / Chen, L.G. / Lee, C.J. / Lee, F.Y. / Wang, C.C. et al. | 2008
- 590
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Effects of selenium supplementation on rat heart apex and right ventricle myocardia by using FTIR spectroscopy: A cluster analysis and neural network approachToyran, Neslihan / Severcan, Feride / Severcan, Mete / Turan, Belma et al. | 2008
- 598
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Changes of composition and free fatty acid contents of Urfa cheeses (a white-brined Turkish cheese) during ripening: Effects of heat treatments and starter culturesAtasoy, Ahmet Ferit / Türkoğlu, Hüseyin et al. | 2008
- 605
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Binding ability of Allura Red with food proteins and its impact on protein digestibilityUmer Abdullah, S. / Badaruddin, Muhammad / Asad Sayeed, S. / Ali, Rashida / Riaz, Mian N. et al. | 2008
- 611
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St. John’s Wort (Hypericum perforatum) extracts and isolated phenolic compounds are effective antioxidants in several in vitro models of oxidative stressSilva, Bruno A. / Malva, João O. / Dias, Alberto C.P. et al. | 2008
- 620
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Phenolic compounds and antioxidant capacity of Brazilian mango (Mangifera indica L.) varietiesRibeiro, S.M.R. / Barbosa, L.C.A. / Queiroz, J.H. / Knödler, M. / Schieber, A. et al. | 2008
- 627
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Anthocyanin condensation reactions under high hydrostatic pressureCorrales, Margarita / Butz, Peter / Tauscher, Bernhard et al. | 2008
- 636
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Effect of b-cyclodextrin on antioxidant activity of coumaric acidsStrazisar, M. / Andrensek, S. / Smidovnik, A. et al. | 2008
- 636
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Effect of β-cyclodextrin on antioxidant activity of coumaric acidsStražišar, Monika / Andrenšek, Samo / Šmidovnik, Andrej et al. | 2008
- 643
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Tumorigenicity study of l-theanine administrated orally to miceFujii, S. / Inai, K. et al. | 2008
- 647
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Influences of hot air drying and microwave drying on nutritional and odorous properties of grass carp (Ctenopharyngodon idellus) filletsWu, Tao / Mao, Linchun et al. | 2008
- 654
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Some physical changes in Bajo Aragón extra virgin olive oil during the frying processSánchez-Gimeno, A.C. / Negueruela, A.I. / Benito, M. / Vercet, A. / Oria, R. et al. | 2008
- 654
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Some physical changes in Bajo Aragon extra virgin olive oil during the frying processSanchez-Gimeno, A. C. / Negueruela, A. I. / Benito, M. / Vercet, A. / Oria, R. et al. | 2008
- 659
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Extraction of natural antioxidants from hazelnut (Corylus avellana L.) shell and skin wastes by long maceration at room temperatureContini, Marina / Baccelloni, Simone / Massantini, Riccardo / Anelli, Gabriele et al. | 2008
- 670
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Effects of different storage conditions on steroidal saponinsin yam (Dioscorea pseudojaponica Yamamoto) tubersYang, Deng-Jye / Lin, Jau-Tien et al. | 2008
- 678
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Enhancement of digestive enzymatic activity by cumin (Cuminum cyminum L.) and role of spent cumin as a bionutrientMilan, K.S. Muthamma / Dholakia, Hemang / Tiku, Purnima Kaul / Vishveshwaraiah, Prakash et al. | 2008
- 684
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Valorisation of low quality edible oil with tomato peel wasteBenakmoum, Amar / Abbeddou, Souheila / Ammouche, Ali / Kefalas, Panagiotis / Gerasopoulos, Dimitrios et al. | 2008
- 691
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Distribution of selenium and phenolics in buckwheat plants grown from seeds soaked in Se solution and under different levels of UV-B radiationOžbolt, Ljerka / Kreft, Samo / Kreft, Ivan / Germ, Mateja / Stibilj, Vekoslava et al. | 2008
- 697
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Effects of flavonoid-rich extract from seeds of Eugenia jambolana (L.) on carbohydrate and lipid metabolism in diabetic miceSharma, Bhavna / Viswanath, G. / Salunke, Rajani / Roy, Partha et al. | 2008
- 706
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The effect of cooking on Brassica vegetablesWachtel-Galor, Sissi / Wong, Ka Wing / Benzie, Iris F.F. et al. | 2008
- 711
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Antioxidant activity of Caryocar brasiliense (pequi) and characterization of components by electrospray ionization mass spectrometryRoesler, Roberta / Catharino, Rodrigo R. / Malta, Luciana G. / Eberlin, Marcos N. / Pastore, Gláucia et al. | 2008
- 718
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Cymbopogon citratus leaves: Characterization of flavonoids by HPLC–PDA–ESI/MS/MS and an approach to their potential as a source of bioactive polyphenolsFigueirinha, Artur / Paranhos, António / Pérez-Alonso, José J. / Santos-Buelga, Celestino / Batista, Maria T. et al. | 2008
- 729
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Classification of Marsala wines according to their polyphenol, carbohydrate and heavy metal levels using canonical discriminant analysisLa Torre, Giovanna Loredana / La Pera, Lara / Rando, Rossana / Lo Turco, Vincenzo / Di Bella, Giuseppa / Saitta, Marcello / Dugo, Giacomo et al. | 2008
- 735
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Response surface methodology for optimisation of protein concentratepreparation from cowpea [Vigna unguiculata (L.) Walp]Mune Mune, Martin Alain / Minka, Samuel René / Mbome, Israël Lape et al. | 2008
- 742
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Multivariate statistical analysis of botrytised wines of different originSass-Kiss, Agnes / Kiss, Judit / Havadi, Bence / Adányi, Nóra et al. | 2008
- 751
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The potential of different techniques for volatile compounds analysis coupled with PCA for the detection of the adulteration of olive oil with hazelnut oilMildner-Szkudlarz, Sylwia / Jeleń, Henryk H. et al. | 2008
- 762
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Identification of free and bound volatile compounds as typicalness and authenticity markers of non-aromatic grapes and wines through a combined use of mass spectrometric techniquesNasi, Antonella / Ferranti, Pasquale / Amato, Silvano / Chianese, Lina et al. | 2008
- 769
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Quantification of water-soluble vitamins in milk-based infant formulae using biosensor-based assaysGao, Yanling / Guo, Fei / Gokavi, Sumangala / Chow, Andrew / Sheng, Qinghai / Guo, Mingruo et al. | 2008
- 777
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New determination method of amylose content in potato starchStawski, D. et al. | 2008
- 782
-
Correlation of two anthocyanin quantification methods: HPLC and spectrophotometric methodsLee, Jungmin / Rennaker, Christopher / Wrolstad, Ronald E. et al. | 2008
- 787
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Gas chromatographic–mass spectrometric characterisation of the Italian Protected Designation of Origin “Altamura” bread volatile profileBianchi, F. / Careri, M. / Chiavaro, E. / Musci, M. / Vittadini, E. et al. | 2008
- 794
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Polycyclic aromatic hydrocarbons in meat smoked with different types of woodStumpe-Vīksna, Ilze / Bartkevičs, Vadims / Kukāre, Agnese / Morozovs, Andris et al. | 2008
- 798
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Bibliography of Analytical Methods| 2008
- IFC
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Editorial Board / Aims & Scope| 2008