About: Chemical Composition of Foods/Feeds

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Attributs	Valeurs
type	Concept
rdfs:label	Chemical Composition of Foods/Feeds
skos:inScheme	document-subtype-name
is Subject of	Chemical Characterization of Candy Made of Erva-Mate (Ilex paraguariensis A. St. Hil.) Residue Spectrophotometric Determination of Urea in Sugar Cane Distilled Spirits Analysis of Phenolic and Other Aromatic Compounds in Honeys by Solid-Phase Microextraction Followed by Gas Chromatography−Mass Spectrometry Effects of Elevated Atmospheric CO2 Concentrations on the Quantitative Protein Composition of Wheat Grain Phenolic Compound Concentration and Antioxidant Activities of Edible and Medicinal Mushrooms from Korea Metal Content and Physicochemical Parameters Used as Quality Criteria in Virgin Argan Oil: Influence of the Extraction Method Identification of the Production Chain of Asiago d’Allevo Cheese by Nuclear Magnetic Resonance Spectroscopy and Principal Component Analysis 1H Nuclear Magnetic Resonance-Based Metabolomic Characterization of Wines by Grape Varieties and Production Areas Characterization of Cod Liver Oil by Spectroscopic Techniques. New Approaches for the Determination of Compositional Parameters, Acyl Groups, and Cholesterol from 1H Nuclear Magnetic Resonance and Fourier Transform Infrared Spectral Data Revealing the Metabonomic Variation of Rosemary Extracts Using 1H NMR Spectroscopy and Multivariate Data Analysis High Potential for Selenium Biofortification of Lentils (Lens culinaris L.) Aronia-Enriched Lemon Juice: A New Highly Antioxidant Beverage Molecular Level Lignin Patterns of Genetically Modified Bt-Maize MON88017 and Three Conventional Varieties Using Tetramethylammonium Hydroxide (TMAH)-Induced Thermochemolysis Variation of Hydrogen, Carbon, Nitrogen, and Oxygen Stable Isotope Ratios in an American Diet: Fast Food Meals Induction and Identification of a Small-Granule, High-Amylose Mutant in Cassava (Manihot esculenta Crantz) Alkylresorcinols in Selected Polish Rye and Wheat Cereals and Whole-Grain Cereal Products Extraction and HPLC Analysis of Phenolic Compounds in Leaves, Stalks, and Textile Fibers of Urtica dioica L. Variability of Oil Content and of Major Fatty Acid Composition in Almond (Prunus amygdalus Batsch) and Its Relationship with Kernel Quality Nitrogen Isotopes as a Screening Tool To Determine the Growing Regimen of Some Organic and Nonorganic Supermarket Produce from New Zealand Identification and Quantification of Betalains from the Fruits of 10 Mexican Prickly Pear Cultivars by High-Performance Liquid Chromatography and Electrospray Ionization Mass Spectrometry Comparison of Nutritional Traits Variability in Selected Eighty-Seven Inbreds from Chinese Maize (Zea mays L.) Germplasm Variation of the Chemical Profile and Antioxidant Behavior of Rosmarinus officinalis L. and Salvia fruticosa Miller Grown in Greece Effect of Centrifugal Ultrafiltration on the Composition of Aqueous Extracts of Saffron Spice (Crocus sativus L.) Influence of Altitudinal Variation on the Content of Phenolic Compounds in Wild Populations of Calluna vulgaris, Sambucus nigra, and Vaccinium myrtillus Juice Quality of Two New Mandarin-like Hybrids (Citrus clementina Hort. ex Tan x Citrus sinensis L. Osbeck) Containing Anthocyanins Organic Acid Contents in Onion Cultivars (Allium cepa L.) Highly Acylated (Acetylated and/or p-Coumaroylated) Native Lignins from Diverse Herbaceous Plants Microwave-Assisted Lignin Isolation Using the Enzymatic Mild Acidolysis (EMAL) Protocol In Vitro Digestion Characteristics of Unprocessed and Processed Whole Grains and Their Components Physical Characters and Antioxidant, Sugar, and Mineral Nutrient Contents in Fruit from 29 Apricot (Prunus armeniaca L.) Cultivars and Hybrids Isoflavone Composition, Phenol Content, and Antioxidant Activity of Soybean Seeds from India and Bulgaria Analysis of Monoglycerides, Diglycerides, Sterols, and Free Fatty Acids in Coconut (Cocos nucifera L.) Oil by 31P NMR Spectroscopy Evaluation of the Botanical Origin of Estonian Uni- and Polyfloral Honeys by Amino Acid Content Microbial Quality and Bioactive Constituents of Sweet Peppers from Sustainable Production Systems Carotenoids in Raw and Parboiled Brown and Milled Rice Bioaccumulation Potential of Dietary Arsenic, Cadmium, Lead, Mercury, and Selenium in Organs and Tissues of Rainbow Trout (Oncorhyncus mykiss) as a Function of Fish Growth Rapid Determination of Crocetin Esters and Picrocrocin from Saffron Spice (Crocus sativus L.) Using UV-Visible Spectrophotometry for Quality Control Comparison of the Calystegine Composition and Content of Potato Sprouts and Tubers from Solanum tuberosum Group Phureja and Solanum tuberosum Group Tuberosum Taking NIR Calibrations of Feed Compounds from the Laboratory to the Process: Calibration Transfer between Predispersive and Postdispersive Instruments Analysis of the Main Components of the Aguamiel Produced by the Maguey-Pulquero (Agave mapisaga) throughout the Harvest Period Composition of Grain, Forage, and Processed Fractions from Second-Generation Glyphosate-Tolerant Soybean, MON 89788, Is Equivalent to That of Conventional Soybean (Glycine max L.) Microbiological and Chemical Characterization of a Typical Italian Cheese: Robiola di Roccaverano Determination of Adulteration in Apple Juice by HPLC with Novel Optical Rotation Detector Phytoestrogen Content of Beverages, Nuts, Seeds, and Oils High-Throughput Technique for Comprehensive Analysis of Japanese Green Tea Quality Assessment Using Ultra-performance Liquid Chromatography with Time-of-Flight Mass Spectrometry (UPLC/TOF MS) Distribution of Bound Hydroxycinnamic Acids and Their Glycosyl Esters in Barley (Hordeum vulgare L.) Air-Classified Flour: Comparative Study between Reversed Phase-High Performance Chromatography−Mass Spectrometry (RP-HPLC/MS) and Spectrophotometric Analysis Impact of Different Green Manures on the Content of S-Alk(en)yl-l-cysteine Sulfoxides and l-Ascorbic Acid in Leek (Allium porrum) Correlations of the Phenolic Compounds and the Phenolic Content in Some Spanish and French Olive Oils Quantitative Characterization of Nonstructural Carbohydrates of Mezcal Agave (Agave salmiana Otto ex Salm-Dick) Effects of Laccase and Xylanase on the Chemical and Rheological Properties of Oat and Wheat Doughs Changes in Anthocyanins in the Grains of Purple Waxy Hull-less Barley during Seed Maturation and after Harvest Protein Quality, Antigenicity, and Antioxidant Activity of Soy-Based Foodstuffs Flavonoid Content in Fresh, Home-Processed, and Light-Exposed Onions and in Dehydrated Commercial Onion Products Chemical, Molecular, and Structural Characterization of Alkali Extractable Nonstarch Polysaccharides from Job’s Tears Selenium Species in Selenium-Enriched and Drought-Exposed Potatoes N-Acetylglutamate and N-Acetylaspartate in Soybeans (Glycine max L.), Maize (Zea maize L.), and Other Foodstuffs Structures and Antioxidant Activity of Anthocyanins in Many Accessions of Eggplant and Its Related Species Fatty Acid Composition of Yak (Bos grunniens) Cheese Including Conjugated Linoleic Acid and trans-18:1 Fatty Acids Genotype and Harvest Time Influence the Phytochemical Quality of Fino Lemon Juice (Citrus limon (L.) Burm. F.) for Industrial Use Exposure Assessment of Prepubertal Children to Steroid Endocrine Disruptors. 2. Determination of Steroid Hormones in Milk, Egg, and Meat Samples Phytic Acid, Phytase, Minerals, and Antioxidant Activity in Canadian Dry Bean (Phaseolus vulgaris L.) Cultivars Identifying Carotenoids and Phenolic Compounds In Naranjilla (Solanum quitoense Lam. Var. Puyo Hybrid), an Andean Fruit Distribution of Glycoalkaloids in Potato Tubers of 59 Accessions of Two Wild and Five Cultivated Solanum Species Modified Egg Composition To Reduce Low-Density Lipoprotein Oxidizability: High Monounsaturated Fatty Acids and Antioxidants versus Regular High n−6 Polyunsaturated Fatty Acids Grain Qualities and Their Genetic Derivation of 7 New Rice for Africa (NERICA) Varieties Chemical Composition, Antioxidant Properties, and Thermal Stability of a Phytochemical Enriched Oil from Açai (Euterpe oleracea Mart.) Influence of Different Dietary Doses of n-3- or n-6-Rich Vegetable Fats and α-Tocopheryl Acetate Supplementation on Raw and Cooked Rabbit Meat Composition and Oxidative Stability Characterization and Distribution of Phenolics in Carrot Cell Walls Effect of Light Conditions on the Contents of Glucosinolates in Germinating Seeds of White Mustard, Red Radish, White Radish, and Rapeseed Phenolic Compounds and Chromatographic Profiles of Pear Skins (Pyrus spp.) Characterization of Phenolic Substances and Antioxidant Properties of Food Soybeans Grown in the North Dakota−Minnesota Region Drying of Pedro Ximenez Grapes in Chamber at Controlled Temperature and with Dipping Pretreatments. Changes in the Color Fraction Rapid Preparation of Procyanidins B2 and C1 from Granny Smith Apples by Using Low Pressure Column Chromatography and Identification of Their Oligomeric Procyanidins Composition of Phenolic Compounds and Antioxidant Activity of Commercial Aqueous Smoke Flavorings Determination of Ergosterol Levels in Barley and Malt Varieties in the Czech Republic via HPLC Multielement Analysis of Argentinean Lemon Juices by Instrumental Neutronic Activation Analysis and Their Classification According to Geographical Origin Isolation and Structure of Whiskey Polyphenols Produced by Oxidation of Oak Wood Ellagitannins Constituents and Antimicrobial Properties of Blue Honeysuckle: A Novel Source for Phenolic Antioxidants Effect of Foliar Application of Zinc, Selenium, and Iron Fertilizers on Nutrients Concentration and Yield of Rice Grain in China Polyisoprenylated Benzophenones and an Unusual Polyisoprenylated Tetracyclic Xanthone from the Fruits of Garcinia cambogia Investigation of the Antioxidant Behavior of Air- and Freeze-Dried Aromatic Plant Materials in Relation to Their Phenolic Content and Vegetative Cycle Effects of Extraction Methods on Phenolic Contents and Antioxidant Activity in Aerial Parts of Potentilla atrosanguinea Lodd. and Quantification of Its Phenolic Constituents by RP-HPLC Identification of Hydroxycinnamoylquinic Acids of Arnica Flowers and Burdock Roots Using a Standardized LC-DAD-ESI/MS Profiling Method The Flavonoids of Tomatoes Free Amino Acids of Tronchuda Cabbage (Brassica oleracea L. Var. costata DC): Influence of Leaf Position (Internal or External) and Collection Time Solid−Liquid Transfer of Biophenols from Olive Leaves for the Enrichment of Edible Oils by a Dynamic Ultrasound-Assisted Approach Analysis of Sugars in Chinese Rice Wine by Fourier Transform Near-Infrared Spectroscopy with Partial Least-Squares Regression Phytoestrogen Content of Foods of Animal Origin: Dairy Products, Eggs, Meat, Fish, and Seafood Yield and Quality of Pectins Extractable from the Peels of Thai Mango Cultivars Depending on Fruit Ripeness Identification of Several gy4 Nulls from the USDA Soybean Germplasm Collection Provides New Genetic Resources for the Development of High-Quality Tofu Cultivars Physico-chemical Characteristics of Nanovesicle−Carbohydrate Complexes in Grape Juice Concentrate Analysis of Isoflavones and Phenolic Compounds in Korean Soybean [Glycine max (L.) Merrill] Seeds of Different Seed Weights Multivariate Statistical Analysis of the Color−Anthocyanin Relationships in Different Soilless-Grown Strawberry Genotypes Authentication of Farmed and Wild Turbot (Psetta maxima) by Fatty Acid and Isotopic Analyses Combined with Chemometrics Feasibility of Diode-Array Instruments To Carry Near-Infrared Spectroscopy from Laboratory to Feed Process Control Antioxidant, Sugar, Mineral, and Phytonutrient Concentrations across Edible Fruit Tissues of Orange-Fleshed Honeydew Melon (Cucumis melo L.) Effects of Light Treatment on Isoflavone Content of Germinated Soybean Seeds

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