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Molecular Nutrition & Food Research|March 16, 2007
Vinylogous Amadori rearrangement: implications in food and biological systemsVaroujan A Yaylayan, Carolina P Locas
Molecular Nutrition & Food Research|March 29, 2007
A GC-FID method for analysis of lysinoalanineAntonia Montilla, José Angel Gómez-Ruiz, Agustín Olano, et al.
Molecular Nutrition & Food Research|May 12, 2006
Preliminary data on the presence of mycotoxins (ochratoxin A, citrinin and aflatoxin B1) in black table olives "Greek style" of Moroccan originChakib El Adlouni, Marianne Tozlovanu, Fatima Naman, et al.
Molecular Nutrition & Food Research|July 14, 2007
Glucuronidation of curcuminoids by human microsomal and recombinant UDP-glucuronosyltransferasesSimone I Hoehle, Erika Pfeiffer, Manfred Metzler
Molecular Nutrition & Food Research|August 31, 2007
Limited stability in cell culture medium and hydrogen peroxide formation affect the growth inhibitory properties of delphinidin and its degradation product gallic acidMelanie Kern, Diana Fridrich, Julia Reichert, et al.
Molecular Nutrition & Food Research|August 31, 2007
New molecular and field evidences for the implication of mycotoxins but not aristolochic acid in human nephropathy and urinary tract tumorAnnie Pfohl-Leszkowicz, Mariana Tozlovanu, Richard Manderville, et al.
Molecular Nutrition & Food Research|March 4, 2005
Quercetin alleviates activities of intestinal and renal disaccharidases in streptozotocin-induced diabetic ratsRashmi Ramachandra, Ajaya K Shetty, Paramahans V Salimath
Molecular Nutrition & Food Research|June 30, 2005
Development of a food frequency questionnaire module and databases for compounds in cooked and processed meatsRashmi Sinha, Amanda Cross, Jane Curtin, et al.
Molecular Nutrition & Food Research|January 27, 2005
Immunoglobulin E-reactivity of wheat-allergic subjects (baker's asthma, food allergy, wheat-dependent, exercise-induced anaphylaxis) to wheat protein fractions with different solubility and digestibilityDiana Mittag, Bodo Niggemann, Ingrid Sander, et al.
Molecular Nutrition & Food Research|January 7, 2005
Dietary proanthocyanidins: occurrence, dietary intake, bioavailability, and protection against cardiovascular diseaseSalka Elbøl Rasmussen, Hanne Frederiksen, Kirstine Struntze Krogholm, et al.
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