20.05.2013 | Author(s): Krisztina Herédi-Szabó , Johan E. Palm , Tommy B. Andersson , Ákos Pál , Dóra Méhn , Erzsébet Beéry ..., European Journal of Pharmaceutical Science, 2013

Publication date: Available online 15 May 2013 Source:European Journal of Pharmaceutical Sciences Author(s): Krisztina Herédi-Szabó , Johan E. Palm , Tommy B. Andersson , Ákos Pál , Dóra Méhn , Erzsébet Beéry , Katalin Tauber Jakab , Márton Jani , Peter Krajcsi Accurate ...

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18.05.2013 | Carolina Castaño, M. Laura Dántola, Esther Oliveros, Andrés H. Thomas, Carolina Lorente, Photochemistry and Photobiology, 2013

Abstract Pterins, heterocyclic compounds widespread in biological systems, accumulate in the skin of patients suffering from vitiligo, a chronic depigmentation disorder. Pterins have been previously identified as good photosensitizers under UV‐A irradiation. In this work, we have ...

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17.05.2013 | Seong‐Kyoon Choi, Jin‐Kyu Park, Kyeong‐Min Lee, Soo‐Keun Lee, Won Bae Jeon, Journal of Biomedical Materials Research Part B: Applied Biomaterials, 2013

Abstract Poly(lactide‐co‐glycolide) (PLGA) and elastin‐like polypeptide (ELP) have been widely used as a biodegradable scaffold and thermoresponsive matrix, respectively. However, little attention has focused on the combinatorial use of these biomaterials for tissue engineering ...

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17.05.2013 | Wei‐Dong Zhao, Ping Yan, Hai‐Ning Guan, Qun‐Zhi Zhang, Journal of Basic Microbiology, 2013

Abstract The rapid and widespread dissemination of CTX‐M‐type extended‐spectrum beta‐lactamases (ESBLs) Escherichia coli in most of the provinces in China has been previously characterized; however, these enzymes have been rarely reported among minority regions. A prospective study using ...

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17.05.2013 | Kai Tze Kee, Marilyn Koh, Li Xuan Oong, Ken Ng, International Journal of Food Science & Technology, 2013

Summary Twelve commonly consumed culinary herbs were assessed for their potential effect in mitigating oxidative stress and postprandial hyperglycaemia: River Mint, Vietnamese Mint, Fish Mint, Spearmint, Sweet Basil, Thai Basil, Coriander, Lemon Verbena, Vietnamese Perilla, Rice Patty, ...

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17.05.2013 | Tullia Battaglioli, Ning Rintiswati, Anandi Martin, Ktut Rentyasti Palupi, Gertjan Bernaerts, Bintari Dwihardiani, R ..., Clinical Microbiology and Infection, 2013

Abstract Sputum smear microscopy for the diagnosis of tuberculosis (TB) is cheap and simple but its sensitivity is low. Culture on Löwenstein‐Jensen (LJ) is more sensitive but it takes a long time to yield results. Thin‐Layer Agar (TLA) culture was suggested as an equally sensitive and ...

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17.05.2013 | Gordana Koprivica, Nevena Mišljenović, Oskar Bera, Ljubinko Lević, Journal of Food Processing and Preservation, 2013

Abstract Application of the Peleg model was investigated for predicting water loss (WL) during osmotic dehydration of apples in sugar beet molasses at different concentrations (40–80 °Bx) and temperatures (45–65C). Analyses of variance was used in order to find significant effects of ...

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17.05.2013 | He Liu, Jun Li, Danshi Zhu, Yixiu Wang, Yu Zhao, Jianrong Li, Journal of Food Processing and Preservation, 2013

Abstract The effects of cinnamon oil and ratio of soy protein isolate (SPI) to pectin on tensile and microstructure properties of complex edible film were investigated. When the ratio of SPI to pectin solution was 5:1, the mechanical properties were improved according to the interaction ...

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17.05.2013 | Christian Ghidelli, Milagros Mateos, Cristina Rojas‐Argudo, María B. Pérez‐Gago, Journal of Food Processing and Preservation, 2013

Abstract The effect of antioxidants controlling enzymatic browning of eggplants was studied in extract and fresh‐cut tissue. Initially, the effect of ascorbic acid (AA), citric acid (CA), peracetic acid (PA), calcium chloride, cyclodextrin, cysteine (Cys), hexametaphosphate and ...

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17.05.2013 | Yu‐Bi Wu, Kuo‐Wei Lin, Journal of Food Processing and Preservation, 2013

Abstract The changes in physicochemical properties (freeze‐thaw stability, salt‐soluble protein concentration and protein surface hydrophobicity) of raw or cooked and frozen meat batters containing various levels of trehalose, sorbitol, sucrose and xylooligosaccharides (XOS) were ...

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