Search for

Bibliographia Humboldtiana Index

Bibliographia Humboldtiana

Publications in 2009

Food science

Hampel, Dr. Daniela

Johann Wolfgang Goethe-Universität Frankfurt am Main, Germany
Field of research: Food chemistry and analysis
Host: Dr. William B. Davis Washington State University
  • Daniela Hampel, Christopher JC Mau, Rodney B Croteau: Taxol biosynthesis: Identification and characterization of two acetyl CoA:taxoid-O-acetyl transferases that divert pathway flux away from Taxol production. In: Archives of Biochemistry and Biophysics . 487, 2009, p. 91 - 97 [Taxoid 9a,10b-acetyl transferases, Off pathway metabolites Paclitaxel Taxa-4(20),11(12)-dien-5a, 13a-diacetoxy- 9a,10b-diol 13-Acetyl-9-dihydro-baccatin III Taxusin ].

Hossain, Dr. Md. Ayub

Bangladesh Agricultural Research Institute, Bangladesh
Field of research: Food science
Host: Prof. Dr. Klaus Gottschalk Leibniz-Institut für Agrartechnik Potsdam-Bornim (ATB)
  • M. A. Hossain, K. Gottschalk: Effect of moisture content, storage temperature and storage period on colour, ascorbic acid, lycopene and total flavonoids of dried tomato halves. In: International Journal of Food Science and Technology. 44, 2009, p. 1245 - 1253 [Colour, dried tomato, flavonoids, lycopene, storage].

  • M. A. Hossain, K. Gottschaslk : Single layer drying characteristics of half fruit tomato. In: International Journal of Food Properties. . 12, 2009, p. 871 - 884 [Air velocity, Colour, Diffusivity, Shrinkage, Temperature].

Onyango, Dr. Calvin

Kenya Industrial Research and Development Institute (KIRDI), Kenya
Field of research: Food science
Host: Prof. Dr. Meinolf G. Lindhauer Max Rubner-Institut, Bundesforschungsinstitut für Ernährung und Lebensmittel
  • Calvin Onyango, Günter Unbehend, Meinolf G. Lindhauer: Effect of cellulose-derivatives and emulsifiers on creep-recovery and crumb properties of gluten-free bread prepared from sorghum and gelatinised cassava starch. In: Food Research International. 42, 2009, p. 949 - 955 [Cassava, cellulose-derivatives, emulsifiers, gluten-free bread, sorghum].

  • Calvin Onyango, Christopher Mutungi, Günter Unbehend, Meinolf G. Lindhauer: Creep-recovery parameters of gluten-free batter and crumb properties of gluten-free bread prepared from pregelatinised cassava starch, sorghum and selected proteins. In: International Journal of Food Science and Technology. 44, 2009, p. 2493 - 2499 [Cassava, gluten-free bread, proteins, sorghum].

Roohinejad, Dr. Shahin

University of Otago, Germany
Field of research: Food science
Host: Dr. Ralf Greiner Max Rubner-Institut, Bundesforschungsinstitut für Ernährung und Lebensmittel
  • Shahin Roohinejad, Hamed Mirhosseini, Nazamid Saari, Shuhaimi Mustafa, Ismail Alias, Anis Shobirin Meor Hussin, Azizah Hamid, Mohd Yazid Manap: Evaluation of GABA, crude protein and amino acid composition from different varieties of Malaysian’s brown rice. In: Australian Journal of Crop Science . 3, 2009, p. 184 - 190 [Brown rice, γ-Aminobutyric acid,Glutamic acid, Protein].

  • Shahin Roohinejad, Alireza Omidizadeh, Hamed Mirhosseini, Babak Rasti, Nazamid Saari, Shuhaimi Mustafa, Rokiah Mohd Yusof, Anis Shobirin Meor Hussin, Azizah Hamid, Mohd Yazid Abd Manap: Effect of hypocholesterolemic properties of brown rice varieties containing different gamma aminobutyric acid (GABA) levels on Sprague-Dawley male rats. In: Journal of Food Agriculture and Environment . 7, 2009, p. 197 - 203 [Brown rice,γ-oryzanol, dietary fiber, γ-amino butyric acid (GABA), hypercholesterolemia, functional food, protein, fat, Sprague- Dawley male rat].