Volume 67, Issue 2

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June 2012

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12 articles in this issue

Supplementation of Milled Chia Seeds Increases Plasma ALA and EPA in Postmenopausal Women
Fuxia Jin
David C. Nieman
Wei Jia
Original Paper 27 April 2012 Pages: 105 - 110
Mitigation of Obesity-Promoted Diseases by Nigella sativa and Thymoquinone
Jairam Vanamala
Andrew C. Kester
Lavanya Reddivari
Original Paper 04 April 2012 Pages: 111 - 119
Influence of Extraction Solvents on Antioxidant Activity and the Content of Bioactive Compounds in Non-pungent Peppers
Haejin Bae
G. K. Jayaprakasha
Bhimanagouda S. Patil
Original Paper 09 May 2012 Pages: 120 - 128
Guaianolides and Volatile Compounds in Chamomile Tea
Christine Tschiggerl
Franz Bucar
Original Paper 13 March 2012 Pages: 129 - 135
Analysis and Enhancement of Nutritional and Antioxidant Properties of Vigna aconitifolia Sprouts
Rakesh M. Kestwal
Dipali Bagal-Kestwal
Been-Huang Chiang
Original Paper 01 April 2012 Pages: 136 - 141
Combined use of Multiple Methodologies for the Measurement of Total Antioxidant Capacity in UK Commercially Available Vegetable Juices
Peter C. Wootton-Beard
Lisa Ryan
Original Paper 27 April 2012 Pages: 142 - 147
Chemical and Nutritional Composition of Tejate, a Traditional Maize and Cacao Beverage from the Central Valleys of Oaxaca, Mexico
Angela Sotelo
Daniela Soleri
Rosa Maria Argote
Original Paper 10 March 2012 Pages: 148 - 155
Phenolic Compounds from Maté (Ilex paraguariensis) Inhibit Adipogenesis in 3T3-L1 Preadipocytes
Grace Gosmann
Adriana Gregory Barlette
Marcelo Lima Ribeiro
Original Paper 28 April 2012 Pages: 156 - 161
Enhancement of Folate Content and Its Stability Using Food Grade Elicitors in Coriander (Coriandrum sativum L.)
Bijesh Puthusseri
Peethambaran Divya
Bhagyalakshmi Neelwarne
Original Paper 11 April 2012 Pages: 162 - 170
Antigenotoxic Effects of Piquiá (Caryocar villosum) in Multiple Rat Organs
Mara Ribeiro Almeida
Joana D’Arc Castania Darin
Maria Lourdes Pires Bianchi
Original Paper 06 May 2012 Pages: 171 - 177
Phytochemicals and Antioxidant Capacity of Tortillas Obtained after Lime-Cooking Extrusion Process of Whole Pigmented Mexican Maize
Jesús Aguayo-Rojas
Saraid Mora-Rochín
Jorge Milán-Carrillo
Original Paper 06 May 2012 Pages: 178 - 185
Total and Soluble Oxalate Content of Some Indian Spices
Sumana Ghosh Das
G. P. Savage
Original Paper 11 April 2012 Pages: 186 - 190

Volume 67, Issue 2

Supplementation of Milled Chia Seeds Increases Plasma ALA and EPA in Postmenopausal Women

Mitigation of Obesity-Promoted Diseases by Nigella sativa and Thymoquinone

Influence of Extraction Solvents on Antioxidant Activity and the Content of Bioactive Compounds in Non-pungent Peppers

Guaianolides and Volatile Compounds in Chamomile Tea

Analysis and Enhancement of Nutritional and Antioxidant Properties of Vigna aconitifolia Sprouts

Combined use of Multiple Methodologies for the Measurement of Total Antioxidant Capacity in UK Commercially Available Vegetable Juices

Chemical and Nutritional Composition of Tejate, a Traditional Maize and Cacao Beverage from the Central Valleys of Oaxaca, Mexico

Phenolic Compounds from Maté (Ilex paraguariensis) Inhibit Adipogenesis in 3T3-L1 Preadipocytes

Enhancement of Folate Content and Its Stability Using Food Grade Elicitors in Coriander (Coriandrum sativum L.)

Antigenotoxic Effects of Piquiá (Caryocar villosum) in Multiple Rat Organs

Phytochemicals and Antioxidant Capacity of Tortillas Obtained after Lime-Cooking Extrusion Process of Whole Pigmented Mexican Maize

Total and Soluble Oxalate Content of Some Indian Spices

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