| Tài liệu tham khảo |
Loại |
Chi tiết |
| [1] Awad A. Mahmoud, Adel A. A. Mohdaly, Nady A. A. Elneairy “Wheat Germ: An Overview on Nutritional Value, Antioxidant Potential and Antibacterial Characteristics”, Food Science and Technology, Faculty of Agriculture, Fayoum University, Al Fayoum, Egypt, 2015 |
Sách, tạp chí |
| Tiêu đề: |
“Wheat Germ: "An Overview on Nutritional Value, Antioxidant Potential and Antibacterial Characteristics” |
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| [3] Kahtani, H.A. “Studies of Saudi Arabian Locally Produced Wheat Germ. Food Chemistry”, vol 34, 121-130,1989 |
Sách, tạp chí |
| Tiêu đề: |
“Studies of Saudi Arabian Locally Produced Wheat Germ. Food Chemistry” |
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| [4] Ramadan, M.F., Showky, H.S. and Sulieman, A.M. “Comparison between the Effect of γ-Irradiation and Roast- ing on the Profile and Antioxidant Activity of Wheat Germ Lipids”. Grasas y Aceites, 59, 166-173, 2008 |
Sách, tạp chí |
| Tiêu đề: |
“Comparison between the Effect of γ-Irradiation and Roast- ing on the Profile and Antioxidant Activity of Wheat Germ Lipids” |
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| [5] Canvin, D.T. “The Effect of Temperature on the Oil Content and Fatty Acid Composition of the Oils from Sev- eral Oil-Seed Crops”. Canadian Journal of Botany, vol 43, 63-65, 1965 |
Sách, tạp chí |
| Tiêu đề: |
“The Effect of Temperature on the Oil Content and Fatty Acid Composition of the Oils from Sev- eral Oil-Seed Crops” |
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| [6] PhD Thesis (2011) “Studies on biologically active substances used as food additives and nutrients to improve quality and food safety”, vol 28, 2011 |
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| Tiêu đề: |
“Studies on biologically active substances used as food additives and nutrients to improve quality and food safety” |
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| [7] W. R. Morrison, “ Protection by glutathione and other thiol compounds against the loss of protein thiols and tocopherol homologs during microsomal lipid peroxidation”, The merican Association of Cereal Chemists,1978 |
Sách, tạp chí |
| Tiêu đề: |
Protection by glutathione and other thiol compounds against the loss of protein thiols and tocopherol homologs during microsomal lipid peroxidation” |
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| [8] Michael E. Murphy, Heiner Scholichand Helmut SIES “Protection by glutathione and other thiol compounds against the loss of protein thiols and tocopherol homologs during microsomal lipid peroxidation”, Institut fur Physiologische Chemie I, Heinrich-Heine Universitat Dusseldorf, Federal Republic of Germany, 140,141,1992 |
Sách, tạp chí |
| Tiêu đề: |
“Protection by glutathione and other thiol compounds against the loss of protein thiols and tocopherol homologs during microsomal lipid peroxidation” |
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| [9] Richard E Ostlund Jr, Susan B Racette, and William F Stenson “Inhibition of cholesterol absorption by phytosterol-replete wheat germ compared with phytosterol-depleted wheat germ”. American Society for Clinical Nutrition, 1385, 2003 |
Sách, tạp chí |
| Tiêu đề: |
“Inhibition of cholesterol absorption by phytosterol-replete wheat germ compared with phytosterol-depleted wheat germ” |
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| [10] Zeinab A. Saleh , Khadiga S. Ibrahim , Abdel-Razik H. Farrag , Eman E. Shaban “Effect of Carrot and Wheat Germ Oil Supplementation on antioxidant status of Rats Exposed to Benzene”, Food Science and Nutrition Department, Vol.60, No. 2, pp. 175-181, 2010 |
Sách, tạp chí |
| Tiêu đề: |
Effect of Carrot and Wheat Germ Oil Supplementation on antioxidant status of Rats Exposed to Benzene” |
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| [11] Moreira, A.V.B. and Mancini-Filho, J. “Influência dos compostos fenólicos de especiarias sobre a lipoperoxidaỗóo e o perfil lipớdico de tecidos de ratos. Revista de Nutriỗóo”, vol 17, 411-424, 2004 |
Sách, tạp chí |
| Tiêu đề: |
“Influência dos compostos fenólicos de especiarias sobre a lipoperoxidaỗóo e o perfil lipớdico de tecidos de ratos. Revista de Nutriỗóo” |
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| [12] Ribarova, F., Zanev, R., Shishkov, S. and Rizov, N. “α-Tocopherol, Fatty Acids and Their Correlations in Bul- garian Foodstuffs”. Journal of Food Composition and Analysis, vol 16, 659-667, 2003 |
Sách, tạp chí |
| Tiêu đề: |
“α-Tocopherol, Fatty Acids and Their Correlations in Bul- garian Foodstuffs” |
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| [13] Schram, L.B., Nielsen, C.J., Porsgaard, T., Nielsen, N.S., Holm, R. and Mu, H. “Food Matrices Affect the Bioavailability of (n-3) Polyunsaturated Fatty Acids in a Single Meal Study in Humans”. Food Research International, vol 40, 1062- 1068,2007 |
Sách, tạp chí |
| Tiêu đề: |
“Food Matrices Affect the Bioavailability of (n-3) Polyunsaturated Fatty Acids in a Single Meal Study in Humans |
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| [14] Dunford, N.T. and Zhang, M. “Pressurized Solvent Extraction of Wheat Germ Oil”. Food Research International, vol 36, 905-909, 2003 |
Sách, tạp chí |
| Tiêu đề: |
Pressurized Solvent Extraction of Wheat Germ Oil” |
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| [15]Hamley, I.W., “Introduction to Soft Matter: Polymers, Colloids, Amphiphiles and Liquid Crystals. 2000, Chichester”, John Wiley & Sons, Ltd |
Sách, tạp chí |
| Tiêu đề: |
Introduction to Soft Matter: Polymers, Colloids, Amphiphiles and Liquid Crystals. 2000, Chichester” |
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| [17] Binks, B.P., “Chapter 1: Emulsions - Recent Advances in Understanding, in Modern Aspects of Emulsion Science, B.P. Binks, Editor”. 1998, The Royal Society of Chemistry: Cambridge |
Sách, tạp chí |
| Tiêu đề: |
“Chapter 1: Emulsions - Recent Advances in Understanding, in Modern Aspects of Emulsion Science, B.P. Binks, Editor” |
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| [18] Barnes, G.T. and I.R. Gentle, Interfacial Science: “An Introduction. Oxford University Press”, 2005 |
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| Tiêu đề: |
“An Introduction. Oxford University Press |
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| [21] Binks, B.P., “Chapter 1: Emulsions - Recent Advances in Understanding, in Modern Aspects of Emulsion Science”, B.P. Binks, Editor. The Royal Society of Chemistry: Cambridge, 1998 |
Sách, tạp chí |
| Tiêu đề: |
Chapter 1: Emulsions - Recent Advances in Understanding, in Modern Aspects of Emulsion Science” |
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| [22] Kabalnov, A.S., “Chapter 7: Coalescence in Emulsions, in Modern Aspects of Emulsion Science, B.P. Binks, Editor”. The Royal Society of Chemistry:Cambridge,1998 |
Sách, tạp chí |
| Tiêu đề: |
“Chapter 7: Coalescence in Emulsions, in Modern Aspects of Emulsion Science, B.P. Binks, Editor” |
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| [23]Walstra, P., Principles of Emulsion Formation. “Chemical Engineering Science”. 48(2): p. 333-349, 1993 |
Sách, tạp chí |
| Tiêu đề: |
“Chemical Engineering Science” |
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| [24] Walstra, P. and P.E.A. Smulders, “Chapter 2: Emulsion Formation, in Modern Aspects of Emulsion Science, B.P. Binks, Editor”. The Royal Society of Chemistry:Cambridge,1998 |
Sách, tạp chí |
| Tiêu đề: |
“Chapter 2: Emulsion Formation, in Modern Aspects of Emulsion Science, B.P. Binks, Editor” |
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