Results 141 to 150 of about 84,775 (159)

Various concentrations of erucic acid in mustard oil and mustard

Food Chemistry, 2014
Erucic acid is a typical constituent of mustard or rape. Foodstuff with a high content of erucic acid is considered undesirable for human consumption because it has been linked to myocardial lipidosis and heart lesions in laboratory rats.
Simon Hammann, Walter Vetter
exaly   +2 more sources

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Catalytic Processes for the Neutralization of Sulfur Mustard

Chemistry - A European Journal, 2021
Emmanuel Oheix, Edmond Gravel, Eric Doris   +2 more
exaly  

Mustard Seeds as a Bioactive Component of Food

Food Reviews International, 2023
Anna Grygier
exaly  

Thermal and pressure stability of myrosinase enzymes from black mustard ( L. W.D.J. Koch. var. ), brown mustard ( L. Czern. var. ) and yellow mustard ( L. subsp. ) seeds

Food Chemistry, 2015
Lisa Methven, Sameer Khalil Ghawi, Keshavan Niranjan   +2 more
exaly  

Development of a Series of Fluorescent Probes for the Early Diagnostic Imaging of Sulfur Mustard Poisoning

ACS Sensors, 2019
Zhenjiang Li, YongBing Cao, Kai Xiao
exaly  

CyTA - Journal of Food

CYTA - Journal of Food, 2020
Fangming DENG
exaly  

Effect of mustard flour incorporation on nutritional, textural and organoleptic characteristics of biscuits

Journal of Food Engineering, 2007
Harinder Singh Oberoi, S K Tyagi
exaly  

Development and validation of a real-time PCR method for the simultaneous detection of black mustard () and brown mustard () in food

Food Chemistry, 2013
Margit Cichna-Markl, Rupert Hochegger
exaly  

Antimicrobial activity of mustard essential oil against O157:H7 and

Food Control, 2009
Monique Lacroix, Jaejoon Han, Stéphane Caillet   +2 more
exaly  

Defatted mustard seed meal-based biopolymer film development

Food Hydrocolloids, 2012
Sea C Min, Matthew J Morra
exaly