Release of allyl isothiocyanate from mustard seed meal powder.

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Effect of allyl isothiocyanate on developmental toxicity in exposed Xenopus laevis embryos.

P2860

Q41680729-A84B7A64-28A6-4292-8CA6-6DA5E6306D5C

P2860

Release of allyl isothiocyanate from mustard seed meal powder.

Item

http://www.wikidata.org/entity/Q52645986

description

2013 nî lūn-bûn

@nan

2013年の論文

@ja

2013年学术文章

@wuu

2013年学术文章

@zh

2013年学术文章

@zh-cn

2013年学术文章

@zh-hans

2013年学术文章

@zh-my

2013年学术文章

@zh-sg

2013年學術文章

@yue

2013年學術文章

@zh-hant

name

Release of allyl isothiocyanate from mustard seed meal powder.

@en

Release of allyl isothiocyanate from mustard seed meal powder.

@nl

type

Item

label

Release of allyl isothiocyanate from mustard seed meal powder.

@en

Release of allyl isothiocyanate from mustard seed meal powder.

@nl

prefLabel

Release of allyl isothiocyanate from mustard seed meal powder.

@en

Release of allyl isothiocyanate from mustard seed meal powder.

@nl

P1476

Release of allyl isothiocyanate from mustard seed meal powder.

@en

P2093

Loong-Tak Lim

http://www.w3.org/2001/XMLSchema#string

Ruyan Dai

http://www.w3.org/2001/XMLSchema#string

P2860

Functional properties of wasabi and horseradish.

Effect of various process treatment conditions on the allyl isothiocyanate extraction rate from mustard meal.

Active packaging of fresh chicken breast, with allyl isothiocyanate (AITC) in combination with modified atmosphere packaging (MAP) to control the growth of pathogens.

Inhibition of fungal growth on bread by volatile components from spices and herbs, and the possible application in active packaging, with special emphasis on mustard essential oil.

Direct and simultaneous analysis of sinigrin and allyl isothiocyanate in mustard samples by high-performance liquid chromatography.

Antifungal activity of essential oils evaluated by two different application techniques against rye bread spoilage fungi.

Seed-specific overexpression of an endogenous Arabidopsis phytoene synthase gene results in delayed germination and increased levels of carotenoids, chlorophyll, and abscisic acid.

Enzymatic inhibition by allyl isothiocyanate and factors affecting its antimicrobial action against Escherichia coli O157:H7.

Use of mustard flour to inactivate Escherichia coli O157:H7 in ground beef under nitrogen flushed packaging.

Inactivation of Escherichia coli O157:H7 in packaged ground beef by allyl isothiocyanate.

P304

E47-53

http://www.w3.org/2001/XMLSchema#string

P31

scholarly article

P356

10.1111/1750-3841.12322

http://www.w3.org/2001/XMLSchema#string

P433

http://www.w3.org/2001/XMLSchema#string

P478

http://www.w3.org/2001/XMLSchema#string

P577

2013-12-06T00:00:00Z

http://www.w3.org/2001/XMLSchema#dateTime

P698

24313968

http://www.w3.org/2001/XMLSchema#string

Release of allyl isothiocyanate from mustard seed meal powder.

about

P2860

P2860

Release of allyl isothiocyanate from mustard seed meal powder.

description

name

type

label

prefLabel

P1433

P1476

P2093

P2860

P304

P31

P356

P433

P478

P577

P698

P356

P1433

P1476

P2093

P2860

P304

P31

P356

P433

P478

P577

P698