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Attributs	Valeurs
type	work Issue
Is Part Of	http://hub.abes.fr/acs/periodical/jafcau/1997/volume_45
has manifestation of work	http://hub.abes.fr/acs/periodical/jafcau/1997/volume_45/issue_12/m/print http://hub.abes.fr/acs/periodical/jafcau/1997/volume_45/issue_12/m/web
Date Copyrighted	1997
Rights	Copyright © 1997 American Chemical Society
issue	12
Rights Holder	American Chemical Society
is Is Part Of of	Comparative Study of Kissiris, γ-Alumina, and Calcium Alginate asSupports of Cells for Batch and Continuous Wine-Making at LowTemperatures Effects of Various Synthetic Sucrose Esters on Weed SeedGermination and Crop Growth: Structure−Activity andDose−Response Relationships Flavor Compounds in Straw Mushrooms Volvariella volvaceaHarvested at Different Stages of Maturity Factors Influencing the Adsorption of Fipronil on Soils β-Carotene and Capsanthin Co-oxidation by Lipoxygenase. Kineticand Thermodynamic Aspects of the Reaction Stimulation of Striga hermonthica Seed Germination by11β,13-Dihydroparthenolide On-Line Photostability Evaluation System for ChemiluminescenceDetection of Phloxine (R-104) Determination of Bisphenol A Migrating from Epoxy Can Coatingsto Infant Formula Liquid Concentrates Heat-Induced Interactions of Whey Proteins and Casein Micelleswith Different Concentrations of α-Lactalbumin and β-Lactoglobulin Analysis of Ergot Alkaloids in Endophyte-Infected Tall Fescue byLiquid Chromatography/Electrospray Ionization Mass Spectrometry Effect of Sodium Sulfite, Sodium Bisulfite, Cysteine, and pH onProtein Solubility and Sodium Dodecyl Sulfate−Polyacrylamide GelElectrophoresis of Soybean Milk Base Oxygen-17 Nuclear Magnetic Resonance Studies of Bovine andCaprine Casein Hydration and Activity in Deuterated SugarSolutions Bindings of Ovomucin to Newcastle Disease Virus andAnti-Ovomucin Antibodies and Its Heat Stability Based on BindingAbilities Stereoisomeric Flavor Compounds. 79. Simultaneous Enantio-selective Analysis of 3-Butylphthalide and 3-Butylhexahydro-phthalide Stereoisomers in Celery, Celeriac, and Fennel Structural and Functional Changes of Hen's Egg Yolk Low-DensityLipoproteins with Phospholipase A2 Application of Improved Methods To Assess Pathways forBiosynthesis of Long- and Very-Long-Chain Fatty Acids Comparison of Oxidation of Methyl Linoleate Encapsulated withGum Arabic by Hot-Air-Drying and Freeze-Drying Uses and Properties of Citrus Flavonoids Purification and Characterization of Aeromonas caviaeAminopeptidase Possessing Debittering Activity Characterization of Roasted Coffee and Coffee Beverages by SolidPhase Microextraction−Gas Chromatography and PrincipalComponent Analysis Isoflavones in Soy-Based Infant Formulas Cooking and Warm-Holding: Effect on General Composition andAmino Acids of Kidney Beans (Phaseolus vulgaris), Chickpeas (Cicerarietinum), and Lentils (Lens culinaris) Effects of Baking and Frying on the Fumonisin B1 Content ofCorn-Based Foods Isolation of C-Glucosylflavone from Lemon Peel and AntioxidativeActivity of Flavonoid Compounds in Lemon Fruit Effect of Various Processing Methods on Antinutrients and in VitroDigestibility of Protein and Starch of Two Chinese IndigenousLegume Seeds Enantioselective Analysis of a Heptachlorobornane Isolated fromthe Technical Product Melipax by Gas Chromatography/MassSpectrometry Persistence, Penetration, and Surface Availability of Chlorpyrifos,Its Oxon, and 3,5,6-Trichloro-2-pyridinol in Elm Bark Determination of Phylloquinone in Vegetables, Fruits, and Berriesby High-Performance Liquid Chromatography with ElectrochemicalDetection Changes in Pectic and Hemicellulosic Polymers of Green Beans(Phaseolus vulgaris L.) during Industrial Processing Evidence That Maize Acetyl-Coenzyme A Carboxylase Does NotFunction Solely as a Homodimer DFRC Method for Lignin Analysis. 1. New Method for β-Aryl EtherCleavage: Lignin Model Studies Stability of Green Tea Catechins Seasonal Variations in the Chemical Compositions of Essential Oilsof Selected Aromatic Plants Growing Wild in Turkey Boiling Properties and Thermal Decomposition of Vegetable OilMethyl Esters with Regard to Their Fuel Suitability Rapid Solid-Phase Extraction Method for the Detection of VolatileNitrosamines in Food Method for Quantitation of Total Vitamin B12 in Foods Using aHighly Fluorescent Vitamin B12 Derivative β-Glucosyl and α-Galactosyl Yariv Reagents Bind to Cellulose andOther Glucans Microwave-Assisted Extraction of Taxanes from Taxus Biomass Aggregate Formation during Hydrolysis of β-Lactoglobulin with aGlu and Asp Specific Protease from Bacillus licheniformis GC/IRMS Analysis of Mandarin Essential Oils. 2. δ13CPDB Values ofCharacteristic Flavor Components Nuclear Magnetic Resonance and Gas Chromatography/MassSpectroscopy Analysis of the Nonvolatile Components Producedduring Heating of Oleic Acid Esterified Propoxylated Glycerol, a FatSubstitute Model Compound, and Trioleylglycerol Reaction Conditions Influence the Elementary Composition andMetal Chelating Affinity of Nondialyzable Model Maillard ReactionProducts Analytic and Immunologic Characterization of Chickpea(Cicer arietinum) Protein Hydrolysates Obtained by Bromelainand α-Chymotrypsin Pilot Scale Extraction and Fractionation of Rice Bran Oil UsingSupercritical Carbon Dioxide In Vitro Metabolism of the N-Alkyl-N-(5-isothiazolyl)- andN-(Alkylisothiazolin-5-ylidene)phenylacetamides. Evidence ofProinsecticidal Activity Alteration of Sterols and Steryl Esters in Vegetable Oils duringIndustrial Refining Viscosity and Gelling Characteristics of Sunflower Pectin AsAffected by Chemical and Physical Factors Heat Treatments Delay Ripening and Postharvest Decay ofStrawberry Fruit Interaction between Protein and Lipid in Soybean Milk at ElevatedTemperature Kinetic Modeling of Enzyme Inactivation: Kinetics of HeatInactivation at 90−110 °C of Extracellular Proteinase fromPseudomonasfluorescens 22F Isolates from Industrial Buttermilk: Emulsifying Properties ofMaterials Derived from the Milk Fat Globule Membrane Manufacturing of Neutral Sodium−Potassium Pyro- andTripolyphosphates as Complexing Agents of Nutrient Microelements Competitive Adsorption of Hen's Egg Yolk Granule Lipoproteins andPhosvitin in Oil-in-Water Emulsions Foam Measurements in Wines: Comparison of Parameters Obtainedby Gas Sparging Method Analysis of Inositol Mono- and Diphosphate Isomers UsingHigh-Performance Ion Chromatography and Pulsed AmperometricDetection Differentiation by Phenolic Profile of Apple Juices PreparedAccording to Two Membrane Techniques Decomposition Products of Allyl Isothiocyanate in AqueousSolutions Residue of Cypermethrin and Its Major Acid Metabolites in Milkand Tissues from Dairy Bovines Treated with Cypermethrin Taste Properties of Grape (Vitis vinifera) Pathogenesis-RelatedProteins Isolated from Wine Comparison of Different Gelation Methods Using Washed Sardine(Sardina pilchardus) Mince: Effects of Temperature and Pressure Removal of Glucosinolates from Rapeseed Meal Using Bowl-ShapedTetrameric Molecules in Apolar Solvent Tertiary Structure of α-1 Peptide of Globin Hydrolysates by theSmall-Angle Solution X-ray Scattering Method Trends in the Levels of Residual Nitrite in Canadian Cured MeatProducts over the Past 25 Years Influence of Reaction Conditions on the Oxidative Behavior ofModel Maillard Reaction Products Decrease in Organic Solvent Extractable Ethion by GrapefruitPectin during Processing Determination of Ascorbic Acid in Soups by High-PerformanceLiquid Chromatography with Electrochemical Detection Antioxidative-like Effect of Different Cereals and Cereal Fractionsin Aqueous Suspension Increase of Glycolytic Enzymes in Peanuts during PeanutMaturation and Curing: Evidence of Anaerobic Metabolism

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