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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_5/m/print http://hub.abes.fr/acs/periodical/jafcau/1997/volume_45/issue_5/m/web
Date Copyrighted	1997
Rights	Copyright © 1997 American Chemical Society
issue	5
Rights Holder	American Chemical Society
is Is Part Of of	Compositional Differentiation of Maize Hybrid Stovers UsingAnalytical Pyrolysis and High-Performance Liquid Chromatography Effect of Traditional Food Processing on Phytate Degradation inWheat and Millets Potential Aroma in Several Varieties of Spanish Grapes Method for the Determination of Veratridine and Cevadine, MajorComponents of the Natural Insecticide Sabadilla, in Lettuce andCucumbers Changes in Strawberry Anthocyanins and Other Polyphenols inResponse to Carbon Dioxide Treatments N-Alkyl-N-(5-isothiazolyl)- and N-(Alkylisothiazolin-5-ylidene)-phenylacetamides. Synthesis and Biological Activity Calmodulin Binding Peptide Comprising α-Casein ExorphinSequence Mathematical Model of Flavor Release from Liquids ContainingAroma-Binding Macromolecules Enzymic Availability of Starch in Cooked Black Beans (Phaseolusvulgaris L) and Cowpeas (Vigna sp.) Effects of Orange Juice Fortification with Thiols on p-VinylguaiacolFormation, Ascorbic-Acid Degradation, Browning, and Acceptanceduring Pasteurization and Storage under Moderate Conditions Chemistry, Biochemistry, and Dietary Role of Potato Polyphenols.A Review Mineralization of Native Pesticidal Plant Cell-Wall Complexes bythe White-Rot Fungus, Phanerochaete chrysosporium Spectrophotometric Study of Anthocyan Copigmentation Reactions.2. Malvin and the Nonglycosidized Flavone Quercetin Demonstration of the Presence of Carotenoids in Wood: Quantitative Study of Cooperage Oak Production and Characterization of Monoclonal Antibodies againstSarafloxacin and Cross-Reactivity Studies of RelatedFluoroquinolones Dimethyl Sulfoxide Extraction Method for the LiquidChromatographic Analysis of Microencapsulated Vitamin D3 Quantitative Recovery of Sulfonamides from Chicken Liver, BeefLiver, and Egg Yolk via Modified Supercritical Carbon Dioxide Quasi-elastic Light Scattering Study on the Globin Hydrolysate GelFormation Process Purification and Characterization of a Novel Serine Aminopeptidasefrom Lactobacillus casei Ssp. casei IFPL 731 Chromatographic Determination of Bound Hydroxymethylfurfuralas an Index of Milk Protein Glycosylation Comparison of Two Recent Solventless Methods for theDetermination of Procymidone Residues in Wines: SPME/GC/MSand ELISA Tests Interactions between Different Genetic Variants of β-Lactoglobulinand κ-Casein A during Heating of Skim Milk Kinetic Significance of the Schiff Base Reversion in the Early-StageMaillard Reaction of a Phenylalanine−Glucose Aqueous ModelSystem Changes in Free Amino Acid and Kjeldahl N Concentrations inSeeds from Vegetable-Type and Grain-Type Soybean Cultivarsduring the Cropping Season Hydrolytic Dissipation of Four Sulfonylurea Herbicides In Vivo and in Vitro Digestibility of Soybean, Lupine, and RapeseedMeal Proteins after Various Technological Processes Determination of Lead Contamination in Spanish Wines and OtherAlcoholic Beverages by Flow Injection Atomic AbsorptionSpectrometry Application of Lipozyme 10,000 L (from Rhizomucor miehei) in DryFermented Sausage Technology: Study in a Pilot Plant and at theIndustrial Level Extraction, Separation and Identification of Volatile OrganicCompounds from Paprika Oleoresin (Spanish Type) Response Surface Optimization and Kinetics of Isolating Chitinfrom Pink Shrimp (Solenocera melantho) Shell Waste Influence of the Ecological Cultivation of Strawberries (Fragaria ×Ananassa Cv. Chandler) on the Quality of the Fruit and on TheirCapacity for Conservation Novel Glycosidic Constituents from Saffron Lignin Impact on Fiber Degradation: Increased EnzymaticDigestibility of Genetically Engineered Tobacco (Nicotianatabacum) Stems Reduced in Lignin Content Quantification of Generic Salatrim in Foods Containing Salatrimand Other Fats Having Medium- and Long-Chain Fatty Acids Composition of Australian Honey Extractives. 1. Norisoprenoids,Monoterpenes, and Other Natural Volatiles from Blue Gum(Eucalyptus leucoxylon) and Yellow Box (Eucalyptus melliodora)Honeys Chiral Pesticides in Soils of the Fraser Valley, British Columbia Separation and Analysis of Carotenoids and Chlorophylls inHaematococcuslacustris by High-Performance LiquidChromatography Photodiode Array Detection Fertilization Effects of Phosphorus and Sulfur on ChemicalComposition of Seeds of Pisum sativum L. and Relative Infestationby Bruchus pisorum L. Micellar Properties of Quillaja Saponin. 1. Effects of Temperature,Salt, and pH on Solution Properties Stability of Phytate in Barley and Beans during Storage High-Performance Liquid Chromatography Coupled withCoulometric Array Detection of Electroactive Components in Fruitsand Vegetables: Relationship to Oxygen Radical AbsorbanceCapacity Study of Interactions between Aroma Compounds andGlycopeptides by a Model System Effect of γ-Irradiation on Flavor Compounds of Fresh Mushrooms Improved Method of Analysis for Ergovaline in Tall Fescue byHigh-Performance Liquid Chromatography Molecular and Microstructural Studies of Thermal Denaturationand Gelation of β-Lactoglobulins A and B Correlation between Soaking Conditions, Cation Content of CellWall, and Olive Firmness during “Spanish Green Olive” Processing Application of a New Method for Determining Digestible ReactiveLysine to Variably Heated Protein Sources Rapid Analysis of Volatile Flavor Compounds in Apple Fruit UsingSPME and GC/Time-of-Flight Mass Spectrometry Detection of the Addition of Citrus reticulata and Hybrids to Citrussinensis by Flavonoids Direct Measurement of Lipid Peroxidation in Oil-in-WaterEmulsions Using Multiwavelength Derivative UV-Spectroscopy Factors Influencing the Denitrification Rate of Red Beet Juice bythe Bacteria Paracoccus denitrificans Determination and Levels of Chromium in French Wine and Grapesby Graphite Furnace Atomic Absorption Spectrometry Mechanistic Studies of 2-(1-Hydroxyethyl)-2,4,5-trimethyl-3-oxazoline Formation under Low Temperature in3-Hydroxy-2-butanone/Ammonium Acetate Model Systems Structure of the Tomato Glycoalkaloid Tomatidenol-3-β-lycotetraose(Dehydrotomatine) Volatile Nitrosamines in Fried Bacon Effect of Laidlomycin Propionate on Bovine Longissimus MuscleFatty Acid and Cholesterol Content Antioxidative Activities of Natural Compounds Found in Plants Progress in the Authenticity Assessment of Vanilla. 1. Initiation ofAuthenticity Profiles Purification and Characterization of an Aminopeptidase fromLactobacillus sake Biochemical Properties of Actomyosin from Frozen Stored Mantlesof Squid (Illex argentinus) at Different Sexual Maturation Stages Degradation of Tryptophan in Heated β-Lactoglobulin−LactoseMixtures Is Associated with Intense Maillard Reaction Spectrophotometric Study of Anthocyan Copigmentation Reactions.3. Malvin and the Nonglycosidized Flavone Morin Spectrophotometric Study of Anthocyan Copigmentation Reactions.4. Malvin and Apigenin 7-Glucoside Prooxidative Activity of Myoglobin Species in Linoleic AcidEmulsions Genotoxic Activity of Glyphosate and Its Technical FormulationRoundup Inhibition of Human Low-Density Lipoprotein Oxidation in Relationto Composition of Phenolic Antioxidants in Grapes (Vitis vinifera) Kinetics and Mechanism of Amitraz Hydrolysis Influence of pH and Calcium Chloride on theHigh-Pressure-Induced Aggregation of a Whey Protein Concentrate Effect of Applying Soluble and Coated Phosphate Fertilizers onPhosphate Availability in Calcareous Soils and on P Absorption by aRye-Grass Crop Lignin Impact on Fiber Degradation. 3. Reversal of Inhibition ofEnzymatic Hydrolysis by Chemical Modification of Lignin and byAdditives Modified Atmosphere Packaging Minimizes Increases in Putrescineand Abscisic Acid Levels Caused by Chilling Injury in Pepper Fruit Concatenation of Near- and Mid-Infrared Spectra To ImproveCalibrations for Determining Forage Composition Antioxidant Activity of Corn Bran Cell-Wall Fragments in the LDLOxidation System Authentication of Mustard Oils by Combined Stable IsotopeAnalysis (SNIF-NMR and IRMS) Analysis of Volatile Components Derived from Raw and RoastedEarth-Almond (Cyperus esculentus L.) Application of Empore Disk Extraction for Trace Analysis ofSpinosad and Metabolites in Leafy Vegetables, Peppers, andTomatoes by High-Performance Liquid Chromatography withUltraviolet Detection Langmuir Film Balance Study of the Surface Properties of a SolubleFraction of Milk Fat-Globule Membrane In Vitro Specific Activities of Alcohol and Aldehyde Dehydrogenasesfrom Two Flor Yeasts during Controlled Wine Aging Physicochemical and Sensory Properties of Chicken NuggetsExtended with Fermented Cowpea and Peanut Flours Photodegradation of Dichlorprop and 2-Naphthoxyacetic Acid inWater. Combined GC−MS and GC−FTIR Study Structural Features of Cell Walls from Potato (Solanum tuberosumL.) Cultivars Irene and Nicola Changes in Phenolic Compounds and Browning during BiologicalAging of Sherry-Type Wine Composition Factors Affecting the Water Vapor Permeability andTensile Properties of Hydrophilic Zein Films

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