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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_9/m/print http://hub.abes.fr/acs/periodical/jafcau/1997/volume_45/issue_9/m/web
Date Copyrighted	1997
Rights	Copyright © 1997 American Chemical Society
issue	9
Rights Holder	American Chemical Society
is Is Part Of of	Determination of Ammonium, Calcium, Magnesium, and Potassiumin Silage by Capillary Isotachophoresis Characterization of Cold-Pressed Key and Persian Lime Oils by GasChromatography, Gas Chromatography/Mass Spectroscopy,High-Performance Liquid Chromatography, and PhysicochemicalIndices Quality Differences Assessment in Canned Sardine (Sardinapilchardus) by Fluorescence Detection Conversion of meso-2,3-Butanediol into 2-Butanol by Lactobacilli.Stereochemical and Enzymatic Aspects Representative Champagne Wine Extracts for Gas ChromatographyOlfactometry Analysis Role of Aconitate Isomerase in trans-Aconitate Accumulation inPlants Rapid Determination of Sugars, Nonvolatile Acids, and AscorbicAcid in Strawberry and Other Fruits Designed Experiments for Reducing Antinutritive Agents inSoybean by Microwave Energy Polyamines, Ethylene, and Physicochemical Changes inLow-Temperature-Stored Peach (Prunus persica L. Cv. Maycrest) Suitability of Microwave-Assisted Extraction for MultiresiduePesticide Analysis of Produce Protein Hydrolysates from Pacific Whiting Solid Wastes HPLC−Fluorescence Method for the Determination of EprinomectinMarker Residue in Edible Bovine Tissue In Vitro Activity of Sorgum Seed Antifungal Proteins against GrainMold Pathogens Formation of Protein-Bound 3,4-Dihydroxyphenylalanine and5-S-Cysteinyl-3,4-dihydroxyphenylalanine as New Cross-Linkers inGluten Microbial Transformations of the Fungicide Cyprodinil(CGA-219417) Effects of Elevated Atmospheric Carbon Dioxide on the Growth andLinear Furanocoumarin Content of Celery Occurrence of Hydroxypropanedial in Certain Musts and Wines Interaction and Stabilization of Acidified Casein Dispersions withLow and High Methoxyl Pectins Anthocyanins as Antioxidants on Human Low-Density Lipoproteinand Lecithin−Liposome Systems Proteolytic Activity of Lactobacillus casei Subsp. casei IFPL 731 in aModel Cheese System Effect of Steaming on Cell Wall Chemistry of Potatoes (Solanumtuberosum Cv. Bintje) in Relation to Firmness Characterization of the Pyrazines Formed during the Processing ofMaple Syrup Two RP-HPLC Sensitive Methods To Quantify and IdentifyBisphenol A Diglycidyl Ether and Its Hydrolysis Products. 1.European Union Aqueous Food Simulants Sorption and Bound Residue Formation of Linuron,Methylparathion, and Metolachlor by Carrot Tissues: Kinetics byOn-Line HPLC Microextraction Seed Proteins from Quercus suber Influence of High Pressure on Bovine Serum Albumin and ItsComplex with Dextran Sulfate Identification and Quantification of Potent Odorants in Regular-Fatand Low-Fat Mild Cheddar Cheese Nutritive Evaluation of Nitrogenous Fractions in Leaves ofGliricidia sepium and Caliandra calothyrsus in Relation to TanninContent and Protein Degradation by Rumen Microbes in Vitro Moxidectin: Metabolic Fate and Blood Pharmacokinetics of14C-Labeled Moxidectin in Horses Influence of Processing on Trypsin Inhibitor Activity of Faba Beansand Its Physiological Effect Investigation of the Reaction between Ammonium Sulfide,Aldehydes, and α-Hydroxyketones or α-Dicarbonyls To Form SomeLipid−Maillard Interaction Products Found in Cooked Beef Solubility−Digestibility Relationship of Legume Proteins Sulfur-Containing Volatiles Arising by Thermal Degradation ofAlliin and Deoxyalliin Optimized Determination of Cystine/Cysteine and Acid-StableAmino Acids from a Single Hydrolysate of Casein- andSorghum-Based Diet and Digesta Samples Effect of Pressure on the Mechanism of Hydrolysis of Maltoheptaoseand Amylose Catalyzed by Porcine Pancreatic α-Amylase Diglucomelezitose, a Novel Pentasaccharide in Silverleaf WhiteflyHoneydew Scaling Behavior of Physical Properties of Food PolysaccharideSolutions: Dielectric Properties and Viscosity of Sodium AlginateAqueous Solutions Toxicity of Emamectin Benzoate Foliar Dislodgeable Residues toTwo Beneficial Insects Hapten Synthesis and Production of Monoclonal Antibodies to DDTand Related Compounds Anthocyanins from Bambara Groundnut (Vigna subterranea) Development and Validation of an HPLC/MS/MS Method for theConfirmation of Eprinomectin Marker Residue in Bovine LiverTissue Rapid Near-Infrared Spectroscopic Method for the Determination ofFree Fatty Acid in Fish and Its Application in Fish QualityAssessment Persistence and Leachability of Glufosinate-Ammonium in aNorthern Ontario Terrestrial Environment Novel Thiazoles and 3-Thiazolines in Cooked Beef Aroma Purification and Characterization of the Cell Wall Proteinase ofLactobacillus casei Subsp. casei IFPL 731 Isolated from Raw Goat'sMilk Cheese Rebuttal on Garlic Chemistry: Stability of S-(2-Propenyl)2-Propene-1-sulfinothioate (Allicin) in Blood, Solvents, and SimulatedPhysiological Fluids Effect of Epicuticular Waxes of Fruits on the Photodegradation ofFenthion Enzymatic Determination of Total d-Gluconic Acid in Honey Gelation of Chicken Muscle Myofibrillar Proteins Treated withProtease Inhibitors and Phosphates Interactions between α-Lactalbumin and β-Lactoglobulin in theEarly Stages of Heat Denaturation Influence of Nitrate Levels Added to Cheesemilk on Nitrate, Nitrite,and Volatile Nitrosamine Contents in Gruyere Cheese Influence of Cysteine Oxidation on Thermal Formation of MaillardAromas Improved Solubility of Carp Myofibrillar Proteins in Low IonicStrength Medium by Glycosylation Determination of Bisphenol-A in Reusable PolycarbonateFood-Contact Plastics and Migration to Food-Simulating Liquids Peroxynitrite Scavenging by Wines Extractable and Nonextractable (Bound) Residues of Acifluorfen inan Organic Soil On-Line HPLC Photodiode Array Detection and OPA Derivatizationfor Partial Identification of Small Peptides from White Wine Effects of Chemicals on Preservation of Crab-Processing Waste andFermentation Characteristics of the Waste−Straw Mixture Partition Coefficients of Active Ingredients between Plant Cuticleand Adjuvants As Related to Rates of Foliar Uptake Characterization of Black Bean (Phaseolus vulgaris L.)Anthocyanins Effects of Chlorimuron-ethyl, Imazethapyr, and Propachlor on FreeAmino Acids and Protein Formation in Vicia faba L. Differentiation of Wine Vinegars Based on Phenolic Composition Time-Resolved Fluoroimmunoassay for the Measurement ofAndrostenone in Porcine Serum and Fat Samples

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