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Attributs	Valeurs
type	work Issue
Is Part Of	http://hub.abes.fr/acs/periodical/jafcau/2001/volume_49
has manifestation of work	http://hub.abes.fr/acs/periodical/jafcau/2001/volume_49/issue_11/m/print http://hub.abes.fr/acs/periodical/jafcau/2001/volume_49/issue_11/m/web
Date Copyrighted	2001
Rights	Copyright © 2001 American Chemical Society Copyright © 2001 by the American Chemical Society
issue	11
Rights Holder	American Chemical Society by the American Chemical Society
is Is Part Of of	Fe(III)−EDDHA and −EDDHMA Sorption on Ca-Montmorillonite,Ferrihydrite, and Peat Determination of Carotenoid Profiles in Grapes, Musts, andFortified Wines from Douro Varieties of Vitis vinifera Organo-Clay Formulation of Acetochlor for Reduced Movement inSoil Modification of the Levels of Polyphenols in Wort and Beer byAddition of Hexamethylenetetramine or Sulfite during Mashing Wine Phenolic Antioxidants Inhibit AP-1 Transcriptional Activity Biological Activity of Total Lipids from Red and White Wine/Must Esterase Activity Able To Hydrolyze Dietary AntioxidantHydroxycinnamates Is Distributed along the Intestine of Mammals Inactive Corrinoid-Compound Significantly Decreases in Spirulinaplatensis Grown in a Cobalt-Deficient Medium Sucrose Metabolism and Exopolysaccharide Production in Wheatand Rye Sourdoughs by Lactobacillus sanfranciscensis Wild Amaranthus caudatus Seed Oil, a Nutraceutical Resource fromEcuadorian Flora BetalainsA New Class of Dietary Cationized Antioxidants Triacylglycerol-Rich Lipoproteins Interact with Human VascularCells in a Lipid-Dependent Fashion Fractional and Structural Characterization of Lignins Isolated byAlkali and Alkaline Peroxide from Barley Straw Rapid Electrochemical Method for the Evaluation of theAntioxidant Power of Some Lipophilic Food Extracts Systematic Studies on Structure and Physiological Activity of Cyclicα-Keto Enamines, a Novel Class of “Cooling” Compounds Phenol Antioxidant Quantity and Quality in Foods: Fruits New Device for Direct Extraction of Volatiles in Solid SamplesUsing SPME Comparison of the Essential Oils of Glehnia littoralis from Northernand Southern Japan Identification of Hake Species (Merluccius Genus) Using Sequencingand PCR−RFLP Analysis of Mitochondrial DNA Control RegionSequences Phytoextraction of Cd and Pb and Physiological Effects in PotatoPlants (Solanum Tuberosum Var. Spunta): Importance of RootTemperature Effect of Light Exposure on the Glycoalkaloid Content of Solanumphureja Tubers 2-Methyl-3-furanthiol and Methional Are Possible Off-Flavors inStored Orange Juice: Aroma-Similarity, NIF/SNIF GC−O, and GCAnalyses Interpretation of Fourier Transform Raman Spectra of theUnsaponifiable Matter in a Selection of Edible Oils Phototransformation of Propiconazole In Aqueous Media Combinatorial Synthesis and Sensorial Properties of PolyfunctionalThiols Effect of Macerating Enzymes on Red Wine Aroma at LaboratoryScale: Exogenous Addition or Expression by Transgenic WineYeasts Tomato (Lycopersicon esculentum) Pectin Methylesterase andPolygalacturonase Behaviors Regarding Heat- andPressure-Induced Inactivation Thermodynamic, Spectroscopic, and Computational Evidence forthe Irreversible Conversion of β- to α-Endosulfan Studies on the Constituents of Cyclanthera pedata Fruits: Isolationand Structure Elucidation of New Flavonoid Glycosides and TheirAntioxidant Activity Reaction of Tryptophan with Carbohydrates: Mechanistic Studieson the Formation of Carbohydrate-Derived β-Carbolines N-Heterocyclic Derivatives of 2,4-Dihydroxybenzcarbothioamide asAntimycotic Agents Inhibitory Effects of Naturally Occurring Compounds on AflatoxinB1 Biotransformation Antioxidative Activity of Carbazoles from Murraya koenigii Leaves Inhibitory Effect of a Quercetin Metabolite, Quercetin3-O-β-d-Glucuronide, on Lipid Peroxidation in LiposomalMembranes Determination of Emamectin Residues in the Tissues of AtlanticSalmon (Salmo salar L.) Using HPLC with Fluorescence Detection Chemical Composition, Nutritive Value, and Toxicology Evaluationof Mexican Wild Lupins Direct Biosensor Immunoassays for the Detection of NonmilkProteins in Milk Powder Stilbene Compounds and Stilbene Synthase Expression duringRipening, Wilting, and UV Treatment in Grape cv. Corvina Effect of Caffeic Acid Phenethyl Ester, an Antioxidant fromPropolis, on Inducing Apoptosis in Human Leukemic HL-60 Cells Phytosterols in Sea Buckthorn (Hippophaë rhamnoides L.) Berries: Identification and Effects of Different Origins and Harvesting Times Oxidation Process Affecting Fatty Acids and Cholesterol in Friedand Roasted Salmon Changes in the Phenolic Composition of Virgin Olive Oil fromYoung Trees (Olea europaea L. cv. Arbequina) Grown under LinearIrrigation Strategies Biomimetic Transport of Simple Olive Biophenol and Analoguesthrough Model Biological Membranes by Differential ScanningCalorimetry Bioactive Aromatic Compounds from Leaves and Stems of Vanillafragrans Relationships between Antioxidant Activity, Color, and FlavorCompounds of Crystal Malt Extracts Toxic Dose of a Simple Phenolic Antioxidant, Protocatechuic Acid,Attenuates the Glutathione Level in ICR Mouse Liver and Kidney Antioxidant Activity and Phenolic Compounds in Selected Herbs Composition of Grape Skin Proanthocyanidins at Different Stages ofBerry Development Guava Fruit (Psidium guajava L.) as a New Source of AntioxidantDietary Fiber Assessing the Aromatic Potential of Cabernet Sauvignon and MerlotMusts Used to Produce Rose Wine by Assaying the CysteinylatedPrecursor of 3-Mercaptohexan-1-ol Volatile Compounds from Three Cultivars of Olea europaea fromItaly Automated Strong Cation Exchange Extraction of Fatty Acid Estersof 3-(N-Phenylamino)-1,2-propanediol from Oil Samples for RoutineQuantification by HPLC-APCI/MS/MS Monoamine Oxidase B and Free Radical Scavenging Activities ofNatural Flavonoids in Melastoma candidum D. Don Detection of α-Dicarbonyl Compounds in Maillard Reaction Systemsand in Vivo Analysis of Glycosidically Bound Aroma Precursors in Tea Leaves.3. Change in the Glycoside Content of Tea Leaves during the OolongTea Manufacturing Process Heat-Induced Destabilization of Oil-in-Water Emulsions Formedfrom Hydrolyzed Whey Protein Role of 4-Phenyl-3-buten-2-one in Boar Taint: Identification of NewCompounds Related to Sensorial Descriptors in Pig Fat Quantitative Determination of Hydroxycinnamic Acids in Wheat,Rice, Rye, and Barley Straws, Maize Stems, Oil Palm Frond Fiber,and Fast-Growing Poplar Wood Focused Microwave Assistance for Extracting Some PesticideResidues from Strawberries into Water before Their Determinationby SPME/HPLC/DAD Headspace Solid Phase Microextraction (SPME) Analysis of FlavorCompounds in Wines. Effect of the Matrix Volatile Composition inthe Relative Response Factors in a Wine Model Determination of Free and Conjugated Indole-3-Acetic Acid,Tryptophan, and Tryptophan Metabolites in Grape Must and Wine Use of Fungal Phytase to Improve Breadmaking Performance ofWhole Wheat Bread Evolution and Stability of Anthocyanin-Derived Pigments duringPort Wine Aging Formation of Polycyclic Aromatic Hydrocarbons in the Smoke fromHeated Model Lipids and Food Lipids Acid Hydrolysis of Secoiridoid Aglycons during Storage of VirginOlive Oil Characterization of Espresso Coffee Aroma by Static HeadspaceGC−MS and Sensory Flavor Profile Glucosinolate Content and Isothiocyanate Evolution − TwoMeasures of the Biofumigation Potential of Plants Synthesis and Quantitative Structure−Activity Relationships ofFluorine-Containing4,4-Dihydroxylmethyl-2-aryliminooxazo(thiazo)lidines as TrehalaseInhibitors Steryl and Stanyl Esters of Fatty Acids by Solvent-FreeEsterification and Transesterification in Vacuo Using Lipases fromRhizomucor miehei, Candida antarctica, and Carica papaya Processing of Crawfish (Procambarus clarkii) for the Preparation ofCarotenoproteins and Chitin Food Allergy to Wheat Products: The Effect of Bread Baking and inVitro Digestion on Wheat Allergenic Proteins. A Study with BreadDough, Crumb, and Crust Mercaptan-Capturing Properties of Mushrooms Effect of Overexpression of Fatty Acid 9-Hydroperoxide Lyase inTomatoes (Lycopersicon esculentum Mill.) Characterization of Soluble Amaranth and Soybean Proteins Basedon Fluorescence, Hydrophobicity, Electrophoresis, Amino AcidAnalysis, Circular Dichroism, and Differential Scanning CalorimetryMeasurements Antioxidant Properties of Methanolic Extracts from Several EarMushrooms Enzymatic Extraction and Transformation of Glucovanillin toVanillin from Vanilla Green Pods Direct and Selective Flow-Injection Method for the SimultaneousSpectrophotometric Determination of Calcium and Magnesium inRed and White Wines Using Online Dilution Based on “ZoneSampling” Definitive Evidence for the Actual Contribution of Yeast in theTransformation of Neutral Precursors of Grape Aromas Recent Books, Fall 2001 Green Tea Upregulates the Low-Density Lipoprotein Receptorthrough the Sterol-Regulated Element Binding Protein in HepG2Liver Cells Leaching of Pesticides in Tea Brew Determination of Random- and Blockwise-type De-esterified Pectinsby Capillary Zone Electrophoresis EPR Studies on γ-Irradiated Barley Seeds: Identification ofTrapped Electrons Degradation of [14C]Carfentrazone-ethyl under Aerobic AquaticConditions Bleaching Herbicide Norflurazon Inhibits Phytoene Desaturase byCompetition with the Cofactors GC-MS Analysis of Hydrophobic Root Exudates of Sorghum andImplications on the Parasitic Plant Striga asiatica Study of Soybean Seed Coat Components and Their Relationship toWater Absorption Determination of Cellular Carbohydrates in Peanut FungalPathogens and Baker's Yeast by Capillary Electrophoresis andElectrochromatography Fate of Mucilage Cell Wall Polysaccharides during CoffeeFermentation

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