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Attributs	Valeurs
type	work Issue
Is Part Of	http://hub.abes.fr/acs/periodical/jafcau/2002/volume_50
has manifestation of work	http://hub.abes.fr/acs/periodical/jafcau/2002/volume_50/issue_10/m/web http://hub.abes.fr/acs/periodical/jafcau/2002/volume_50/issue_10/m/print
Date Copyrighted	2002
Rights	Copyright © 2002 American Chemical Society Copyright © 2002 American ChemicalSociety
issue	10
Rights Holder	American Chemical Society American ChemicalSociety
is Is Part Of of	Sulfated Ferulic Acid Is the Main in Vivo Metabolite Found afterShort-Term Ingestion of Free Ferulic Acid in Rats Application of a Monoclonal Antibody-Based Enzyme-LinkedImmunosorbent Assay for the Determination of Ractopamine inIncurred Samples from Food Animals Relationship between Varietal Amino Acid Profile of Grapesand Wine Aromatic Composition. Experiments with ModelSolutions and Chemometric Study Maillard Reaction of d-Glucose: Identification of a ColoredProduct with Conjugated Pyrrole and Furanone Rings Antiradical Efficiency of Maillard Reaction Mixtures in aHydrophilic Media Cooperative Action of α-Glucanotransferase and MaltogenicAmylase for an Improved Process of Isomaltooligosaccharide(IMO) Production Postcolumn Derivatization Method for Determination ofReducing and Phosphorylated Sugars in Chicken by HighPerformance Liquid Chromatography Increasing Resistance against Phytophthora citrophthora inTangelo Nova Fruits by Modulating PolymethoxyflavonesLevels Mycotoxin Production by Fusarium avenaceum Strains Isolatedfrom Norwegian Grain and the Cytotoxicity of Rice CultureExtracts to Porcine Kidney Epithelial Cells Identification and Quantification of Flavonol Glycosides inAlmond Seedcoats Using MALDI-TOF MS Stable Isotope Labeling Pattern of Resveratrol and RelatedNatural Stilbenes Antioxidant Activity of Phenolic Compounds Isolated fromMesona procumbens Hemsl. Triacylglycerols, Glycerophospholipids, Tocopherols, andTocotrienols in Berries and Seeds of Two Subspecies (ssp.sinensis and mongolica) of Sea Buckthorn (Hippopha>ërhamnoides) Recovery and Characterization of the Metal Polymeric OrganicFraction (Polymerin) from Olive Oil Mill Wastewaters Antioxidant Capacity of Honeys from Various Floral SourcesBased on the Determination of Oxygen Radical AbsorbanceCapacity and Inhibition of in Vitro Lipoprotein Oxidation inHuman Serum Samples Sulfometuron Incorporation in Cationic Micelles Adsorbed onMontmorillonite Slow-Release Formulations of Sulfometuron Incorporated inMicelles Adsorbed on Montmorillonite Thermal Processing Enhances the Nutritional Value ofTomatoes by Increasing Total Antioxidant Activity Phytoalexins from the Vitaceae: Biosynthesis, Phytoalexin GeneExpression in Transgenic Plants, Antifungal Activity, andMetabolism Kinetics of Reduction of Ferrylmyoglobin by(−)-Epigallocatechin Gallate and Green Tea Extract Furfural−Cysteine Model Reaction in Food Grade NonionicOil/Water Microemulsions for Selective Flavor Formation Novel Fluorometric Assay for Hydroxyl Radical PreventionCapacity Using Fluorescein as the Probe Gossypol and Gossypolone Enantiomers in Tissues of RainbowTrout Fed Low and High Levels of Dietary Cottonseed Meal Evaluation of the Nutritional Characteristics of a Finger MilletBased Complementary Food Assessment of Pro-oxidant Activity of Foods by KineticAnalysis of Crocin Bleaching Partition Behavior of Virgin Olive Oil Phenolic Compounds inOil−Brine Mixtures during Thermal Processing for Fish Canning Rapid, Non-Destructive Selection of Peanuts for High AflatoxinContent by Soaking and Tandem Mass Spectrometry Natural Variations of Precursors in Pig Meat Affect the Yield ofHeterocyclic Amines − Effects of RN Genotype, FeedingRegime, and Sex Characteristic Odor Components of Citrus sphaerocarpaTanaka (Kabosu) Cold-Pressed Peel Oil Food Safety and Amino Acid Balance in Processed Cassava“Cossettes” Identification of Radical Scavengers in Sweet Grass (Hierochloeodorata) Coriander Essential Oil Composition from Two GenotypesGrown in Different Environmental Conditions Supercritical Fluid Extraction and High-Performance LiquidChromatographic Determination of Phloroglucinols in St.John's Wort (Hypericum perforatum L.) Analysis of Fumonisin B1 in Fusarium proliferatum-InfectedAsparagus Spears and Garlic Bulbs from Germany by LiquidChromatography−Electrospray Ionization Mass Spectrometry Analysis of Tobacco-Specific Nitrosamines in MoldovanCigarette Tobacco Phenolic Compounds and Related Enzymes Are NotRate-Limiting in Browning Development of Fresh-Cut Potatoes MEETING NOTICES Purification and Glycosylation Analysis of an Acidic PectinMethylesterase in Jelly Fig (Ficus awkeotsang) Achenes Advantages of Using Non-isothermal Bioreactors in AgriculturalWaste Water Treatment by Means of Immobilized Urease. Studyon the Influence of Spacer Length and Immobilization Method Enzymatic Modification of Pectin To Increase Its CalciumSensitivity while Preserving Its Molecular Weight Effects of Ethanol on Structure and Solubility of PotatoProteins and the Effects of Its Presence during the Preparationof a Protein Isolate Furosine: a Suitable Marker for Assessing the Freshness ofRoyal Jelly Comparison of Different Egg Albumen Fractions as Sources ofOvomucin Influence of Maillard Reaction Products on DNA Damage inHuman Lymphocytes Immobilization of Yeast Cells with Polymeric CarrierCross-Linked Using Radiation Technique Honey from Plants Containing Pyrrolizidine Alkaloids: APotential Threat to Health Near-Infrared Analysis of Soluble and Insoluble Dietary FiberFractions of Cereal Food Products Composition and Stability of Herring Oil Recovered from SortedByproducts as Compared to Oil from Mixed Byproducts Inclusion Complex of Conjugated Linoleic Acid (CLA) withCyclodextrins Antioxidant and Antiproliferative Activities of Raspberries Correlations between Biochemical Characteristics andFoam-Forming and -Stabilizing Ability of Whey and CaseinHydrolysates Effect of Emulsifier on Oxidation Properties of Fish Oil-BasedStructured Lipid Emulsions Characterization of Some Allium Hybrids by Aroma Precursors,Aroma Profiles, and Alliinase Activity Characterization of the Aroma of a Meatlike Process Flavoringfrom Soybean-Based Enzyme-Hydrolyzed Vegetable Protein Gelling Properties of Heat-Denatured β-LactoglobulinAggregates in a High-Salt Buffer

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