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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_19/m/print http://hub.abes.fr/acs/periodical/jafcau/2002/volume_50/issue_19/m/web
Date Copyrighted	2002
Rights	Copyright © 2002 American Chemical Society
issue	19
Rights Holder	American Chemical Society
is Is Part Of of	Production of Cod (Gadus morhua) Muscle Hydrolysates.Influence of Combinations of Commercial Enzyme Preparationson Hydrolysate Peptide Size Range Effect of Glycosylation Modification (N-Q-108I → N-Q-108T) onthe Freezing Stability of Recombinant Chicken CystatinOverexpressed in Pichiapastoris X-33 Distribution of Amylose, Nitrogen, and Minerals in Rice Kernelswith Various Characters Quantitative PCR Detection of Pork in Raw and Heated GroundBeef and Pâté Sorption−Desorption of “Aged”Sulfonylaminocarbonyltriazolinone Herbicides in Soil Quantitation of Odor-Active Compounds in Rye Flour and RyeSourdough Using Stable Isotope Dilution Assays Isolation and Characterization of Immunoglobulin in Yolk (IgY)Specific against Hen Egg White Lysozyme by ImmunoaffinityChromatography Partial Purification, Characterization, and Thermal andHigh-Pressure Inactivation of Pectin Methylesterase fromCarrots (Daucuscarrota L.) Oxidative Dimers Produced from Protocatechuic and GallicEsters in the DPPH Radical Scavenging Reaction Changes in the HPLC Phenolic Profile of Virgin Olive Oil fromYoung Trees (Olea europaea L. Cv. Arbequina) Grown underDifferent Deficit Irrigation Strategies Determination of Carboxylic Acids in Vinegars and in AcetoBalsamico Tradizionale di Modena by HPLC and GC Methods Antioxidant Effects of Isorhamnetin3,7-Di-O-β-d-glucopyranoside Isolated from Mustard Leaf(Brassica juncea) in Rats with Streptozotocin-Induced Diabetes Physicochemical and Nitrogen Solubility Properties of BacillusProteinase Hydrolysates of Sodium Caseinate Incubated withTransglutaminase Pre- and Post-hydrolysis Determination by Near-Infrared Spectroscopy of Perseitol Usedas a Marker for the Botanical Origin of Avocado(Persea americana Mill.) Honey Antioxidants, Free Radicals, Storage Proteins, and ProteolyticActivities in Wheat (Triticum durum) Seeds during AcceleratedAging Sensitive Micellar ElectrokineticChromatography−Laser-Induced Fluorescence Method ToAnalyze Chiral Amino Acids in Orange Juices Ability of Lipid Hydroperoxides To Partition into SurfactantMicelles and Alter Lipid Oxidation Rates in Emulsions Behavior of Metalaxyl and Its Pure R-Enantiomer in SunflowerPlants (Helianthus annus) Identification and Quantitation of Key Aroma CompoundsFormed in Maillard-type Reactions of Fructose with Cysteamineor Isothiaproline (1,3-Thiazolidine-2-carboxylic Acid) Effect of Different Forms of Alkali Treatment on SpecificFermentation Inhibitors and on the Fermentability ofLignocellulose Hydrolysates for Production of Fuel Ethanol Solid Phase Extraction and Liquid Chromatography−TandemMass Spectrometry for the Evaluation of 4-Hydroxy-2-nonenalin Pork Products Antioxidative Activity of Heterocyclic Compounds Found inCoffee Volatiles Produced by Maillard Reaction Mapping the Distribution of DDT Residues as DDE in the Soilsof the Irrigated Regions of Northern New South Wales,Australia Using ELISA and GIS Beef- and Bovine-Derived Material Identification in Processedand Unprocessed Food and Feed by PCR Amplification Real-Time Monitoring of Thermal Flavor Generation in SkimMilk Powder Using Atmospheric Pressure Chemical IonizationMass Spectrometry Identification of Distinctive Volatile Compounds in Fish Sauce Metabolism of Polychlorinated Dibenzo-p-dioxins (PCDDs) byHuman Cytochrome P450-Dependent Monooxygenase Systems Erythritol Attenuates the Diabetic Oxidative Stress throughModulating Glucose Metabolism and Lipid Peroxidation inStreptozotocin-Induced Diabetic Rats Structural Determination and Odor Characterization ofN-(2-Mercaptoethyl)-1,3-thiazolidine, a New IntensePopcorn-like-Smelling Odorant Squalene Content and Antioxidant Activity ofTerminalia catappa Leaves and Seeds Monitoring Chemical and Physical Changes during ThermalFlavor Generation Antioxidant Activities and Phenolic Composition of Extractsfrom Greek Oregano, Greek Sage, and Summer Savory Steryl Phenolic Acid Esters in Cereals and Their MillingFractions Development of an Enzyme-Linked Immunosorbent Assay forBisphenol A Using Chicken Immunoglobulins Methyl Linoleate Oxidation in the Presence of Bovine SerumAlbumin Effects of Management on the Yield and High-Molecular-WeightPolysaccharide Content of Shiitake (Lentinulaedodes)Mushrooms Flavonoids and Antioxidant Capacity of Georgia-Grown VidaliaOnions Volatile Chemicals Identified in Extracts from Newly HybridCitrus, Dekopon (Shiranuhi mandarin Suppl. J.) Degradation of the Amadori CompoundN-(1-Deoxy-d-fructos-1-yl)glycine in Aqueous Model Systems Modulation of Antioxidant Compounds in Organic vsConventional Fruit (Peach, Prunus persica L., and Pear,Pyrus communis L.) Aroma Active Components in Aqueous Kiwi Fruit Essence andKiwi Fruit Puree by GC-MS and Multidimensional GC/GC-O Inhibition of Lipid Peroxidation and Structure−Activity-RelatedStudies of the Dietary Constituents Anthocyanins,Anthocyanidins, and Catechins

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