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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_21/m/print http://hub.abes.fr/acs/periodical/jafcau/2002/volume_50/issue_21/m/web
Date Copyrighted	2002
Rights	Copyright © 2002 American Chemical Society Copyright © 2002 by the American Chemical Society
issue	21
Rights Holder	American Chemical Society by the American Chemical Society
is Is Part Of of	Kinetics of Oxidative Degradation of White Wines and HowThey Are Affected by Selected Technological Parameters Olive Oils Improve Lipid Metabolism and Increase AntioxidantPotential in Rats Fed Diets Containing Cholesterol Analysis of Fenbendazole Residues in Bovine Milk by ELISA Color and Antioxidant Properties of Cyanidin-BasedAnthocyanin Pigments Tomato Glycoalkaloids: Role in the Plant and in the Diet Method for Determining Nitrogenous Heterocycle Compoundsin Wine Oil Stability Prediction by High-Resolution 13C Nuclear MagneticResonance Spectroscopy Determination of Antioxidant Activity of Wine Byproducts andIts Correlation with Polyphenolic Content Recovery of Anthocyanins from Pulp Wash of PigmentedOranges by Concentration on Resins Analysis of Xanthophylls in Corn by HPLC Antioxidant Properties of Several Medicinal Mushrooms Molecular Affinity and Permeability of Different MolecularWeight Chitosan Membranes Subcellular Localization and Isoenzyme Pattern of Peroxidaseand Polyphenol Oxidase in Beet Root (Beta vulgaris L.) Rheological Properties of Yoghurt Made with Milk Submitted toManothermosonication Analysis of Ethyl Carbamate in Wines Using Solid-PhaseExtraction and Multidimensional Gas Chromatography/MassSpectrometry Polymerization Kinetics of Wheat Gluten upon Thermosetting. AMechanistic Model Barley Lunasin Suppresses ras-Induced Colony Formation andInhibits Core Histone Acetylation in Mammalian Cells Antiproliferative Activities of Citrus Flavonoids against SixHuman Cancer Cell Lines Fruit Flesh Betacyanin Pigments in Hylocereus Cacti Influence of Thermal Treatments Simulating Cooking Processeson the Polyphenol Content in Virgin Olive Oil Antioxidant Activity of Grains Possible Mechanism for Involvement of Cysteine in AromaProduction in Wine Chlorpyrifos Decline Curves and Residue Levels from DifferentCommercial Formulations Applied to Oranges Coffee Drinking Influences Plasma Antioxidant Capacity inHumans Procyanidins from Vitis vinifera Seeds: In Vivo Effects onOxidative Stress Induction of Antioxidant Flavonol Biosynthesis in Fresh-CutPotatoes. Effect of Domestic Cooking Influence of pH and Ionic Strength on Heat-Induced Formationand Rheological Properties of Soy Protein Gels in Relation toDenaturation and Their Protein Compositions Mammalian Lignan Formation in Rats Fed a Wheat Bran Diet Detection of Potentially Allergenic Hazelnut (Corylus avellana)Residues in Food: A Comparative Study with DNA PCR-ELISAand Protein Sandwich-ELISA Application Potency of Engineered G159 Mutants on P1Substrate Pocket of Subtilisin YaB as Improved MeatTenderizers Amylolytic Activity in Fruits: Comparison of DifferentSubstrates and Methods Using Banana as Model Cell Cytotoxicity and Mycotoxin and Secondary MetaboliteProduction by Common Penicillia on Cheese Agar Variation in Diosgenin Levels among 10 Accessions ofFenugreek Seeds Produced in Western Canada Controlled-Atmosphere Effects on Postharvest Quality andAntioxidant Activity of Cranberry Fruits Recovery Mechanism of the Antioxidant Activity from CarnosicAcid Quinone, an Oxidized Sage and Rosemary Antioxidant Extraction of Anthocyanins and Other Phenolics from BlackCurrants with Sulfured Water In Vitro Anti-inflammatory and Anti-proliferative Activity ofSulfolipids from the Red Alga Porphyridium cruentum Statistical Differentiation of Bananas According to Their MineralComposition Identification of Conjugated Linoleic Acids in HydrogenatedSoybean Oil by Silver Ion-Impregnated HPLC and GasChromatography-Ion Impacted Mass Spectrometry of Their4,4-Dimethyloxazoline Derivatives Physicochemical Properties and Bacterial Resistance ofBiodegradable Milk Protein Films Containing Agar and Pectin Application of a DNA Analysis Method for the CultivarIdentification of Grape Musts and Experimental and CommercialWines of Vitis vinifera L. Using Microsatellite Markers Antioxidant Activities and Antitumor Screening of Extracts fromCranberry Fruit (Vaccinium macrocarpon) Both Dioscorin, the Tuber Storage Protein of Yam (Dioscoreaalata cv. Tainong No. 1), and Its Peptic Hydrolysates ExhibitedAngiotensin Converting Enzyme Inhibitory Activities Characterization of Free Radicals in Soluble Coffee by ElectronParamagnetic Resonance Spectroscopy Nonenzymatic Antioxidant Activity of Four OrganosulfurCompounds Derived from Garlic Model Studies of Ferulate−Coniferyl Alcohol Cross-ProductFormation in Primary Maize Walls: Implications forLignification in Grasses Phenylboronic Acida Potent Inhibitor of Lipase fromOryza sativa Principal Component Similarity Analysis of Raman Spectra ToStudy the Effects of pH, Heating, and κ-Carrageenan on WheyProtein Structure Identification and Quantification of Antioxidant Components ofHoneys from Various Floral Sources 3,4-Dihydroxymandelic Acid, a Noradrenalin Metabolite withPowerful Antioxidative Potential Characterization of Volatiles in Costa Rican Guava[Psidium friedrichsthalianum (Berg) Niedenzu] Fruit Isothermal Calorimetry Study of Calcium Caseinate and WheyProtein Isolate Edible Films Cross-Linked by Heating andγ-Irradiation Organic Acids Influence Iron Uptake in the Human EpithelialCell Line Caco-2 Influence of Temperature and Ontogeny on the Levels ofGlucosinolates in Broccoli (Brassica oleracea Var. italica)Sprouts and Their Effect on the Induction of MammalianPhase 2 Enzymes In Vitro Fermentability of Differently SubstitutedXylo-oligosaccharides Effects of Different Origins and Harvesting Time on Vitamin C,Tocopherols, and Tocotrienols in Sea Buckthorn(Hippophaë rhamnoides) Berries Thermal Inactivation of Pectin Methylesterase,Polygalacturonase, and Peroxidase in Tomato Juice Antioxidant Capacity and Phenolic Content of Spinach AsAffected by Genetics and Growing Season Determination of Isoxaflutole (Balance) and Its Metabolites inWater Using Solid Phase Extraction Followed byHigh-Performance Liquid Chromatography with Ultraviolet orMass Spectrometry Antioxidant Activities of Grape (Vitis vinifera) Pomace Extracts Cholesterol Oxides, Cholesterol, Total Lipid, and Fatty AcidComposition in Turkey Meat Localization of Puroindoline-a and Lipids in Bread Dough UsingConfocal Scanning Laser Microscopy Isoflavones in Soy-Based Foods Consumed in Brazil: Levels,Distribution, and Estimated Intake 2,2‘-Diphenyl-1-picrylhydrazyl Radical-Scavenging ActiveComponents from Adlay (Coix lachryma-jobi L. Var. ma-yuenStapf) Hulls Extractives Content in Cooperage Oak Wood during NaturalSeasoning and Toasting; Influence of Tree Species, GeographicLocation, and Single-Tree Effects Warm Temperatures or Drought during Seed MaturationIncrease Free α-Tocopherol in Seeds of Soybean(Glycine max [L.] Merr.) Characterization of White Wine Mannoproteins Reinvestigation of the Chemical Structure of Bitter-TastingQuinizolate and Homoquinizolate and Studies on TheirMaillard-Type Formation Pathways Using Suitable 13C-LabelingExperiments Angiotensin I-Converting Enzyme Inhibitory Peptides Derivedfrom Wakame (Undaria pinnatifida) and Their AntihypertensiveEffect in Spontaneously Hypertensive Rats Chemical Characterization of Basil (Ocimum basilicum L.)Found in Local Accessions and Used in Traditional Medicinesin Iran Peroxynitrite Scavenging Activity of Sinapic Acid(3,5-Dimethoxy-4-hydroxycinnamic Acid) Isolated from Brassicajuncea Chemometrical Analysis of 18 Metallic and NonmetallicElements Found in Honeys Sold in France Simplified Extraction of Ergovaline and Peramine for Analysisof Tissue Distribution in Endophyte-Infected Grass Tillers Bound Malondialdehyde in Foods: Bioavailability of theN-2-Propenals of Lysine

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