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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_26/m/print http://hub.abes.fr/acs/periodical/jafcau/2002/volume_50/issue_26/m/web
Date Copyrighted	2002
Rights	Copyright © 2002 American Chemical Society
issue	26
Rights Holder	American Chemical Society
is Is Part Of of	Cross-Polarization/Magic Angle Spinning NMR To StudyGlucose Mobility in a Model Intermediate-Moisture Food System Synthesis of Sildenafil Analogues from Anacardic Acid andTheir Phosphodiesterase-5 Inhibition Green-Leaf-Derived C6-Aroma Compounds with PotentAntibacterial Action That Act on Both Gram-Negative andGram-Positive Bacteria Suppression Effect of Cinnamomum cassia Bark-DerivedComponent on Nitric Oxide Synthase Tequila Authenticity Assessment by HeadspaceSPME-HRGC-IRMS Analysis of 13C/12C and 18O/16O Ratios ofEthanol Acid-Induced Unfolding of Flounder Hemoglobin: Evidence fora Molten Globular State with Enhanced Pro-oxidative Activity Characterization of Commercial Iron Chelates and TheirBehavior in an Alkaline and Calcareous Soil Analysis of Fiber Content in Flax Stems by Near-InfraredSpectroscopy New Method for Ethephon ((2-Chloroethyl)phosphonic Acid)Residue Analysis, and Detection of Residual Levels in the Fruitand Vegetables of Western Japan Differential Characteristics in the Chemical Composition ofBananas from Tenerife (Canary Islands) and Ecuador Immunoassay To Quantify the Major Peach Allergen Pru p 3 inFoodstuffs. Differential Allergen Release and Stability underPhysiological Conditions Comparison of the Evolution of Low Molecular Weight PhenolicCompounds in Typical Sherry Wines: Fino, Amontillado, andOloroso Evaluation of Antioxidant Activity of Some Natural PolyphenolicCompounds Using the Briggs−Rauscher Reaction Method Comparison of the Antioxidant Activities of Extra Virgin OliveOils Volatile Response of Four Apple Varieties with DifferentCoatings during Marketing at Room Temperature Topoisomerase I and II Enzyme Inhibitory Aqueous Extract ofArdisia compressa and Ardisin Protect against BenomylOxidation of Hepatocytes Production of Trichothecenes and Other Secondary Metabolitesby Fusarium culmorum and Fusarium equiseti on CommonLaboratory Media and a Soil Organic Matter Agar: AnEcological Interpretation Changes in Volatile Compounds of γ-Irradiated Fresh CilantroLeaves during Cold Storage Flavor Composition of Cashew (Anacardium occidentale) andMarmeleiro (Croton Species) Honeys Characterization of Antioxidants Present in Bitter Tea(Ligustrum pedunculare) Specific Fluctuations in the Composition of Lipoxygenase- andGlycosidase-Generated Flavors in Some Cultivated Teas ofAssam Studies on Water Transport through the Sweet Cherry FruitSurface. 7. Fe3+ and Al3+ Reduce Conductance for WaterUptake Transformation of the Fungicide Chlorothalonil by FentonReagent Detection of Giant Myofibrillar Proteins Connectin and Nebulinin Fish Meat by Electrophoresis in 3−5 Gradient SodiumDodecyl Sulfate Polyacrylamide Slab Gels Stability of Ingested Methylcellulose in the Rat Determined byPolymer Molar Mass Measurements by Light Scattering Cyclooxygenase Inhibitory and Antioxidant Compounds fromthe Mycelia of the Edible Mushroom Grifola frondosa Polymeric Procyanidins as Radical-Scavenging Components inRed-Hulled Rice Grape Seed Proanthocyanidins Prevent Plasma PostprandialOxidative Stress in Humans Changes in the Volatile Compounds and in the Chemical andPhysical Properties of Snake Fruit (Salacca edulis Reinw) Cv.Pondoh during Maturation High CO2 Atmosphere Modulating the Phenolic ResponseAssociated with Cell Adhesion and Hardening of Annonacherimola Fruit Stored at Chilling Temperature Antioxidant Capacity of Lettuce Leaf Tissue Increases afterWounding A Model System Study of the Inhibition of HeterocyclicAromatic Amine Formation by Organosulfur Compounds Absorption of Anthocyanins from Blueberries and SerumAntioxidant Status in Human Subjects Formation and Stability of Foam Made with Various PotatoProtein Preparations Valorization of Grape (Vitis vinifera) Byproducts. Antioxidantand Biological Properties of Polyphenolic Fractions Differing inProcyanidin Composition and Flavonol Content Role of Beer Lipid-Binding Proteins in Preventing LipidDestabilization of Foam Release of Deuterated (E)-2-Nonenal during Beer Aging fromLabeled Precursors Synthesized before Boiling Characterization of Lycopene Nanoparticles CombiningSolid-State and Suspended-State NMR Spectroscopy Juice and Phenolic Fractions of the Berry Aristotelia chilensisInhibit LDL Oxidation in Vitro and Protect Human EndothelialCells against Oxidative Stress

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