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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_7/m/print http://hub.abes.fr/acs/periodical/jafcau/2002/volume_50/issue_7/m/web
Date Copyrighted	2002
Rights	Copyright © 2002 American Chemical Society
issue	7
Rights Holder	American Chemical Society
is Is Part Of of	Metal Ions Restore the Proteolytic Resistance of DenaturedConglutin γ, a Lupin Seed Glycoprotein, by Promoting ItsRefolding Enzymatic Cleaning of Inorganic Ultrafiltration MembranesFouled by Whey Proteins Development of a CE Method to Analyze Organic Acids inDairy Products: Application to Study the Metabolism ofHeat-Shocked Spores Effect of Caffeic Acid on the Color of Red Wine Development of an Immunoassay for the Residues of theHerbicide Bensulfuron-Methyl Advanced Solid Phase Extraction Using Molecularly ImprintedPolymers for the Determination of Quercetin in Red Wine Disappearance of Azoxystrobin, Pyrimethanil, Cyprodinil, andFludioxonil on Tomatoes in a Greenhouse Repression of the 14-3-3 Gene Affects the Amino Acid andMineral Composition of Potato Tubers Identification and Quantification of Aroma-Active Componentsthat Contribute to the Distinct Malty Flavor of BuckwheatHoney Isolation and Analysis of κ-Casein Glycomacropeptide fromGoat Sweet Whey SAR Studies of Sesquiterpene Lactones as Orobanche cumanaSeed Germination Stimulants Flavonoid and Carbohydrate Contents in Tropea Red Onions: Effects of Homelike Peeling and Storage Distribution of Various Peptides in Citrus Fruits (Grapefruit,Lemon, and Orange) Levels of Stilbene Oligomers and Astilbin in French VarietalWines and in Grapes during Noble Rot Development Sodium Copper Chlorophyllin: In Vitro Digestive Stability andAccumulation by Caco-2 Human Intestinal Cells Antioxidant Properties of Ferulic Acid and Its RelatedCompounds Atmospheric Pressure Ionization LC-MS-MS Determination ofUrushiol Congeners Comparison of Gravimetry and Hydrolysis/Derivatization/GasChromatography−Mass Spectrometry for Quantitative Analysisof Fat from Standard Reference Infant Formula Powder UsingSupercritical Fluid Extraction Physicochemical and Functional Properties of BuckwheatProtein Product Changes in the Cell Wall Network during the ThermalDehydration of Alfalfa Stems Detection of Vinegary Defect in Virgin Olive Oils by MetalOxide Sensors Comparative Quality Assessment of Cultured and Wild SeaBream (Sparus aurata) Stored in Ice Characterization of the Major Proteins of Tubers of Yam Bean(Pachyrhizus ahipa) Antioxidant Activity of Chemical Components from Sage (Salviaofficinalis L.) and Thyme (Thymus vulgaris L.) Measured by theOil Stability Index Method Comparison of Volatile Compounds in Water- and Oil-SolubleAnnatto (Bixa orellana L.) Extracts Oxidative Stability of Fish and Algae Oils ContainingLong-Chain Polyunsaturated Fatty Acids in Bulk and inOil-in-Water Emulsions Effects of Commercial Processing on Levels of Antioxidants inOats (Avena sativa L.) Identification of Aminoethylcysteine Ketimine DecarboxylatedDimer, a Natural Antioxidant, in Dietary Vegetables Study of Catechin and Xanthine Tea Profiles as GeographicalTracers Effect of Antioxidants, Citrate, and Cryoprotectants on ProteinDenaturation and Texture of Frozen Cod (Gadus morhua) Quantification of Exopolysaccharide, Lactic Acid, and LactoseConcentrations in Culture Broth by Near-Infrared Spectroscopy Purification of Hydroperoxide Lyase from Green Bell Pepper(Capsicum annuum L.) Fruits for the Generation ofC6-aldehydes in Vitro Identification of Fonofos Metabolites in Latuca sativa, Betavulgaris, and Triticum aestivum by Packed Capillary Flow FastAtom Bombardment Tandem Mass Spectrometry Distribution of γ-Glutamyl-β-alanylhistidine Isopeptide in theMacromolecular Fractions of Commercial Meat Extracts andCorrelation with the Color of the Macromolecular Fractions Dissipation of Monosodium Methane Arsonate (MSMA) onPeanuts Detection of Recombinant DNA Segments Introduced toGenetically Modified Maize (Zea mays) Development of a Potentiometric Method To Measure theResistance to Oxidation of White Wines and the AntioxidantPower of Their Constituents Dioxins in Food: A Modern Agricultural Perspective Relationship between Cyanogenic Compounds in Kernels,Leaves, and Roots of Sweet and Bitter Kernelled Almonds Effect of Gelatinization and Starch−Emulsifier Interactions onAroma Release from Starch-Rich Model Systems Characterization of the Most Odor-Active Compounds of IberianHam Headspace Flavor and Texture of Banana Chips Dried by Combinations ofHot Air, Vacuum, and Microwave Processing Profiling and Characterization Antioxidant Activities inAnoectochilus formosanus Hayata Larvicidal Activity of Isobutylamides Identified in Piper nigrumFruits against Three Mosquito Species Soybean (Glycine max) Cell Wall Composition and Availabilityto Feed Enzymes Chemometric Studies of Chemical Compounds in Five Cultivarsof Potatoes from Tenerife Recent Developments in Food Characterization andAdulteration Detection: Technique-Oriented Perspectives Determination of Hydrolyzable Tannins (Gallotannins andEllagitannins) after Reaction with Potassium Iodate Accumulation of Zn, Cd, Cu, and Pb in Chinese Cabbage AsInfluenced by Climatic Conditions under Protected Cultivation Precursors of 2-Acetyl-1-pyrroline, a Potent Flavor Compoundof an Aromatic Rice Variety Rapid Fluorescence Polarization Immunoassay for theMycotoxin Deoxynivalenol in Wheat Determination of Semivolatile Compounds in Baltic Herring(Clupea harengus membras) by Supercritical FluidExtraction−Supercritical Fluid Chromatography−GasChromatography−Mass Spectrometry Chemical Profiling To Differentiate Geographic Growing Originsof Coffee Accelerated Shelf Life Testing of Whey-Protein-Coated PeanutsAnalyzed by Static Headspace Gas Chromatography Identification of Anthocyanin-Flavanol Pigments in Red Winesby NMR and Mass Spectrometry Antimicrobial Synergistic Effect of Linolenic Acid andMonoglyceride against Bacillus cereus and Staphylococcusaureus Analysis of Products of Animal Origin in Feeds byDetermination of Carnosine and Related Dipeptides byHigh-Performance Liquid Chromatography Identification of malodorous, a Wild Species Allele AffectingTomato Aroma That Was Selected against duringDomestication Authentication of Panax ginseng and Panax quinquefoliusUsing Amplified Fragment Length Polymorphism (AFLP) andDirected Amplification of Minisatellite Region DNA (DAMD) Selective Responses of Three Ginkgo biloba Leaf-DerivedConstituents on Human Intestinal Bacteria Hibiscus Protocatechuic Acid or Esculetin Can Inhibit OxidativeLDL Induced by Either Copper Ion or Nitric Oxide Donor Qualitative Determination of Specific Protein GlycationProducts by Matrix-Assisted Laser Desorption/Ionization MassSpectrometry Peptide Mapping Development and Validation of Oxygen Radical AbsorbanceCapacity Assay for Lipophilic Antioxidants Using RandomlyMethylated β-Cyclodextrin as the Solubility Enhancer FTIR Study of Glyphosate−Copper Complexes Modeling the Partition of Volatile Aroma Compounds from aCloud Emulsion Intact Carbohydrate Structures as Part of the MelanoidinSkeleton Controlling Molecular Weight and Degree of Deacetylation ofChitosan by Response Surface Methodology Synthesis of Theaflavin from Epicatechin and Epigallocatechinby Plant Homogenates and Role of Epicatechin Quinone in theSynthesis and Degradation of Theaflavin 90-Day Oral Toxicity Study of a Grape Seed Extract (IH636) inRats PCR Technique for Identification of Mussel Species Free Radical Studies of Ellagic Acid, a Natural PhenolicAntioxidant

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