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Attributs	Valeurs
type	work Issue
Is Part Of	http://hub.abes.fr/acs/periodical/jafcau/2004/volume_52
has manifestation of work	http://hub.abes.fr/acs/periodical/jafcau/2004/volume_52/issue_18/m/print http://hub.abes.fr/acs/periodical/jafcau/2004/volume_52/issue_18/m/web
Date Copyrighted	2004
Rights	Copyright © 2004 American Chemical Society Copyright © 2004 by the American Chemical Society
issue	18
Rights Holder	American Chemical Society by the American Chemical Society
is Is Part Of of	Antimicrobial and Antioxidant Effects of Milk Protein-BasedFilm Containing Essential Oils for the Preservation of WholeBeef Muscle Effects of Designed Sulfhydryl Groups and Disulfide Bondsinto Soybean Proglycinin on Its Structural Stability andHeat-Induced Gelation Improvement of Functional Properties of Egg White Proteinthrough Phosphorylation by Dry-Heating in the Presence ofPyrophosphate Tequila Volatile Characterization and Ethyl Ester Determinationby Solid Phase Microextraction Gas Chromatography/MassSpectrometry Analysis Stabilization of Aroma Compounds through Sorption−Releaseby Packaging Polymers Antioxidant Activity of Fermented Soybean Extract Determination of Pyrethroid Residues in Agricultural Productsby an Enzyme-Linked Immunosorbent Assay Glycopeptide Derived from Hen Egg Ovomucin Has the AbilityTo Bind Enterohemorrhagic Escherichia coli O157:H7 Detection and Differentiation of Several Food-Spoilage LacticAcid Bacteria by Multiplex Polymerase Chain Reaction,Capillary Gel Electrophoresis, and Laser-Induced Fluorescence Impact of Suppression of Ethylene Action or Biosynthesis onFlavor Metabolites in Apple (Malus domestica Borkh) Fruits Effect of Different Soil Textures on Leaching Potential andDegradation of Pesticides in Biobeds The Effect of Raw Full-Fat Soybean and Its Lectin on theNutrition and Pigmentation of Broilers Analysis of the Volatile Aroma Constituents of Parental andHybrid Clones of Pepino (Solanum muricatum) Semicarbazide Formation in Azodicarbonamide-Treated Flour: A Model Study Enzymatic High Digestion of Soybean Milk Residue (Okara) Application of Near-Infrared Reflectance Spectroscopy (NIRS) tothe Evaluation of Carotenoids Content in Maize Changes in Dissolved Organic Carbon of Soil Amendmentswith Aging: Effect on Pesticide Adsorption Behavior trans-Resveratrol, Quercetin, (+)-Catechin, and (−)-EpicatechinContent in South Italian Monovarietal Wines: Relationship withMaceration Time and Marc Pressing during Winemaking Inhibition of Malonaldehyde Formation in Oxidized Calf ThymusDNA with Synthetic and Natural Antioxidants Detailed Investigation of the Production of the Bread FlavorComponent 6-Acetyl-1,2,3,4-tetrahydropyridine in Proline/1,3-Dihydroxyacetone Model Systems Red Wine Polyphenols Alone or in Association with EthanolPrevent Hypertension, Cardiac Hypertrophy, and Production ofReactive Oxygen Species in the Insulin-Resistant Fructose-FedRat Determination of Key Odorant Compounds in Freshly DistilledCognac Using GC-O, GC-MS, and Sensory Evaluation Adsorption Behavior of Heavy Metals on Biomaterials Kinetic Study on the Changes in the Susceptibility of EggWhite Proteins to Enzymatic Hydrolysis Induced by Heat andHigh Hydrostatic Pressure Pretreatment Formation Mechanism of p-Methylacetophenone from Citral viaa tert-Alkoxy Radical Intermediate Assessment of the Production of Antioxidants fromWinemaking Waste Solids Rapid and Sensitive Automated Method for Glucose Monitoringin Wine Processing Fungal Microflora and Ochratoxin A Risk in French Vineyards Activity and Process Stability of Purified Green Pepper(Capsicum annuum) Pectin Methylesterase Bacterial Ghost Technology for Pesticide Delivery

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