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Antioxidative Activities of Fractions Obtained from BrewedCoffee
Metabolism of Diethofencarb (Isopropyl3,4-Diethoxyphenylcarbamate) in Rats: Identification ofMetabolites in Urine
Investigations on Anthocyanins in Wines from Vitis vinifera cv.Pinotage: Factors Influencing the Formation of Pinotin A andIts Correlation with Wine Age
Growth Inhibition of Prostate Cancer Cells by EpigallocatechinGallate in the Presence of Cu2+
A New Insight into the Formation of Odor Active Carbonyls byThermally-Induced Degradation of Phospholipids inSelf-Assembly Structures
Degradation, under Non-Oxygen-Mediated Autooxidation, ofCarotenoid Profile Present in Paprika Oleoresins with LipidSubstrates of Different Fatty Acid Composition
Effect of Cultivar and Processing Method on the Contents ofPolyphenols in Table Olives
Relationship of Light Quantity and Anthocyanin Production inPennisetum setaceum Cvs. Rubrum and Red Riding Hood
Constituents of the Leaves of Peucedanum japonicum Thunb.and Their Biological Activity
Quantitative Expression Analysis of GH3, a Gene Induced byPlant Growth Regulator Herbicides in Soybean
Optimization of Dynamic Headspace Extraction of the EdibleRed Algae Palmaria palmata and Identification of the VolatileComponents
Screening Crucifer Seeds as Sources of Specific IntactGlucosinolates Using Ion-Pair High-Performance LiquidChromatography Negative Ion Electrospray Mass Spectrometry
Effect of Ripeness and Postharvest Storage on the PhenolicProfiles of Cherries (Prunus avium L.)
Enzymatic Synthesis of γ-Glutamylvaline to Improve the BitterTaste of Valine
Changes in the Carotenoid Metabolism of Capsicum Fruitsduring Application of Modelized Slow Drying Process forPaprika Production
Effect of Green Tea Supplementation on Insulin Sensitivity inSprague−Dawley Rats
Polyozellin Isolated from Polyozellus multiplex Induces Phase 2Enzymes in Mouse Hepatoma Cells and Differentiation inHuman Myeloid Leukaemic Cell Lines
Gluconic Acid Consumption in Wines by Schizosaccharomycespombe and Its Effect on the Concentrations of Major VolatileCompounds and Polyols
Two-Dimensional Correlation Analysis of Visible/Near-InfraredSpectral Intensity Variations of Chicken Breasts with VariousChilled and Frozen Storages
Applications of the Ninhydrin Reaction for Analysis of AminoAcids, Peptides, and Proteins to Agricultural and BiomedicalSciences
Discrimination of Recombinant and Pituitary-Derived Bovineand Porcine Growth Hormones by Peptide Mass Mapping
Ferulic Acid Release and 4-Vinylguaiacol Formation duringBrewing and Fermentation: Indications for Feruloyl EsteraseActivity in Saccharomyces cerevisiae
Surface Physicochemical Properties of Globulin-P AmaranthProtein
Acid-Induced Cold Gelation of Globular Proteins: Effects ofProtein Aggregate Characteristics and Disulfide Bonding onRheological Properties
Efficient One Pot Extraction and Depolymerization of Grape(Vitis vinifera) Pomace Procyanidins for the Preparation ofAntioxidant Thio-Conjugates
Comparative Study of Methods for DNA Preparation from OliveOil Samples to Identify Cultivar SSR Alleles in Commercial OilSamples: Possible Forensic Applications
Total Antioxidant Capacity of Arginine-Conjugated Linoleic Acid(CLA) Complex
2. In Vivo Nonvolatile Release during Eating of a ModelCheese: Relationships with Oral Parameters
Free Galactose Concentrations in Fresh and Stored Apples(Malus domestica) and Processed Apple Products
Removal of Atrazine from Water Using Covalent Sequestration
Composition of the Essential Oil of Leaves, Galls, and Ripeand Unripe Fruits of Jordanian Pistacia palaestina Boiss.
Comparative Study on Pressure and Temperature Stability of5-Methyltetrahydrofolic Acid in Model Systems and in FoodProducts
Determination of Poly(ethylene glycol)-Binding to BrowseFoliage, as an Assay of Tannin, by Near-Infrared ReflectanceSpectroscopy
Effect of Antioxidants on Oxidative Stability of Edible Fats andOils: Thermogravimetric Analysis
On-line Multisensor Monitoring of Yogurt and FilmjölkFermentations on Production Scale
1. In Vivo Aroma Release during Eating of a Model Cheese: Relationships with Oral Parameters
Purification and Characterization of a Latent PolyphenolOxidase from Beet Root (Beta vulgaris L.)
Incorporation and Stabilization of Omega−3 Fatty Acids inSurimi Made from Cod, Gadus morhua
Potential of SPME-GC and Chemometrics To DetectAdulteration of Soft Fruit Purées
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