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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_6/m/print http://hub.abes.fr/acs/periodical/jafcau/2004/volume_52/issue_6/m/web
Date Copyrighted	2004
Rights	Copyright © 2004 American Chemical Society
issue	6
Rights Holder	American Chemical Society
is Is Part Of of	Energy from Fat Determined by Near-Infrared ReflectanceSpectroscopy Modulations of the Bcl-2/Bax Family Were Involved in theChemopreventive Effects of Licorice Root (Glycyrrhizauralensis Fisch) in MCF-7 Human Breast Cancer Cell Using Synchrotron Transmission FTIR Microspectroscopy as aRapid, Direct, and Nondestructive Analytical Technique ToReveal Molecular Microstructural−Chemical Features withinTissue in Grain Barley Comparison of Isolation Methods for the Determination ofImportant Aroma Compounds in Black Currant(Ribes nigrum L.) Juice, Using Nasal Impact FrequencyProfiling Hydrolysis of Ginger Bagasse Starch in Subcritical Water andCarbon Dioxide White Wine Continuous Protein Stabilization by Packed Column Improved Fractionation of Glycinin and β-Conglycinin andPartitioning of Phytochemicals Characterization of the Proteins from Vigna unguiculata Seeds Determination of Phytohormones of Environmental Impact byCapillary Zone Electrophoresis β-Thujaplicin: New Quantitative CZE Method and Adsorption toGoethite Physicochemical Modifications of High-Pressure-TreatedSoybean Protein Isolates Speciation of Arsenic in Different Types of Nuts by IonChromatography−Inductively Coupled Plasma MassSpectrometry Rapid Prediction of Solid Wood Lignin Content UsingTransmittance Near-Infrared Spectroscopy Angiotensin Converting Enzyme Inhibitory Activity inCommercial Fermented Products. Formation of Peptides underSimulated Gastrointestinal Digestion Flavor Release from ι-Carrageenan Matrices: A KineticApproach Metabolic Profiling: A New Tool in the Study of WoodFormation Phytochemical Composition and Pigment Stability of Açai(Euterpe oleracea Mart.) Lactones. 21. Synthesis and Odoriferous Properties ofLactones with the p-Menthane System Chinese Yam (Dioscorea alata cv. Tainung No. 2) FeedingExhibited Antioxidative Effects in Hyperhomocysteinemia Rats Structural Characterization of Imazalil/β-Cyclodextrin InclusionComplex Enrichment of Conjugated Linoleic Acid in Oats(Avena sativa L.) by Microbial Isomerization In Vitro and ex Vivo Antihydroxyl Radical Activity of Green andRoasted Coffee Inhibition of Acetate Ester Biosynthesis in Banana (Musasapientum L.) Fruit Pulp under Anaerobic Conditions Automated Dynamic Headspace/GC-MS Analyses Affect theRepeatability of Volatiles in Irradiated Turkey Floral Procyanidins of the Forage Legume Red Clover(Trifolium pratense L.) Multiresidue Determination of Pesticides in Soil by GasChromatography−Mass Spectrometry Detection Inhibitory Effects of Green Tea Polyphenols on the Productionof a Virulence Factor of the Periodontal-Disease-CausingAnaerobic Bacterium Porphyromonas gingivalis Myoglobin Species with Enhanced Prooxidative Activity IsFormed during Mild Proteolysis by Pepsin Volatile Constituents and Key Odorants in Leaves, Buds,Flowers, and Fruits of Laurus nobilis L. Determination of Odor Active Aroma Compounds in FreshlyCut Leek (Allium ampeloprasum Var. Bulga) and in Long-TermStored Frozen Unblanched and Blanched Leek Slices by GasChromatography Olfactometry Analysis Evaluation of the Efficiency of Three Different Solvent Systemsto Extract Triterpene Saponins from Roots ofPanax quinquefolius Using High-Performance LiquidChromatography Antioxidant Capacity Manipulation in Transgenic Potato Tuberby Changes in Phenolic Compounds Content Relationship between Antibacterial Activity of (+)-CatechinDerivatives and Their Interaction with a Model Membrane Effect of Antioxidant Flavanone, Naringenin, from Citrus junoson Neuroprotection Phenolic Composition of Strawberry Genotypes at DifferentMaturation Stages Human Exposure to Polychlorinated Diphenyl Ethers throughthe Diet in Catalonia, Spain Quantitation of Mule Duck in Goose Foie Gras Using TaqManReal-Time Polymerase Chain Reaction Time Trend Investigation of PCBs, PBDEs, and OrganochlorinePesticides in Selected n−3 Polyunsaturated Fatty Acid RichDietary Fish Oil and Vegetable Oil Supplements; NutritionalRelevance for Human Essential n−3 Fatty Acid Requirements In Situ and In Vitro Antioxidant Activity of SweetpotatoAnthocyanins Effect of Foliar Application of Selenium on the AntioxidantActivity of Aqueous and Ethanolic Extracts ofSelenium-Enriched Rice Analysis of Hard-to-Cook Red and Black Common Beans UsingFourier Transform Infrared Spectroscopy Analysis of the Fusarium Mycotoxins Fusaproliferin andTrichothecenes in Grains Using Gas Chromatography−MassSpectrometry Modeling the Sensory Impact of Defined Combinations ofVolatile Lipid Oxidation Products on Fishy and MetallicOff-Flavors Chemotypical Variation of Tansy (Tanacetum vulgare L.) from40 Different Locations in Norway Changes in Characters of Soybean Glycinin Groups I, IIa, andIIb Caused by Heating Determination of 1-Deoxynojirimycin in Mulberry Leaves UsingHydrophilic Interaction Chromatography with Evaporative LightScattering Detection Accurate Determination of Oosporein in Fungal Culture Brothby Differential Pulse Polarography Regulative Actions of Dietary Soy Isoflavone on BiologicalAntioxidative System and Lipid Metabolism in Rats Gelation of ι-Carrageenan and Micellar Casein Mixtures underHigh Hydrostatic Pressure Glycosylated Compounds from Okra Inhibit Adhesion ofHelicobacter pylori to Human Gastric Mucosa Influence of Temperature, Modified Atmosphere Packaging, andHeat Treatment on Aroma Compounds in Broccoli Determination of Organic Acids by High-Performance LiquidChromatography with Electrochemical Detection during WineBrewing Furfuryl Ethyl Ether: Important Aging Flavor and a New Markerfor the Storage Conditions of Beer Selenate Reduction in River Water by Citerobacter freundiiIsolated from a Selenium-Contaminated Sediment Composition and Chemical Changes during Storage of FishMeal from Capelin (Mallotus villosus) Gas Chromatography−Olfactometry and Chemical QuantitativeStudy of the Aroma of Six Premium Quality Spanish Aged RedWines Considerations on Endopolygalacturonase Activity andDetermination of Comparison Ratios with Emphasis on theInfluence of the Degree of Substrate Esterification Matching Avrami Indices Achieves Similar Hardnesses inPalm Oil-Based Fats Contribution of Water, Bread, and Vegetables (Raw andCooked) to Dietary Intake of Inorganic Arsenic in a RuralVillage of Northern Chile

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