About: http://hub.abes.fr/acs/periodical/jafcau/2005/volume_53/issue_10/w

Documentation

scienceplus.abes.fr version Bêta

scienceplus.abes.fr | explorer

À propos de : http://hub.abes.fr/acs/periodical/jafcau/2005/volume_53/issue_10/w Goto Sponge NotDistinct Permalink

Attributs	Valeurs
type	work Issue
Is Part Of	http://hub.abes.fr/acs/periodical/jafcau/2005/volume_53
has manifestation of work	http://hub.abes.fr/acs/periodical/jafcau/2005/volume_53/issue_10/m/print http://hub.abes.fr/acs/periodical/jafcau/2005/volume_53/issue_10/m/web
Date Copyrighted	2005
Rights	Copyright © 2005 American Chemical Society
issue	10
Rights Holder	American Chemical Society
is Is Part Of of	Physicochemical Properties and Bioactivity of Fungal Chitinand Chitosan Determination of Polybrominated Diphenyl Ethers andPolybrominated Dibenzo-p-dioxins/Dibenzofurans in MarineProducts Black Raspberry Extract and Fractions ContainAngiogenesis Inhibitors Introduction: White Papers from the “First International Congress onAntioxidant Methods” Rapid and Reliable Detection and Identification of GM EventsUsing Multiplex PCR Coupled with Oligonucleotide Microarray Development of a Peptide Nucleic Acid Array Platform for theDetection of Genetically Modified Organisms in Food Use of a Simplified HPLC−UV Analysis for Soyasaponin BDetermination: Study of Saponin and Isoflavone Variability inSoybean Cultivars and Soy-Based Health Food Products Bioactive Compounds of Grapefruit (Citrus paradisi Cv. RioRed) Respond Differently to Postharvest Irradiation, Storage,and Freeze Drying Stepwise Extraction of Proteins and Carbohydrates fromSoybean Seed Changes in Volatile Emissions from Apple Trees andAssociated Response of Adult Female Codling Moths over theFruit-Growing Season Pyrazole Derivatives as Photosynthetic Electron TransportInhibitors: New Leads and Structure−Activity Relationship Measuring Antioxidant Effectiveness in Food α-Tocopherol Oxidation in Fish Muscle during Chilling andFrozen Storage Hapten Syntheses and Antibody Generation for theDevelopment of a Polybrominated Flame Retardant ELISA Antioxidative Activity of Volatile Extracts Isolated from Angelicatenuissimae Roots, Peppermint Leaves, Pine Needles, andSweet Flag Leaves S-Sulfonate Contents in Raw and Cooked Meat Products Effects of Brussels Sprout Juice on the Cell Cycle andAdhesion of Human Colorectal Carcinoma Cells (HT29) in Vitro Intake of Soy Protein Isolate Alters Hepatic Gene Expression inRats Human Gut Microbial Degradation of Flavonoids: Structure−Function Relationships Thermal Degradation Studies of Food Melanoidins Mechanism of Production of Troponin T Fragments duringPostmortem Aging of Porcine Muscle High-Pressure Effects on the Proteolytic Enzymes of Sea Bass(Dicentrarchus labrax L.) Fillets Redox Chemistry of Red Wine. Quantification by an OscillatingReaction of the Overall Antioxidant Power as a Function of theTemperature Reactivity of Epicatechin in Aqueous Glycine and GlucoseMaillard Reaction Models: Quenching of C2, C3, and C4 SugarFragments Determination of Stilbenes in Hop Pellets from DifferentCultivars Production of Stilbenoids from the Callus ofArachis hypogaea: a Novel Source of the AnticancerCompound Piceatannol Tissue Distribution, Elimination, and Metabolism of DietarySodium [36Cl]Chlorate in Beef Cattle Detection of Irradiated Ingredients Included in Low Quantity inNon-irradiated Food Matrix. 1. Extraction and ESR Analysis ofBones from Mechanically Recovered Poultry Meat Effects of Solvent Polarity and Acidity on the ExtractionEfficiency of Isoflavones from Soybeans (Glycine max) Influence of Different Drying and Aging Conditions on SaffronConstituents Stability and Sensory Shelf Life of Orange Juice Pasteurized byContinuous Ohmic Heating Influence of Ethanol Concentration on the Extraction of Colorand Phenolic Compounds from the Skin and Seeds ofTempranillo Grapes at Different Stages of Ripening Antiinflammatory Flavonoids from Artocarpus heterophyllusand Artocarpus communis Effect of Flour Minor Components on Bubble Growth in BreadDough during Proofing Assessed by Magnetic ResonanceImaging The Addition of Propionibacterium freudenreichii to RacletteCheese Induces Biochemical Changes and Enhances FlavorDevelopment Determination of Antagonism between Cyhalofop-butyl andOther Rice (Oryza sativa) Herbicides in Barnyardgrass(Echinochloa crus-galli) Quantitation of Short-Chain Glycerol-Bound Compounds inThermoxidized and Used Frying Oils. A Monitoring Studyduring Thermoxidation of Olive and Sunflower Oils Concise Synthesis of the Plant Growth Regulator Theobroxide Residues and Half-Life Times of Pyrethrins on Peaches afterField Treatments Effect of Harvest Time and Drying Method on BiomassProduction, Essential Oil Yield, and Quality of Peppermint(Mentha × piperita L.) Binding of Selected Phenolic Compounds to Proteins Monitoring of Monooctanoylphosphatidylcholine Synthesis byEnzymatic Acidolysis between Soybean Phosphatidylcholineand Caprylic Acid by Thin-Layer Chromatography with a FlameIonization Detector Soil pH on Mobility of Imazaquin in Oxisols with PositiveBalance of Charges Detection of Irradiated Ingredients Included in Low Quantity inNon-irradiated Food Matrix. 2. ESR Analysis of MechanicallyRecovered Poultry Meat and TL Analysis of Spices Event-Specific Real-Time Detection and Quantification ofGenetically Modified Roundup Ready Soybean Phenolic Acid, Tocopherol and Carotenoid Compositions, andAntioxidant Functions of Hard Red Winter Wheat Bran Determining Kinetic and Nonequilibrium Sorption Behavior forChlopyrifos Using a Hybrid Batch/Column Experiment Determination of the Country of Origin of Garlic (Alliumsativum) Using Trace Metal Profiling Influence of Environmental Stresses on Stability of O/WEmulsions Containing Cationic Droplets Stabilized by SDS−FishGelatin Membranes Synthesis and Antifungal Activities of AlkylN-(1,2,3-Thiadiazole-4-Carbonyl) Carbamates and S-AlkylN-(1,2,3-Thiadiazole-4-Carbonyl) Carbamothioates Standardized Methods for the Determination of AntioxidantCapacity and Phenolics in Foods and Dietary Supplements Potential Cell Culture Models for Antioxidant Research Yeast (Saccharomyces cerevisiae) Protein Concentrate: Preparation, Chemical Composition, and Nutritional andFunctional Properties Effect of Household Processing and Unit-to-Unit Variability ofPyrifenox, Pyridaben, and Tralomethrin Residues in Tomatoes Translation of in Vitro Inhibition by Marine Natural Products ofthe C4 Acid Cycle Enzyme Pyruvate Pi Dikinase to in Vivo C4Plant Tissue Death Low Molecular Weight Polylactic Acid as a Matrix for theDelayed Release of Pesticides Fumonisin B−Glucose Reaction Products Are Less Toxic WhenFed to Swine Discriminating between the Six Isomers of DicaffeoylquinicAcid by LC-MSn Covalent Binding of the Flavonoid Quercetin to Human SerumAlbumin Influence of Soil Properties on the Adsorption−Desorption ofSulcotrione and Its Hydrolysis Metabolites on Various Soils Development of a Large-Scale (50 L) Apparatus forAmpholyte-free Isoelectric Focusing (Autofocusing) of Peptidesin Enzymatic Hydrolysates of Food Proteins Interactions of Whey Proteins during Heat Treatment ofOil-in-Water Emulsions Formed with Whey Protein Isolate andHydroxylated Lecithin Impact of Protein Size Distribution on Gluten ThermalReactivity and Functional Properties Activity-Guided Identification of (S)-Malic Acid1-O-d-Glucopyranoside (Morelid) and γ-Aminobutyric Acid asContributors to Umami Taste and Mouth-Drying Oral Sensationof Morel Mushrooms (Morchella deliciosa Fr.) Protective Activities of Stilbene Glycosides from Acer monoLeaves against H2O2-Induced Oxidative Damage in PrimaryCultured Rat Hepatocytes Effects of Incorporated Corn Residues on GlyphosateMineralization and Sorption in Soil Determination of Mechanism of Flock Sediment Formation inTea Beverages Changes in the Aroma Compounds of Sake during Aging Hypoxia Inducible Factor Pathways as Targets for FunctionalFoods Evaluation of Cocoa- and Coffee-Derived Methylxanthines asToxicants for the Control of Pest Coyotes Inhibitory Effect of Yuzu Essential Oil on the Formation ofN-Nitrosodimethylamine in Vegetables High-Resolution MAS NMR and Chemometrics: Characterization of the Ripening of Parmigiano ReggianoCheese Specificity of Codling Moth (Lepidoptera: Tortricidae) for theHost Plant Kairomone, Ethyl (2E,4Z)-2,4-Decadienoate: FieldBioassays with Pome Fruit Volatiles, Analogue, and IsomericCompounds Inhibitory Effect on Activator Protein-1, Nuclear Factor-KappaB,and Cell Transformation by Extracts of Strawberries(Fragaria × ananassa Duch.) Analyses of Arbutin and Chlorogenic Acid, the Major PhenolicConstituents in Oriental Pear Antioxidant and Antiproliferative Activities of Spirulina andChlorella Water Extracts Phenolic Composition and Antioxidant Activities in Flesh andAchenes of Strawberries (Fragaria ananassa) Rapid Assay for Analyzing Biogenic Amines in Cheese: MatrixSolid-Phase Dispersion Followed by LiquidChromatography−Electrospray−Tandem Mass Spectrometry Concurrent Phenomena Contributing to the Formation of theAroma of Wine during Aging in Oak Wood: An AnalyticalStudy Identification of Chinese Medicinal Fungus Cordyceps sinensisby PCR-Single-Stranded Conformation Polymorphism andPhylogenetic Relationship Chiral Stability of Synthetic Pyrethroid Insecticides Effects of Hydrophilic Plasticizers on Mechanical, Thermal, andSurface Properties of Chitosan Films Validation of an Analytical Methodology for Determination ofOxytetracycline and Tetracycline Residues in Honey by HPLCwith Fluorescence Detection Anthocyanin Metabolism in Rats and Their Distribution toDigestive Area, Kidney, and Brain

Alternative Linked Data Documents: ODE Content Formats:

RDF

ODATA

Microdata