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Attributs	Valeurs
type	work Issue
Is Part Of	http://hub.abes.fr/acs/periodical/jafcau/2006/volume_54
has manifestation of work	http://hub.abes.fr/acs/periodical/jafcau/2006/volume_54/issue_16/m/print http://hub.abes.fr/acs/periodical/jafcau/2006/volume_54/issue_16/m/web
Date Copyrighted	2006
Rights	Copyright © 2006 American Chemical Society Copyright © 2006 by the American Chemical Society
issue	16
Rights Holder	American Chemical Society by the American Chemical Society
is Is Part Of of	Semi-mechanistic Partial Buffer Approach to Modeling pH, theBuffer Properties, and the Distribution of Ionic Species inComplex Solutions Effects, Quenching Mechanisms, and Kinetics of Water SolubleCompounds in Riboflavin Photosensitized Oxidation of Milk Involvement of Negative Feedback Regulation inWound-Induced Ethylene Synthesis in ‘Saijo' Persimmon Production of Ascorbyl Palmitate by Surfactant-Coated Lipasein Organic Media Lipolysis during Ripening of Emmental Cheese ConsideringOrganization of Fat and Preferential Localization of Bacteria Molecular Degradation Rate of Rice and Corn Starches duringAcid−Methanol Treatment and Its Relation to the MolecularStructure of Starch Determination and Levels of the Biocide ortho-Phenylphenol inCanned Beers from Different Countries Simple and Sensitive Determination of o-Phenylphenol in CitrusFruits Using Gas Chromatography with Atomic Emission orMass Spectrometric Detection Directed Evolution and Characterization of a Noveld-Pantonohydrolase from Fusarium moniliforme Isolation and Characterization of Cellulose Obtained fromUltrasonic Irradiated Sugarcane Bagasse Daily Intake of Arsenic, Cadmium, Mercury, and Lead byConsumption of Edible Marine Species Incidence of Fusarium verticillioides and Levels of Fumonisinsin Corn from Main Production Areas in Iran Rumex induratus Leaves: Interesting Dietary Source ofPotential Bioactive Compounds Effect of Citric Acid and Glycine Addition on Acrylamide andFlavor in a Potato Model System Functional and Structural Properties of 2S Soy Protein inRelation to Other Molecular Protein Fractions Quantitation of Volatiles and Nonvolatile Acids in an Extractfrom Coffee Beverages: Correlation with Antioxidant Activity Physicochemical Properties of Native and RecombinantMungbean (Vigna radiata L. Wilczek) 8S Globulins and theEffects of the N-Linked Glycans Antioxidant Mechanism Studies on Ferulic Acid: Identificationof Oxidative Coupling Products from Methyl Ferulate andLinoleate Toward a Better Understanding of the Lignin Isolation Processfrom Wood Purification and Structure Determination of Glucosides ofCapsaicin and Dihydrocapsaicin from Various Capsicum Fruits N-(2-Bromophenyl)-2-(4,6-dimethoxypyrimidin-2-yloxy)benzylamine,a New Selective Postemergent Herbicide for Weed Control inWinter Oilseed Rape Organosolv Ethanol Lignin from Hybrid Poplar as a RadicalScavenger: Relationship between Lignin Structure, ExtractionConditions, and Antioxidant Activity Sonication-Assisted Extraction of Chitin from North AtlanticShrimps (Pandalus borealis) Profiling of Carotenoids in Tomato Juice by One- andTwo-Dimensional NMR Effects of Enzymatic Deamidation by Protein-Glutaminase onStructure and Functional Properties of Wheat Gluten Odor Thresholds of Microbially Induced Off-Flavor Compoundsin Apple Juice Structure−Taste Relationships for DisubstitutedPhenylsulfamate Tastants Using Classification and RegressionTree (CART) Analysis Disruption and Reassociation of Casein Micelles under HighPressure: Influence of Milk Serum Composition and CaseinMicelle Concentration Microbial Degradation of Penoxsulam in FloodedRice Field Soils Glycoalkaloid Development during Greening of Fresh MarketPotatoes (Solanum tuberosum L.) Effect of Postharvest Storage on the Expression of the AppleAllergen Mal d 1 Photodegradation of Penoxsulam Carotenoid Changes of Intact Watermelons after Storage Polymorphic Transformation in Mixtures of High- andLow-Melting Fractions of Milk Fat Supercritical Fluid Extraction of Limonoid Glucosides fromGrapefruit Molasses Seven New Aminoacyl Sugars in Ipomoea batatas Structure−DPPH• Scavenging Activity Relationships: ParallelStudy of Catechol and Guaiacol Acid Derivatives Phytate Degradation in a Mixture of Ground Wheat and GroundDefatted Soybeans during Feed Processing: Effects ofTemperature, Moisture Level, and Retention Time in Small- andMedium-Scale Incubation Systems Preparation and Characterization of Chitosan-BasedNanocomposite Films with Antimicrobial Activity Flavor Improvement in Pork from Barrows and Gilts viaInhibition of Intestinal Skatole Formation with Resistant PotatoStarch Consumption of Juice Fortified with Oregano Extract MarkedlyIncreases Excretion of Phenolic Acids but Lacks Short- andLong-Term Effects on Lipid Peroxidation in HealthyNonsmoking Men Development of a Stable Isotope Dilution Analysis with LiquidChromatography−Tandem Mass Spectrometry Detection for theQuantitative Analysis of Di- and Trihydroxybenzenes in Foodsand Model Systems Thermally Generated 3-Aminopropionamide as a TransientIntermediate in the Formation of Acrylamide Efficient Production of Active Recombinant Candida rugosaLIP3 Lipase in Pichia pastoris and Biochemical Characterizationof the Purified Enzyme Enrichment of Refined Olive Oil with Phenolic Compounds: Evaluation of Their Antioxidant Activity and Their Effect on theBitter Index Layered Double Hydroxides as Supports for the Slow Releaseof Acid Herbicides Maize (Zea mays L.) Genetic Factors for Preventing FumonisinContamination Kinetic Study of the Thermal Stability of Tea Catechins inAqueous Systems Using a Microwave Reactor Antioxidant Activity of Zein Hydrolysates in a LiposomeSystem and the Possible Mode of Action Chromoplast Morphology and β-Carotene Accumulation duringPostharvest Ripening of Mango Cv. ‘Tommy Atkins' Inhibitory Effects of Orostachys japonicus Extracts on theFormation of N-Nitrosodimethylamine Chemical Conversion of α-Amino Acids into α-Keto Acids by4,5-Epoxy-2-decenal Development of a Methodology for Calcium, Iron, Potassium,Magnesium, Manganese, and Zinc Quantification in Teas UsingX-ray Spectroscopy and Multivariate Calibration Isoflavone Profiles of Red Clovers and Their Distribution inDifferent Parts Harvested at Different Growing Stages Glass Transition and Enthalpy Relaxation of Amorphous FoodSaccharides: A Review Rapid Detection and Identification of Pseudomonasaeruginosaand Escherichiacoli as Pure and Mixed Cultures in BottledDrinking Water Using Fourier Transform Infrared Spectroscopyand Multivariate Analysis Hydrogenation and Interesterification Effects on the OxidativeStability and Melting Point of Soybean Oil Development of a Chemiluminescent ELISA for DeterminingChloramphenicol in Chicken Muscle Influence of Thermal Processing Conditions on AcrylamideGeneration and Browning in a Potato Model System Sulfur and Adenine Metabolisms Are Linked, and BothModulate Sulfite Resistance in Wine Yeast

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