Journal of agricultural and food chemistry

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  Año 2005, Vol. 53, Número 7

  • Ultrastructural Changes and Structure and Mobility of Myowater in Frozen-Stored Hake (Merluccius merluccius L.) Muscle: Relationship with Functionality and Texture

    A. M. Herrero

    págs. 2558-2566

    

  • Oil Quality and Sensory Evaluation of Almond (Prunus amygdalus) Stored after Electron Beam Processing

    P. Sanchez-Bel, María Concepción Martínez Madrid

    págs. 2567-2573

    

  • Multivariate Correlation between Color and Mineral Composition of Honeys and by Their Botanical Origin

    María Lourdes González-Miret Martín, Anass Terrab Benjelloun, Dolores Hernanz Vila, María Angeles Fernández Recamales, Francisco Jose Heredia Mira

    págs. 2574-2580

    

  • Evaluation of the Effect of Germination on Phenolic Compounds and Antioxidant Activities in Sorghum Varieties

    A. S. Traore, W. J. H. van Berkel, H. Gruppen, M. H. Dicko

    págs. 2581-2588

    

  • Systematic Identification and Characterization of Anthocyanins by HPLC-ESI-MS/MS in Common Foods in the United States: Fruits and Berries

    R. L. Prior, Xianli Wu

    págs. 2589-2599

    

  • Fibrillar Microfilaments Associated with a High-Amylose Rice, Goami 2, a Mutant of Ilpumbyeo, a High-Quality Japonica Rice

    I.-K. Hwang, H.-J. Kang, H.-G. Hwang, K.-S. Kim

    págs. 2600-2608

    

  • Accelerators Increase Permeability of Cuticles for the Lipophilic Solutes Metribuzin and Iprovalicarb but Not for Hydrophilic Methyl Glucose

    L. Schreiber, J. Schonherr, T. Shi

    págs. 2609-2615

    

  • Comparison of Volatiles of Cultured and Wild Sea Bream (Sparus aurata) during Storage in Ice by Dynamic Headspace Analysis/Gas Chromatography-Mass Spectrometry

    K. D. A. Taylor, C. Alasalvar

    págs. 2616-2622

    

  • Screening of Raw Coffee for Thiol Binding Site Precursors Using "In Bean" Model Roasting Experiments

    T. Hofmann, C. Muller

    págs. 2623-2629

    

  • Chemical Composition of Juniperus communis L. Fruits Supercritical CO~2 Extracts: Dependence on Pressure and Extraction Time

    B. Barjaktarovic

    págs. 2630-2636

    

  • Ability of Possible DMS Precursors To Release DMS during Wine Aging and in the Conditions of Heat-Alkaline Treatment

    A. J. Razungles, M. A. Segurel

    págs. 2637-2645

    

  • Partitioning Behavior of Alkan-1-ols between Milkfat and Aqueous Phases As Influenced by Temperature

    D. P. Berg, S. A. Rankin

    págs. 2646-2651

    

  • Induction of de Novo Volatile Terpene Biosynthesis via Cytosolic and Plastidial Pathways by Methyl Jasmonate in Foliage of Vitis vinifera L

    A. Mosandl, D. Hampel

    págs. 2652-2657

    

  • Antioxidant Properties of Roasted Coffee Residues

    L.-W. Chang, W.-J. Yen, B.-S. Wang

    págs. 2658-2663

    

  • Nitrogen Metabolism Components as a Tool To Discriminate between Organic and Conventional Citrus Fruits

    M. L. Calabretta, P. Rapisarda

    págs. 2664-2669

    

  • Casein Proteins as Molecular Chaperones

    T. M. Treweek, P. E. Morgan, R. A. Lindner

    págs. 2670-2683

    

  • Effect of Roasting on Properties of the Zinc-Chelating Substance in Coffee Brews

    X. Wen, A. Enokizo, S. Kobayashi, H. Hattori

    págs. 2684-2689

    

  • Conjugated Linoleic Acid in Processed Cheeses during the Manufacturing Stages

    Pilar Luna, Miguel Ángel de la Fuente Layos

    págs. 2690-2695

    

  • Free Radical Reactions and Antioxidant Activities of Sesamol: Pulse Radiolytic and Biochemical Studies

    M. K. Unnikrisnan, M. S. Kumar, K. Satyamoorthy, R. Joshi

    págs. 2696-2703

    

  • Interactions of Ferric Ions with Olive Oil Phenolic Compounds

    F. Paiva-Martins

    págs. 2704-2709

    

  • Very Long Chain Fatty Acid Synthesis in Sunflower Kernels

    Enrique Martínez Force, J. J. Salas

    págs. 2710-2716

    

  • Influence of Amylopectin Structure and Amylose Content on the Gelling Properties of Five Cultivars of Cassava Starches

    A. L. Charles

    págs. 2717-2725

    

  • Comparison of the Bioactive Compounds and Antioxidant Potentials of Fresh and Cooked Polish, Ukrainian, and Israeli Garlic

    S. Gorinstein, H. Leontowicz, M. Leontowicz, J. Drzewiecki

    págs. 2726-2732

    

  • Flavonol Glucoside Profile of Southern Italian Red Onion (Allium cepa L.)

    P. Bonaccorsi

    págs. 2733-2740

    

  • Chemical Constituents and Antioxidant Activity of Sweet Cherry at Different Ripening Stages

    Domingo Martínez Romero, María Serrano Mula, Antonio Fabián Guillén Arco

    págs. 2741-2745

    

  • Effects of Chlorophyll-Related Compounds on Hydrogen Peroxide Induced DNA Damage within Human Lymphocytes

    P.-Y. Chao, C.-M. Chen, C.-Y. Hsu, C.-M. Yang

    págs. 2746-2750

    

  • Spelt (Triticum aestivum ssp. spelta) as a Source of Breadmaking Flours and Bran Naturally Enriched in Oleic Acid and Minerals but Not Phytic Acid

    N. L. Ruibal-Mendieta

    págs. 2751-2759

    

  • Different Polyphenolic Components of Soft Fruits Inhibit alpha-Amylase and alpha-Glucosidase

    G. J. McDougall

    págs. 2760-2766

    

  • Red Wine Polyphenolics Suppress the Secretion of ApoB48 from Human Intestinal CaCo-2 Cells

    S. S. Ho, R. Takechi, S. Pal

    págs. 2767-2772

    

  • Differential Transfer of Organic Micropollutants through Intestinal Barrier Using Caco-2 Cell Line

    C. Feidt, S. Cavret, F. Laurent

    págs. 2773-2777