Journal of AOAC International

• 

  Año 2000, Vol. 83, Número 4

  • Liquid Chromatographic Determination of Lysine, Methionine, and Threonine in Pure Amino Acids (Feed Grade) and Premixes: Collaborative Study

    J. Fontaine, M. Eudaimon

    págs. 771-783

    

  • Determination of Total Taurine in Pet Foods by Liquid Chromatography of the Dansyl Derivative: Collaborative Study

    C. Hischenhuber, K. McCarthy

    págs. 784-788

    

  • Determination of Parthenolide in Selected Feverfew Products by Liquid Chromatography

    E. A. Abourashed

    págs. 789-792

    

  • Quantitative Determination of Diethylene Glycol Contamination in Pharmaceutical Products

    S. Elneser, P. Baffi

    págs. 793-801

    

  • Rapid Ultraviolet Spectrophotometric and Liquid Chromatographic Methods for the Determination of Natamycin in Lactoserum Matrix

    Luis Fermín Capitán Vallvey

    págs. 802-808

    

  • Detection of Anabolic Residues in Misplaced Implantation Sites in Cattle

    A. Daxenberger

    págs. 809-819

    

  • Determination of Ginsenosides in Panax ginseng Roots by Liquid Chromatography with Evaporative Light-Scattering Detection

    K. Jayakar, N. Fuzzati, B. Gabetta

    págs. 820-829

    

  • Determination of Sulfonamides in Swine Meat by Immunoaffinity Chromatography

    J. S. Li, X. W. Li, J. X. Yuan

    págs. 830-836

    

  • Determination of Tilmicosin Residues In Chicken, Cattle, Swine, and Sheep Tissues by Liquid Chromatography

    C. M. Stobba-Wiley

    págs. 837-846

    

  • Liquid Chromatographic Determination of Dehydroepiandrosterone (DHEA) in Dietary Supplement Products

    R. D. Thompson

    págs. 847-858

    

  • Synthesis of the O-(2,3,4,5,6-Pentafluorobenzyl)Hydroxylamine Oximes of Selected Carbonyl Compounds and Their Determination by Liquid Chromatography with Ultraviolet Detection

    K. Wiesenthal

    págs. 859-870

    

  • Equivalence of Assurance® Gold Enzyme Immunoassay for Visual or Instrumental Detection of Motile and Nonmotile Salmonella in All Foods to AOAC Culture Method: Collaborative Study

    P. T. Feldsine

    págs. 871-887

    

  • Equivalence of Visual Immunoprecipitate Assay (VIP®) for Salmonella for the Detection of Motile and Nonmotile Salmonella in All Foods to AOAC Culture Method: Collaborative Study

    P. T. Feldsine

    págs. 888-902

    

  • VIDAS® Enzyme-Linked Immunofluorescent Assay for Detection of Listeria in Foods: Collaborative Study

    V. Gangar, M. S. Curiale

    págs. 903-918

    

  • Validation of an Immunoassay for Detection and Quantitation of a Genetically Modified Soybean in Food and Food Fractions Using Reference Materials: Interlaboratory Study

    E. Anklam, M. Lipp, J. W. Stave

    págs. 919-928

    

  • Headspace Gas Chromatographic Determination of 1,3-Butadiene in Simulated Saliva

    S. Abrantes, T. C. Dos Santos

    págs. 929-932

    

  • Determination of Volatile Bases in Seafood Using the Ammonia Ion Selective Electrode: Collaborative Study

    L. F. Pivarnik, P. C. Ellis

    págs. 933-943

    

  • Simultaneous Determination of the Predominant Hyperforins and Hypericins in St. John's Wort (Hypericum perforatum L.) by Liquid Chromatography

    G. E. Rottinghaus, D. E. Gray

    págs. 944-949

    

  • Analysis of Botanicals and Dietary Supplements for Antioxidant Capacity: A Review

    R. L. Prior

    págs. 950-956

    

  • Determination of Vitamin K~1 in Medical Foods by Liquid Chromatography with Postcolumn Reduction and Fluorometric Detection

    R. R. Eitenmiller, G. W. Chase, G. M. Ware

    págs. 957-962

    

  • Molecular Detection of Burkholderia cepacia in Toiletry, Cosmetic, and Pharmaceutical Raw Materials and Finished Products

    S. Smalls, L. Jimenez

    págs. 963-966

    

  • Effect of Storage Temperature on Degradation of Methidathion in Fortified Orange and Peach Juices

    P. Athanasopoulos, I. Georgitsanakou, N. B. Kvriakidis

    págs. 967-970

    

  • Determination of the Fungicide Ferbam in Wheat Grains after Adsorption onto Microcrystalline Naphthalene

    A. K. Malik

    págs. 971-976

    

  • Error Propagation as a Factor in Selection of Measurement Intervals for the Determination of Polycyclic Aromatic Hydrocarbons by Second-Derivative Spectrofluorimetry

    A. A. Eiroa, E. V. Blanco

    págs. 977-984

    

  • What is Dietary Fiber?

    L. Prosky

    págs. 985-987

    

  • Determination of Resistant Starch in Selected Grain-Based Foods

    J. A. Gelroth, G. S. Ranhotra

    págs. 988-991

    

  • Changes in Content and Composition of Dietary Fiber in Yellow Onions and Red Delicious Apples During Commercial Storage

    J. A. Marlett

    págs. 992-996

    

  • Importance of Enzyme Purity and Activity in the Measurement of Total Dietary Fiber and Dietary Fiber Components

    B. V. McCleary

    págs. 997-1005

    

  • Determination of Polydextrose as Dietary Fiber in Foods

    S. A. S. Craig

    págs. 1006-1012

    

  • New Method for Determining Total Dietary Fiber by Liquid Chromatography

    K. Ohkuma, I. Matsuda

    págs. 1013-1019