Journal of agricultural and food chemistry

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  Año 2004, Vol. 52, Número 5

  • Development of a Rapid and Sensitive SPE-LC-ESI MS/MS Method for the Determination of Chloramphenicol in Seafood

    P. Kormali, E. Gikas

    págs. 1025-1030

    

  • Multivariate Analysis of NMR and FTIR Data as a Potential Tool for the Quality Control of Beer

    I. F. Duarte

    págs. 1031-1038

    

  • Development of an Enzyme-Linked Immunosorbent Assay for the Pyrethroid Cypermethrin

    H.-J. Lee

    págs. 1039-1043

    

  • DNA Content in Embryo and Endosperm of Maize Kernel (Zea mays L.): Impact on GMO Quantification

    Y. Trifa, D. Zhang

    págs. 1044-1048

    

  • Detection and Quantitation of Genetically Modified Maize (Bt-176 Transgenic Maize) by Applying Ligation Detection Reaction and Universal Array Technology

    R. Bordoni, C. Consolandi, A. Mezzelani

    págs. 1049-1054

    

  • Quality Evaluation of Sugar Beet (Beta vulgaris) by Near-Infrared Spectroscopy

    J.-P. Huvenne, Y. Roggo, L. Duponchel

    págs. 1055-1061

    

  • Classification of Cereal Flours by Chemometric Analysis of MIR Spectra

    M. Cocchi

    págs. 1062-1067

    

  • Identification of Virgin Olive Oil from Different Cultivars by Analysis of DNA Microsatellites

    C. Montemurro, A. Pasqualone

    págs. 1068-1071

    

  • Antibacterial Activity of Akyl Gallates against Bacillus subtilis

    I. Kubo, K.-i. Fujita

    págs. 1072-1076

    

  • Phytotoxic and Antimicrobial Activities of Catechin Derivatives

    R. Veluri, H. P. Bais, T. L. Weir, F. R. Stermitz

    págs. 1077-1082

    

  • Antigenotoxic Effect of Grape Seed Procyanidin Extract in Fao Cells Submitted to Oxidative Stress

    F. Puiggros, E. Cespedes, N. Llopiz

    págs. 1083-1087

    

  • Antimicrobial Peptides Released by Enzymatic Hydrolysis of Hen Egg White Lysozyme

    Y. Mine

    págs. 1088-1094

    

  • Triterpene Saponins from Aerial Parts of Medicago arabica L

    M. Jurzysta, Z. Bialy

    págs. 1095-1099

    

  • Chemical Constituents in Baccharis dracunculifolia as the Main Botanical Origin of Southeastern Brazilian Propolis

    Y. K. Park, J. F. Paredes-Guzman

    págs. 1100-1103

    

  • Protein-Lipid Interactions during Liposome Oxidation with Added Anthocyanin and Other Phenolic Compounds

    K. Viljanen, M. Heinonen, R. Kivikari

    págs. 1104-1111

    

  • Antioxidant Properties of Bran Extracts from Trego Wheat Grown at Different Locations

    K. Zhou

    págs. 1112-1117

    

  • Comparison of Swiss Red Wheat Grain and Fractions for Their Antioxidant Properties

    J. J. Laux, K. Zhou

    págs. 1118-1123

    

  • Flavonoids in Vegetable Foods Commonly Consumed in Brazil and Estimated Ingestion by the Brazilian Population

    P. R. Arabbi, M. I. Genovese

    págs. 1124-1131

    

  • In Vitro Antimicrobial and Antioxidant Activities of the Essential Oils and Various Extracts of Thymus eigii M. Zohary et P.H. Davis

    D. Daferera, B. Tepe

    págs. 1132-1137

    

  • Biosynthesis and Characterization of ^1^4C-Enriched Flavonoid Fractions from Plant Cell Suspension Cultures

    G. G. Yousef, David S. Seigler

    págs. 1138-1145

    

  • Purification and Characterization of Bacteriocin from Pediococcus pentosaceus ACCEL

    C.-W. Wu, S.-T. Jiang, L.-J. Yin

    págs. 1146-1151

    

  • Comparison of the Incorporation of Oleate and Ricinoleate into Phosphatidylcholines and Acylglycerols in Soybean Microsomes

    M. D. Ikeda, J.-T. Lin, T. A. McKeon

    págs. 1152-1156

    

  • Effect of Processing Conditions on Phytic Acid, Calcium, Iron, and Zinc Contents of Lime-Cooked Maize

    A. S. C. de Ruiz, J. C. Turcios, R. Bressani

    págs. 1157-1162

    

  • Fermentation of Seeds of Teff (Eragrostis teff), Grass-pea (Lathyrus sativus), and Their Mixtures: Aspects of Nutrition and Food Safety

    Y. Yigzaw, L. Gorton, T. Solomon

    págs. 1163-1169

    

  • Cross-Linking and Rheological Changes of Whey Proteins Treated with Microbial Transglutaminase

    D. A. Clare, G. L. Catignani, V.-D. Truong, Harold E. Swaisgood

    págs. 1170-1176

    

  • Interaction among Phenols in Food Fortification: Negative Synergism on Antioxidant Capacity

    Manuel Pinelo, María José Núñez García, Lara Manzocco, Maria Cristina Nicoli

    págs. 1177-1180

    

  • Evolution of Flavanols, Anthocyanins, and Their Derivatives during the Aging of Red Wines Elaborated from Grapes Harvested at Different Stages of Ripening

    Silvia Pérez Magariño

    págs. 1181-1189

    

  • Development of a Continuous Process To Make Casein Films

    P. M. Tomasula, M. Kozempel

    págs. 1190-1195

    

  • Fatty Acid Composition and Squalene Content of the Marine Microalga Schizochytrium mangrovei

    K.-W. Fan, Y. Jiang, R. T.-Y. Wong

    págs. 1196-1200

    

  • Free Amino Acid Composition of Quince (Cydonia oblonga Miller) Fruit (Pulp and Peel) and Jam

    B. M. Silva

    págs. 1201-1206