Journal of agricultural and food chemistry

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  Año 2004, Vol. 52, Número 5

  • Isolation and Identification of Molecular Species of Phosphatidylcholine and Lysophosphatidylcholine from Jojoba Seed Meal (Simmondsia chinensis)

    M. Van Boven, F. Leon

    págs. 1207-1211

    

  • Kinetics of Maneb Degradation during Thermal Treatment of Tomatoes

    S. Kontou, D. Tsipi

    págs. 1212-1219

    

  • Biodegradation of beta-Cyfluthrin by Fungi

    M. Gopal, N. Saikia

    págs. 1220-1223

    

  • A Novel Approach To Determine the Glyphosate Tolerant Trait in Soybeans

    C. L. Main, V. R. Pantalone

    págs. 1224-1227

    

  • Improved Combined Chemical and Biological Treatments of Olive Oil Mill Wastewaters

    L. Liberatore, N. d Alessandro, M. Bressan

    págs. 1228-1233

    

  • Formation of Aroma Compounds during Long-Term Frozen Storage of Unblanched Leek (Allium ampeloprasum Var. Bulga) as Affected by Packaging Atmosphere and Slice Thickness

    L. M. Larsen, G. S. Nielsen

    págs. 1234-1240

    

  • Effect of Fungicide Residues on the Aromatic Composition of White Wine Inoculated with Three Saccharomyces cerevisiae Strains

    M. A. Garcia

    págs. 1241-1247

    

  • Changes in Physicochemical Characteristics and Volatile Constituents of Strawberry (Cv. Cigaline) during Maturation

    I. Menager

    págs. 1248-1254

    

  • Identification and Responsibility of 2,4,6-Tribromoanisole in Musty, Corked Odors in Wine

    P. Chatonnet

    págs. 1255-1262

    

  • Chemical Conversion of alpha-Keto Acids in Relation to Flavor Formation in Fermented Foods

    Wim J. M. Engels, B. A. Smit

    págs. 1263-1268

    

  • Effect of Water Activity on the Release Characteristics and Oxidative Stability of D-Limonene Encapsulated by Spray Drying

    A. Soottitantawat

    págs. 1269-1276

    

  • Influence of Aroma Compounds on the Mechanical Properties of Pectin Gels

    N. Decourcelle, S. Lubbers

    págs. 1277-1280

    

  • Fruit Antioxidant Activity, Ascorbic Acid, Total Phenol, Quercetin, and Carotene of Irwin Mango Fruits Stored at Low Temperature after High Electric Field Pretreatment

    K. S. Shivashankara

    págs. 1281-1286

    

  • Effect of Processing on the Displacement of Whey Proteins: Applying the Orogenic Model to a Real System

    N. C. Woodward

    págs. 1287-1292

    

  • Modification of Ovalbumin with a Rare Ketohexose through the Maillard Reaction: Effect on Protein Structure and Gel Properties

    Y. Sun, S. Hayakawa

    págs. 1293-1299

    

  • Occurrence of Pyranoanthocyanins in Sparkling Wines Manufactured with Red Grape Varieties

    M. A. Pozo-Bayon

    págs. 1300-1306

    

  • Gluten Hydrolysis and Depolymerization during Sourdough Fermentation

    S. Grassl, M. Ganzle, C. Thiele

    págs. 1307-1314

    

  • Multielemental Speciation Analysis of Fungi Porcini (Boletus edulis) Mushroom by Size Exclusion Liquid Chromatography with Sequential On-line UV-ICP-MS Detection

    R. G. Wuilloud, S. S. Kannamkumarath

    págs. 1315-1322

    

  • Content of Free Phenolic Compounds in Cultivars of Potatoes Harvested in Tenerife (Canary Islands)

    C. del Mar Verde Mendez

    págs. 1323-1327

    

  • Oxidative Stability of Silky Fowl Eggs. Comparison with Hen Eggs

    M. Koketsu, T. Toyosaki

    págs. 1328-1330

    

  • Color Quality of Pigments in Cochineals (Dactylopius coccus Costa). Geographical Origin Characterization Using Multivariate Statistical Analysis

    J. Mendez, M. Gonzalez

    págs. 1331-1337

    

  • Characterization of a New Potential Functional Ingredient: Coffee Silverskin

    R. C. Borrelli

    págs. 1338-1343

    

  • Characterization and Estimation of Proanthocyanidins and Other Phenolics in Coffee Pulp (Coffea arabica) by Thiolysis-High-Performance Liquid Chromatography

    M. A. Ramirez-Coronel

    págs. 1344-1349

    

  • Cloning, Functional Expression, and Characterization of Cystatin in Sesame Seed

    D. J. H. Shyu

    págs. 1350-1356

    

  • Red Wine Making by Immobilized Cells and Influence on Volatile Composition

    Argiris Tsakiris

    págs. 1357-1363

    

  • Anatomy and Cell Wall Polysaccharides of Almond (Prunus dulcis D. A. Webb) Seeds

    A. Barros, F. Dourado

    págs. 1364-1370

    

  • Oxalate Reduces Calcium Availability in the Pads of the Prickly Pear Cactus through Formation of Calcium Oxalate Crystals

    P. A. Nakata, M. M. McConn

    págs. 1371-1374

    

  • The Composition of Grain and Forage from Glyphosate Tolerant Wheat MON 71800 Is Equivalent to That of Conventional Wheat (Triticum aestivum L.)

    W. P. Ridley, J. C. Obert, R. W. Schneider

    págs. 1375-1384

    

  • Antioxidant Effects of Chromium Supplementation with Type 2 Diabetes Mellitus and Euglycemic Subjects

    H.-H. Cheng

    págs. 1385-1389

    

  • Lower Fumonisin Mycotoxin Levels in the Grain of Bt Corn Grown in the United States in 2000-2002

    K. W. Campbell, B. G. Hammond

    págs. 1390-1397