Journal of agricultural and food chemistry

• 

  Año 2004, Vol. 52, Número 11

  • Polyphenolic Compounds, Antioxidant Capacity, and Quinone Reductase Activity of an Aqueous Extract of Ardisia compressa in Comparison to Mate (Ilex paraguariensis) and Green (Camellia sinensis) Teas

    S. Chandra, E. G. de Mejia

    págs. 3583-3589

    

  • Evolution of Robusta Green Coffee Redox Enzymatic Activities with Maturation

    K. Bortlik, P. Montavon

    págs. 3590-3594

    

  • Production and Characterization of O/W Emulsions Containing Droplets Stabilized by Lecithin-Chitosan-Pectin Mutilayered Membranes

    D. J. McClements, S. Ogawa, E. A. Decker

    págs. 3595-3600

    

  • Effects of Paprika Pigments on Oxidation of Linoleic Acid Stored in the Dark or Exposed to Light

    H. Matsufuji

    págs. 3601-3605

    

  • Active Oxygen Detoxifying Enzymes and Phenylalanine Ammonia-lyase in the Ethylene-Induced Chilling Tolerance in Citrus Fruit

    M. T. Lafuente

    págs. 3606-3611

    

  • Glycosylation Modification Improved the Characteristics of Recombinant Chicken Cystatin and Its Application on Mackerel Surimi

    S.-T. Jiang, S.-S. Tzeng

    págs. 3612-3616

    

  • Interactive Effects of Microbial Transglutaminase and Recombinant Cystatin on the Mackerel and Hairtail Muscle Protein

    J.-F. Hsieh, S.-T. Jiang

    págs. 3617-3625

    

  • Influence of pH and l-Carrageenan Concentration on Physicochemical Properties and Stability of beta-Lactoglobulin-Stabilized Oil-in-Water Emulsions

    E. A. Decker, Y. S. Gu, D. J. McClements

    págs. 3626-3632

    

  • Changes in Trout Hemoglobin Conformations and Solubility after Exposure to Acid and Alkali pH

    H. G. Kristinsson

    págs. 3633-3643

    

  • Physiological Difference between Free and Triglyceride-type Conjugated Linoleic Acid on the Immune Function of C57BL/6N Mice

    T. Kitagawa, M. Yamasaki

    págs. 3644-3648

    

  • Effect of Olive Ripening Degree on the Oxidative Stability and Organoleptic Properties of Cv. Nostrana di Brisighella Extra Virgin Olive Oil

    A. Bendini, A. Rotondi, L. Cerretani

    págs. 3649-3654

    

  • Radicinols and Radicinin Phytotoxins Produced by Alternaria radicina on Carrots

    Michele Solfrizzo

    págs. 3655-3660

    

  • Green and Black Teas Inhibit Atherosclerosis by Lipid, Antioxidant, and Fibrinolytic Mechanisms

    J. A. Vinson

    págs. 3661-3665

    

  • Alkali Extraction of beta-d-Glucans from Saccharomyces cerevisiae Cell Wall and Study of Their Adsorptive Properties toward Zearalenone

    A. Yiannikouris

    págs. 3666-3673

    

  • Antioxidative and Antiglycative Effects of Six Organosulfur Compounds in Low-Density Lipoprotein and Plasma

    J.-S. Horng, C.-N. Huang

    págs. 3674-3678