Journal of agricultural and food chemistry

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  Año 2004, Vol. 52, Número 6

  • Volatile Constituents and Key Odorants in Leaves, Buds, Flowers, and Fruits of Laurus nobilis L

    H. Kollmannsberger, A. Kilic, H. Hafizoglu

    págs. 1601-1606

    

  • Influence of Temperature, Modified Atmosphere Packaging, and Heat Treatment on Aroma Compounds in Broccoli

    A. Jacobsson

    págs. 1607-1614

    

  • Inhibition of Acetate Ester Biosynthesis in Banana (Musa sapientum L.) Fruit Pulp under Anaerobic Conditions

    S. K. Wendakoon

    págs. 1615-1620

    

  • Flavor Release from -Carrageenan Matrices: A Kinetic Approach

    A. Juteau, J.-L. Doublier

    págs. 1621-1629

    

  • Lactones. 21. Synthesis and Odoriferous Properties of Lactones with the p-Menthane System

    I. Dams, A. Bialonska

    págs. 1630-1634

    

  • Modeling the Sensory Impact of Defined Combinations of Volatile Lipid Oxidation Products on Fishy and Metallic Off-Flavors

    G. Venkateshwarlu

    págs. 1635-1641

    

  • Determination of Odor Active Aroma Compounds in Freshly Cut Leek (Allium ampeloprasum Var. Bulga) and in Long-Term Stored Frozen Unblanched and Blanched Leek Slices by Gas Chromatography Olfactometry Analysis

    G. S. Nielsen

    págs. 1642-1646

    

  • Comparison of Isolation Methods for the Determination of Important Aroma Compounds in Black Currant (Ribes nigrum L.) Juice, Using Nasal Impact Frequency Profiling

    M. A. Petersen, C. Varming

    págs. 1647-1652

    

  • Gas Chromatography-Olfactometry and Chemical Quantitative Study of the Aroma of Six Premium Quality Spanish Aged Red Wines

    L. Cullere, A. Escudero

    págs. 1653-1660

    

  • Furfuryl Ethyl Ether: Important Aging Flavor and a New Marker for the Storage Conditions of Beer

    B. Vanderhaegen

    págs. 1661-1668

    

  • Energy from Fat Determined by Near-Infrared Reflectance Spectroscopy

    F. E. Barton, S. E. Kays

    págs. 1669-1674

    

  • Myoglobin Species with Enhanced Prooxidative Activity Is Formed during Mild Proteolysis by Pepsin

    L. H. Skibsted, C. U. Carlsen

    págs. 1675-1681

    

  • Characterization of the Proteins from Vigna unguiculata Seeds

    A. R. Teixeira, R. L. Freitas, R. B. Ferreira

    págs. 1682-1687

    

  • Inhibitory Effects of Green Tea Polyphenols on the Production of a Virulence Factor of the Periodontal-Disease-Causing Anaerobic Bacterium Porphyromonas gingivalis

    S. Sakanaka

    págs. 1688-1692

    

  • Changes in Characters of Soybean Glycinin Groups I, IIa, and IIb Caused by Heating

    K. Yagasaki, M. Tezuka

    págs. 1693-1699

    

  • In Vitro and ex Vivo Antihydroxyl Radical Activity of Green and Roasted Coffee

    A. Papetti, M. Racchi, María Daglia

    págs. 1700-1704

    

  • Gelation of -Carrageenan and Micellar Casein Mixtures under High Hydrostatic Pressure

    E. Dickinson, S. Abbasi

    págs. 1705-1714

    

  • Modulations of the Bcl-2/Bax Family Were Involved in the Chemopreventive Effects of Licorice Root (Glycyrrhiza uralensis Fisch) in MCF-7 Human Breast Cancer Cell

    H.-D. Hong, E.-H. Jo

    págs. 1715-1719

    

  • Chinese Yam (Dioscorea alata cv. Tainung No. 2) Feeding Exhibited Antioxidative Effects in Hyperhomocysteinemia Rats

    S.-J. Chang

    págs. 1720-1725

    

  • Improved Fractionation of Glycinin and beta-Conglycinin and Partitioning of Phytochemicals

    D. A. Rickert, L. A. Johnson

    págs. 1726-1734

    

  • Automated Dynamic Headspace/GC-MS Analyses Affect the Repeatability of Volatiles in Irradiated Turkey

    J. Cordray, K.-C. Nam

    págs. 1735-1741

    

  • Chemotypical Variation of Tansy (Tanacetum vulgare L.) from 40 Different Locations in Norway

    S. Dragland, J. Rohloff, R. Mordal

    págs. 1742-1748

    

  • Enrichment of Conjugated Linoleic Acid in Oats (Avena sativa L.) by Microbial Isomerization

    M. Vahvaselka

    págs. 1749-1752

    

  • Hydrolysis of Ginger Bagasse Starch in Subcritical Water and Carbon Dioxide

    S. R. M. Moreschi

    págs. 1753-1758

    

  • Effect of Foliar Application of Selenium on the Antioxidant Activity of Aqueous and Ethanolic Extracts of Selenium-Enriched Rice

    Q. Hu, J. Xu

    págs. 1759-1763

    

  • Regulative Actions of Dietary Soy Isoflavone on Biological Antioxidative System and Lipid Metabolism in Rats

    W. Tsurugasaki, Y. Kawakami

    págs. 1764-1768

    

  • Human Exposure to Polychlorinated Diphenyl Ethers through the Diet in Catalonia, Spain

    Ana Bocio, J. M. Llobet, José Luis Domingo Roig

    págs. 1769-1772

    

  • Contribution of Water, Bread, and Vegetables (Raw and Cooked) to Dietary Intake of Inorganic Arsenic in a Rural Village of Northern Chile

    O. P. Diaz, I. Leyton

    págs. 1773-1779

    

  • Time Trend Investigation of PCBs, PBDEs, and Organochlorine Pesticides in Selected n-3 Polyunsaturated Fatty Acid Rich Dietary Fish Oil and Vegetable Oil Supplements; Nutritional Relevance for Human Essential n-3 Fatty Acid Requirements

    M. N. Jacobs

    págs. 1780-1788