"This volume was developed from a symposium entitled "Medicinal and Aromatic Crops: Production, Phytochemistry, & Utilization" that took place at the 249th ACS National Meeting & Exposition held on March 22-26, 2015 in Denver, Colorado, USA."--Pref.
"This volume was developed from a symposium entitled "Medicinal and Aromatic Crops: Production, Phytochemistry, & Utilization" that took place at the 249th ACS National Meeting & Exposition held on March 22-26, 2015 in Denver, Colorado, USA."--Pref.
Guddadarangavvanahally K. Jayaprakasha, editor, Bhimangouda S. Patil, editor, Giuseppe Gattuso, editor ; sponsored by the ACS Division of Agricultural and Food Chemistry, Inc
出版情報:
Washington, DC : American Chemical Society , [Oxford] : Distributed in print by Oxford University Press, c2018 xiii, 437 p., 3 p. of col. plates ; 24 cm
Authentication of Food and Wine / Peter Winterhalter1：
Detection and Quantification of Roundup Ready Soy in Food Samples Using Conventional and Real-Time Polymerase Chain Reaction / Michael Rott ; Tracy Lawrence ; Margaret Green2：
Enantiomeric Analysis as a Tool for Authentication of Foods and Beverages / Susan E. Ebeler3：
Authentication of Flavors and Essential Oils
Sophisticated Online Techniques in the Authenticity Assessment of Natural Flavors / Armin Mosandl ; Mirjam Kreck ; Jochen Jung ; Sabine Sewenig4：
Flavor Authenticity Studies by Isotope Ratio Mass Spectrometry: Perspectives and Limits / Elke Richling ; Markus Appel ; Frank Heckel ; Kathrin Kahle ; Michael Kraus ; Christina Preston ; Wolfgang Hummer ; Peter Schreier5：
Authentication of Essential Oils / Franz-Josef Hammerschmidt ; Gerhard E. Krammer ; Lars Meier ; Detlef Stockigt ; Stefan Brennecke ; Klaus Herbrand ; Angelika Luckhoff ; Uwe Schafer ; Claus Oliver Schmidt ; Heinz-Jurgen Bertram6：
Authentication of Foods and Beverages
Quality Control of Olive Oil: Analytical and Organoleptic Schemes for Quality Grading and Purity Control of Olive Oil / Sonja Fritsche ; Karel Hrncirik7：
Fish and Seafood Authentication / Carmen G. Sotelo ; Ricardo I. Perez-Martin8：
Authenticity of Tea (C. sinensis) and Tea Products / Ulrich H. Engelhardt9：
Fruit Juice Authentication: What Have We Learned? / Ronald E. Wrolstad ; Robert W. Durst10：
Authentication of Wine and Alcoholic Beverages
Wine Authentication Using Stable Isotope Ratio Analysis: Significance of Geographic Origin, Climate, and Viticultural Parameters / N. Christoph ; A. Rossmann ; C. Schlicht ; S. Voerkelius11：
A Simplified Approach to Wine Varietal Authentication Using Complementary Methods: Headspace Mass Spectrometry and FTIR Spectroscopy / Neil Pennington ; Fan Ni ; Md. Abdul Mabud ; Sumer Dugar12：
Geographic Origin of Wine Via Trace and Ultra-Trace Elemental Analysis Using Inductively Coupled Plasma-Mass Spectrometry and Chemometrics / James Jaganathan13：
Grape and Wine Varietal Authentication by DNA Analysis / P. This ; R. Siret ; T. Lacombe ; V. Laucou ; F. Moreau ; D. Vares ; J. M. Boursiquot14：
Anthocyanin, Flavonol, and Shikimic Acid Profiles as a Tool to Verify Varietal Authenticity in Red Wines Produced in Chile / Dietrich von Baer ; Claudia Mardones ; Luis Gutierrez ; Glenn Hofmann ; Antonieta Hitschfeld ; Carola Vergara15：
Red Wine Authenticity: Impact of Technology on Anthocyanin Composition / Ulrich Fischer ; Markus Lochner ; Sascha Wolz16：
Assignment of the Regional Origin of Cherry Brandies by Stable Isotope Analysis / K.-H. Engel ; R. Baudler ; L. Adam ; G. Versini ; C. Bauer-Christoph17：
Authenticity: The Case of Tequila / Mercedes G. Lopez18：
Authentication of Herbs, Herbal Products, and Botanicals
Identification of Green Tea (Camellia sinensis L.) and Tea Oil (Camellia oleifera Abel.) by Molecular, Biological, and Anatomical Methods / Michelle R. Lum ; Anna Baycher ; Barry A. Prigge ; Mary Hardy ; David Heber ; Ann M. Hirsch19：
Health Food and Medicine: Combined Chemical and Molecular Technologies for Authentication and Quality Control / Pang-Chui Shaw ; Ren-Wang Jiang ; Ka-Lok Wong ; Paul Pui-Hay But20：
Indexes
Author Index
Subject Index
Preface
Overview and General Methodologies
Authentication of Food and Wine / Peter Winterhalter1：
George R. Waller, editor ; developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 190th Meeting of the American Chemical Society, Chicago, Illinois, September 8-13, 1985
出版情報:
Washington, DC : The Society, 1987 xviii, 606 p. ; 24 cm
Trends in Industrial Flavor Research / Charles H. Manley1.：
Recent Developments in Academic Flavor Research / Gary A. Reineccius2.：
Flavor Formation
Lipids in Flavor Formation / Fereidoon Shahidi3.：
Critical Flavor Compounds in Dairy Products / T. H. Parliment ; R. J. McGorrin4.：
Biosynthesis of Plant Flavors: Analysis and Biotechnological Approach / Wilfried Schwab5.：
Natural Flavor Production Using Enzymes / Thomas A. Konar6.：
Flavor Challenges
Flavor and Package Interactions / Sara J. Risch7.：
Citrus Flavor Stability / Russell Rouseff ; Michael Naim8.：
Flavor Analysis
Issues in Gas Chromatography-Olfactometry Methodologies / Jane E. Friedrich ; Terry E. Acree9.：
Studies on Potent Aroma Compounds Generated in Maillard-Type Reactions Using the Odor-Activity-Value Concept / Peter Schieberle ; Thomas Hofmann ; Petra Munch10.：
Flavor Release and Flavor Perception / A. J. Taylor ; R. S. T. Linforth ; I. Baek ; M. Brauss ; J. Davidson ; D. A. Gray11.：
Indexes
Author Index
Subject Index
Preface
Overview of Flavor Chemistry
Trends in Industrial Flavor Research / Charles H. Manley1.：
Flavor and Lipid Chemistry of Seafoods: An Overview / Fereidoon Shahidi ; Keith R. Cadwallader1：
Influence of Processing on the Flavor of Seafoods / Leon C. Boyd2：
Role of Aldehydes in Cooked Fish Flavors / Takayuki Shibamoto ; Masahiro Horiuchi3：
Determination of Potent Odorants in Ripened Anchovy (Engraulis encrasicholus L.) by Aroma Extract Dilution Analysis and by Gas ChromatographyOlfactometry of Headspace Samples / Reda Triqui ; Helmut Guth4：
Aroma Compounds of Fresh and Stored Mackerel (Scomber scombrus) / C. Alasalvar ; P. C. Quantick ; J. M. Grigor5：
Gas ChromatographyMass Spectrometry Analysis of Volatile Flavor Compounds in Mackerel for Assessment of Fish Quality / Hui-Zhen Zhang ; Tung-Ching Lee6：
Lipoxygenase and Sulfur-Containing Amino Acids in Seafood Flavor Formation / B. S. Pan ; J. R. Tsai ; L. M. Chen ; C. M. Wu7：
Thermally Generated Flavors from Seal Protein Hydrolysate / Chin-Fa Hwang ; A. C. Onodenalore ; Chi-Tang Ho8：
Character-Impact Aroma Compounds of Crustaceans / H. H. Baek9：
Flavor Characteristics and Lipid Composition of Atlantic Salmon / Linda J. Farmer ; Janice M. McConnell ; and William D. Graham10：
Potent Odorants in Boiled Cod as Affected by the Storage of Raw Material / C. Milo ; W. Grosch11：
Manipulating the Flavor of Freshwater Crustacea Using Postharvest Seawater Acclimation / H.-J. Weng ; L. R. D'Abramo ; J. A. Sullivan12：
Aroma-Active Compounds in Salt-Fermented Anchovy / Y. J. Cha ; G. H. Lee13：
Impact of Dietary Peroxides and Tocopherols on Fillet Flavor of Farmed Atlantic Salmon / R. G. Ackman ; M. P. M. Parazo ; S. P. Lall14：
Effect of Sodium Potassium Phosphate (Carnal 2110) on Acceptability and Color of Hot Smoked White Sturgeon (Acipenser transmontanus) / Frank A. Chapman ; Susan L. Lucas ; Sean F. O'Keefe15：
Influence of Microenvironment on Oxidative Susceptibility of Seafood Lipids / Marilyn C. Erickson ; Ramani V. Sista16：
Marine Lipids and Their Stabilization with Green Tea and Catechins / Udaya N. Wanasundara ; Y. He ; V. K. S. Shukla17：
Analysis of Polyunsaturated Fatty Acid Isomeric Hydroperoxides by High-Performance Liquid Chromatography with Post-Column Fluorescence Detection / Toshiaki Ohshima ; Hideki Ushio ; Chiaki Koizumi18：
Evaluation Method for Lipid Oxidation by Nuclear Magnetic Resonance / H. Saito19：
Structural Characteristics of Marine Lipids and Preparation of w 3 Concentrates / 20：
Separation of w3 Polyunsaturated Fatty Acids from Fish Oil and Stabilization of the Oil Against Autoxidation / Daeseok Han ; Hyun-Kyung Shin ; Suk Hoo Yoon21：
Microencapsulation and Oxidative Stability of Docosahexaenoic Acid / Pahn Shick Changv22：
Flavor and Lipid Chemistry of Seafoods: An Overview / Fereidoon Shahidi ; Keith R. Cadwallader1：
Influence of Processing on the Flavor of Seafoods / Leon C. Boyd2：
Role of Aldehydes in Cooked Fish Flavors / Takayuki Shibamoto ; Masahiro Horiuchi3：
Challenges in flavor chemistry: an overview / Roy Teranishi1：
Isolation techniques
Applications of a microextraction class separation techniques to the analysis of complex flavor mixtures / Thomas H. Parliment2：
Evaluation of purge-and-trap parameters: optimization using a statistical design / Mathias K. Sucan ; Cathryn Fritz-Jung ; Joan Ballam3：
The importance of the vacuum headspace method for the analysis of fruit flavors / Matthias Guntert et al.4：
Relationship between aroma compounds' partitioning constants and release during microwave heating / Deborah D. Roberts ; Philippe Pollien5：
Extraction by headspace trapping onto tenax of novel thiazoles and 3-thiazolines in cooked beef / J. Stephen Elmore ; Donald S. Mottram6：
Extraction of thiol and disulfide aroma compounds from food systems / Ian C.C. Nobrega ; Andrew T. Dodson7：
Isolation of flavor compounds from protein material / O.E. Mills ; A.J. Broome8：
Sampling carbonyl compounds with solid phase microextraction utilizing on-fiber derivatization / Perry A. Martos ; Janusz Pawliszyn9：
Comparison of volitile analysis of lipid-containing and meat matrices by solid phase micro- and supercritical fluid-extraction / Janet M. Synder ; Jerry W. King ; Zhouyao Zhang10：
Thermo desorption as sample preparation technique for food and flavor analysis by gas chromatography / M. Rothaupt11：
Analytical characterization
Analysis of volatile maillard reaction products by different methods / K. Eichner ; M. Lange-Aperdannier ; U. Vossmann12：
y- and o-Thiolactones: an interesting class of sulfur-containing flavor compounds / Karl-Heinz Engel ; Irmgard Roling ; Hans-Georg-Schmarr13：
Analysis of thermal degradation products of allyl isothiocyanate and phenethyl isothiocyanate / Chung-Wen Chen ; Robert T. Rosen ; Chi-Tnag Ho14：
Biosythesis of optically active o-decalactone and 0-jasmin lactone by 13-lipoxygenase pathways in the yeast sporobolomyces odorus / R. Tressl et al.15：
Application of countercurrent chromatography to the analysis of aroma precursors in rose flowers / Peter Winterhalter et al.16：
Mass spectrometry of the acetal derivatives of selected generally recognized as safe listed aldehydes with ethanol, 1,2-propylene glycol and glycerol / Keith Woelfel ; Thomas G. Hartman17：
Comparison of HPLC and GC-MS analysis of furans and furanones in citrus juices / R. Rouseff et al.18：
Application of microwave-assisted process and py-GC-MS to the analysis of maillard reaction products / V.A. Yaylayan ; A. Keyhani19：
Characterization of coumarin and psoralen levels in California and Arizona citrus oils / Valerie L. Barrett ; Denny B. Nelson20：
Profiling of bioactive and flavor-active natural products by liquid chromatography-atmospheric pressure chemical ionization mass spectrometry / Kenneth J. Strassburger21：
Quantification of impact odorants in food by isotope dilution assay: strength and limitations / Christian Milo ; Imre Blank22：
Carbon isotope composition of selected flavoring compounds for the determination of natural origin by gas chromatography/isotope ratio mass spectrometer / R.A. Culp ; J.M. Legato ; E. Otero23：
Sensory characterization
Validation of gas chromatography olfactometry results for ""gala"" apples by evaluation of aroma-active compound mixtures / Anne Plotto et al.24：
Chemical and sensory analysis of off-flavors in citrus products / M. Naim et al.25：
Characterization of key odorants in dry-heated cysteine-carbohydrate mixtures: comparison with aqueous reaction systems / P. Schieberle ; T. Hoffmann26：
Aroma profile of the Australian truffle-like fungus Mesophellia glauca / S. Millington et al.27：
Analysis of aroma-active components of light-activated milk / Keith R. Cadwallader ; Cameron L. Howard28：
High resolution gas chromatography-selective odorant measurement by multisensor array-a useful technique to develop tailor-made chemosensor arrays for food flavor analysis / P. Schieberle et al.29：
Challenges in flavor chemistry: an overview / Roy Teranishi1：
Isolation techniques
Applications of a microextraction class separation techniques to the analysis of complex flavor mixtures / Thomas H. Parliment2：
The Prevention of Cancer / Bruce N. Ames ; Lois Swirsky Gold1.：
Glucosinolates, Myrosinase, and Isothiocyanates: Three Reasons for Eating Brassica Vegetables / Jed W. Fahey ; Katherine K. Stephenson ; Paul Talalay2.：
Chemoprevention of Colon Cancer by Select Phytochemicals / B. S. Reddy3.：
Lycopene and Cancer: An Overview / Joseph Levy ; Michael Danilenko ; Michael Karas ; Hadar Amir ; Amit Nahum ; Yudit Giat ; Yoav Sharoni4.：
Natural Plants
Fruits and Related Compounds
Mechanisms of Phytochemical Inhibition of Carcinogenesis: Elucidating the Role of [gamma]-Tocopherol in Nutrition / T. S. Burnett ; Y. Tanaka ; P. J. Harwood ; R. V. Cooney5.：
Carotenoids, as Promising Factor for Functional Foods / H. Nishino6.：
Metabolism of Dietary Carotenoids and Their Potential Role in Prevention of Cancer and Age-Related Macular Degeneration / F. Khachik ; L. A. Cohen ; Z. Zhao7.：
Anticarcinogenic and/or Antimetastatic Action of Apple Pectin in Experimental Rat Colon Carcinogenesis and on Hepatic Metastasis Rat Model / K. Tazawa ; Hideo Ohkami ; Iwao Yamashita ; Yasuharu Ohnishi ; Tomohiro Saito ; Masahiro Okamoto ; Kiichi Masuyama ; Kazumaro Yamazaki ; Shigeru Takemori ; Mitukazu Saito ; Hediki Arai9.：
Antitumor Activity of Emblica officinalis Gaertn Fruit Extract / Pratima Sur ; D. K. Ganguly ; Y. Hara ; Y. Matsuo10.：
Beneficial Effect of Moderate Alcohol Consumption to Health: A Review of Recent Results on Wines / Michikatsu Sato11.：
Vegetables and Related Compounds
Anti-Fatigue Effects of Yiegin / Shiyun Yan ; Jiyan Zhou ; Hirotomo Ochi12.：
A Potent Antioxidative and Anti-UV-B Isoflavonoids Transformed Microbiologically from Soybean Components / Akio Mimura ; Shin-ichi Yazaki ; Hiroshi Tanimura13.：
Soy Isoflavones in Foods: Database Development / Patricia A. Murphy ; Kobita Barua ; Tongtong Song14.：
Human Bioavailability of Soy Bean Isoflavones: Influences of Diet, Dose, Time, and Gut Microflora / S. Hendrich ; G.-J. Wang ; X. Xu ; B.-Y. Tew ; H.-J. Wang ; P. A. Murphy15.：
The Color Stability and Antioxidative Activity of an Anthocyanin and [gamma]-Cyclodextrin Complex / Hirotoshi Tamura ; Mitsuyoshi Takada ; Atsushi Yamagami ; Kohei Shiomi16.：
Inhibitory Effect of Flavonoids on Lipoxygenase-Dependent Lipid Peroxidation of Human Plasma Lipoproteins / J. Terao ; E. L. da Silva ; H. Arai ; J-H. Moon ; M. K. Piskula17.：
Comparison on the Nitrite Scavenging Activity and Antimutagen Formation Between Insoluble and Soluble Dietary Fibers / K. Kangsadalampai18.：
Tea and Related Compounds
Antitumor Effect of Green Tea on Rat Urinary Bladder Tumor Induced by N-Butyl-N-(4-hydroxybutyl) nitrosamine / M. Matsushima ; D. Sato19.：
In Vitro and In Vivo Effects of Fatty Acids and Phenolic Compounds on Chemical Mediator Release from Rat Peritoneal Exudate Cells / K. Yamada ; N. Matsuo ; K. Shoji ; M. Mori ; T. Ueyama ; S. Yunoki ; S. Kaku ; S. Oka ; K. Nishiyama ; M. Nonaka ; H. Tachibana ; M. Sugano20.：
Tea Catechin (EGCG) and Its Metabolites as Bioantioxidants / I. Tomita ; M. Sano ; K. Sasaki ; T. Miyase21.：
Effects of Tea Polyphenols Against Helicobacter pylori / M. Yamada ; B. Murohisa ; M. Kitagawa ; Y. Takehira ; K. Tamakoshi ; N. Mizushima ; T. Nakamura ; K. Hirasawa ; T. Horiuchi ; I. Oguni ; N. Harada22.：
Modulation of Mitotic Signal Transduction by Curcumin and Tea Polyphenols and Their Implication for Cancer Chemoprevention / Jen-Kun Lin ; Yu-Chih Liang ; Yu-Li Lin ; Yen-Chou Chen ; Shoei-Yn Lin Shiau23.：
Recent Progress of Functional Food Research in Japan / Toshihiko Osawa1：
Communicating the Benefits of Functional Foods: Insights from Consumer and Health Professional Focus Groups / D. B. Schmidt ; M. M. Morrow ; C. White2：
Developing Claims for Functional Foods / R. E. Litov3：
The Food Industry and Functional Foods: Some European Perspectives / O. Korver Marine and Processed Foods4：
Functional Seafood Products / Fereidoon Shahidi5：
Effect of Crassostera gigas Extract (JCOE) on Cell Growth in Gastric Carcinoma Cell Lines / Yasuharu Masui et al6：
Marine Plasmalogen and Its Antioxidative Effect Intake of Dietary Fish Oil into Membrane Lipid and Their Stability against Oxidative Stress / Kozo Takama ; Kazuaki Kikuchi ; Tetsuya Suzuki7：
Antimutagenic Mechanism of Flavonoids against a Food-Derived Carcinogen, Trp-P-2, Elucidated with the Structure-Activity Relationships / K. Kanazawa ; H. Ashida ; G. Danno8：
Cholestrol Lowering Effects of Red Koji / N. Nakajima ; A. Endo9：
Heterocyclic Amines Induce Apoptosis in Hepatocytes / Hitoshi Ashida et al10：
Antioxidative Activity of Brewed Coffee Extracts / Apasrin Singhara ; Carlos Macku ; Takayuki Shibamoto Medicinal Plants11：
Garlic and Related Allium Derived Compounds: Their Health Benefits in Cardiovascular Disease and Cancer / Manfred Steiner ; George Sigounas12：
Garlic as a Functional Food: a Status Report / Eric Block13：
Garlic and Associated Allyl Sulfur Constituents Depress Chemical Carcinogenesis / J. A. Milner ; E. M. Schaffer14：
Antioxidative and Antitumorigenic Properties of Rosemary / Chi-Tang Ho et al15：
Nontoxic and Nonorgan Specific Cancer Preventive Effect of Panax ginseng / C. A. Meyer ; Taik-Koo Yun ; Soo-yong Choi ; Yun-Sil Lee16：
Possible Inhibition of Atherosclerosis by a Flavonoid Isolated from Young Green Barley Leaves / Takashi Miyake et al17：
Measurement of Functional Substances
The Genox Oxidative Stress Profile: an Overview on Its Assessment and Application / Richard Cutler et al18：
Pharmacokinetics of Soy Phytoestrogens in Humans / Shaw Watanabe ; Herman Adlercreutz19：
Identification of Maillard Type Polymers with Antioxidative Acitvity / R. Tressil et al20：
Tandem Mass Spectrometric Analysis of Regio-Isomerism of Triacylglycerols in Human Milk and Infant Formulae / H. Kallio et al21：
Effects of Various Phytochemicals on Colonic Cancer Biomarkers / B. A. Magnuson et al22：
Use of Cu(II)/Ascorbate System in the Screening for Hydroxy Radical Scavenging Activity in Food Extracts via an ELISA for 8-Hydroxy Deoxyguanosine / Sachi Sri Kantha et al23：
Effect of Oxygen Depletion on the Food Digestion / R. Yamaji et al24：
Photon Emission by Heme-Protein in the Presence of Reactive Oxygen Species and Phenolic Compounds / Y. Yoshiki et al25：
Indexes
Author Index
Subject Index
Preface Contents (Volume I)
Perspective and Overview
Recent Progress of Functional Food Research in Japan / Toshihiko Osawa1：
Molecular Bases of Surface Activity of Proteins / S. Damodaran ; L. Razumovsky1：
Computer-Aided Optimization of Site-Directed Mutagenesis of Bacillus stearothermophilus Neutral Protease for Improving Thermostability / S. Nakai ; S. Nakamura ; M. Ogawa2：
Computer Analysis of Protein Properties / A. Rojo-Dominguez ; A. J. Padilla-Zuniga3：
Evaluation of Viscous Food Properties Using a Helical Ribbon Impeller Plant Protein Functionalities / E. Brito-De La Fuente et al.4：
Production of High-Protein Flours as Milk Substitutes / S. H. Guzman-Maldonado ; O. Paredes-Lopez5：
Functional Properties of Soy Proteins / N. S. Hettiarachchy ; U. Kalapathy6：
Effect of Acylation on Flax Protein Functionality Animal Protein Functionalities / F. Shahidi ; P. K. J. P. D. Wanasundara7：
Structure-Function Relationships in Milk-Clotting Enzymes: Pepsin--a Model / R. Y. Yada ; T. Tanaka8：
Functional Properties of Whey Proteins in Forming Networks / E. A. Foegeding ; E. A. Gwartney ; A. D. Errington9：
Whey Proteins Interactions: Effects on Edible Film Properties / John M. Krochta10：
Thermal Denaturation and Gelatin Characteristics of Beta-Lactoglobulin Genetic Variants / Joyce I. Boye ; Ching-Y. Ma ; Ashraf A. Ismail11：
Limited Proteolysis of Alpha-Lactalbumin and Whey Protein Isolate: Effect on Their Functional Properties / Fakhrieh Vojdami ; John R. Whitaker12：
Emulsifying Properties of Cholesterol-Reduced Egg Yolk Low-Density Lipoprotein / Yoshinori Mine ; Marie Bergougnoux13：
Functional Properties of Goat Meat Proteins Fat and Oil Functionality; Physiological Functionality / A. Totosaus ; I. Guerrero ; P. Lara14：
Physicochemical Aspects of Triacylglycerides and Their Association to Functional Properties of Vegetable Oils / Jorge F. Toro-Vazquez ; Miriam Charo-Alonso15：
Low Calorie and Fats and Sugar Esters / Casimo C. Akoh16：
Intestinal Absorption and Physiologically Functional Food Substances / M. Shimizu ; K. Hashimoto17：
Indexes
Author Index
Subject Index
Preface
Fundamental Properties and Instrumental Methods
Molecular Bases of Surface Activity of Proteins / S. Damodaran ; L. Razumovsky1：
Importance of European Phytomedicinals in the American Market: an Overview / Varro E. Tyler1：
Status of Phytopharmaceuticals within the European Market / R. Anton ; B. Kuballa2：
The German Commission E Monograph System for Phytomedicines: a Model for Regulatory Reform in the United States / Mark Blumenthal3：
Botanicals: a Current Regulatory Perspective for the United States / Loren D. Israelsen4：
Specific Effects
Search for New Plant Constituents with Antiasthmatic and Antihypertonic Activity / H. Wagner5：
Herbal Drugs in the Treatment of Benign Prostatic Hyperplasia / H. Schilcher6：
Plant Polysaccharides and Cancer / G. Franz7：
Secondary Metabolites from Plants as Antiretroviral Agents: Promising Lead Structures for Anti-HIV Drugs of the Future / Eckart Eich8：
Herbal Laxatives: Influence of Anthrones-Anthraquinones on Energy Metabolism and Ion Transport in a Model System / H. W. Rauwald9：
Specific Plants
Arnica Flowers: Pharmacology, Toxicology, and Analysis of the Sesquiterpene Lactones--Their Main Active Substances / G. Willuhn10：
Curcuma (Tumeric): Biological Activity and Active Compounds / M. Wichtl11：
Echinacea: Biological Effects and Active Principles / R. Bauer12：
Feverfew: a Review of Its History, Its Biological and Medicinal Properties, and the Status of Commercial Preparations of the Herb / S. Heptinstall ; D. V. C. Awang13：
Garlic: a Review of Its Medicinal Effects and Indicated Active Compounds / Larry D. Lawson14：
Neuroprotective Effects of Ginkgo biloba Extract / Barbara Ahlemeyer ; Josef Krieglstein15：
Biochemical, Pharmaceutical, and Medicinal Perspectives of Ginseng / O. Sticher16：
Hawthorn (Crataegus): Biological Activity and New Strategies for Quality Control / B. Meier17：
Influence of the Flavonolignan Silibinin of Milk Thistle on Hepatocytes and Kidney Cells / J. Sonnenbichler ; I. Sonnenbichler ; F. Scalera18：
Phytotherapeutic Immunomodulation as a Treatment Modality in Oncology: Lessons from Research with Mistletoe / H.-J. Gabius ; S. Gabius19：
Chemistry and Biology of Hypericum performatum (St. John's Wort) / Hans D. Reuter20：
Vitex agnus-castus (Chaste Tree): Pharmacological and Clinical Data / H. Winterhoff21：
Indexes
Author Index
Subject Index
Preface
Perspective
Importance of European Phytomedicinals in the American Market: an Overview / Varro E. Tyler1：
Analysis, Structure, and Reactivity of Labile Terpenoid Aroma Precursors in Riesling Wine / Peter Winterhalter ; Beate Baderschneider ; Bernd Bonnlander1.：
The Contribution of Glycoside Precursors to Cabernet Sauvignon and Merlot Aroma. Sensory and Compositional Studies / I. Leigh Francis ; Stella Kassara ; Ann C. Noble ; Patrick J. Williams2.：
Methoxypyrazines of Grapes and Wines / M. S. Allen ; M. J. Lacey3.：
Comparison of Different White Wine Varieties in Odor Profiles by Instrumental Analysis and Sensory Studies / H. Guth4.：
Volatile Compounds Affecting the Aroma of Vitis vinifera L. cv. Scheurebe / G. E. Krammer ; M. Guntert ; S. Lambrecht ; H. Sommer ; P. Werkhoff ; J. Kaulen ; A. Rapp5.：
Yeast Strain and Wine Flavor: Nature or Nurture? / J. H. Thorngate, III6.：
Seasonal Variation in the Production of Hydrogen Sulfide During Wine Fermentations / Kevin Sea ; Christian Butzke ; Roger Boulton7.：
What Is "Brett" (Brettanomyces) Flavor?: A Preliminary Investigation / J. L. Licker ; T. E. Acree ; T. Henick-Kling8.：
Rationalizing the Origin of Solerone (5-Oxo-4-hexanolide): Biomimetic Synthesis, Identification, and Enantiomeric Distribution of Key Metabolites in Sherry Wine / D. Haring ; B. Boss ; M. Herderich ; P. Schreier9.：
Phenolic Composition as Related to Red Wine Flavor / Veronique Cheynier ; Helene Fulcrand ; Franck Brossaud ; Christian Asselin ; Michel Moutounet10.：
Effects of Small-Scale Fining on the Phenolic Composition and Antioxidant Activity of Merlot Wine / Jennifer L. Donovan ; Julie C. McCauley ; Nuria Tobella Nieto ; Andrew L. Waterhouse11.：
Why Do Wines Taste Bitter and Feel Astringent? / 12.：
Characterization and Measurement of Aldehydes in Wine / Susan E. Ebeler ; Reggie S. Spaulding13.：
Volatile and Odoriferous Compounds in Barrel-Aged Wines: Impact of Cooperage Techniques and Aging Conditions / Pascal Chatonnet14.：
Detection of Cork Taint in Wine Using Automated Solid-Phase MicroExtraction in Combination with GC/MS-SIM / Christian E. Butzke ; Thomas J. Evans15.：
Flavor-Matrix Interactions in Wine / A. Voilley ; S. Lubbers16.：
Indexes
Author Index
Subject Index
Preface
Analysis, Structure, and Reactivity of Labile Terpenoid Aroma Precursors in Riesling Wine / Peter Winterhalter ; Beate Baderschneider ; Bernd Bonnlander1.：
The Contribution of Glycoside Precursors to Cabernet Sauvignon and Merlot Aroma. Sensory and Compositional Studies / I. Leigh Francis ; Stella Kassara ; Ann C. Noble ; Patrick J. Williams2.：
Wine: Yesterday's Antidote for Today's Oxygen Stress / Tom R. Watkins1：
Chromatography of Phenolics in Wine / Jean-Pierre Roggero ; P. Archier ; S. Coen2：
Levels of Phenolics in California Varietal Wines / Andrew L. Waterhouse ; Pierre-Louis Teissedre3：
Identification and Assay of Trihydroxystilbenes in Wine and Their Biological Properties / David M. Goldberg ; G. J. Soleas ; S. E. Hahn ; E. P. Diamandis ; A. Karumanchiri4：
Resveratrol in Wine / Kenneth D. McMurtrey5：
Resveratrol and Piceid Levels in Wine Production and in Finished Wines / Rosa M. Lamuela-Raventos ; A. I. Romero-Perez ; M. Lloret ; M. C. de la Torre-Boronat6：
The Content of Catechins and Procyanidins in Grapes and Wines as Affected by Agroecological Factors and Technological Practices / Eugenio Revilla ; E. Alonso ; V. Kovac7：
The Structures of Tannins in Grapes and Wines and Their Interactions with Proteins / Veronique Cheynier ; Corine Prieur ; Sylvain Guyot ; Jacques Rigaud ; Michel Moutounet8：
Enantiomeric Analysis of Linalool for the Study of the Muscat Wine Flavorings Composition / Fernando Tateo ; E. Desimoni ; and M. Bononi9：
Monitoring Authenticity and Regional Origin of Wines by Natural Stable Isotope Ratios Analysis / Giuseppe Versini ; A. Monetti ; F. Reniero10：
Health Benefits
The Epidemiology of Alcohol and Cardiovascular Diseases / Arthur L. Klatsky11：
Wine Antioxidants and Their Impact on Antioxidant Activity In Vivo / Simon R. J. Maxwell12：
The Relative Antioxidant Potencies of Some Polyphenols in Grapes and Wines / Alessandro Baldi ; Annalisa Romani ; Nadia Mulinacci ; Franco F. Vincieri ; Andrea Ghiselli13：
Metabolic Syndrome X and the French Paradox / Linda F. Bisson14：
Wine Phenolics and Targets of Chronic Disease / J. Bruce German ; Edwin N. Frankel ; Robert J. Hansen ; Rosemary L. Walzem15：
An In Vivo Experimental Protocol for Identifying and Evaluating Dietary Factors That Delay Tumor Onset: Effect of Red WineSolids / Susan E. Ebeler ; Andrew J. Clifford ; John D. Ebeler ; Nathan D. Bills ; Steven H. Hinrichs16：
T he Role of Wine in Ethyl Carbamate Induced Carcinogenesis Inhibition / Gilbert S. Stoewsand ; J. L. Anderson ; L. Munson17：
Endothelium-Dependent Vasorelaxing Activity of Wine, Grapes, and Other Plant Products / David F. Fitzpatrick ; Ronald G. Coffey ; Paul T. Jantzen18：
Antithrombotic Effect of Flavonoids in Red Wine / N. Maalej ; H. S. Demrow ; P. R. Slane ; John D. Folts19：
California Wine Use Leads to Improvement of Thrombogenic and Peroxidation Risk Factors in Hyperlipemic Subjects / Marvin L. Bierenbaum20：
Wine Composition
Wine: Yesterday's Antidote for Today's Oxygen Stress / Tom R. Watkins1：
Chromatography of Phenolics in Wine / Jean-Pierre Roggero ; P. Archier ; S. Coen2：
Spices: Sources, Processing, and Chemistry / Sara J. Risch1.：
Methods of Bacterial Reduction in Spices / W. Leistritz2.：
Flavor Chemistry
The Principal Flavor Components of Fenugreek (Trigonella foenum-graecum L.) / Imre Blank ; Jianming Lin ; Stephanie Devaud ; Rene Fumeaux ; Laurent B. Fay3.：
Vanilla / Daphna Havkin-Frenkel ; Ruth Dorn4.：
Onion Flavor Chemistry and Factors Influencing Flavor Intensity / William M. Randle5.：
Contribution of Nonvolatile Sulfur-Containing Flavor Precursors of the Genus Allium to the Flavor of Thermally Processed Allium Vegetables / Tung-Hsi Yu6.：
Analytical Techniques
Characterization of Saffron Flavor by Aroma Extract Dilution Analysis / Keith R. Cadwallader ; Hyung Hee Baek ; Min Cai7.：
The Characterization of Volatile and Semivolatile Components in Powdered Turmeric by Direct Thermal Extraction Gas Chromatography--Mass Spectrometry / Richard D. Hiserodt ; Chi-Tang Ho ; Robert T. Rosen8.：
Pungent Flavor Profiles and Components of Spices by Chromatography and Chemiluminescent Nitrogen Detection / E. M. Fujinari9.：
Supercritical Fluid Extraction of Allium Species / Elizabeth M. Calvey ; Eric Block10.：
Determination of Glucosinolates in Mustard by High-Performance Liquid Chromatography--Electrospray Mass Spectrometry / Carol L. Zrybko11.：
Reasons for the Variation in Composition of Some Commercial Essential Oils / Chi-Kuen Shu ; Brian M. Lawrence12.：
Component Analyses of Mixed Spices / C. K. Cheng ; C. C. Chen ; W. Y. Shu ; L. L. Shih ; H. H. Feng13.：
Antioxidant Properties
Antioxidative Activity of Spices and Spice Extracts / Helle Lindberg Madsen ; Grete Bertelsen ; Leif H. Skibsted14.：
Antioxidative Effect and Kinetics Study of Capsanthin on the Chlorophyll-Sensitized Photooxidation of Soybean Oil and Selected Flavor Compounds / Chung-Wen Chen ; Tung Ching Lee15.：
Curcumin: An Ingredient that Reduces Platelet Aggregation and Hyperlipidemia, and Enhances Antioxidant and Immune Functions / Yaguang Liu16.：
Antioxidant Activity of Lavandin (Lavandula x intermedia) Cell Cultures in Relation to Their Rosmarinic Acid Content / T. Lopez-Arnaldos ; J. M. Zapata ; A. A. Calderon ; A. Ros Barcelo17.：
Anti-inflammatory Antioxidants from Tropical Zingiberaceae Plants: Isolation and Synthesis of New Curcuminoids / Toshiya Masuda18.：
Curcumin: A Pulse Radiolysis Investigation of the Radical in Micellar Systems: A Model for Behavior as a Biological Antioxidant in Both Hydrophobic and Hydrophilic Environments / A. A. Gorman ; I. Hamblett ; T. J. Hill ; H. Jones ; V. S. Srinivasan ; P. D. Wood19.：
Indexes
Author Index
Affiliation Index
Subject Index
Preface
General Overview and Methods
Spices: Sources, Processing, and Chemistry / Sara J. Risch1.：
Beneficial Health Effects and Drawbacks of Antinutrients and Phytochemicals in Foods / 1：
An Overview / Fereidoon Shahidi
Protease and a-Amylase Inhibitors of Higher Plants / John R. Whitaker2：
Plant Lectins: Properties, Nutritional Significance, and Function / 3：
Antinutritional and Allergenic Proteins / H. Frokiae ; T. M. R Jorgensen ; A. Rosendal ; M. C. Tonsgaard ; V. Barkholt4：
Potato Polyphenols: Role in the Plant and in the Diet / Mendel Friedman5：
Potato Glycoalkaloids: Chemical, Analytical, and Biochemical Perspectives / S. J. Jadhav ; S. E. Lutz ; G. Mazza ; D. K. Salunkhe6：
Biological Activities of Potato Glycoalkaloids / Leslie C. Plhak ; Peter Sporns7：
a-Galactosides of Sucrose in Foods: Composition, Flatulence-Causing Effects, and Removal / Marian Naczk ; Ryszard Amarowicz8：
Glucosinolates in Brassica Oilseeds: Processing Effects and Extraction / James K. Daun ; Douglas R. DeClercq9：
Cyanogenic Glycosides of Flaxseeds / P. K. J. P. D. Wanasundara10：
Nutritional Implications of Canola Condensed Tannins / 11：
Methods for Determination of Condensed and Hydrolyzable Tannins / Ann E. Hagerman ; Yan Zhao ; Sarah Johnson12：
Phenolic of Henna and Its Potential Use in Protein-Rich Foods and Staining / Rashda Ali ; Syed Asad Sayeed: Lawsone13：
Anticarcinogenic Activities of Polyphenols in Foods and Herbs / Ken-ichi Miyamoto ; Tsugiya Murayama ; Takashi Yoshida ; Tsutomu Hatano ; Takuo Okuda14：
Chemiluminescence of Catechins and Soybean Saponins in the Presence of Active Oxygen Species / Kazuyoshi Okubo ; Yumiko Yoshiki ; Kiharu Igarashi ; Kazuhiko Yotsuhashi15：
Phytoestrogens and Lignans: Effects on Reproduction and Chronic Disease / Sharon E. Rickard ; Lilian U. Thompson16：
Interactions and Biological Effects of Phytic Acid / 17：
Anticarcinogenic Effects of Saponins and Phytosterols / A. V. Rao ; R. Koratkar18：
Beneficial Health Effects and Drawbacks of Antinutrients and Phytochemicals in Foods / 1：
An Overview / Fereidoon Shahidi
Protease and a-Amylase Inhibitors of Higher Plants / John R. Whitaker2：
Prevention of Nitrosamine Exposure in the Rubber Industry / B. Spiegelhalder ; C.-D. Wacker
Blocking Nitrosamine Formation: Understanding the Chemistry of Rapid Nitrosation / Y.T. Bao ; J. Bae ; L. Yu ; G. Shevlin
Quantitative Aspects of Nitrosamine Denitrosation / D.L.H. Williams
Peptide Nitrosations / B.C. Challis ; N. Carman ; M.H.R. Fernandes ; B.R. Glover ; F. Latif ; P. Patel ; J.S. Sandhu ; S. Shuja
Nitrosatable Secondary Amines: Exogenous and Endogenous Exposure and Nitrosation in Vivo / A. R. Tricker ; B. Pfundstein ; R. Preussmann
Improved Methods for Analysis of N-Nitroso Compounds and Applications in Human Biomonitoring / B. Pignatelli ; C. Malaveille ; P. Thuillier ; A. Hautefeuille ; H. Bartsch
DNA Damage and Cytotoxicity Caused by Nitric Oxide / S. R. Tannenbaum ; S. Tamir ; T. de Rojas-Walker ; J. S. Wishnok
Chemistry of the "NONOates": Unusual N-Nitroso Compounds Formed by Reacting Nitric Oxide with NucleophilesL.K. Keefer / D. Christodoulou ; T. M. Dunams ; J. A. Hrabie ; C. M. Maragos ; J.E. Saavedra ; D.A. Wink
Nitric Oxide Production and Catalysis of N-Nitroso Compound Formation by Woodchucks (Marmota monax) and Woodchuck Hepatocytes in Culture / J.H. Hotchkiss ; R.H. Liu ; T.J. Lillard
Activation of N-Nitrosodialkylamines by Metalloporphyrin Models of Cytochrome P-450 / M. Mochizuki ; E. Okochi ; K. Shimoda ; K. Ito
Kinetics and Enzymes Involved in the Metabolism of Nitrosamines / C.S. Yang ; T.J. Smith ; J.-Y. Hong ; S. Zhou
Potential Mechanism of Action of Nitrosamines with Hydroxy, Oxo or Carboxy Groups / G. Eisenbrand ; C. Janzowski
Activation of b-Hydroxyalklnitrosamines: Evidence for Involvement of a Sulfotransferase / C.J. Michejda ; S.R. Koepke ; M.B. Kroeger Koepke ; L. Hernandez
Hemoglobin Adducts, DNA Adducts, and Urinary Metabolites of Tobacco-Specific Nitrosamines as Biochemical Markers of Their Uptake and Metabolic Activation in Humans / S.S. Hecht ; N. Trushin ; S.G. Carmella
Metabolism of N''-Nitrosonornicotine by Rat Liver, Oral Tissue and Esophageal Microsomes / S.E. Murphy ; D. A. Spina ; R. Heiblum
Mechanisms of Inhibition of Tobacco-Specific Nitrosamine-Induced Lung Tumorigenesis in A/J Mice / F.-L. Chung ; M.M. Morse ; K. I. Eklind ; Y. Xu
Chemical Structure of Nitrosamines Related to Carcinogenesis / W. Lijinsky
Formation of Tobacco-Specific Nitrosamines: Carcinogenicity and Role of Dietary Fat in Their Carcinogenicity / D. Hoffmann ; A. Rivenson ; E. L. Wynder ; S. S. Hecht
Mechanism of N-Nitrosodimethylamine Hepatotoxicity / M.C. Archer ; W. Chin ; V. M. Lee
Genetic Tumor Epidemiology: Identifying Causative Carcinogenic Agents and Their Transforming Mutations / B. I. Ludeke ; H. Ohgaki ; P. Kleihues
Electrophilic Addition to "AminoNONOate" (R1R2NN(O)NO-) Ions / J. E. Saavedra ; T.M. Dunams ; J. L. Flippen-Anderson ; L.K. Keefer
Nitric Oxide-Nucleophile Complexes as Ligands: Structural Aspects of the Coordinated NONOate Functional Group in Novel Mixed-Ligand, Non-Nitrosyl Metal Complexes / D. A. Wink ; C. F. George
Radical Cations in Nitrosation of tert-Dialkyl Aromatic Amines / S. Singh ; R. Hastings
Nitrosamide Formation from Foodstuffs / P. Mende
Tocopherol Inhibition of NO2-Mediated Nitrosation: In Vitro and Biological Superiority of g-Tocopherol / R.V. Cooney ; A.A. Franke ; L.J. Mordan ; P.J. Harwood ; V. Hatch-Pigott ; L.J. Custer
Extraction and Characterization of "Chrome-Free" Protein from Chromium-Containing Collagenous Waste Generated in the Leather Industry / M.M. Taylor ; E.J. Diefendorf ; C.J. Thompson ; E.M. Brown ; W.N. Marmer
Embrittlement and Rejuvenation of Bacterial Poly[(R)-3-hydroxybutyrate] / G.J.M. de Koning
Bacterial Conversion of a Waste Stream Containing Methyl-2-hydroxyisobutyric Acid to Biodegradable Polyhydroxyalkanoate Polymers / L.P. Holowach ; G.W. Swift ; S.W. Wolk ; L. Klawiter
Application of Lesquerella Oil in Industrial Coatings / S.F. Thames ; M.O. Bautista ; M.D. Watson ; M.D. Wang
Synthesis, Characterization, Derivation, and Application of Guayule Coproducts: A Review / P.W. Poole ; Z.A. He ; J.K. Copeland
Polymeric Materials from Agricultural Feedstocks / R. Narayan
Status of Technology and Applications of Degradable Products / G.M. Chapman
Analysis of Nonvolatile Reaction Products of Aqueous Maillard Model Systems
The Effect of Time on the Profile of Reaction Products / M. Pischetsrieder ; T. Severin
Advanced Maillard Products of Disaccharides
Analysis and Relation to Reaction Conditions / M.S. Feather ; V. Mossine ; J. Hirsch
The Use of Aminoguanidine To Trap and Measure Dicarbonhyl Intermediates Produced During the Maillard Reaction / K. Eichner ; I. Schrder ; M. Lange
Early Detection of Changes During Heat Processing and Storage of Tomato ProductsH.F. Erbersdobler / J. Hartkopf ; H. Kayser ; A. Ruttkat
Chemical Markers for the Protein Quality of Heated and Stored Foods / H.-J. Kim ; I.A. Taub ; Y.-M. Choi ; A. Prakash
Principles and Applications of Chemical Markers of Sterility in High-Temperature-Short-Time Processing of Particulate FoodsK / Pierce ; D. S. Mottram ; B.D. Baigrie
The Effect of Processing on the Chiral Aroma Compounds in Cherries Prunus avium / L.S. Kawakishi ; S. Nasu ; R.Z. Cheng ; T. Osawa
Glucosone as a Radical-Generating Intermediate in the Advanced Maillard Reaction / H.S. Lee ; S. Nagy
Chemical Degradative Indicators To Monitor the Quality of Processed and Stored Citrus Products / L.M. Ahrne ; M.C. Manso ; E. Shah ; F.A.R. Oliveira ; R.E. Oste
Shelf-Life Prediction of Aseptically Packaged Orange Juice / F. Hayase ; K. Harayama ; H. Kato
Characteristic Stale Flavor Formed While Storing Beer / J.W. Wong ; T. Shibamoto
Use of Volatile Aldehydes for the Measurement of Oxidation in Foods / T. Kurata ; N. Miyake ; E. Suzuki ; Y. Otsuka
Autoxidation of L-Ascorbic Acid and Its Significance in Food Processing / M. C. Erickson ; R.L. Shewfelt ; B. A. del Rosario ; G.-D. Wang ; A.C. Purvis
Localized Antioxidant Degradation in Relation to Promotion of Lipid Oxidation / K.H. Park ; J.W. Kim ; M.J. Kim
Application of Enzymatic Reactions for Evaluation of Quality Changes in Frozen Vegetables / S.-Y. Chung ; J.R. Vercellotti ; T.H. Sanders
Rapid Test for Alcohol Dehydrogenase During Peanut Maturation and Curing / M. Friedman ; G.M. McDonald
Glycoalkaloids in Fresh and Processed Potatoes / R. Badoud ; L.B. Fay ; F. Hunston ; G. Pratz
Periodate Oxidative Degradation of Amadori Compounds
Formation of Ne-Carboxymethylamino Acids as Markers of the Early Maillard Reaction / T. Matsuda ; Y. Kato
Haptenic Sugar Antigens as Immunochemical Markers for the Maillard Reaction of Processed and Stored Milk Products
Inactivation of Egg Trypsin Inhibitors by the Maillard Reaction
A Biochemical Marker of Lysine and Arginine Modification / G. Candiano ; G. Pagnan ; G.M. Ghiggeri ; R. Gusmano
Browning of Amino Acids and Proteins In Vitro
Insights Derived from an Electrophoretic Approach / G.A. Reineccius
Instrumental Means of Monitoring the Flavor Quality of Foods / P.P. Ling ; V.N. Ruzhitsky ; A.N. Kapanidis ; T.-C. Lee
Correlation Betwen Color Machine Vision and Colorimeter for Food Applications
Analysis of Nonvolatile Reaction Products of Aqueous Maillard Model Systems
The Effect of Time on the Profile of Reaction Products / M. Pischetsrieder ; T. Severin
Moats, William A. (William Alden), 1928- ; Medina, Marjorie B., 1945- ; American Chemical Society. Division of Agricultural and Food Chemistry ; American Chemical Society. Meeting
出版情報:
Washington, D.C. : American Chemical Society, 1996 viii, 192 p. ; 24 cm
Good Animal Husbandry Practice and Residues in the United States / L.M. Crawford
Human Health Risks Associated with Drug Residues in Animal-Derived Foods / S.F. Sundlof ; J. Cooper
Consumer Perceptions and Concerns About Veterinary Drug Residues / C.M. Bruhn
European Union Regulatory Residue Analysis of Veterinary Drugs: A Strategic Approach / R.W. Stephany ; L.A. van Ginkel
Evaluation of Analytical Methods Within a Context of Use / J.J. O'Rangers ; D.B. Berkowitz
Dilemmas Associated with Antibiotic Residue Testing in Milk: Choices, Problems and Issues / J.S. Cullor
Potential for Oxytetracycline Administration By Four Routes To Cause Drug Residues in Milk of Lactating Cattle / K.L. Anderson ; W.A. Moats ; J.E. Rushing ; J.O'Carroll
Evaluation and Testing of the Bacillus stearothermophilus Inhibition Test with Tissues and Fluids from Hogs Injected with Penicillin G Procaine / G.O. Korsrud ; C.D.C. Salisbury ; J.O. Boison ; L. Keng ; J.D. MacNeil
Ceftiofur Sodium: Absorption, Distribution, Metabolism, and Excretion in Target Animals and Its Determination by High-Performance Liquid Chromatography / M.G. Beconi-Barker ; R.D. Roof ; T.J. Vidmar ; R.E. Hornish ; E.B. Smith ; C.L. Gatchell ; T.J. Gilbertson
Rapid Determination of Tetracycline Antibiotics in Milk and Tissues Using Ion-Pairing High-Performance Liquid Chromatography / R. Harik-Khan
Interfacing High-Performance Liquid Chromatography with Rapid Screening Kits for Detection and Measurement of b-Lactam Residues
Toward a Regulatory Method: Comparison and Validation of Multiresidue Procedures for Determination of b-Lactam Antibiotics in Milk / M.C. Carson ; P.-S. Chu ; J. von Bredow
Immunoaffinity Chromatography as a Tool for the Analysis of Antibiotics and Sulfonamides / E. Mrtlbauer ; R. Dietrich ; E. Usleber
Particle Concentration Fluorescence Assays for Rapid Detection of Trace Levels of Antibiotics / M. B. Medina
Determination of Veterinary Drugs in Dry Milk Powder by Supercritical Fluid Extraction-Enzyme-linked Immunosorbent Assay / V. Lopez-Avila ; J. Benedicto
High-Performance Liquid Chromatography-Receptorgram: A Comprehensive Method for Identification of Veterinary Drugs and their Active Metabolites / E. Zomer ; J. Quintana ; J. Scheemaker ; S. Saul ; S.E. Charm
Determination of Diuretic Drugs Used in Food-Producing Animals / B. Shaikh
Dye Residues in Foods of Animal Origin / J.E. Roybal ; A.P. Pfenning ; S.B. Turnipseed ; J.A. Hurlbut ; A.R. Long
Good Animal Husbandry Practice and Residues in the United States / L.M. Crawford
Human Health Risks Associated with Drug Residues in Animal-Derived Foods / S.F. Sundlof ; J. Cooper
Consumer Perceptions and Concerns About Veterinary Drug Residues / C.M. Bruhn
Food and Agricultural Biotechnology: An Overview / D.D. Jones ; A.L. Young
The Potential Impact of Biotechnology in the FoodIndustry: An Overview / J.W. Finley ; S. Scheinbach
The Usefulness of Transglutaminase for Food Processing / C. Kuraishi ; J. Sakamoto ; T. Soeda
Biotechnology of Astaxanthin Production in Phaffia rhodozyma / E.A. Johnson ; W.A. Schroeder
Antimicrobial,Insecticidal, and Medicinal Properties of Natural Product Flavors and Fragrances / H.G. Cutler ; R.A. Hill ; B.G. Ward ; B.H. Rohitha ; A. Stewart
Creation of Transgenic CitrusFree from Limonin Bitterness / H. Masuda ; Y. Harada ; K. Tanaka ; M. Nakajima ; H. Tabeta11 ; S. Hasegawa ; C. Suhayda ; M. Omura ; M. Berhow
Effect of Amide Content on Thermal Generation of MaillardFlavor in Enzymatically Hydrolyzed Wheat Protein / Q. Chen ; C.-T. Ho
Production of Volatile Compounds in Suspension Cell Cultures of Coriandrum satibrum L. and Levisticum officinales / H.-F. Hsu ; J.-S. Yang
In Vitro Tailoring of Tomatoes To Meet Process and Fresh-Market Standards / M.L. Weaver ; H. Timm ; J.K. Lassegues
Generation of Flavors by Microorganisms and Enzymes:An Overview / K.-H. Engel ; I. Roling
Sensory Analysis and Quantitative Determinationof Grape Glycosides: The Contribution of These Data To Winemaking and Viticulture / P.J. Williams ; I.L. Francis
Chimeric b-Glucosidases with Increased Heat Stability / K. Hayashi ; A. Singh ; C. Aoyagi ; A. Nakatani ; K. Tokuyasu ; Y. Kashiwagi
Biogeneration of Volatile Compounds via Oxylipins in Edible Seaweeds / T. Kajiwara ; K.Matsui ; Y. Akakabe
Elimination of Bitterness of Bitter Peptides by Squid Liver Carboxypeptidase / C. Kawabata ; T. Komai ; S. Gocho
Microbial Transformation of Monoterpenes: Flavor and Biological Activity / H. Nishimura ; Y. Noma
Microbial Oxidation of Alcohols by Candidaboidinii: Selective Oxidation / M. Nozaki ; N. Suzuki ; Y. Washizu
Alcohol Acetyl Transferase Genes and Ester Formation in Brewer's Yeast / Y. Tamai
Plant Biochemical Regulators and Agricultural Crops / H. Yokoyama ; H. Gausman
Analytical Methodology in Biotechnology: An Overview / G.R. Takeoka ; A. Kobayashi ; R. Teranishi
Existence of Different Origins for Methoxypyrazines of Grapes and Wines / M.S. Allen ; M.J. Lacey ; S.J. Boyd
Development of Flavor Attributes in the Fruit of C. melo During Ripening and Storage / S.G. Wyllie ; D.N. Leach ; Y. Wang
Methods for Isolating Food and Plant Volatiles / R.G. Buttery ; L.C. Ling
Modern Biotechnology in Plant Breeding: Analysis of Glycoalkaloids in Transgenic Potatoes / W.K. Blaas ; B. Gabriel ; M. Beckman
Application of Atmospheric Pressure Ionization Liquid Chromatography-Tandem Mass Spectrometry for the Analysis of Flavor Precursors / M. Herderich ; R. Roscher ; P. Schreier
Application of New Microwave Reactors for Foodand Flavor Research / C.R. Strauss ; R.W. Trainor
Characterization of Citrus Aroma Quality by Odor Threshold Values / H. Tamura ; Y. Fukuda ; A. Padrayuttawat
Carotenoid-Derived Aroma Compounds: Biogenetic and Biotechnological Aspects / P. Winterhalter
Biotechnology and the Development of Functional Foods: New Opportunities
Food and Agricultural Biotechnology: An Overview / D.D. Jones ; A.L. Young
The Potential Impact of Biotechnology in the FoodIndustry: An Overview / J.W. Finley ; S. Scheinbach
The Usefulness of Transglutaminase for Food Processing / C. Kuraishi ; J. Sakamoto ; T. Soeda
Comparison of Enzymes Catalyzing the Hydrolysis of Insoluble Polysaccharides / D.B. Wilson ; M. Spezio ; D. Irwin ; A. Karplus ; J. TAylor
Molecular Deformations and Lattice Energies of Models of Solid Saccharides / A. D. French ; M.K. Dowd ; S.K. Cousins ; R.M. Brown ; D.P. Miller
Glyosidases / Large and Small: T4 Lysozyme and Escherichia coli b-Galactosidase ; R.H. Jacobson ; R. Kuroki ; LH. Weaver ; X.J. Zhang ; B.W. Matthews
Barley Seed of a-Glucosidases: Their Characteristics and Roles in Starch Degradation / C.A. Henson ; Z. Sun
Three-Dimensional Structure of an Endochitinase from Barley / J.D. Robertus ; J. Hart
Existence of Separately Controlled Plastic and Conserved Phases in Glycosylase Catalysis / E.J. Hehre
A Mutant a-Amylase with Enhanced Activity Specific for Short Substrates / I. Matsui ; K. Ishikawa ; E. Matsui ; S. Miyairi ; S. Fukui ; K. Honda
Synergistic Interaction of Cellulses from Trichoderma reesei During Cellulose Degradation / B. Nidetzky ; W. Steiner ; M. Claeyssens
Synergism Between Purified Bacterial and Fungal Cellulases / J.O. Baker ; W.S. Adney ; S.R. Thomas ; R.A. Nieves ; Y.-C. Chou ; T. B Binzant ; M.P. Tucker ; R.A. Baymon ; M.E. Himmel
Cellulose-Binding Domains: Classification and Properties / P. Tommee ; R.A.J. Warren ; R.C. Miller ; Jr., D.G. Kilburn ; N.R. Gilkes
Identification of Two Tryptophan Residues in Endoglucanase III from Trichoderma reesei Essential for Cellulose Binding and Catalytic Activity / R. Macarron ; B. Henrissat ; J. van Beeuman ; J. M. Domenguez ; M. Claeeyssens
Cellulomonas fimi Cellubiohydrolases / H. Shen ; A. Meinke ; P. Tomme ; H.G. Damude ; E. Kwan ; D.G. Kilburn ; Jr., R.A.J. Warren
Thermostable b-Glucosidases / B.C. Saha ; S. N. Freer ; R.J. Bothast
Initial Approaches to Artificial Cellulase Systems for Conversion of Biomass to Ethanol / R.A. Laymon ; T.B. Vinzant ; J.R. Mielenz
Enhanced Enzyme Activities onHydrated Lignocellulosic Substrates / K.L. Kohlmann ; A. Sarikaya ; P.J. Westgate ; J. Weil ; A. Velayudhan ; R. Hendrickson ; M.R. Ladisch
Comparison of Protein Contents of Cellulase Preparations in a Worldwide Round-Robin Assay / A. Mohagheghi
Economic Fundamentals of Ethanol Production from Lignocellulosic Biomass / C.E. Wyman
Cellulose Degradation by Ruminal Microbes: Physiological and Hydrolytic Diversity Among Ruminal Cellulolytic Bacteria / P.J. Weimer ; C.L. Odt
Induction of Xylanase and Cellulase in Schizophyllum commune / D. Haltrich ; B. Sebesta ; W.Steiner
Simultaneous Production of Xylanase and Mannanase by Several Hemicellulolytic Fungi / G.M. Gbitz and W. Steiner
Xylanase Delignification in Traditional and Chlorine-Free Bleaching Sequences in Hardwood Kraft Pulps / N. Duran ; A.M.F. Milagres ; E. Esposito ; M. Haun
Paper Biopulping of Agricultural Wastes by Lentinus edodes / G. Giovannozzi-Sermanni ; A.D'Annibale ; N. Vitale ; C. Perani ; A. Porri ; V. Minelli
Possible Roles of Xylan-Derived Chromophores in Xylanase Prebleaching of Softwood Kraft Pulp / K.K.Y. Wong ; P. Clarke ; S.L. Nelson
Comparison of Enzymes Catalyzing the Hydrolysis of Insoluble Polysaccharides / D.B. Wilson ; M. Spezio ; D. Irwin ; A. Karplus ; J. TAylor
Molecular Deformations and Lattice Energies of Models of Solid Saccharides / A. D. French ; M.K. Dowd ; S.K. Cousins ; R.M. Brown ; D.P. Miller
Glyosidases / Large and Small: T4 Lysozyme and Escherichia coli b-Galactosidase ; R.H. Jacobson ; R. Kuroki ; LH. Weaver ; X.J. Zhang ; B.W. Matthews
Introduction to Immunoassays for Residue Analysis: Concepts, Formats, and Applications / L.H. Stanker ; R.C. Beier
Adapting Immunoassays to the Analysis of Food Samples / S.W. Jourdan ; A.M. Scutellaro ; M.C. Hayes ; D.P. Herzog
Detection and Removal of Sample Matrix Effects in Agrochemical Immunoassays / J.H. Skerritt ; B.E.A. Rani
Rapid Test Methods for Regulatory Programs / R.L. Ellis
Immunochemical Approaches to the Analysis of b-Agonistic Drugs / W. Haasnoot ; G. Cazemier ; P. Stouten ; A. Kemmers-Voncken
Immunochemical Detection of Streptomycin in Honey / E. Usleber ; R. Dietrich ; E. Mrtlbauer ; W. Unglaub
Molecular Modeling Studies of Ceftiofur: A Tool for Hapten Design and Monoclonal Antibody Production / B.G. Rose ; S.A. Buckley ; C. Kamps-Holtzapple
Immunochemical Detection of the Anticoccidial Salinomycin in Poultry Feed / G.D. Shimer ; M.H. Elissalde ; C.B. Bird ; D.E. Dixon ; M. C. Richards ; D.J. Ledden ; B.M. Miller
Detection and Quantification of Salinomycin in Chicken Liver Tissue: Comparison of Enzyme-Linked Immunosorbent Assay and High-Performance Liquid Chromatography Methods / M.T. Muldoon ; M.H. Ellisalde
Approaches to the Synthesis of Haptens for Immunoassay of Organophosphate and Synthetic Pyrethroid Insecticides / N. Lee
Analysis of Benomyl Residues in Commodities by Enzyme Immunoassay: Extraction, Conversion, and High-Performance Liquid Chromatography Validations / L. Lavin ; B.S. Young ; T.D. Spittler
Detection of Pesticides in Human Milk Samples Collected in Egypt by Enzyme-Linked Immunosorbent Assay / M.A. Morsy ; A.A. Ibrahim ; M.M. Hewedi
M.A. Morsy / M.M. Hewedi: Detection of Dieldrin by Enzyme-Linked Immunosorbent Assay in Some Dairy Products
Development of an Enzyme-Linked Immunosorbent Assay for Hexazinone and Its Application to Water / R.J. Bushway ; T.S. Fan ; L.E. Katz ; A.W. Reed ; B. S. Ferguson ; C.Y. Xu ; L.B. Perkins ; B.E. Young
Immunochemical Approaches to Research on Natural Toxicants and Phytoprotectants in Food / P.I. Creeke ; H.A. Lee ; M.R.A. Morgan ; K.R. Price ; M.J.C. Rhodes ; A.P. Wilkinson
Analysis of Proteinaceous Antinutritional Compounds in Soya Oilseed Products / M. Hessing ; H. Bleeker ; R. van Biert ; H. Sleijsters-Selis ; G. van Duijn ; H. van Westerop ; R.A.A. Vlooswijk
Detecting Ergot Alkaloids by Immunoassay / R.A. Shelby
Detection and Quantification of Glycoalkaloids: Comparison of Enzyme-Linked Immunosorbent Assay and High-Performance Liquid Chromatography Methods / C.E. Levin ; M. Friedman
Immunoassays for Toxic Potato Glycoalkaloids / P. Sporns ; D.C. Abell ; A.S.K. Kwok ; L.C. Pihak ; C.A. Thomson
Efficacy of a Commercial Enzyme Immunoassay Kit for the Detection of Staphylococcal Enterotoxins in Foods / C.E. Park ; M. Akhtar ; K. Rayman
Immunoassays for Detecting Insect Contamination of Food Products / G.B. Kitto ; P.W. Thomas ; J. Lemburg ; B. Brader ; W. Burkholder
Recent Studies on Immunoassays for Mycotoxins / F.S. Chu
Detection of Acetylated Deoxynivalenol by Enzyme-Linked Immunosorbent Assay / K. Schmitt ; R. Gessler ; J. Lepschy ; D. Abramson
Comparison of Direct and Indirect Enzyme Immunoassays for the Detection of the Mycotoxin Citrinin
Development of an Enzyme Immunoassay for Alternaria alternata f.sp lycopersici Toxins / F. Szurdoki ; E. Trousdale ; S.J. Gee ; B. Ward ; B. D. Hammock ; D.G. Gilchrist
Comparison Study of a Fumonisin Enzyme Immunoassay and High-Performance Liquid Chromatography / R.M. Dreher
Monoclonal Antibody-Based Competitive Enzyme-Linked Immunosorbent Assays for the Hydrolysis Product of Fumonisin B1 (HFB1) / C.M. Maragos ; S.D. Miklasz
Evaluation and Application of Immunochemical Methods for Fumonisin B1 in Corn / M.W. Trucksess ; M.M. Abouzied
Molecular Modeling Studies of the Fumonisin Myc
Introduction to Immunoassays for Residue Analysis: Concepts, Formats, and Applications / L.H. Stanker ; R.C. Beier
Adapting Immunoassays to the Analysis of Food Samples / S.W. Jourdan ; A.M. Scutellaro ; M.C. Hayes ; D.P. Herzog
Detection and Removal of Sample Matrix Effects in Agrochemical Immunoassays / J.H. Skerritt ; B.E.A. Rani
Recent Advances in Chemistry of Enzymatic Browning: An Overview / J.R. Whitaker ; C.Y. Lee
Enzymatic Browning in Fruits: Its Biochemistry and Control / J.R. L. Walker
Phenolic Browning: A Perspective from Grape and Wine Research / V.L. Singleton ; J.J.L. Cilliers
Prevention of Enzymatic Browning in Fruits and Vegetables: A Review of Principles and Practice / L. Vamos-Vigyazo
Tyrosinase: Molecular and Active-Site Structure / K. Lerch
Differentiation of Fungal Tyrosinases and Laccases Using Selective Inhibitors and Substrates / W.H. Flurkey ; B. Ratcliff ; L. Lopez ; J. Kuglin ; R. M. Dawley
Fruit Polyphenol Oxidases: New Data on an Old Problem / L. Marques ; A. Fleuriet ; J. J. Macheix
Implications of the Phylogenetic Distribution of Polyphenol Oxidase in Plants / T. D. Sherman ; T. Le Gardeur ; A.R. Lax
Biology and Molecular Biology of Polyphenol Oxidase / J.W. Cary
Reactions of Enzymically Generated Quinones in Relation to Browning in Grape Musts and Wines / V. Cheynier ; H. Fulcrand ; S. Guyot ; J. Oszmianski ; M. Moutounet
Evolution of Chlorogenic Acid o-Quinones in Model Solutions / F. Richard-Forget ; M.J. Amiot ; P. Goupy ; J. Nicolas
Exploiting Tyrosinase Activity in Aqueous and Nonaqueous Media / D.A. Robb
Enzymatic Browning of Muscadine Grape Products / O. Lamikanra
Browning Mechanism of Water Convolvulus (Ipomoea aquativa Forsk.) Stored at Low Temperature / K. Ose ; K. Chachin ; Y. Imahori
Difference Spectra Spectrophotometry for Polyphenol Oxidase Assay / T. Tono ; S. Fujita
Antioxidant Characteristics of Melanin-Related Products from Enzymatic Browning Reaction of Catechin in a Model System / H.-S. Cheigh ; S.-H. Um
Mechanisms of Some Reducing Compounds That Inactivate Polyphenol Oxidases / D.T. Osuga
Prevention of Enzymatic Browning in Prepeeled Potatoes and Minimally Processed Mushrooms / G.M. Sapers ; R.L. Miller ; S.-W. Choi
Inhibition of Apple-Slice Browning by 4-Hexylresorcinol / Y. Luo ; G.V. Barbosa-Canovas
Polyphenol Oxidase Activity in Japanese Apples: Differences Among Cultivars and Prevention by Heat, Ascorbic Acid, and Reduced Oxygen / T. Wakayama
Extraction, Partial Characterization, and Inhibition Patterns of Polyphenol Oxidase from Burdock (Arctium lappa) / M.S. Lee-Kim ; E.S. Hwang ; K.H. Kim
Multiple Effects of Maltol and Kojic Acid on Enzymatic Browning / V. Kahn
Effect of Cyclodextrins on Polyphenol Oxidation Catalyzed by Apple Polyphenol Oxidase / C. Billaud ; E. Regaudie ; N. Fayad
Sulfite Substitutes for the Prevention of Enzymatic Browning in Foods / H.S. Lambrecht
Recent Advances in Chemistry of Enzymatic Browning: An Overview / J.R. Whitaker ; C.Y. Lee
Enzymatic Browning in Fruits: Its Biochemistry and Control / J.R. L. Walker
Phenolic Browning: A Perspective from Grape and Wine Research / V.L. Singleton ; J.J.L. Cilliers
Foods and Food Ingredients Produced via Recombinant DNA Techniques: An Overview / K.-H. Engel ; G.R. Takeoka ; R. Teranishi
U.S. Food and Drug Administration Policy for Foods Developed by Biotechnology / J.H. Maryanski
Regulatory Oversight and Safety Assessment of Genetically Modified Foods in the European Union / M. Schauzu ; G. Klein ; A. Somogyi
Administrative Oversight To Ensure Safety of Biotechnologically Produced Foods in Japan / R. Takahara
The Role of the Public and Federal Advisory Committees in Providing Advice to the Government on Agricultural Science Policy / A.L. Young ; D.D. Jones
Safety Assessment of Flavor Ingredients Produced by Genetically Modified Organisms / J.B. Hallagan ; R.L. Hall
Determination of the Safety of Genetically Engineered Crops / K. Redenbaugh ; W. Hiatt ; B. Martineau ; D. Emlay
Exotic Germ Plasm or Engineered Genes: Comparison of Genetic Strategies To Improve Fruit Quality / A. B. Bennett ; R. Chetelat ; E. Klann
The Potential for Allergenicity in Transgenic Foods / O.L. Frick
Use of Plant Virus Genes To Produce Disease-Resistant Crops / L.E. Murry
Molecular Cloning of Cereal Cystatins and Evaluation of Their Antiviral and Antipest Effects / S. Arai ; M. Kuroda ; I. Matsumoto ; H. Watanabe ; K. Abe
Safety Assessment of the Bacillus thuringiensis Insecticidal Crystal Protein CRYIA(b) Expressed in Transgenic Tomatoes / H.P.J.M. Noteborn ; M.E. Bienenmann-Ploum ; J.H.J. van den Berg ; G.M. Alink ; L. Zolla ; A. Reynaerts ; M. Pensa ; H.A. Kuiper
Safety Assessment of Potatoes Resistant to Colorado Potato Beetle / P.B. Lavrik ; D. E. Bartnicki ; J. Feldman ; B.G. Hammond ; P.J. Keck ; S.L. Love ; M.W. Naylor ; G.J. Rogan ; S.R. Sims ; R.L. Fuchs
Improvement of Beer Brewing by Using Genetically Modified Yeast / J. Vogel ; K. Wackerbauer ; U. Stahl
Genetic Modification of Brewer's Yeast To Produce Acetolactate Decarboxylase and the Safety Aspects of the Beer Brewed by the Transformed Yeast / R. Takahashi ; M. Kawasaki ; H. Sone ; S. Yamano
Safety Aspects of Genetically Modified Lactic Acid Bacteria / W.P. Hammes ; C. Hertel ; C. Cavadini
Enzymes from Genetically Modified Microorganisms / S. Pedersen ; B.F. Jensen ; S. T. Jorgensen
Progress in Genetic Modifications of Farm Animals / V. G. Pursel
Foods and Food Ingredients Produced via Recombinant DNA Techniques: An Overview / K.-H. Engel ; G.R. Takeoka ; R. Teranishi
U.S. Food and Drug Administration Policy for Foods Developed by Biotechnology / J.H. Maryanski
Regulatory Oversight and Safety Assessment of Genetically Modified Foods in the European Union / M. Schauzu ; G. Klein ; A. Somogyi
Physical Chemistry in Flavor Products Preparation: An Overview / C.-T. Tan
Kinetics of Formation and Degradation of Morpholino-1-deoxy-D-fructose / A. Huyghues-Despointes ; V. A. Yaylayan
Kinetics of the Formation ofOxygen-Containing Heterocyclic Compounds via the Maillard Reaction / B.S Mistry ; P.D. Wilson ; G.A. Reineccius
Effect of Water Content andAmino Acids on Maillard Browning Kinetics in Propylene Glycol Based ModelSystems During Microwave Heating / G. Lu ; C.-H. Tong ; B.I. Peterson ; C.-T. Ho
Kinetics of Tetramethylpyrazine Formationunder High Hydrostatic Pressure / T.-C. Huang ; H.-Y. Fu ; and C.-T. Ho
Modeling Maillard Browning in Dehydrated Food Systems asa Function of Temperature, Moisture Content, and Glass Transition Temperature / R. Karmas ; M. Karel
Modeling the Maillard Reaction: A Computer Simulation and a Discussionof Its Application to Maillard Reaction Analysis and Design / P.S. Lee
Implementation of Process Kinetics To Scale Up Automated ThermallyReacted Flavor Processes / C.K. King
Production of NaturalFlavors Using a Cold Extrusion Process / M.H. Cho ; X. Zheng ; S.S. Wang ; Y. Kim
A Novel Membrane Process for Folding Essential Oils / M.H. Auerbach
Oxidative Stability of Encapsulated SealBlubber Oil / F. Shahidi ; U.N. Wanasundara
The Location of Vanillin in a FoodEmulsion System / I. Kayali ; C.C. Heisig ; S.E. Friberg
Methods To Predict the Physical Stability ofFlavor-Cloud Emulsion / K.Y. Tse
Surface Dilational Rheological Properties ofProtein-Adsorbed Interfaces: Relationship to Stability of Food Foams andEmulsions / Q. Jiang ; Y.C. Chiew
The Role of Specialty Food Starches in Flavor Emulsions / P.C. Trubiano
Phospholipid Liposomes: Properties and Potential Usein Flavor Encapsulation / R. Mathur ; P. Capasso
Use of Cyclodextrins for Flavors
The Role of Specialty Food Starches in Flavor Encapsulation
Physical Chemistry in Flavor Products Preparation: An Overview / C.-T. Tan
Kinetics of Formation and Degradation of Morpholino-1-deoxy-D-fructose / A. Huyghues-Despointes ; V. A. Yaylayan
Kinetics of the Formation ofOxygen-Containing Heterocyclic Compounds via the Maillard Reaction / B.S Mistry ; P.D. Wilson ; G.A. Reineccius
Overview of Countercurrent Chromatography / A. Berthod ; J.M. Deroux ; M. Bully
Liquid Polarity and Stationary-PhaseRetention in Countercurrent Chromatography / J.-M. Menet ; M.-C. Rolet-Menet ; D. Thiebaut ; R. Rosset
Orbital Turns per Theoretical Plate for Countercurrent Chromatography Device Comparison / J.Goupy ; K. Shinomiya ; Y. Ito
Cross-Axis Coil PlanetCentrifuge: Use of Experimental Design to Determine Optimal Settings / A.P. Foucault ; E.C. Frias ; C.G. Bordier ; F. Le Goffic
Model Based onStokes' Law as a Simple Way to Describe the Flow Pattern of the Mobile Phase in Centrifugal Partition Chromatography / D.G. Martin
Optimization of Countercurrent Chromatography Solvent Systems / D.-G. Cai ; M.-J. Gu ; G.-P. Zhu ; J.-D. Zhang ; T. Jin ; T.-Y. Zhang
Separation of Three Alkaloids from Senecio fuberi Hemsl by High-SpeedCountercurrent Chromatography / H. Oka ; Y. Ikai ; S. Yamada ; J. Hayakawa ; K.-I. Harada ; M. Suzuki ; H. Nakazawa
Separation of Gardenia Yellow Components by High-SpeedCountercurrent Chromatography / Q.Z. Du ; X. P. Xiong
Separation of Cucurbitacin B and Cucurbitacin Efrom Fruit Base of Cucumis melo L. by High-Speed Countercurrent Chromatography / M. Knight ; B. Chandrasekhar ; K. Takahashi ; A.B. Mukherjee
Purification of the Human Immunodeficiency Virus-1 Aspartyl Proteinase Substrate Peptide / Y. Shibusawa ; T. Chiba ; U. Matsumoto
Countercurrent ChromatographicIsolation of High- and Low-Density Lipoprotein Fractions from Human Serum / J. N. McGuire ; M.L. Proefke ; W.D. Conway ; K. L. Rinehart
On-Line Fast AtomBombardment Mass Spectrometric Detection in High-Speed Countercurrent Chromatography Through a Moving Belt Interface
R.-S. Tsai / P.-A. Carrupt ; B. Testa
Measurement of Partition Coefficient Using Centrifugal Partition Chromatography: Method Development and Applicationto the Determination of Solute Properties / H.M. Fales ; A. Weisz ; A.L. Scher
pH-Zone-RefiningCountercurrent Chromatography: A New Technique for Preparative Separation
Equilibrium Model for pH-Zone-Refining Countercurrent Chromatography / D. Andrzejewski
Preparative Separation ofComponents of Commercial 4,5,6,7-Tetrachlorofluorescein by pH-Zone-RefiningCountercurrent Chromatography
Purification of 4,5,6,7-Tetrachlorofluorescein by pH-Zone-Refining Countercurrent
Chromatography: Effects of Sample Size, Concentration of Eluent Base, and Choiceof Retainer Acid
Overview of Countercurrent Chromatography / A. Berthod ; J.M. Deroux ; M. Bully
Liquid Polarity and Stationary-PhaseRetention in Countercurrent Chromatography / J.-M. Menet ; M.-C. Rolet-Menet ; D. Thiebaut ; R. Rosset
Orbital Turns per Theoretical Plate for Countercurrent Chromatography Device Comparison / J.Goupy ; K. Shinomiya ; Y. Ito
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