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文章名     作者     期刊名     摘要     卷     期         如果没有找到您所需要的文献，请点击 ——此处申请     共105条记录   Supercritical Carbon Dioxide Micronization of Zeaxanthin from Moderately Thermophilic Bacteria Muricauda lutaonensis CC-HSB-11(T) [作者：HAMEED ASIF; ARUN A B; HO HSINPIN; CHANG CHIEHMING J; REKHA P D; LEE MAWRONG; SINGH SATNAM; YOUNG CHIUCHUNG,期刊：Journal of Agricultural and Food Chemistry, 页码：4119-4124 , 文章类型： Article，,卷期：2011年59-8] Moderately thermophilic bacterial strain CC-HSB-11(T) (Muricauda lutaonensis), which was described recently from a coastal hot spring of Green Island, Taiwan, has been identified to produce zeaxanthin as a predominant xa... One-Step Derivatization and Preconcentration Microextraction Technique for Determination of Bisphenol A in Beverage Samples by Gas Chromatography-Mass Spectrometry [作者：FONTANA ARIEL R; DE TORO MONICA MUNOZ; ALTAMIRANO JORGELINA C,期刊：Journal of Agricultural and Food Chemistry, 页码：3559-3565 , 文章类型： Article，,卷期：2011年59-8] A simple technique based on ultrasound-assisted emulsification microextraction in situ derivatization (USAEME-ISD) is proposed for the one-step derivatization, extraction, and preconcentration of bisphenol A (BPA) in bev... Organic Solvent-Free Reversed-Phase Ion-Pairing Liquid Chromatography Coupled to Atomic Fluorescence Spectrometry for Organoarsenic Species Determination in Several Matrices [作者：MONASTERIO ROMINA P; LONDONIO JUAN A; FARIAS SILVIA S; SMICHOWSKI PATRICIA; WUILLOUD RODOLFO G,期刊：Journal of Agricultural and Food Chemistry, 页码：3566-3574 , 文章类型： Article，,卷期：2011年59-8] A novel method has been developed to determine As-containing animal feed additives including roxarsone (ROX), p-arsanilic acid (p-ASA) and nitarsone (NIT), as well as other organic As species (dimethylarsonic acid (DMAA)... Iron(III) Tartrate as a Potential Precursor of Light-Induced Oxidative Degradation of White Wine: Studies in a Model Wine System [作者：CLARK ANDREW C; DIAS DANIEL A; SMITH TREVOR A; GHIGGINO KENNETH P; SCOLLARY GEOFFREY R,期刊：Journal of Agricultural and Food Chemistry, 页码：3575-3581 , 文章类型： Article，,卷期：2011年59-8] The potential for iron(III) tartrate to act as a photoactivator in light-induced oxidative degradation of white wine is described. Using a tartaric-acid-based model wine system containing 5 mg/L iron, exposure to light f... Development of Two Stable Isotope Dilution Assays for the Quantitation of Acrolein in Heat-Processed Fats [作者：EWERT ALICE; GRANVOGL MICHAEL; SCHIEBERLE PETER,期刊：Journal of Agricultural and Food Chemistry, 页码：3582-3589 , 文章类型： Article，,卷期：2011年59-8] Two stable isotope dilution assays were developed for the quantitation of acrolein in fats and oils using [C-13(3)]-acrolein as the internal standard. First, a direct GC-MS headspace method, followed by an indirect GC-MS... Flavor and Quality Characteristics of Salted and Desalted Cod (Gadus morhua) Produced by Different Salting Methods [作者：JONSDOTTIR ROSA; SVEINSDOTTIR KOLBRUN; MAGNUISSON HANNES; ARASON SIGURJON; LAURITZSEN KRISTIN; THORARINSDOTTIR KRISTIN ANNA,期刊：Journal of Agricultural and Food Chemistry, 页码：3893-3904 , 文章类型： Article，,卷期：2011年59-8] Flavor characterization and quality of salt-cured and desalted cod (Gadus morhua) products was studied using sensory analysis and gas chromatography techniques. The products were produced in Iceland using two different p... Effect of Naturally Occurring Tetrapyrroles on Photooxidation in Cow's Milk [作者：AIRADORODRIGUEZ DIEGO; INTAWIWAT NATTHORN; SKARET JOSEFINE; WOLD JENS PETTER,期刊：Journal of Agricultural and Food Chemistry, 页码：3905-3914 , 文章类型： Article，,卷期：2011年59-8] The objective of this work was to better understand the photosensitizing effect of riboflavin versus naturally occurring tetrapyrroles in cow's milk. This was done by exposure of milk samples to blue light (400-500 nm), ... Conjugation of Bovine Serum Albumin and Glucose under Combined High Pressure and Heat [作者：BUCKOW ROMAN; WENDORFF JOHANNES; HEMAR YACINE,期刊：Journal of Agricultural and Food Chemistry, 页码：3915-3923 , 文章类型： Article，,卷期：2011年59-8] The effect of combined heat and pressure on the Maillard reaction between bovine serum albumin (BSA) and glucose was investigated. The effects in the range of 60-132 degrees C and at 0.1-600 MPa on the lysine availabilit... Classification of Pumpkin Seed Oils According to Their Species and Genetic Variety by Attenuated Total Reflection Fourier-Transform Infrared Spectroscopy [作者：SAUCEDOHERNANDEZ YANELIS; JESUS LERMAGARCIA MARIA; MANUEL HERREROMARTINEZ JOSE; RAMISRAMOS GUILLERMO; JORGERODRIGUEZ ELISA; SIMOAFONSO ERNESTO F,期刊：Journal of Agricultural and Food Chemistry, 页码：4125-4129 , 文章类型： Article，,卷期：2011年59-8] Attenuated total reflection Fourier-transform infrared spectroscopy (ATR-FTIR), followed by multivariate treatment of the spectral data, was used to classify seed oils of the genus Cucurbita (pumpkins) according to their... Cloning and Characterization of 25 Albumin, Car i 1, a Major Allergen in Pecan [作者：SHARMA GIRDHARI M; IRSIGLER ANDRE; DHANARAJAN PUSHPARANI; AYUSO ROSALIA; BARDINA LUDA; SAMPSON HUGH A; ROUX KENNETH H; SATHE SHRIDHAR K,期刊：Journal of Agricultural and Food Chemistry, 页码：4130-4139 , 文章类型： Article，,卷期：2011年59-8] Although pecans are associated with IgE-mediated food allergies, the allergens responsible remain to be identified and characterized. The 2S albumin gene was amplified from the pecan cDNA library. Dot-blots were used to ... Catabolism of L-Ascorbate by Lactobacillus rhamnosus GG [作者：LINARES DENIS; MICHAUD PHILIPPE; DELORT ANNEMARIE; TRAIKIA MOUNIR; WARRAND JEROME,期刊：Journal of Agricultural and Food Chemistry, 页码：4140-4147 , 文章类型： Article，,卷期：2011年59-8] Catabolism of L-ascorbate by enteric bacteria is well documented, but no study has formally proved that bacteria of the Lactobacillus genus ferment this compound. However, some genes analogous to those of yiaK-S operon a... Permeability of Cork to Gases [作者：FARIA DAVID P; FONSECA ANA L; PEREIRA HELEN; TEODORO ORLANDO M N D,期刊：Journal of Agricultural and Food Chemistry, 页码：3590-3597 , 文章类型： Article，,卷期：2011年59-8] The permeability of gases through uncompressed cork was investigated. More than 100 samples were assessed from different plank qualities to provide a picture of the permeability distribution. A novel technique based on a... Accumulation and Identification of Angiotensin-Converting Enzyme Inhibitory Peptides from Wheat Germ [作者：YANG RUNQIANG; ZOU YU; YU NANJING; GU ZHENXIN,期刊：Journal of Agricultural and Food Chemistry, 页码：3598-3605 , 文章类型： Article，,卷期：2011年59-8] The incubation conditions of wheat germ for angiotensin I-converting enzyme inhibitory activity (ACEI) elevation and peptide accumulation were investigated, and five ACE inhibitory peptides were obtained. The effect of i... Changes in Flavonoids and Nonphenolic Pigments during On-Tree Maturation and Postharvest Pericarp Browning of Litchi (Litchi chinensis Sonn.) As Shown by HPLC-MSn [作者：REICHEL MAREIKE; CARLE REINHOLD; SRUAMSIRI PITTAYA; NEIDHART SYBILLE,期刊：Journal of Agricultural and Food Chemistry, 页码：3924-3939 , 文章类型： Article，,卷期：2011年59-8] Polyphenols, chlorophylls, and carotenoids were characterized by HPLC-DAD-MSn in the pericarp of unripe to overripe 'Hong Huey' and `Chacapat' litchi fruit at harvest and during subsequent storage (5 degrees C, 90% RH, 2... Antioxidant Action of Glutathione and the Ascorbic Acid/Glutathione Pair in a Model White Wine [作者：SONNI FRANCESCA; CLARK ANDREW C; PRENZLER PAUL D; RIPONI CLAUDIO; SCOLLARY GEOFFREY R,期刊：Journal of Agricultural and Food Chemistry, 页码：3940-3949 , 文章类型： Article，,卷期：2011年59-8] Glutathione was assessed individually, and in combination with ascorbic acid, for its ability to act as an antioxidant with respect to color development in an oxidizing model white wine system. Glutathione was utilized a... Effect of Water Content on Thermal Behavior of Freeze-Dried Soy Whey and Their Isolated Proteins [作者：SOBRAL PABLO A; PALAZOLO GONZALO G; WAGNER JORGE R,期刊：Journal of Agricultural and Food Chemistry, 页码：3950-3956 , 文章类型： Article，,卷期：2011年59-8] Thermal behavior of lyophilized soy whey (LSW) and whey soy proteins (WSP) at different water contents (WC) was studied by DSC. In anhydrous condition, Kunitz trypsin inhibitor (KTI) and lectin (L) were more heat stable ...