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Refinado por: Nome da Publicação: Journal Of Agricultural And Food Chemistry remover
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1
Phenol Antioxidant Quantity and Quality in Foods:  Vegetables
Phenol Antioxidant Quantity and Quality in Foods:  Vegetables
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Phenol Antioxidant Quantity and Quality in Foods:  Vegetables

Vinson, Joe A ; Hao, Yong ; Su, Xuehui ; Zubik, Ligia

Journal of agricultural and food chemistry, 1998-09, Vol.46 (9), p.3630-3634 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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2
Evaluation of the Character Impact Odorants in Fresh Strawberry Juice by Quantitative Measurements and Sensory Studies on Model Mixtures
Evaluation of the Character Impact Odorants in Fresh Strawberry Juice by Quantitative Measurements and Sensory Studies on Model Mixtures
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Evaluation of the Character Impact Odorants in Fresh Strawberry Juice by Quantitative Measurements and Sensory Studies on Model Mixtures

Schieberle, P ; Hofmann, T

Journal of agricultural and food chemistry, 1997-01, Vol.45 (1), p.227-232 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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3
Quantitative Analysis of the Flavonoid Content of Commercial Tomatoes, Onions, Lettuce, and Celery
Quantitative Analysis of the Flavonoid Content of Commercial Tomatoes, Onions, Lettuce, and Celery
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Quantitative Analysis of the Flavonoid Content of Commercial Tomatoes, Onions, Lettuce, and Celery

Crozier, Alan ; Lean, Michael E. J ; McDonald, Morag S ; Black, Christine

Journal of agricultural and food chemistry, 1997-03, Vol.45 (3), p.590-595 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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4
Reversed-Phase HPLC following Thiolysis for Quantitative Estimation and Characterization of the Four Main Classes of Phenolic Compounds in Different Tissue Zones of a French Cider Apple Variety (Malus domestica Var. Kermerrien)
Reversed-Phase HPLC following Thiolysis for Quantitative Estimation and Characterization of the Four Main Classes of Phenolic Compounds in Different Tissue Zones of a French Cider Apple Variety (Malus domestica Var. Kermerrien)
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Reversed-Phase HPLC following Thiolysis for Quantitative Estimation and Characterization of the Four Main Classes of Phenolic Compounds in Different Tissue Zones of a French Cider Apple Variety (Malus domestica Var. Kermerrien)

Guyot, Sylvain ; Marnet, Nathalie ; Laraba, Djamel ; Sanoner, Philippe ; Drilleau, Jean-François

Journal of agricultural and food chemistry, 1998-05, Vol.46 (5), p.1698-1705 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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5
Resveratrol:  Isomeric Molar Absorptivities and Stability
Resveratrol:  Isomeric Molar Absorptivities and Stability
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Resveratrol:  Isomeric Molar Absorptivities and Stability

Trela, Brent C ; Waterhouse, Andrew L

Journal of agricultural and food chemistry, 1996-05, Vol.44 (5), p.1253-1257 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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6
Simple and hydrolyzable phenolic compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLC
Simple and hydrolyzable phenolic compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLC
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Simple and hydrolyzable phenolic compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLC

Montedoro, Gianfrancesco ; Servili, Maurizio ; Baldioli, Maura ; Miniati, Enrico

Journal of agricultural and food chemistry, 1992-09, Vol.40 (9), p.1571-1576 [Periódico revisado por pares]

WASHINGTON: American Chemical Society

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7
Analysis of Flavor Volatiles Using Headspace Solid-Phase Microextraction
Analysis of Flavor Volatiles Using Headspace Solid-Phase Microextraction
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Analysis of Flavor Volatiles Using Headspace Solid-Phase Microextraction

Steffen, Alexandra ; Pawliszyn, Janusz

Journal of agricultural and food chemistry, 1996-08, Vol.44 (8), p.2187-2193 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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8
Correlations of Sensory and Volatile Compounds of Spanish “Serrano” Dry-Cured Ham as a Function of Two Processing Times
Correlations of Sensory and Volatile Compounds of Spanish “Serrano” Dry-Cured Ham as a Function of Two Processing Times
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Correlations of Sensory and Volatile Compounds of Spanish “Serrano” Dry-Cured Ham as a Function of Two Processing Times

Flores, Mónica ; Grimm, Casey C ; Toldrá, Fidel ; Spanier, Arthur M

Journal of agricultural and food chemistry, 1997-06, Vol.45 (6), p.2178-2186 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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9
Studies on Character Impact Odorants of Coffee Brews
Studies on Character Impact Odorants of Coffee Brews
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Studies on Character Impact Odorants of Coffee Brews

Semmelroch, Peter ; Grosch, Werner

Journal of agricultural and food chemistry, 1996, Vol.44 (2), p.537-543 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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10
Carotenoid Content of Thermally Processed Tomato-Based Food Products
Carotenoid Content of Thermally Processed Tomato-Based Food Products
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Carotenoid Content of Thermally Processed Tomato-Based Food Products

Tonucci, Linda H ; Holden, Joanne M ; Beecher, Gary R ; Khachik, Frederick ; Davis, Carol S ; Mulokozi, Generose

Journal of agricultural and food chemistry, 1995-03, Vol.43 (3), p.579-586 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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