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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
Comparison of enzymatic and antifungal properties between family 18 and 19 chitinases from S. coelicolor A3(2)
Comparison of enzymatic and antifungal properties between family 18 and 19 chitinases from S. coelicolor A3(2)
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Comparison of enzymatic and antifungal properties between family 18 and 19 chitinases from S. coelicolor A3(2)

Kawase, T.(Niigata Univ. (Japan). Faculty of Agriculture) ; Yokokawa, S ; Saito, A ; Fujii, T ; Nikaidou, N ; Miyashita, K ; Watanabe, T

Bioscience, biotechnology, and biochemistry, 2006-04, Vol.70 (4), p.988-998 [Periódico revisado por pares]

Tokyo: Japan Society for Bioscience, Biotechnology, and Agrochemistry

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5
Two-component phosphorelay signal transduction systems in plants: From hormone responses to circadian rhythms
Two-component phosphorelay signal transduction systems in plants: From hormone responses to circadian rhythms
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Two-component phosphorelay signal transduction systems in plants: From hormone responses to circadian rhythms

Mizuno, T.(Nagoya Univ. (Japan). School of Agriculture)

Bioscience, biotechnology, and biochemistry, 2005-12, Vol.69 (12), p.2263-2276 [Periódico revisado por pares]

Tokyo: Japan Society for Bioscience, Biotechnology, and Agrochemistry

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6
Pungent qualities of sanshool-related compounds evaluated by a sensory test and activation of rat TRPV1
Pungent qualities of sanshool-related compounds evaluated by a sensory test and activation of rat TRPV1
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Pungent qualities of sanshool-related compounds evaluated by a sensory test and activation of rat TRPV1

Sugai, E.(Ochanomizu Univ., Tokyo (Japan)) ; Morimitsu, Y ; Iwasaki, Y ; Morita, A ; Watanabe, T ; Kubota, K

Bioscience, biotechnology, and biochemistry, 2005-10, Vol.69 (10), p.1951-1957 [Periódico revisado por pares]

Tokyo: Japan Society for Bioscience, Biotechnology, and Agrochemistry

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7
Soil analysis procedures using 0.01 M calcium chloride as extraction reagent
Soil analysis procedures using 0.01 M calcium chloride as extraction reagent
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Soil analysis procedures using 0.01 M calcium chloride as extraction reagent

Houba, V.J.G ; Temminghoff, E.J.M ; Gaikhorst, G.A ; Vark, W. van

Communications in soil science and plant analysis, 2000-01, Vol.31 (9-10), p.1299-1396 [Periódico revisado por pares]

Philadelphia, PA: Taylor & Francis Group

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8
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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9
L-theanine elicits an umami [savory] taste with inosine 5'-monophosphate
L-theanine elicits an umami [savory] taste with inosine 5'-monophosphate
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L-theanine elicits an umami [savory] taste with inosine 5'-monophosphate

Narukawa, M.(Kyoto Univ. (Japan)) ; Morita, K ; Hayashi, Y

Bioscience, biotechnology, and biochemistry, 2008-11, Vol.72 (11), p.3015-3017 [Periódico revisado por pares]

Tokyo: Japan Society for Bioscience, Biotechnology, and Agrochemistry

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10
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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