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Refinado por: Nome da Publicação: Journal Of Agricultural And Food Chemistry remover idioma: Japonês remover
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1
Determination of Polyphenols in Spanish Wines by Capillary Zone Electrophoresis. Application to Wine Characterization by Using Chemometrics
Determination of Polyphenols in Spanish Wines by Capillary Zone Electrophoresis. Application to Wine Characterization by Using Chemometrics
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Determination of Polyphenols in Spanish Wines by Capillary Zone Electrophoresis. Application to Wine Characterization by Using Chemometrics

Franquet-Griell, Helena ; Checa, Antonio ; Núñez, Oscar ; Saurina, Javier ; Hernández-Cassou, Santiago ; Puignou, Lluis

Journal of agricultural and food chemistry, 2012-08, Vol.60 (34), p.8340-8349 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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2
2-Chloro-4,4,5,5-tetramethyl-1,3,2-dioxaphospholane, a Reagent for the Accurate Determination of the Uncondensed and Condensed Phenolic Moieties in Lignins
2-Chloro-4,4,5,5-tetramethyl-1,3,2-dioxaphospholane, a Reagent for the Accurate Determination of the Uncondensed and Condensed Phenolic Moieties in Lignins
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2-Chloro-4,4,5,5-tetramethyl-1,3,2-dioxaphospholane, a Reagent for the Accurate Determination of the Uncondensed and Condensed Phenolic Moieties in Lignins

Granata, Alessandro ; Argyropoulos, Dimitris S

Journal of agricultural and food chemistry, 1995-06, Vol.43 (6), p.1538-1544 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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3
Isolation, Identification, and Characterization of New Color-Stable Anthocyanins Occurring in Some Red Wines
Isolation, Identification, and Characterization of New Color-Stable Anthocyanins Occurring in Some Red Wines
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Isolation, Identification, and Characterization of New Color-Stable Anthocyanins Occurring in Some Red Wines

Bakker, Johanna ; Timberlake, Colin F

Journal of agricultural and food chemistry, 1997-01, Vol.45 (1), p.35-43 [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
Antioxidant Activity and Total Phenolics in Selected Fruits, Vegetables, and Grain Products
Antioxidant Activity and Total Phenolics in Selected Fruits, Vegetables, and Grain Products
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Antioxidant Activity and Total Phenolics in Selected Fruits, Vegetables, and Grain Products

Velioglu, Y. S ; Mazza, G ; Gao, L ; Oomah, B. D

Journal of agricultural and food chemistry, 1998-10, Vol.46 (10), p.4113-4117 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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6
Antioxidant Activity of Berry Phenolics on Human Low-Density Lipoprotein and Liposome Oxidation
Antioxidant Activity of Berry Phenolics on Human Low-Density Lipoprotein and Liposome Oxidation
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Antioxidant Activity of Berry Phenolics on Human Low-Density Lipoprotein and Liposome Oxidation

Heinonen, I. Marina ; Meyer, Anne S ; Frankel, Edwin N

Journal of agricultural and food chemistry, 1998-10, Vol.46 (10), p.4107-4112 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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7
Novel Capsaicinoid-like Substances, Capsiate and Dihydrocapsiate, from the Fruits of a Nonpungent Cultivar, CH-19 Sweet, of Pepper (Capsicum annuum L.)
Novel Capsaicinoid-like Substances, Capsiate and Dihydrocapsiate, from the Fruits of a Nonpungent Cultivar, CH-19 Sweet, of Pepper (Capsicum annuum L.)
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Novel Capsaicinoid-like Substances, Capsiate and Dihydrocapsiate, from the Fruits of a Nonpungent Cultivar, CH-19 Sweet, of Pepper (Capsicum annuum L.)

Kobata, Kenji ; Todo, Tomoko ; Yazawa, Susumu ; Iwai, Kazuo ; Watanabe, Tatsuo

Journal of agricultural and food chemistry, 1998-05, Vol.46 (5), p.1695-1697 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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8
Antioxidant Activity and Phenolic Composition of Citrus Peel and Seed Extracts
Antioxidant Activity and Phenolic Composition of Citrus Peel and Seed Extracts
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Antioxidant Activity and Phenolic Composition of Citrus Peel and Seed Extracts

Bocco, Alessandra ; Cuvelier, Marie-Elisabeth ; Richard, Hubert ; Berset, Claudette

Journal of agricultural and food chemistry, 1998-06, Vol.46 (6), p.2123-2129 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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9
Precipitation of Metal Ions by Plant Polyphenols:  Optimal Conditions and Origin of Precipitation
Precipitation of Metal Ions by Plant Polyphenols:  Optimal Conditions and Origin of Precipitation
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Precipitation of Metal Ions by Plant Polyphenols:  Optimal Conditions and Origin of Precipitation

McDonald, Mark ; Mila, Isabelle ; Scalbert, Augustin

Journal of agricultural and food chemistry, 1996, Vol.44 (2), p.599-606 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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10
Antibacterial activity of some essential oil components against five foodborne pathogens
Antibacterial activity of some essential oil components against five foodborne pathogens
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Antibacterial activity of some essential oil components against five foodborne pathogens

Kim, Jeongmok ; Marshall, Maurice R ; Wei, Cheng-i

Journal of agricultural and food chemistry, 1995-11, Vol.43 (11), p.2839-2845 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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