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Processing Effects on Lycopene Content and Antioxidant Activity of Tomatoes

Journal of agricultural and food chemistry, 2001-08, Vol.49 (8), p.3713-3717

2001

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Volatile Flavor Components of Rice Cakes

Journal of agricultural and food chemistry, 1999-10, Vol.47 (10), p.4353-4356

1999

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Curcuma longa L. Constituents Inhibit Sortase A and Staphylococcus aureus Cell Adhesion to Fibronectin

Journal of agricultural and food chemistry, 2005-11, Vol.53 (23), p.9005-9009

2005

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Furaneol: Odor Threshold and Importance to Tomato Aroma

Journal of agricultural and food chemistry, 1995-06, Vol.43 (6), p.1638-1640

1995

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Selective Growth-Inhibiting Effects of Compounds Identified in Tabebuia impetiginosa Inner Bark on Human Intestinal Bacteria

Journal of agricultural and food chemistry, 2005-02, Vol.53 (4), p.1152-1157

2005

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Volatile constituents of Asian pear (Pyrus serotina)

Journal of agricultural and food chemistry, 1992-10, Vol.40 (10), p.1925-1929

1992

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Some Unusual Minor Volatile Components of Tomato

Journal of agricultural and food chemistry, 2004-10, Vol.52 (20), p.6264-6266

2004

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Characterization of Black Bean (Phaseolus vulgaris L.) Anthocyanins

Journal of agricultural and food chemistry, 1997-09, Vol.45 (9), p.3395-3400

1997

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Effect of Heating on the Characteristics and Chemical Composition of Selected Frying Oils and Fats

Journal of agricultural and food chemistry, 1997-08, Vol.45 (8), p.3244-3249

1997

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Differential Effects of Tomato (Lycopersicon esculentum Mill) Matrix on the Volatility of Important Aroma Compounds

Journal of agricultural and food chemistry, 2003-01, Vol.51 (3), p.722-726

2003

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Analysis of Furaneol in Tomato Using Dynamic Headspace Sampling with Sodium Sulfate

Journal of agricultural and food chemistry, 2001-09, Vol.49 (9), p.4349-4351

2001

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Nectarine volatiles: vacuum steam distillation versus headspace sampling

Journal of agricultural and food chemistry, 1988-05, Vol.36 (3), p.553-560

1988

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Improved Method for the Stabilization of Anthocyanidins

Journal of agricultural and food chemistry, 1998-09, Vol.46 (9), p.3564-3569

1998

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Antioxidant Constituents of Almond [Prunus dulcis (Mill.) D.A. Webb] Hulls

Journal of agricultural and food chemistry, 2003-01, Vol.51 (2), p.496-501

2003

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Antibacterial activity of Tabebuia impetiginosa Martius ex DC (Taheebo) against Helicobacter pylori

Journal of ethnopharmacology, 2006-04, Vol.105 (1), p.255-262

2006

Volltextzugriff (PDF)

Isolation and Identification of 2,5-Dimethyl-4-hydroxy-3(2H)-furanone glucoside from tomatoes

Journal of agricultural and food chemistry, 1994-08, Vol.42 (8), p.1595-1597

1994

Volltextzugriff (PDF)

Identification of additional pineapple volatiles

Journal of agricultural and food chemistry, 1991-10, Vol.39 (10), p.1848-1851

1991

Volltextzugriff (PDF)

Odor thresholds of various branched esters

Food science & technology, 1995, Vol.28 (1), p.153-156

1995

Volltextzugriff (PDF)

Delphinidin 3-O-(2-O-β-d-Glucopyranosyl-α-l-arabinopyranoside): A Novel Anthocyanin Identified in Beluga Black Lentils

Journal of agricultural and food chemistry, 2005-06, Vol.53 (12), p.4932-4937

2005

Volltextzugriff (PDF)

Identification of Benzalkonium Chloride in Commercial Grapefruit Seed Extracts

Journal of agricultural and food chemistry, 2005-09, Vol.53 (19), p.7630-7636

2005

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Synthesis and Occurrence of Oxoaldehydes in Used Frying Oils

Journal of agricultural and food chemistry, 1995-01, Vol.43 (1), p.22-26

1995

Volltextzugriff (PDF)

Antioxidant Activity and Characterization of Volatile Constituents of Taheebo (Tabebuia impetiginosa Martius ex DC)

Journal of agricultural and food chemistry, 2003-01, Vol.51 (1), p.295-300

2003

Volltextzugriff (PDF)

Inhibitory Effects of Plant-Derived Flavonoids and Phenolic Acids on Malonaldehyde Formation from Ethyl Arachidonate

Journal of agricultural and food chemistry, 2003-11, Vol.51 (24), p.7203-7207

2003

Volltextzugriff (PDF)

Texture of Jet Cooked, High Amylose Corn Starch-Sucrose Gels

Food science & technology, 1998-01, Vol.31 (5), p.432-438

1998

Volltextzugriff (PDF)

Antioxidant activity and characterization of volatile constituents of beechwood creosote

Journal of the science of food and agriculture, 2005-07, Vol.85 (9), p.1580-1586

2005

Volltextzugriff (PDF)

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Processing Effects on Lycopene Content and Antioxidant Activity of Tomatoes

Volatile Flavor Components of Rice Cakes

Curcuma longa L. Constituents Inhibit Sortase A and Staphylococcus aureus Cell Adhesion to Fibronectin

Furaneol: Odor Threshold and Importance to Tomato Aroma

Selective Growth-Inhibiting Effects of Compounds Identified in Tabebuia impetiginosa Inner Bark on Human Intestinal Bacteria

Volatile constituents of Asian pear (Pyrus serotina)

Some Unusual Minor Volatile Components of Tomato

Characterization of Black Bean (Phaseolus vulgaris L.) Anthocyanins

Effect of Heating on the Characteristics and Chemical Composition of Selected Frying Oils and Fats

Differential Effects of Tomato (Lycopersicon esculentum Mill) Matrix on the Volatility of Important Aroma Compounds

Analysis of Furaneol in Tomato Using Dynamic Headspace Sampling with Sodium Sulfate

Nectarine volatiles: vacuum steam distillation versus headspace sampling

Improved Method for the Stabilization of Anthocyanidins

Antioxidant Constituents of Almond [Prunus dulcis (Mill.) D.A. Webb] Hulls

Antibacterial activity of Tabebuia impetiginosa Martius ex DC (Taheebo) against Helicobacter pylori

Isolation and Identification of 2,5-Dimethyl-4-hydroxy-3(2H)-furanone glucoside from tomatoes

Identification of additional pineapple volatiles

Odor thresholds of various branched esters

Delphinidin 3-O-(2-O-β-d-Glucopyranosyl-α-l-arabinopyranoside): A Novel Anthocyanin Identified in Beluga Black Lentils

Identification of Benzalkonium Chloride in Commercial Grapefruit Seed Extracts

Synthesis and Occurrence of Oxoaldehydes in Used Frying Oils

Antioxidant Activity and Characterization of Volatile Constituents of Taheebo (Tabebuia impetiginosa Martius ex DC)

Inhibitory Effects of Plant-Derived Flavonoids and Phenolic Acids on Malonaldehyde Formation from Ethyl Arachidonate

Texture of Jet Cooked, High Amylose Corn Starch-Sucrose Gels

Antioxidant activity and characterization of volatile constituents of beechwood creosote

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