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Grape Skin and Seed Proanthocyanidins from Monastrell × Syrah Grapes

Journal of agricultural and food chemistry, 2009-11, Vol.57 (22), p.10798-10803

2009

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UHPLC-PDA-ESI/HRMS/MS n Analysis of Anthocyanins, Flavonol Glycosides, and Hydroxycinnamic Acid Derivatives in Red Mustard Greens (Brassica juncea Coss Variety)

Journal of agricultural and food chemistry, 2011-11, Vol.59 (22), p.12059-12072

2011

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Characterization and Quantification of Hydroxycinnamate Derivatives in Stevia rebaudiana Leaves by LC-MS n

Journal of agricultural and food chemistry, 2011-09, Vol.59 (18), p.10143-10150

2011

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LC-PDA-ESI/MS n Identification of New Anthocyanins in Purple Bordeaux Radish (Raphanus sativus L. Variety)

Journal of agricultural and food chemistry, 2011-06, Vol.59 (12), p.6616-6627

2011

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Separation, Characterization and Quantification of Phenolic Compounds in Blueberries and Red and Black Currants by HPLC−DAD−ESI-MS n

Journal of agricultural and food chemistry, 2011-04, Vol.59 (8), p.4009-4018

2011

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Flavonol 3-O-Glycosides Series of Vitis vinifera Cv. Petit Verdot Red Wine Grapes

Journal of agricultural and food chemistry, 2009-01, Vol.57 (1), p.209-219

2009

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LC-DAD-ESI/MS n Determination of Direct Condensation Flavanol−Anthocyanin Adducts in Pressure Extracted Pomegranate (Punica granatum L.) Juice

Journal of agricultural and food chemistry, 2010-10, Vol.58 (19), p.10560-10567

2010

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Profile and Characterization of the Chlorogenic Acids in Green Robusta Coffee Beans by LC-MS n : Identification of Seven New Classes of Compounds

Journal of agricultural and food chemistry, 2010-08, Vol.58 (15), p.8722-8737

2010

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Identification and Quantification of Betalains from the Fruits of 10 Mexican Prickly Pear Cultivars by High-Performance Liquid Chromatography and Electrospray Ionization Mass Spectrometry

Journal of agricultural and food chemistry, 2008-07, Vol.56 (14), p.5758-5764

2008

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Profiling and Characterization by LC-MS n of the Chlorogenic Acids and Hydroxycinnamoylshikimate Esters in Maté (Ilex paraguariensis)

Journal of agricultural and food chemistry, 2010-05, Vol.58 (9), p.5471-5484

2010

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Characterization and Quantification of Flavonoids and Hydroxycinnamic Acids in Curly Kale (Brassica oleracea L. Convar. acephala Var. sabellica) by HPLC-DAD-ESI-MS n

Journal of agricultural and food chemistry, 2009-04, Vol.57 (7), p.2816-2825

2009

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Analysis of Oil Composition in Cultivars and Wild Species of Oat (Avena sp.)

Journal of agricultural and food chemistry, 2008-09, Vol.56 (17), p.7983-7991

2008

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Compositional Equivalence of Insect-Protected Glyphosate-Tolerant Soybean MON 87701 × MON 89788 to Conventional Soybean Extends across Different World Regions and Multiple Growing Seasons

Journal of agricultural and food chemistry, 2011-11, Vol.59 (21), p.11643-11651

2011

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Impact of Organic Soil Amendments on Phytochemicals and Microbial Quality of Rocket Leaves (Eruca sativa)

Journal of agricultural and food chemistry, 2010-07, Vol.58 (14), p.8331-8337

2010

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Physicochemical Characteristics, Hydroxycinnamic Acids (Ferulic Acid, p-Coumaric Acid) and Their Ratio, and in Situ Biodegradability: Comparison of Genotypic Differences among Six Barley Varieties

Journal of agricultural and food chemistry, 2009-06, Vol.57 (11), p.4777-4783

2009

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Characterization of Lignin Structures and Lignin–Carbohydrate Complex (LCC) Linkages by Quantitative 13C and 2D HSQC NMR Spectroscopy

Journal of agricultural and food chemistry, 2011-10, Vol.59 (19), p.10604-10614

2011

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Quantitative Determination of Allergenic 5-Alk(en)ylresorcinols in Mango (Mangifera indica L.) Peel, Pulp, and Fruit Products by High-Performance Liquid Chromatography

Journal of agricultural and food chemistry, 2009-05, Vol.57 (9), p.3639-3644

2009

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Chemical Composition, Antioxidant Properties, and Thermal Stability of a Phytochemical Enriched Oil from Açai (Euterpe oleracea Mart.)

Journal of agricultural and food chemistry, 2008-06, Vol.56 (12), p.4631-4636

2008

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Molecular Level Lignin Patterns of Genetically Modified Bt-Maize MON88017 and Three Conventional Varieties Using Tetramethylammonium Hydroxide (TMAH)-Induced Thermochemolysis

Journal of agricultural and food chemistry, 2008-12, Vol.56 (24), p.11906-11913

2008

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Isolation, Characterization, and Determination of 1-O-trans-Cinnamoyl-β-d-glucopyranose in the Epidermis and Flesh of Developing Cashew Apple (Anacardium occidentale L.) and Four of Its Genotypes

Journal of agricultural and food chemistry, 2009-02, Vol.57 (4), p.1377-1382

2009

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Effects of Overexpression of High Molecular Weight Glutenin Subunit 1Dy10 on Wheat Tortilla Properties

Journal of agricultural and food chemistry, 2009-07, Vol.57 (14), p.6318-6326

2009

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Comparative Study of the Phenolic Composition of Seeds and Skins from Carménère and Cabernet Sauvignon Grape Varieties (Vitis vinifera L.) during Ripening

Journal of agricultural and food chemistry, 2010-03, Vol.58 (6), p.3591-3599

2010

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Chemical composition and energy value of dried meal from food waste as feedstuff in swine and cattle

Animal science journal, 2001-02, Vol.72 (7)

2001

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Subject Index

Journal of agronomy and crop science (1986), 2002-12, Vol.188 (6)

2002

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Subject Index

Journal of agronomy and crop science (1986), 2002-12, Vol.188 (6), p.no-no

2002

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Grape Skin and Seed Proanthocyanidins from Monastrell × Syrah Grapes

UHPLC-PDA-ESI/HRMS/MS n Analysis of Anthocyanins, Flavonol Glycosides, and Hydroxycinnamic Acid Derivatives in Red Mustard Greens (Brassica juncea Coss Variety)

Characterization and Quantification of Hydroxycinnamate Derivatives in Stevia rebaudiana Leaves by LC-MS n

LC-PDA-ESI/MS n Identification of New Anthocyanins in Purple Bordeaux Radish (Raphanus sativus L. Variety)

Separation, Characterization and Quantification of Phenolic Compounds in Blueberries and Red and Black Currants by HPLC−DAD−ESI-MS n

Flavonol 3-O-Glycosides Series of Vitis vinifera Cv. Petit Verdot Red Wine Grapes

LC-DAD-ESI/MS n Determination of Direct Condensation Flavanol−Anthocyanin Adducts in Pressure Extracted Pomegranate (Punica granatum L.) Juice

Profile and Characterization of the Chlorogenic Acids in Green Robusta Coffee Beans by LC-MS n : Identification of Seven New Classes of Compounds

Identification and Quantification of Betalains from the Fruits of 10 Mexican Prickly Pear Cultivars by High-Performance Liquid Chromatography and Electrospray Ionization Mass Spectrometry

Profiling and Characterization by LC-MS n of the Chlorogenic Acids and Hydroxycinnamoylshikimate Esters in Maté (Ilex paraguariensis)

Characterization and Quantification of Flavonoids and Hydroxycinnamic Acids in Curly Kale (Brassica oleracea L. Convar. acephala Var. sabellica) by HPLC-DAD-ESI-MS n

Analysis of Oil Composition in Cultivars and Wild Species of Oat (Avena sp.)

Compositional Equivalence of Insect-Protected Glyphosate-Tolerant Soybean MON 87701 × MON 89788 to Conventional Soybean Extends across Different World Regions and Multiple Growing Seasons

Impact of Organic Soil Amendments on Phytochemicals and Microbial Quality of Rocket Leaves (Eruca sativa)

Physicochemical Characteristics, Hydroxycinnamic Acids (Ferulic Acid, p-Coumaric Acid) and Their Ratio, and in Situ Biodegradability: Comparison of Genotypic Differences among Six Barley Varieties

Characterization of Lignin Structures and Lignin–Carbohydrate Complex (LCC) Linkages by Quantitative 13C and 2D HSQC NMR Spectroscopy

Quantitative Determination of Allergenic 5-Alk(en)ylresorcinols in Mango (Mangifera indica L.) Peel, Pulp, and Fruit Products by High-Performance Liquid Chromatography

Chemical Composition, Antioxidant Properties, and Thermal Stability of a Phytochemical Enriched Oil from Açai (Euterpe oleracea Mart.)

Molecular Level Lignin Patterns of Genetically Modified Bt-Maize MON88017 and Three Conventional Varieties Using Tetramethylammonium Hydroxide (TMAH)-Induced Thermochemolysis

Isolation, Characterization, and Determination of 1-O-trans-Cinnamoyl-β-d-glucopyranose in the Epidermis and Flesh of Developing Cashew Apple (Anacardium occidentale L.) and Four of Its Genotypes

Effects of Overexpression of High Molecular Weight Glutenin Subunit 1Dy10 on Wheat Tortilla Properties

Comparative Study of the Phenolic Composition of Seeds and Skins from Carménère and Cabernet Sauvignon Grape Varieties (Vitis vinifera L.) during Ripening

Chemical composition and energy value of dried meal from food waste as feedstuff in swine and cattle

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Subject Index

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