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Journal of Agricultural and Food Chemistry

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Disponibilidad

Institución detectada	Período	Navegá	Descargá	Solicitá
No detectada	desde abr. 1953 / hasta dic. 2023	ACS Publications

Información

Tipo de recurso:

revistas

ISSN impreso

0021-8561

ISSN electrónico

1520-5118

Editor responsable

American Chemical Society (ACS)

País de edición

Estados Unidos

Fecha de publicación

1953-

Cobertura temática

Ciencias químicas

Tabla de contenidos

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doi: 10.1021/acs.jafc.5b03807

Impact of Association Colloids on Lipid Oxidation in Triacylglycerols and Fatty Acid Ethyl Esters

Rika Homma; Karin Suzuki; Leqi Cui; David Julian McClements; Eric A. Decker

Pp. 10161-10169

doi: 10.1021/acs.jafc.6b00276

Distribution of Major Chlorogenic Acids and Related Compounds in Brazilian Green and ToastedIlex paraguariensis(Maté) Leaves

Juliana de Paula Lima; Adriana Farah; Benjamin King; Tomas de Paulis; Peter R. Martin

Pp. 2361-2370

doi: 10.1021/acs.jafc.6b02691

Changes in Wine Ethanol Content Due to Evaporation from Wine Glasses and Implications for Sensory Analysis

David Wollan; Duc-Truc Pham; Kerry Leigh Wilkinson

Pp. 7569-7575

doi: 10.1021/acs.jafc.6b05678

Influence of Production Method on the Chemical Composition, Foaming Properties, and Quality of Australian Carbonated and Sparkling White Wines

Julie A. Culbert; Jacqui M. McRae; Bruna C. Condé; Leigh M. Schmidtke; Emily L. Nicholson; Paul A. Smith; Kate S. Howell; Paul K. Boss; Kerry L. Wilkinson

Palabras clave: General Chemistry; General Agricultural and Biological Sciences.

Pp. 1378-1386

doi: 10.1021/acs.jafc.6b05508

Effect of Drying Methods on Protein and DNA Conformation Changes in Lactobacillus rhamnosus GG Cells by Fourier Transform Infrared Spectroscopy

Mya M. Hlaing; Bayden R. Wood; Don McNaughton; DanYang Ying; Geoff Dumsday; Mary Ann Augustin

Pp. 1724-1731

doi: 10.1021/acs.jafc.6b04494

A Concise History of Mycotoxin Research

John I. Pitt; J. David Miller

Palabras clave: General Chemistry; General Agricultural and Biological Sciences.

Pp. 7021-7033

doi: 10.1021/acs.jafc.6b05255

Aroma Precursors in Grapes and Wine: Flavor Release during Wine Production and Consumption

Mango Parker; Dimitra L. Capone; I. Leigh Francis; Markus J. Herderich

Pp. 2281-2286

doi: 10.1021/acs.jafc.8b01079

Methods To Measure the Antioxidant Activity of Phytochemicals and Plant Extracts

Riccardo Amorati; Luca Valgimigli

Palabras clave: General Agricultural and Biological Sciences; General Chemistry.

Pp. 3324-3329

doi: 10.1021/acs.jafc.8b00960

Identification of Bioactive Peptides with α-Amylase Inhibitory Potential from Enzymatic Protein Hydrolysates of Red Seaweed (Porphyra spp)

Habtamu Admassu; Mohammed A. A. Gasmalla; Ruijin Yang; Wei Zhao

Palabras clave: General Chemistry; General Agricultural and Biological Sciences.

Pp. 4872-4882

doi: 10.1021/acs.jafc.9b03361

Debaryomyces hansenii Metabolism of Sulfur Amino Acids As Precursors of Volatile Sulfur Compounds of Interest in Meat Products

Laura Perea-Sanz; David Peris; Carmela Belloch; Mónica Flores

Palabras clave: General Chemistry; General Agricultural and Biological Sciences.

Pp. 9335-9343