Catálogo de publicaciones - revistas
Journal of Agricultural and Food Chemistry
Resumen/Descripción – provisto por la editorial
No disponible.
Palabras clave – provistas por la editorial
No disponibles.
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
Tabla de contenidos
doi: 10.1021/jf60202a021
Comparisons of methods for calculating retentions of nutrients in cooked foods
Elizabeth W. Murphy; Patricia E. Criner; Brucy C. Gray
Palabras clave: General Chemistry; General Agricultural and Biological Sciences.
Pp. 1153-1157
doi: 10.1021/jf00125a054
Fate of glyphosate in an Oregon forest ecosystem
Michael Newton; Kerry M. Howard; Bruce R. Kelpsas; Roy Danhaus; C. Marlene Lottman; Samuel Dubelman
Palabras clave: General Chemistry; General Agricultural and Biological Sciences.
Pp. 1144-1151
doi: 10.1021/jf00093a019
Role of ferritin as a lipid oxidation catalyst in muscle food
Eric A. Decker; Barbara Welch
Palabras clave: General Chemistry; General Agricultural and Biological Sciences.
Pp. 674-677
doi: 10.1021/jf00094a045
Fate of glyphosate in a Canadian forest watershed. 1. Aquatic residues and off-target deposit assessment
Joseph C. Feng; Dean G. Thompson; Philip E. Reynolds
Palabras clave: General Chemistry; General Agricultural and Biological Sciences.
Pp. 1110-1118
doi: 10.1021/jf950217q
Reaction Kinetics of Thermal Denaturation of Whey Proteins in Heated Reconstituted Whole Milk
Skelte G. Anema; Anthony B. McKenna
Pp. 422-428
doi: 10.1021/jf980266d
Thermal Denaturation of Human Lactoferrin and Its Effect on the Ability To Bind Iron
Luis Mata; Lourdes Sánchez; Denis R. Headon; Miguel Calvo
Pp. 3964-3970
doi: 10.1021/jf980310p
Antioxidant Activity of Selected Medicinal Plants
Piergiorgio Pietta; Paolo Simonetti; Pierluigi Mauri
Palabras clave: General Agricultural and Biological Sciences; General Chemistry.
Pp. 4487-4490
doi: 10.1021/jf9808123
Usefulness of the Frequency Data of the Fourier Transform Infrared Spectra To Evaluate the Degree of Oxidation of Edible Oils
María D. Guillén; Nerea Cabo
Pp. 709-719
doi: 10.1021/jf980985s
Variation of Glucosinolates in Vegetable Crops ofBrassicaoleracea
Mosbah M. Kushad; Allan F. Brown; Anne C. Kurilich; John A. Juvik; Barbara P. Klein; Mathew A. Wallig; Elizabeth H. Jeffery
Pp. 1541-1548