Journal of Agricultural and Food Chemistry Volume 67, Issue 20
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1 Hapten Synthesis, Antibody Development, and a Highly Sensitive Indirect Competitive Chemiluminescent Enzyme Immunoassay for Detection of Dicamba; 2 Self-Assembled Nanoparticles of Symmetrical Cationic Peptide Against Citrus Pathogenic Bacteria; 3 Intra- and Intertree Variability of the 87Sr/86Sr Ratio in Apple Orchards and Its Correlation with the Soil 87Sr/86Sr Ratio; 4 Pectin/Chitosan/Tripolyphosphate Nanoparticles: Efficient Carriers for Reducing Soil Sorption, Cytotoxicity, and Mutagenicity of Paraquat and Enhancing Its Herbicide Activity; 5 Bioavailability Enhancement of Astilbin in Rats through Zein–Caseinate Nanoparticles; 6 Arginyl-fructosyl-glucose, a Major Maillard Reaction Product of Red Ginseng, Attenuates Cisplatin-Induced Acute Kidney Injury by Regulating Nuclear Factor κB and Phosphatidylinositol 3-Kinase/Protein Kinase B Signaling Pathways; 7 Carbazole Alkaloids with Potential Neuroprotective Activities from the Fruits of Clausena lansium; 8 Purification and Characterization of Antioxidant Peptides from Alcalase-Hydrolyzed Soybean (Glycine max L.) Hydrolysate and Their Cytoprotective Effects in Human Intestinal Caco-2 Cells; 9 Fucoidan A2 from the Brown Seaweed Ascophyllum nodosum Lowers Lipid by Improving Reverse Cholesterol Transport in C57BL/6J Mice Fed a High-Fat Diet; 10 Iron, Catechin, and Ferulic Acid Inhibit Cellular Uptake of β-Carotene by Reducing Micellization; 11 Comprehensive Investigation on Metabolites of Wild-Simulated American Ginseng Root Based on Ultra-High-Performance Liquid Chromatography–Quadrupole Time-of-Flight Mass Spectrometry; 12 Role of Glucose and 2-Oxoglutarate/Malate Translocator (OMT1) in the Production of Phenyllactic Acid and p-Hydroxyphenyllactic Acid, Two Food-Borne Pathogen Inhibitors; 13 Characterization of the Key Aroma Compounds in Two Commercial Dark Chocolates with High Cocoa Contents by Means of the Sensomics Approach;
14 Characterization of the Major Odor-Active Compounds in Jackfruit Pulp; 15 Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography–Olfactometry–Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments; 16 Discovery of a Thiamine-Derived Taste Enhancer in Process Flavors; 17 Effects of Oxidation in Vitro on Structures and Functions of Myofibrillar Protein from Beef Muscles; 18 Studies on the Formation of 3-Deoxyglucosone- and Methylglyoxal-Derived Hydroimidazolones of Creatine during Heat Treatment of Meat; 19 Role of Mucin in Behavior of Food-Grade TiO2 Nanoparticles under Simulated Oral Conditions; 20 Identification and Dissipation of Omethoate and Its Main Metabolite DMP in Wheat Determined by UPLC-QTOF/MS; 21 A Highly Sensitive SPE Derivatization–UHPLC–MS Approach for Quantitative Profiling of Carotenoid-Derived Dialdehydes from Vegetables; 22 Targeted Metabolomics Analysis and Identification of Biomarkers for Predicting Browning of Fresh-Cut Lettuce .
14 Characterization of the Major Odor-Active Compounds in Jackfruit Pulp; 15 Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography–Olfactometry–Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments; 16 Discovery of a Thiamine-Derived Taste Enhancer in Process Flavors; 17 Effects of Oxidation in Vitro on Structures and Functions of Myofibrillar Protein from Beef Muscles; 18 Studies on the Formation of 3-Deoxyglucosone- and Methylglyoxal-Derived Hydroimidazolones of Creatine during Heat Treatment of Meat; 19 Role of Mucin in Behavior of Food-Grade TiO2 Nanoparticles under Simulated Oral Conditions; 20 Identification and Dissipation of Omethoate and Its Main Metabolite DMP in Wheat Determined by UPLC-QTOF/MS; 21 A Highly Sensitive SPE Derivatization–UHPLC–MS Approach for Quantitative Profiling of Carotenoid-Derived Dialdehydes from Vegetables; 22 Targeted Metabolomics Analysis and Identification of Biomarkers for Predicting Browning of Fresh-Cut Lettuce .
Mô tả
Năm xuất bản
2019
Tác giả
American Chemical Society.
Nhà xuất bản
American Chemical Society
