Journal of Agricultural and Food Chemistry Volume 67, Issue 50
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1 Introduction to the Second International Flavor and Fragrance Conference; 2 Key Aroma Compounds in Oats and Oat Cereals; 3 Anxiolytic Effect of Essential Oils and Their Constituents: A Review; 4 Sensory-Guided Analysis of Key Taste-Active Compounds in Pufferfish (Takifugu obscurus); 5 Antidepressant-like Effect of Citrus sinensis (L.) Osbeck Essential Oil and Its Main Component Limonene on Mice; 6 Generation of α-Diketones and 4-Hydroxy-2,5-dimethyl-3(2H)-furanone upon Coffee Roasting—Impact of Roast Degree on Reaction Pathways; 7 Spatially Resolved Headspace Extractions of Trace-Level Volatiles from Planar Surfaces for High-Throughput Quantitation and Mass Spectral Imaging; 8 Identification of Characterizing Aroma Components of Roasted Chicory “Coffee” Brews; 9 Basic Taste: A Perceptual Concept; 10 Characterization of Qingke Liquor Aroma from Tibet; 11 Synthesis, Antiviral Activity, and Induction of Plant Resistance of Indole Analogues Bearing Dithioacetal Moiety; 12 Novel 1,3,4-Oxadiazole-2-carbohydrazides as Prospective Agricultural Antifungal Agents Potentially Targeting Succinate Dehydrogenase; 13 Discovery of N-Aryl-pyridine-4-ones as Novel Potential Agrochemical Fungicides and Bactericides; 14 Synthesis and Characterization of Ethyl Formate Precursor for Activated Release Application;
15 Phospholipid Composition and Fat Globule Structure I: Comparison of Human Milk Fat from Different Gestational Ages, Lactation Stages, and Infant Formulas; 16 γ-Mangostin Ameliorates Free Fatty Acid-Induced Lipid Accumulation via the SIRT1/LKB1/AMPK Pathway in HepG2 and L02 Cells; 17 6-C-(E-Phenylethenyl)Naringenin Attenuates the Stemness of Hepatocellular Carcinoma Cells by Suppressing Wnt/β-Catenin Signaling; 18 A New Possible Mechanism by Which Punicalagin Protects against Liver Injury Induced by Type 2 Diabetes Mellitus: Upregulation of Autophagy via the Akt/FoxO3a Signaling Pathway; 19 Effect and Mechanism of Elaeagnus angustifolia Flower and Its Major Flavonoid Tiliroside on Inhibiting Non-enzymatic Glycosylation; 20 Structural Identity of Galactooligosaccharide Molecules Selectively Utilized by Single Cultures of Probiotic Bacterial Strains; 21 Physicochemical Changes and in Vitro Gastric Digestion of Modified Soybean Protein Induced by Lipoxygenase Catalyzed Linoleic Acid Oxidation; 22 Novel Taste-Enhancing 4-Amino-2-methyl-5-heteroalkypyrimidines Formed from Thiamine by Maillard-Type Reactions; 23 Influence of Smoking and Barbecuing on the Contents of Anthraquinone (ATQ) and Polycyclic Aromatic Hydrocarbons (PAHs) in Frankfurter-Type Sausages; 24 Correction to Application of a Plant Biostimulant To Improve Maize (Zea mays) Tolerance to Metolachlor.
15 Phospholipid Composition and Fat Globule Structure I: Comparison of Human Milk Fat from Different Gestational Ages, Lactation Stages, and Infant Formulas; 16 γ-Mangostin Ameliorates Free Fatty Acid-Induced Lipid Accumulation via the SIRT1/LKB1/AMPK Pathway in HepG2 and L02 Cells; 17 6-C-(E-Phenylethenyl)Naringenin Attenuates the Stemness of Hepatocellular Carcinoma Cells by Suppressing Wnt/β-Catenin Signaling; 18 A New Possible Mechanism by Which Punicalagin Protects against Liver Injury Induced by Type 2 Diabetes Mellitus: Upregulation of Autophagy via the Akt/FoxO3a Signaling Pathway; 19 Effect and Mechanism of Elaeagnus angustifolia Flower and Its Major Flavonoid Tiliroside on Inhibiting Non-enzymatic Glycosylation; 20 Structural Identity of Galactooligosaccharide Molecules Selectively Utilized by Single Cultures of Probiotic Bacterial Strains; 21 Physicochemical Changes and in Vitro Gastric Digestion of Modified Soybean Protein Induced by Lipoxygenase Catalyzed Linoleic Acid Oxidation; 22 Novel Taste-Enhancing 4-Amino-2-methyl-5-heteroalkypyrimidines Formed from Thiamine by Maillard-Type Reactions; 23 Influence of Smoking and Barbecuing on the Contents of Anthraquinone (ATQ) and Polycyclic Aromatic Hydrocarbons (PAHs) in Frankfurter-Type Sausages; 24 Correction to Application of a Plant Biostimulant To Improve Maize (Zea mays) Tolerance to Metolachlor.
Mô tả
Năm xuất bản
2019
Tác giả
American Chemical Society.
Nhà xuất bản
American Chemical Society
