|
DICIEMBRE
Cavalli, J.F.; Fernandez, X.; Lizzani-Cuvelier, L. y
Loiseau, A.M.: «Comparison of static
headspace, headspace solid phase microextraction, headspace sorptive
extraction, and direct thermal desorption techniques on chemical composition of
French olive oils», J Agric
Food Chem 2003; 51 (26): 7709-7716.
Devlin, J.T., Raley, J.;
Tunbridge, E. et al.: «Functional
asymmetry for auditory processing in human primary auditory cortex»,
J Neurosci 2003: 11516-11522
Engelen, L.; De Wijk, R.A.; Prinz, J.F. et al.:
«The effect of oral and product
temperature on the perception of flavor and texture attributes of semi-solids»,
Appetite 2003; 41 (3): 273-281.
Mahrour, A.; Caillet, S.; Nketsa-Tabiri, J. y Lacroix,
M.: «Microbial and sensory quality of
marinated and irradiated chicken», J
Food Prot 2003; 66 (11): 2156-2159.
Sharon-Asa, L.; Shalit, M.; Frydman, A. et al.: «Citrus fruit flavor and aroma biosynthesis: isolation,
functional characterization, and developmental regulation of Cstps1, a key gene
in the production of the sesquiterpene aroma compound valencene», Plant J
2003; 36 (5): 664-674.
Barham, B.L.; Brooks, J.C.; Blanton, J.R., Jr. et
al.: «Effects of growth implants
on consumer perceptions of meat tenderness in beef steers», J Anim Sci 2003; 81 (12): 3052-3056.
NOVIEMBRE
Szymonska, J. y Krok, F.
: «Potato starch granule nanostructure studied by high resolution
non-contact AFM», International Journal of
Biological Macromolecules 2003; 33 (1-3): 1-7.
Lee, K.; Kweon, H.; Yeo, J.H.;
Woo, S.O.; Lee, Y.W.; Cho, C.S.; Kim, K.H. y Park,
Y.H.
: «Effect of methyl
alcohol on the morphology and conformational characteristics of silk sericin», International
Journal of Biological Macromolecules 2003; 33
(1-3): 75-80.
Chung, H.Y.; Joyce Ma, W.C. y
Kim, J.S. : «Seasonal distribution of bromophenols
in selected Hong Kong seafood», Journal of Agricultural and Food Chemistry 2003; 51 (23): 6752-6760.
Vanderhaegen, B.; Neven, H.;
Coghe, S.; Verstrepen, K.J.; Verachtert, H. y Derdelinckx,
G.
: «Evolution of chemical and sensory properties
during aging of top-fermented beer», Journal of Agricultural and Food
Chemistry 2003; 51 (23): 6782-6790.
Ottinger, H. y Hofmann,
T. : «Identification of the taste enhancer
alapyridaine in beef broth and evaluation of its sensory impact by taste
reconstitution experiments», Journal of Agricultural and Food
Chemistry 2003; 51 (23): 6791-6796.
Gianelli, M.P.; Flores, M. y
Toldrá, F. : «Interactions of soluble peptides and
proteins from skeletal muscle on the release of volatile compounds», Journal of Agricultural
and Food Chemistry 2003; 51 (23): 6828-6834.
Lametsch, R.; Karlsson, A.;
Rosenvold, K.; Andersen, H.J.; Roepstorff, P. y Bendixen
E.
: «Postmortem proteome changes of porcine muscle
related to tenderness», Journal of Agricultural and Food
Chemistry 2003; 51 (24): 6992-6997.
Andueza, S.; de Peña, M.P y Cid,
C. : «Chemical and sensorial
characteristics of espresso coffee as affected by grinding and torrefacto
roast», Journal
of Agricultural and Food Chemistry 2003; 51 (24):
7034-7039.
Jelen, H.H.; Majcher, M.;
Zawirska-Wojtasiak, R.; Wiewiorowska, M. y Wasowicz,
E.
: «Determination of geosmin, 2-methylisoborneol, and a musty-earthy odor
in wheat grain by SPME-GC-MS, profiling volatiles, and sensory analysis», Journal of Agricultural and Food
Chemistry 2003; 51 (24): 7079-7085.
Jaouani, A.; Sayadi, S.;
Vanthournhout, M. y Penninckx, M.J.
: «Potent fungi for
decolourisation of olive oil mill wastewaters», Enzyme and Microbial
Technology 2003; 33 (6): 802-809.
OCTUBRE
De Araujo, I.E.; Rolls, E.T.; Kringelbach, M.L. et
al.: «Taste-olfactory
convergence, and the representation of the pleasantness of flavour, in the
human brain», Eur J Neurosci 2003; 18 (7): 2059-2068.
Cabaroglu, T.; Selli, S.; Canbas,
A.; Lepoutre, J.P. y Günata, Z.
: «Wine flavor
enhancement through the use of exogenous fungal glycosidases», Enzyme and Microbial Technology 2003; 33 (5): 581-587.
Buzzini, P.; Martini, A.;
Pagnoni, U.M. y Davoli, P.
: «Production
of flavoured volatile organic compounds (VOCs) by Candida oleophila
GK10. Optimisation using factorial design and response surface analysis», Enzyme and Microbial Technology 2003; 33 (5): 668-675.
Royet, J.P.; Plailly, J.;
Delon-Martin, C.; Kareken, D.A. y Segebarth, C.
: «fMRI of emotional responses to odors: influence of hedonic valence and
judgment, handedness, and gender», NeuroImage 2003; 20 (2): 713-728.
Schall, U.; Johnston, P.; Todd,
J.; Ward, P.B. y Michie, P.T.
: «Functional neuroanatomy of
auditory mismatch processing: an event-related fMRI study of duration-deviant
oddballs», NeuroImage
2003; 20 (2): 729-736.
Peinado, R.A.; Moreno, J.J.;
Ortega, J.M. y Mauricio, J.C.
: «Effect of gluconic acid consumption during
simulation of biological aging of sherry wines by a flor yeast strain on the
final volatile compounds», Journal of Agricultural and Food
Chemistry 2003; 51 (21): 6198-6203.
Guyot, S.; Marnet, N.; Sanoner,
P. y Drilleau, J.F.
:« Variability of the polyphenolic composition of cider apple (Malus
domestica) fruits and juices», Journal of Agricultural and Food
Chemistry 2003; 51(21):6240-6247.
Schwarz, M.; Quast, P.; von Baer,
D. y Winterhalter, P.
:«Vitisin A content in Chilean wines from Vitis
vinifera Cv. Cabernet Sauvignon and contribution to the color of aged red
wines», Journal
of Agricultural and Food Chemistry 2003; 51(21):6261-6267.
Aubert, C.; Ambid, C.; Baumes, R.
y Gunata, Z.
: «Investigation of
bound aroma constituents of yellow-fleshed nectarines (Prunus persica L.
Cv. Springbright) changes in bound aroma profile during maturation», Journal of Agricultural
and Food Chemistry
2003; 51(21):6280-6286.
Margolles Cabrales, I.; Arias
Abrodo, P. y Blanco-Gomis, D.
:
«Influence of fatty acids on foaming properties of cider»,
Journal of Agricultural and
Food Chemistry 2003; 51(21): 6314-6316.
Chaintreau, A.; Joulain, D.;
Marin, C.; Schmidt, C.O. y Vey, M.
: «GC-MS
quantitation of fragrance compounds suspected to cause skin reactions. 1», Journal of
Agricultural and Food Chemistry 2003; 51(22):6398-6403.
Benítez, P.; Castro, R. y García
Barroso, C. : «Changes in the polyphenolic and
volatile contents of “fino” sherry wine exposed to ultraviolet and visible
radiation during storage», Journal of Agricultural and Food
Chemistry 2003; 51(22):6482-6487.
Bienvenue, A.; Jiménez Flores, R.
y Singh, H. :
«Rheological properties
of concentrated skim milk: influence of heat treatment and genetic variants on
the changes in viscosity during storage», Journal of Agricultural and Food
Chemistry 2003; 51 (22): 6488-6494.
Dregus, M. y Engel,
K.H. : «Volatile constituents of uncooked rhubarb
(Rheum rhabarbarum L.) stalks», Journal of Agricultural and Food
Chemistry 2003; 51 (22): 6530-6436.
Pérez, A.G.; Luaces, P.; Ríos,
J.J.; García, J.M. y Sanz, C.
: «Modification
of volatile compound profile of virgin olive oil due to hot-water treatment of
olive fruit», Journal of Agricultural and Food
Chemistry 2003; 51 (22): 6544-6549.
SEPTIEMBRE
Di, R.; Kim, J.; Martin, M.N. et al.: «Enhancement of the primary flavor
compound methional in potato by increasing the level of soluble methionine»,
Journal of Agricultural and Food Chemistry 2003; 51(19): 5695-5702.
Dorfner, R.; Ferge, T.; Kettrup, A. et al.:«Real-time monitoring of
4-vinylguaiacol, guaiacol, and phenol during coffee roasting by resonant laser
ionization time-of-flight mass spectrometry», Journal of Agricultural and Food Chemistry 2003; 51 (19): 5768-5773.
Rodriguez Madrera, R.; Gomis, D.B. y Alonso,
J.J.: «Influence of
distillation system, oak wood type, and aging time on volatile compounds of
cider brandy», Journal of Agricultural and Food Chemistry 2003; 51 (19): 5709-5714.
Chen, J.-P.
y Hwang, Y.-N.: «Polyvinyl formal resin plates impregnated with
lipase-entrapped sol-gel polymer for flavor ester synthesis»,
Enzyme and
Microbial Technology2003; 33 (4): 513-519.
Giarratani, L. Y Vosshall, L.B.: Toward a molecular description of pheromone perception»,
Neuron 2003; 39: 881-883.
Stopfer, M.; Jayaraman, V. y Laurent, G.: «Intensity versus identity coding in an olfactory system»,
Neuron 2003; 39: 991-1004.
Suzuki, H.; Kerr, R.; Bianchi, L. et al.: «In vivo imaging
of C. elegans mechanosensory neurons demonstrates a specific role for
the MEC-4 channel in the process of gentle touch sensation», Neuron 2003; 39: 1005-1017.
Fine, I.; Wade, A.L.; Brewer, A.A. et al.:
«Long-term deprivation
affects visual perception and cortex»,
Nature Neuroscience
2003; 6 (9): 915-916.
AGOSTO
Shih,
I.-L.; Chen, L.-G.; Yu, T.-S. et al.: «Microbial reclamation of fish
processing wastes for the production of fish sauce», Enzyme and
Microbial Technology
2003; 33 (2-3): 154-162.
Anderson, A.K. y Sobel, N.: «Dissociating
intensity from valence as sensory inputs to emotion», Neuron 2003; 39: 581-583.
Corey, D.P.: «New
TRP channels in hearing and mechanosensation»,
Neuron 2003; 39:
585-588.
Kohn, A. y
Movshon, J.A.: «Neuronal adaptation to visual
motion in area MT of the macaque», Neuron 2003; 39: 681-691.
JULIO
Simons, C.T.; Iodi Carstens, M. y Carstens,
E.: «Oral irritation by mustard oil:
self-desensitization and cross-desensitization with capsaicin», Chemical Senses 2003; 28:
459-465.
Cometto Muñiz, J.E.; Cain, W.S. y Abraham,
M.H.: «Quantification of chemical
vapors in chemosensory research», Chemical Senses 2003; 28:
467-477.
Kirkmeyer, S.V. y Tepper, B.J.: «Understanding creaminess perception of dairy
products using free-choice profiling and genetic responsivity to 6-n-propylthiouracil»,
Chemical Senses 2003;
28: 527-536.
LaBar, K.S.; Crupain, M.J.; Voyvodic, J.T. y
McCarthy, G.: «Dynamic perception of
facial affect and identity in the human brain», Cerebral Cortex 2003;
13: 1023-1033.
Kringelbach, M.L.; O’Doherty, J.; Rolls, E.T.
y Andrews, C.: «Activation of the
human orbitofrontal cortex to a liquid food stimulus is correlated with its
subjective pleasantness», Cerebral Cortex 2003; 13:
1064-1071.
Ferber, S.; Humphrey, G.K. y Vilis, T.: «The lateral occipital complex subserves the perceptual
persistence of motion-defined groupings», Cerebral Cortex2003;
13: 716-21.
Hart, H.C.; Palmer, A.R. y Hall, D.A.: «Amplitude and frequency-modulated stimuli activate
common regions of human auditory cortex», Cerebral Cortex 2003;
13: 773-781.
Henson, R.N.; Goshen-Gottstein, Y.; Ganel, T. et
al.: «Electrophysiological and
haemodynamic correlates of face perception, recognition and priming», Cerebral Cortex 2003;
13: 793-805.
Pollen, D.A.: «Explicit neural representations, recursive neural networks and
conscious visual perception», Cerebral Cortex 2003; 13:
807-814.
Goltz, H.C.; DeSouza, J.F.X.;
Menon, R.S. et al.: «Interaction of retinal image and eye velocity in
motion perception», Neuron 2003; 39: 569-576.
JUNIO
Soldo, T.;
Imre Blank, I.y Hofmann, T.: «(+)-(S)-alapyridaine –a general taste
enhancer?», Chemical Senses 2003; 28:
371-379.
Mojet, J.; Heidema, J. y Christ-Hazelhof, E.:
«Taste perception with age: generic or
specific losses in supra-threshold intensities of five taste qualities?», Chemical Senses 2003; 28:
397-413.
García González, D.L. y Aparicio, R.: «Virgin olive oil quality
classification combining neural network and MOS sensors», Journal of Agricultural and Food Chemistry 2003; 51 (12): 3515-3519.
MAYO
Ninfali, P. y Bacchiocca, M.: «Polyphenols and antioxidant capacity of
vegetables under fresh and frozen conditions»,
Journal of Agricultural Food
Chemistry 2003, 51(8): 2222–2226.
Robbins,
R.J.: «Phenolic acids in foods: an overview of analytical methodology»,
Journal of Agricultural and Food
Chemistry 2003; 51 (10): 2866-2887.
Aubert, C.; Gunata,
Z.; Ambid, C. et al.: «Changes in physicochemical characteristics and volatile constituents of
yellow- and white-fleshed nectarines during maturation and artificial
ripening»,
Journal of Agricultural and Food Chemistry 2003; 51 (10): 3083-3091.
Kurniadi, T.; Rhlid, R.B.; Fay, L.B. et al.:
«Chemoenzymatic synthesis of aroma active 5,6-dihydro- and
tetrahydropyrazines from aliphatic acyloins produced by baker's yeast»,
Journal of Agricultural and Food
Chemistry 2003; 51 (10): 3103-3107.
Richard
Brereton: «Scaling images as three way arrays»,
The
Alchemist 2003 (http://www.chemweb.com/alchem/articles/1051611361894.html?).
Muraoka, T.;
Kinbara, K.; Kobayashi, Y et al.: «Light-driven open-close motion of
chiral molecular scissors»,
Journal of the American Chemical Society 2003, 125(19): 5612–5613.
Zhang, J.; Han, H.; Liu, M. et al.: «Ultrasonication-induced
formation of silver nanofibers in reverse micelles and small-angle X-ray
scattering studies»,
Journal of Physical Chemistry B 2003: 107 (16); 3679–3683.
Pohl, R.F.;
Schwarz, S.; Sczesny, S. et al.: «Hindsight bias in
gustatory judgments»,
Experimental
Psychology 2003; 50 (2): 107-115.
Schiffman,
S.S.; Sattely-Miller, E.A.; Graham, B.G. et al.: «Effect of repeated
presentation on sweetness
intensity of binary and ternary mixtures of sweeteners»,
Chemical
Senses 2003; 28: 219-229.
Penna, A.L.P.; Oliveira, M.N. y Tamime, A.Y.: «Influence of carrageenan and total
solids content on the rheological properties of lactic beverage made with
yoghurt and whey»,
Journal of Texture Studies 2003;
34 (1): 95-113.
Mallouchos,
A.; Skandamis, P.; Loukatos, P. et al.: «Volatile compounds of
wines produced by cells immobilized on grape skins»,
Journal of
Agricultural Food Chemistry 2003; 51 (10): 3060-3066.
Cook, D.J.;
Linforth, R.S.; Taylor, A.J. et al.: «Effects of
hydrocolloid thickeners on the perception of savory flavours»,
Journal of
Agricultural and Food
Chemistry 2003; 51 (10): 3067-3072.
Kumazawa, K. y
Masuda, H.: «Identification
of odor-active 3-mercapto-3-methylbutyl acetate in volatile fraction of roasted
coffee brew isolated by steam distillation under reduced pressure»,
Journal of
Agricultural and Food Chemistry 2003; 51 (10):
3079-3082.
Munro,
L.J.; Curioni, A.; Andreoni, W. et al.: «The elusiveness of
coffee aroma: new insights from a non-empirical approach»,
Journal of
Agricultural and Food
Chemistry 2003; 51 (10): 3092-3096.
Dreher, J.G.; Rouseff, R.L. y Naim, M.: «GC-olfactometric characterization of aroma
volatiles from the thermal degradation of thiamin in model orange juice»,
Journal
of Agricultural and Food Chemistry 2003; 51 (10): 3097-3102.
Chang, E.F.
y Merzenich, M.M.: «Environmental noise retards auditory cortical
development»,
Science
2003; 300 (5618): 498-502.
Ugawa, S.; Yamamoto, T.; Ueda, T. et al.: «Amiloride-insensitive currents of
the
acid-sensing ion channel-2a (ASIC2a)/ASIC2b heteromeric sour-taste receptor
channel»,
The Journal of Neuroscience 2003; 23 (9): 3616-3622.
Indersmitten, T. y Gur,
R.C.: «Emotion
processing in chimeric faces: hemispheric asymmetries in expression and
recognition of emotions»,
The Journal of Neuroscience 2003; 23 (9): 3820-3825.
Halmos,
A.L.; Pollard, A.; Sherkat, K. et al.: «Natural Cheddar cheese texture
variation as a result of milk seasonality»,
Journal of Texture Studies 2003;
34 (1): 21-40.
Cusanovich, M.A. y
Meyer, T.E.: «Photoactive
yellow protein: a prototypic PAS domain sensory protein and development of a
common signaling mechanism»,
Biochemistry 2003; 42 (17):
4759-4770.
Köster, E.P.: «The
psychology of food choice: some often encountered fallacies»,
Food Quality
and Preference, 2003, 14 (5-6): 359-373.
ABRIL
Manolopoulou, E.; Sarantinopoulos, P.; Zoidou, E. et
al.: «Evolution of microbial populations during traditional Feta cheese
manufacture and ripening» 2003;
International Journal of Food
Microbiology, 2003; 82 (2): 153-161.
Bibby, A. y Mercier, L.:
«Adsorption and separation of water-soluble aromatic molecules by
cyclodextrin-functionalized mesoporous silica», Green
Chemistry 2003; 5 (1): 15 –
19.
Spehr, M.; Gisselmann, G.;
Poplawski, A. et al.: «Identification
of a testicular odorant receptor mediating human sperm chemotaxis»,
Science 2003; 299 (5615):
2054-2058.
Mitchell,
J.C. y Counselman, F.L.: «A taste
comparison of three different liquid steroid preparations: prednisone,
prednisolone, and dexamethasone», Academic Emergency
Medicine 2003;
10 (4): 400-403.
Montavon, P.; Mauron, A.F.
y Duruz, E.: «Changes in green coffee
protein profiles during roasting», Journal of Agricultural and Food
Chemistry 2003; 51 (8): 2335-2343.
Mellican,
R.I.; Li, J.; Mehansho, H. et al.: «The role of iron and the factors affecting off-color
development of polyphénols», Journal
of Agricultural and Food Chemistry 2003; 51 (8): 2304-2316.
Loughrin,
J.H. y Kasperbauer, M.J.: «Aroma
content of fresh basil (Ocimum basilicum L.) leaves is affected by light
reflected from colored mulches», Journal of Agricultural and Food
Chemistry 2003; 51 (8): 2272-2276.
MARZO
Hansson,
A.; Leufven, A. y Van Ruth, S.: «Partition
and release of 21 aroma compounds during storage of a pectin gel system»,
Journal of Agricultural and Food Chemistry 2003; 51 (7): 2000-2005.
Hamana, H.;
Hirono, J.; Kizumi, M. et al.: «Sensitivity-dependent
hierarchical receptor codes for odors», Chemical Senses 2003; 28: 87-104.
Laska, M. y
Grimm, N.:
«SURE, Why Not? The Substitution-Reciprocity method for
measurement of odor quality discrimination thresholds:
replication and extension to nonhuman primates»,
Chemical Senses 2003; 28:
105-111.
Hasegawa,
K.; Otawa, S.; Ikeda, I. et al.: «Responsiveness
of the cortical taste area neurons to a mixture of the four basic tastants in
tats», Chemical
Senses 2003; 28:
131-140.
Liem, D.G.
y Mennella, J.A.: «Heightened sour
preferences during childhood»,
Chemical Senses 2003;
28: 173-180.
Berger, T.
y Lüscher, H.R.: «Timing and precision
of spike initiation in layer V pyramidal cells of the rat somatosensory
cortex», Cerebral Cortex 2003;
13: 274-281.
Rolls,
E.T.; O’Doherty, J.; Kringelbach, M.L. et al.: «Representations
of pleasant and painful touch in the
human orbitofrontal and cingulate cortices», Cerebral Cortex 2003;
13: 308-317.
Floridi,
S.; Montanari, L.; Marconi, O. et al. : «Determination of free
phenolic acids in wort and beer by coulometric array detection», Journal of Agricultural and Food
Chemistry 2003; 51 (6): 1548-1554.
Rapisarda,
P.; Pannuzzo, P.; Romano, G. et al.: «Juice Components of a
New Pigmented Citrus Hybrid Citrus sinensis (L.) Osbeck x Citrus
clementina Hort. ex Tan»,
Journal of Agricultural
and Food Chemistry 2003; 51 (6): 1611-1616.
Gallardo-Guerrero, L.; Milicua, J.C.; Salvador, A.M. et al.:
«Pigment-lipoprotein
complexes in table olives (cv. gordal) with green staining alteration»,
Journal of Agricultural and Food
Chemistry 2003; 51 (6): 1724-1727.
ENERO - FEBRERO
Carunchia
Whetstine, M.E.; Parker, J.D.; Drake, M.A. et al.:
«Determining flavor and flavor variability in
commercially produced liquid cheddar whey»,
Journal of Dairy Science
2003; 86
(2): 439-448.
Klatzky,
R.L.; Lederman, S.J.; Hamilton, C. et al.: «Feeling textures
through a
probe: effects of probe and surface geometry and exploratory factors»,
Perception and
Psychophysics 2003
(http://www.psychonomic.org/PP/contents.htm)
Wysocki,
C.J.; Cowart, B.J. y Radil, T.: «Nasal trigeminal chemosensitivity across the
adult life span», Perception and Psychophysics
2003 (http://www.psychonomic.org/PP/contents.htm)
Calvert,
G.A. y Campbell, R.: «Reading speech from still and moving faces: the neural
substrates of visible speech», Journal
of Cognitive Neuroscience 2003: 15 (1): 57-70.
Rondeau-Mouro, C.; Crepeau, M.J. y
Lahaye, M.: «Application of CP-MAS and liquid-like solid-state NMR experiments
for the study of the ripening-associated cell wall changes in tomato», International Journal of
Biological Macromolecules 2003; 31 (4-5): 235-244.
Lee, S.J.; Shin, J.H.; Sung, N.J. et
al.: : «Effect of cooking on the formation of N-nitrosodimethylamine in
Korean dried seafood products», Food Additives
& Contaminants 2003; 20 (1): 31-36.
Van Willige, R.W.G.; Linssen, J.P.H.; Legger-Huysman, A. et al.:
«Influence of flavour absorption by food-packaging materials (low-density
polyethylene, polycarbonate and polyethylene terephthalate) on taste perception
of a model solution and orange juice», Food Additives
& Contaminants 2003; 20 (1): 84-91.
Dekker, M.; van Willige, R.W.G.; Linssen, J.P.H. et al.:
«Modelling the effect of oil/fat content in food systems on flavour absorption
by LLDPE», Food
Additives & Contaminants 2003; 20 (1): 180-185.
Haruyama, T.; Bongsebandhu-Phubhakdi, S.; Nakamura, I. et
al.: «A biosensing system based on extracellular
potential recording of ligand-gated ion channel function overexpressed in
insect cells», Analytical
Chemistry 2003; 75:
918-921.
Ferreira, M.; Riul, Jr., A.; Wohnrath, K. et al.: «High-performance
taste sensor made from langmuir-blodgett films of conducting polymers and a
ruthenium complex», Analytical Chemistry 2003; 75:
953-955.
La Pera,
L.; Saitta, M.; Di Bella, G. et al.: «Simultaneous determination of
Cd(II), Cu(II), Pb(II), and Zn(II) in citrus essential oils by derivative
potentiometric stripping analysis», Journal
of Agricultural and Food Chemistry 2003; 51 (5): 1125-1129.
Lee, J.H.;
Diono, R.; Kim, G.Y. et al.: «Optimization of solid phase microextraction
analysis for the headspace volatile compounds of Parmesan cheese», Journal
of Agricultural and Food Chemistry 2003; 51 (5): 1136-1140.
Dugo, P.;
Mondello, L.; Morabito, D. et al.: «Characterization of the anthocyanin fraction
of Sicilian blood orange juice by Micro-HPLC-ESI/MS», Journal of Agricultural and Food
Chemistry 2003; 51 (5): 1189-1200.
Bonoli,
M.; Colabufalo, P.; Pelillo, M. et al.: «Fast determination
of catechins and xanthines in tea beverages by micellar electrokinetic
chromatography», Journal of Agricultural and Food
Chemistry 2003; 51 (5): 1141-1147.
Botondi,
R.; De Santis, D.; Bellincontro, A. et al.: «Influence of ethylene
inhibition by 1-methylcyclopropene on apricot quality, volatile production, and
glycosidase activity of low- and high-aroma varieties of apricots», Journal of Agricultural and Food
Chemistry 2003; 51 (5): 1189-1200.
[+ Referencias 2002]
|
