Antioxidant Activity of Various Tea Extracts in Relation to Their Antimutagenicity | Journal of Agricultural and Food Chemistry | 1995 | 1.6K |
Principal Phenolic Phytochemicals in Selected California Wines and Their Antioxidant Activity in Inhibiting Oxidation of Human Low-Density Lipoproteins | Journal of Agricultural and Food Chemistry | 1995 | 672 |
2-Chloro-4,4,5,5-tetramethyl-1,3,2-dioxaphospholane, a Reagent for the Accurate Determination of the Uncondensed and Condensed Phenolic Moieties in Lignins | Journal of Agricultural and Food Chemistry | 1995 | 631 |
Antibacterial activity of some essential oil components against five foodborne pathogens | Journal of Agricultural and Food Chemistry | 1995 | 624 |
Plant Flavonoids, Especially Tea Flavonols, Are Powerful Antioxidants Using an in Vitro Oxidation Model for Heart Disease | Journal of Agricultural and Food Chemistry | 1995 | 584 |
Determination and Involvement of Aqueous Reducing Compounds in Oxidative Defense Systems of Various Senescing Leaves | Journal of Agricultural and Food Chemistry | 1995 | 520 |
Structural Analysis of Antioxidative Peptides from Soybean .beta.-Conglycinin | Journal of Agricultural and Food Chemistry | 1995 | 461 |
Factors Affecting Isoflavone Content in Soybean Seeds: Changes in Isoflavones, Saponins, and Composition of Fatty Acids at Different Temperatures during Seed Development | Journal of Agricultural and Food Chemistry | 1995 | 308 |
Effect of pH and temperature on protein unfolding and thiol/disulfide interchange reactions during heat-induced gelation of whey proteins | Journal of Agricultural and Food Chemistry | 1995 | 283 |
Carotenoid Content of Thermally Processed Tomato-Based Food Products | Journal of Agricultural and Food Chemistry | 1995 | 267 |
Evolution of Antioxidant Activity during Kilning: Role of Insoluble Bound Phenolic Acids of Barley and Malt | Journal of Agricultural and Food Chemistry | 1995 | 254 |
Direct HPLC Analysis of cis- and trans-Resveratrol and Piceid Isomers in Spanish Red Vitis vinifera Wines | Journal of Agricultural and Food Chemistry | 1995 | 238 |
Phenol Antioxidant Index: Comparative Antioxidant Effectiveness of Red and White Wines | Journal of Agricultural and Food Chemistry | 1995 | 221 |
Changes of Carotenoids, Color, and Vitamin A Contents during Processing of Carrot Juice | Journal of Agricultural and Food Chemistry | 1995 | 212 |
Isolation, Characterization, and Evolution in Red Wine Vinification of Resveratrol Monomers | Journal of Agricultural and Food Chemistry | 1995 | 209 |
Effects of Thermal Treatment of Soy Protein Isolate on the Characteristics and Structure-Function Relationship of Soluble and Insoluble Fractions | Journal of Agricultural and Food Chemistry | 1995 | 194 |
Detection of Compounds Formed through the Reaction of Malvidin 3-Monoglucoside and Catechin in the Presence of Acetaldehyde | Journal of Agricultural and Food Chemistry | 1995 | 190 |
Characterization, Quantitation, and Distribution of Anthocyanins and Colorless Phenolics in Sweet Cherries | Journal of Agricultural and Food Chemistry | 1995 | 190 |
Evaluation of the Key Odorants in a Thermally Treated Solution of Ribose and Cysteine by Aroma Extract Dilution Techniques | Journal of Agricultural and Food Chemistry | 1995 | 178 |
Chemical Composition and Fungitoxic Properties to Phytopathogenic Fungi of Essential Oils of Selected Aromatic Plants Growing Wild in Turkey | Journal of Agricultural and Food Chemistry | 1995 | 175 |
Extraction, fractionation, and characterization of structural polysaccharides from wheat straw. | Journal of Agricultural and Food Chemistry | 1995 | 174 |
Garlic Chemistry: Stability of S-(2-Propenyl)-2-Propene-1-sulfinothioate (Allicin) in Blood, Solvents, and Simulated Physiological Fluids | Journal of Agricultural and Food Chemistry | 1995 | 168 |
Evaluation of the Total Antioxidant Activity as a Marker of the Deterioration of Apple Juice on Storage | Journal of Agricultural and Food Chemistry | 1995 | 167 |
Simulation of Retronasal Aroma Using a Modified Headspace Technique: Investigating the Effects of Saliva, Temperature, Shearing, and Oil on Flavor Release | Journal of Agricultural and Food Chemistry | 1995 | 167 |
Plant Polyphenols Exhibit Lipoprotein-Bound Antioxidant Activity Using an in Vitro Oxidation Model for Heart Disease | Journal of Agricultural and Food Chemistry | 1995 | 166 |