| 41 |
|
Changes in Pigments, Chlorophyllase Activity, and Chloroplast Ultrastructure in Ripening Pepper for Paprika
|
Almela, L
|
American Chemical Society, Books and Journals Division]
|
1996
|
|
|
|
| 42 |
|
Changes in Strawberry Anthocyanins and Other Polyphenols in Response to Carbon Dioxide Treatments
|
Gil, M. I
|
American Chemical Society, Books and Journals Division]
|
1997
|
|
|
|
| 43 |
|
Changes in the Chemical Composition of Basil Caused by Different Drying Procedures/
|
Di Cesare, L. F
|
American Chemical Society, Books and Journals Division]
|
2003
|
|
|
|
| 44 |
|
Changes in the Odorants of Boiled Salmon and Cod As Affected by the Storage of the Raw Material
|
Milo, C
|
American Chemical Society, Books and Journals Division]
|
1996
|
|
|
|
| 45 |
|
Changes in the Phenolic Composition of Maize Stovers after Blooming
|
Galletti, G. C
|
American Chemical Society, Books and Journals Division]
|
1996
|
|
|
|
| 46 |
|
Changes in the Phenolic Composition of Virgin Olive Oil from Young Trees (Olea europaeaL. cv. Arbequina) Grown under Linear Irrigation Strategies/
|
Tovar, M J
|
American Chemical Society, Books and Journals Division]
|
2001
|
|
|
|
| 47 |
|
Changes in the Polyphenolic and Volatile Contents of "Fino" Sherry Wine Exposed to Ultraviolet and Visible Radiation during Storage/
|
Benitez, P
|
American Chemical Society, Books and Journals Division]
|
2003
|
|
|
|
| 48 |
|
Changes in the Volatile Composition of Virgin Olive Oil during Oxidation: Flavors and Off-Flavors
|
Morales, M. T
|
American Chemical Society, Books and Journals Division]
|
1997
|
|
|
|
| 49 |
|
Changes in the Volatile Composition of Yuzu (Citrus junos Tanaka) Cold-Pressed Oil during Storage
|
Njoroge, S. M
|
American Chemical Society, Books and Journals Division]
|
1996
|
|
|
|
| 50 |
|
Changes in Volatile Compounds of Carrots (Daucus carota L.) During Refrigerated and Frozen Storage/
|
Kjeldsen, F
|
American Chemical Society, Books and Journals Division]
|
2003
|
|
|
|
| 51 |
|
Changes in Wall-Bound Phenolic Acids, Phenylalanine and Tyrosine Ammonia-Lyases, and Peroxidases in Developing Durum Wheat Grains (Triticum turgidum L. Var. Durum)
|
Regnier, T
|
American Chemical Society, Books and Journals Division]
|
1996
|
|
|
|
| 52 |
|
Changes of Cyanogenic Glucosides in White Clover (Trifolium repens L.) during the Growing Season
|
Stochmal, A
|
American Chemical Society, Books and Journals Division]
|
1996
|
|
|
|
| 53 |
|
Changes of Endogenous Antioxidants and Fatty Acid Composition in Irradiated Rice Bran during Storage
|
Shin, T.-S
|
American Chemical Society, Books and Journals Division]
|
1996
|
|
|
|
| 54 |
|
Changes of Fatty Acids and Fatty Acid-Derived Flavor Compounds by Expressing the Yeast cap delta-9 Desaturase Gene in Tomato
|
Wang, C
|
American Chemical Society, Books and Journals Division]
|
1996
|
|
|
|
| 55 |
|
Changes of Lemon Flavor Components in an Aqueous Solution during UV Irradiation
|
Iwanami, Y
|
American Chemical Society, Books and Journals Division]
|
1997
|
|
|
|
| 56 |
|
Changes of the Volatile Profile and Artifact Formation in Daidai (Citrus aurantium) Cold-Pressed Peel Oil on Storage/
|
Njoroge, S. M
|
American Chemical Society, Books and Journals Division]
|
2003
|
|
|
|
| 57 |
|
Changes of Volatile Compounds during Heating of Bacuri Pulp/
|
Boulanger, R
|
American Chemical Society, Books and Journals Division]
|
2001
|
|
|
|
| 58 |
|
Characteristic Aroma Components of Rennet Casein/
|
Karagul-Yuceer, Y
|
American Chemical Society, Books and Journals Division]
|
2003
|
|
|
|
| 59 |
|
Characteristic Flavor Components in the Brew of Cooked Clam (Meretrix lusoria) and the Effect of Storage on Flavor Formation
|
Sekiwa, Y
|
American Chemical Society, Books and Journals Division]
|
1997
|
|
|
|
| 60 |
|
Characteristics of Essential Oil from Basil (Ocimum basilicum L.) Grown in Australia
|
Lachowicz, K. J
|
American Chemical Society, Books and Journals Division]
|
1996
|
|
|
|
기사
(505)
