Book ChapterDOI
Association of official analytical chemists: 1964-1988
TLDR
The AOAC not only changed its name to Association of Official Analytical Chemists but also underwent a striking expansion and transformation, the highlights of which are the subject of this account.Abstract:
In 1964, William Horowitz published the history of the Association of Official Agricultural Chemists (AOAC), of which he was the chief executive officer (Horwitz 1964). At that time the AOAC had existed for 80 years and had ventured very little beyond its stated purpose of validating and publishing standardized methods of analysis for substances important to agriculture and the public health through a highly structured system of interlaboratory testing and review. In the ensuing quarter of a century, however, the AOAC not only changed its name to Association of Official Analytical Chemists but also underwent a striking expansion and transformation. The highlights of that transformation are the subject of this account.read more
Citations
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Journal ArticleDOI
Antioxidant activity in different fractions of tomatoes
TL;DR: In this paper, the major antioxidants and antioxidant activity in different fractions (skin, seeds and pulp) of three tomato cultivars (Excell, Tradiro and Flavourine) were determined.
Journal ArticleDOI
Nutritional potentials of some tropical vegetable leaf meals: chemical characterization and functional properties
TL;DR: In this article, three tropical vegetable species (Talium triangulare, Amaranthus cruentus and Telfairia occidentalis) were selected based on their availability and agronomic desirability.
Journal ArticleDOI
Effect of Different Cooking Conditions on Phenolic Compounds and Antioxidant Capacity of Some Selected Brazilian Bean (Phaseolus vulgaris L.) Cultivars
TL;DR: Independent of cooking temperature, total phenolics and antioxidant capacities were enhanced in treatments without soaking and where cooking water was not discarded, and this was likely linked to an increase of specific phenolic compounds detected by high performance liquid chromatography such as flavonols and free phenolic acids in both cultivars.
Journal ArticleDOI
Antioxidant activities of rapeseed peptides produced by solid state fermentation
TL;DR: In this article, rapeseed peptides were prepared by solid state fermentation with Bacillus subtilis followed by evaluation of peptide antioxidant activities (scavenging of DPPH, ferric reducing power, ferrous ion-chelation and ability to inhibit linoleic acid autoxidation, in vitro ).
Journal ArticleDOI
Nutritional Potential of the Leaves and Seeds of Black Nightshade- Solanum nigrum L. Var virginicum from Afikpo-Nigeria
TL;DR: In this article, the nutritional potential of the leaves and seeds of Solanum nigrum L. Var virginicum was assessed by determining proximate and phytochemical composition, which indicated protein content of leaves and seed as 24.90% and 17.63% respectively.
References
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Journal ArticleDOI
Ed.: S. Williams: Official Methods of Analysis. 14. Auflage, Arlington, Va., Publ. Assoc. Official Analytical Chemists, INC, 1984, 1141 S., US $ 151.50
Book
Statistical Manual of the Association of Official Analytical Chemists
E. H. Steiner,W. J. Youden +1 more
Journal ArticleDOI
Electron Affinity Spectroscopy—A New Method for the Identification of Functional Groups in Chemical Compounds Separated by Gas Chromatography1
J. E. Lovelock,S. R. Lipsky +1 more
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