Food Facts for the Analytical Chemist
Unifying the Field of Conjugation Chemistry...
Journal of Food Composition and Analysis An International Journal Editor
Kent K. Stewart Verginia Polytechnic Institute and Stale University Blacksburg Virginia. U.S.A. Associate Editors George H. Beaton, Canada; Ricardo Bressani, Guatemala: Osman Galal, Egypt: William M. Rand, C.SA.; Kyoden Yasumoto, Japan Attention (bod chemists a n d analysts! T h e J o u r n a l o f F o o d C o m p o s i t i o n a n d A n a l y s i s will provide vou with sulficieut and necessary descriptions of food samples, analytical methods, quality control p r o c e d u r e s , and statistical treat m e n t s t o assist vou in evaluating t h e appropriateness of t h e data in your projects. T h e journal is d e v o t e d to all scientific aspects of t h e chemical composition of h u m a n foods. Emphasizing
Chemistry tditor Claude F Meares, University of California, Davis
Bioconjugate Chemistry
Centralized Access is Here!
Featuring highly technical, primary literature in biomedically related R&D, Bioconjugate Chemistry centralizes information previously published in some 200 different scholarly journals. It brings together—in one source—research forming the core of breakthroughs in biotechnology from universities, research institutes, biomedical firms, drug companies, and chemical laboratories. Specifically, Bioconjugate Chemistry addresses the joining of two different molecular functions by chemical or biological means. No Other journal has this unique, topical focus: Conjugation of... antibodies (and their fragments) nucleic acids and their analogues (a-anomers, phosphonates,...) liposomal components other biologically active molecules (receptor-binding proteins, hormones, peptides,. ..) with each other or with any molecular groups that add useful properties...
•New methods of analysis •Data on composition of foods •Studies on the manipulation, storage, distribution, anil use ol food composition data •Studies on the statistics and distribution of such data and data systems
drugs, radionuclides, toxins, fluorophores, photoprobes, inhibitors, enzymes, haptens, ligands, etc. In bimonthly issues youΊΙ explore the chemical aspects of conjugate preparation and characterization, including: • In vivo applications of conjugate methodology; • Molecular biological aspects of antibodies, genetically engineered fragments, and other immunochemicals;
Featuring •Data and methods for natural and/or normal chemical and biochemical components of human foods—including nutrients, toxicants, flavors, colors, and functional additives •Methods for determination of inadvertent materials in foods—including pesticides, agricultural chemicals, lieavv metals, general environmental contaminants, and chemical and biochemical toxicants of microbiological origin
.An Official Publication of the United Nations University International Network of food Data Systems Volume fi i 19SJ3). -I issues ISSN 0SS9- l57o In the U.S.A. and Ciumdu: S96.0II All other countries: SI 12.00
• The relationships between conjugation chemistry and the biological properties of conjugates.
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