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                             57 results found
no title author magazine year volume issue page(s) type
1 A multivariate approach to overcome chlorophyll interferences in the determination of polycyclic aromatic hydrocarbons in jambu (Acmella olerarea (L.) R.K. Jansen) Neves, Daniela Andrade

104 C p.
article
2 An efficient protein isolation process for use in Limnospira maxima: A biorefinery approach Bai, Renao

104 C p.
article
3 A new method for calculating thiamin content and determining appropriate thiamin levels in foods Forouzesh, Abed

104 C p.
article
4 An MOF-based dispersive micro solid phase extraction prior to dispersive liquid-liquid microextraction for analyzing plasticizers Pezhhanfar, Sakha

104 C p.
article
5 An ultra-performance liquid chromatography-tandem mass spectrometric method for the identification and quantification of selected natural antioxidants in prickly pear samples Louppis, Artemis P.

104 C p.
article
6 Application of classification models in screening superior rice grain quality in male sterile and pollen parents Buenafe, Reuben James

104 C p.
article
7 Application of the Database of Flavonoid Values for USDA Food Codes 2007–2010 in assessing intake differences between the Healthy Aging in Neighborhoods of Diversity across the Life Span (HANDLS) study and What We Eat in America (WWEIA), NHANES Sebastian, Rhonda S.

104 C p.
article
8 A rapid and simplified methodology for the extraction and quantification of allicin in garlic Nguyen, B.T.

104 C p.
article
9 A rational route based on liquid-liquid-refining extraction and high-speed counter-current chromatography for separation of target compound from Toona sinensis Guo, Shuang

104 C p.
article
10 Assessment of heavy- and semi-metals contamination in edible seaweed and dried fish sold in ethnic food stores on the Italian market Panebianco, Felice

104 C p.
article
11 Changes of characteristic sugar, fatty acid, organic acid and amino acid in jujubes at different dry mature stages Fu, Li

104 C p.
article
12 Characterization of the influence of pirarucu age and weight on their physicochemical composition Rodrigues de Rosa, Krishna

104 C p.
article
13 Classification of stingless bee honey based on species, dehumidification process and geographical origins using physicochemical and ATR-FTIR chemometric approach Ismail, Nur Faezah

104 C p.
article
14 Comparison of nutritional quality and nutrient compositions of three edible tissues from different sourced cultured female mud crabs (Scylla paramamosain) Wang, Futian

104 C p.
article
15 Composition and distribution of α-dicarbonyl compounds in propolis from different plant origins and extraction processing Song, Meijie

104 C p.
article
16 Determination of pesticide residues in wine by solid-phase extraction on-line combined with liquid chromatography tandem mass spectrometry Pérez-Mayán, L.

104 C p.
article
17 Development and validation of a RP-HPLC-DAD method for quantification of charantin in Momordica charantia products Laczkó-Zöld, Eszter

104 C p.
article
18 Development of HPLC method for quantification of phenolic compounds in Cyclopia intermedia (honeybush) herbal tea infusions de Beer, D.

104 C p.
article
19 Editorial Board
104 C p.
article
20 Effects of maceration length after prefermentative cold soak: Detailed chromatic, phenolic and sensory composition of cabernet sauvignon, malbec and merlot wines Casassa, L. Federico

104 C p.
article
21 Effects of two sterilization methods on the taste compositions of sweet and sour spare ribs flavor Sun, Ying

104 C p.
article
22 Essential and potentially toxic elements in raw milk from different geographical regions of Croatia and their health risk assessment in the adult population Bilandžić, Nina

104 C p.
article
23 Evaluation of chlorogenic acid accumulation in cultivated and wild apples Liao, Liao

104 C p.
article
24 Evaluation of the aluminum migration from metallic seals to coffee beverage after using a high-pressure coffee pod machine Iscuissati, Isabelle Pereira

104 C p.
article
25 Extraction and enrichment of furanoid glycosylated diterpenes present in green coffee beans: New methodology in the QuEChERS concept dos Santos, Filipe Kayodè Felisberto

104 C p.
article
26 Health risk assessment of toxic metals and toxigenic fungi in commercial herbal tea samples from Belgrade, Serbia Krstić, Marko

104 C p.
article
27 Impact of storage period and nanoparticle treatment on phytochemical composition of watermelons (Citrullus lanatus) Acharya, Pratibha

104 C p.
article
28 Influence of infant cereal formulation on phenolic compounds and formation of Maillard reaction products Verardo, Vito

104 C p.
article
29 Mass spectrometry determination of potential species-specific peptide markers in commercial seasoning cubes Mohd Asri, Ummu Nasuha

104 C p.
article
30 Multi-element analysis of three Codonopsis Radix varieties in China and its correlation analysis with environmental factors Bai, Ruibin

104 C p.
article
31 Mungbean x ricebean and mungbean x urdbean interspecific lines are nutritionally comparable to mungbean cultivars Jain, Vritika

104 C p.
article
32 Near-infrared spectroscopy and machine learning-based classification and calibration methods in detection and measurement of anionic surfactant in milk Hosseini, Elahesadat

104 C p.
article
33 Novel approach for screening milk based on fast and environmentally friendly determination of protein and fat Silva, Anna Flavia S.

104 C p.
article
34 Nutrient value of Salicornia ramosissima—A green extraction process for mineral analysis Lopes, Maria

104 C p.
article
35 Oxidative stability, fatty-acid and phenolic composition of Cypriot monovarietal virgin olive oils with progressive fruit maturity Emmanouilidou, Maria G.

104 C p.
article
36 Physicochemical and functional properties of soluble fiber extracted from two phenotypes of chia (Salvia hispanica L.) seeds Muñoz, Loreto A.

104 C p.
article
37 Pyrrolizidine alkaloid concentrations in local Italian and retail honeys of different origin: A scenario of human exposure Lucatello, Lorena

104 C p.
article
38 Quantitative analysis of caprolactam in sauce-based food using infrared spectroscopy combined with data fusion strategies Zhu, Jingyi

104 C p.
article
39 Quantitative profiling of gingerol and its derivatives in Australian ginger Johnson, Joel B.

104 C p.
article
40 Rapid detection of malachite green in fish and water based on the peroxidase-like activity of Fe3O4NPs enhanced with aptamer Wang, Jia

104 C p.
article
41 Regressions of the dielectric constant and speed of sound of vegetable oils from their composition and temperature using genetic programming Alviso, Dario

104 C p.
article
42 Reversed-phase switchable-hydrophilicity solvent liquid-liquid microextraction of copper prior to its determination by smartphone digital image colorimetry Al-Nidawi, Mais

104 C p.
article
43 Seasonality as experienced in the market and the resulting variation in the amino acid and elemental composition of chub mackerel (Scomber colias) Motta, C.

104 C p.
article
44 Simultaneous determination of pesticides and their degradation products in potatoes by MSPD-LC-MS/MS Danek, Magdalena

104 C p.
article
45 Simultaneous determination of α-tocopherol, β-tocopherol, γ-tocopherol, δ-tocopherol, sesamin, sesamolin, sesamol, and asarinin in sesame oil by normal-phase high performance liquid chromatography Huang, Liumin

104 C p.
article
46 Smartphone-based method for the determination of chlorophyll and carotenoid contents in olive and avocado oils: An approach with calibration transfer de Carvalho, Thaís Cristina Lima

104 C p.
article
47 Sodium and potassium contents in food samples from the first Portuguese total diet pilot study Nascimento, Ana

104 C p.
article
48 Strategies to determine lactose in cow milk by mid infrared spectroscopy Pinto, Pollyana Augusto

104 C p.
article
49 Study on ultrahigh-pressure extraction technology on properties of yellow extract from gardenia fruit Liqin, Tang

104 C p.
article
50 Synthesis of magnetic Cu/CuFe2O4@MIL-88A(Fe) nanocomposite and application to dispersive solid-phase extraction of chlorpyrifos and phosalone in water and food samples Amini, Shima

104 C p.
article
51 Taste-active indicators and their correlation with antioxidant ability during the Monascus rice vinegar solid-state fermentation process Gao, Hang

104 C p.
article
52 Ternary NiO/Ag/reduced graphene oxide nanocomposites as, a sensitive electrochemical sensor for nanomolarity detection of sunset yellow in soft drinks Lv, Guangxin

104 C p.
article
53 The distinct of chemical profiles of mountainous forest cultivated ginseng and garden ginseng based on ginsenosides and oligosaccharides Zhu, Lianlian

104 C p.
article
54 The effect of saliva on the aroma release of esters in simulated baijiu under the impact of high ethanol concentration Chen, Lu

104 C p.
article
55 The influence of consecutive use of different oil types and frying oil in French fries on the acrylamide level Başaran, Burhan

104 C p.
article
56 The use of lemon juice and its role on polyunsaturated fatty acids and cholesterol oxides formation in thermally prepared sardines de Carvalho, Isabella Oliveira Alves Moreira

104 C p.
article
57 Voltammetric determination of rutin in fruit juice samples using a 2 mercaptobenzothiazole coated pencil graphite electrode En-Nakra, Farah

104 C p.
article
                             57 results found
 
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