Food Analytical Methods
SCIE-ISI SCOPUS (2008-2025)
1936-976X
1936-9751
Cơ quản chủ quản: Springer New York , SPRINGER
Lĩnh vực:
Safety ResearchFood ScienceSafety, Risk, Reliability and QualityApplied Microbiology and BiotechnologyAnalytical Chemistry
Phân tích ảnh hưởng
Các bài báo tiêu biểu
Optimized Analysis of Organic Acids in Edible Mushrooms from Portugal by Ultra Fast Liquid Chromatography and Photodiode Array Detection
Tập 6 Số 1 - Trang 309-316 - 2013
Use of UFLC-PDA for the Analysis of Organic Acids in Thirty-Five Species of Food and Medicinal Plants
Tập 6 Số 5 - Trang 1337-1344 - 2013
Modification of Multiresidue QuEChERS Protocol to Minimize Matrix Effect and Improve Recoveries for Determination of Pesticide Residues in Dried Herbs Followed by GC-MS/MS
Tập 11 Số 3 - Trang 709-724 - 2018
Potential of Near-Infrared (NIR) Spectroscopy and Hyperspectral Imaging for Quality and Safety Assessment of Fruits: an Overview
Tập 12 Số 11 - Trang 2438-2458 - 2019
Detection of Urea Adulteration in Milk Using Near-Infrared Raman Spectroscopy
Tập 8 Số 1 - Trang 93-102 - 2015
Differentiation of Romanian Wines on Geographical Origin and Wine Variety by Elemental Composition and Phenolic Components
Tập 7 - Trang 2064-2074 - 2014
Several wines were analyzed by high-performance liquid chromatography
(HPLC-PDA), inductively coupled plasma mass spectrometry (ICP-MS), and flame
atomic absorption spectroscopy (FAAS) in order to associate the concentration
levels of the chemical parameters with the geographical origin of wines and wine
varieties. Thus, the concentrations of 22 elements (Li, Be, Co, Ni, Cs, U, Pb,
V, As, Ba, Cr, ...