Food Chemistry: X
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Sắp xếp:
Development and single laboratory validation of a targeted liquid chromatography-triple quadrupole mass spectrometry-based method for the determination of insulin like growth factor-1 in different types of milk samples
Food Chemistry: X - Tập 13 - Trang 100271 - 2022
An improved approach of salting-out solvent-free microwave mediated rotary distillation for essential oil preparation from fresh leaves of magnolia (Oyama sieboldii)
Food Chemistry: X - Tập 16 - Trang 100524 - 2022
In vitro digestion of nitrite and nitrate preserved fermented sausages – New understandings of nitroso-compounds’ chemical reactivity in the digestive tract
Food Chemistry: X - Tập 16 - Trang 100474 - 2022
Characterization of the physicochemical Properties, bacterial community and non-volatile profiles of fermented Yu jiangsuan by Weissella cibaria and Lactobacillus plantarum
Food Chemistry: X - Tập 20 - Trang 100951 - 2023
Potential volatile markers of brown rice infested by the rice weevil, Sitophilus oryzae (L.) (Coleoptera: Curculionidae)
Food Chemistry: X - Tập 17 - Trang 100540 - 2023
Study of vegetable oils and their blends using infrared reflectance spectroscopy and refractometry
Food Chemistry: X - Tập 17 - Trang 100386 - 2023
Nutritional quality of protein flours of fava bean (Vicia faba L.) and in vitro digestibility and bioaccesibility
Food Chemistry: X - Tập 14 - Trang 100303 - 2022
Chain conformations and steady-shear viscosity properties of pectic polysaccharides from apple and tomato
Food Chemistry: X - Tập 14 - Trang 100296 - 2022
Comparison of a portable Vis-NIR hyperspectral imaging and a snapscan SWIR hyperspectral imaging for evaluation of meat authenticity
Food Chemistry: X - Tập 18 - Trang 100667 - 2023
Degradation kinetics and isomerization of 5-O-caffeoylquinic acid under ultrasound: Influence of epigallocatechin gallate and vitamin C
Food Chemistry: X - Tập 12 - Trang 100147 - 2021
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