Food Chemistry

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Tailored architecture of molybdenum carbide/iron oxide micro flowers with graphitic carbon nitride: An electrochemical platform for nano-level detection of organophosphate pesticide in food samples
Food Chemistry - Tập 397 - Trang 133791 - 2022
Ramadhass Keerthika Devi, Muthusankar Ganesan, Tse-Wei Chen, Shen-Ming Chen, Kuan-Yu Lin, Muthumariappan Akilarasan, Wedad A. Al-onazi, Rabab Ahmed Rasheed, Mohamed S. Elshikh
Simultaneous identification of low-molecular weight phenolic and nitrogen compounds in craft beers by HPLC-ESI-MS/MS
Food Chemistry - Tập 286 - Trang 113-122 - 2019
Kamila P. Cheiran, Victória P. Raimundo, Vitor Manfroi, Michel J. Anzanello, Alessandro Kahmann, Eliseu Rodrigues, Jeverson Frazzon
Detection of penicillin G residues in milk based on dual-emission carbon dots and molecularly imprinted polymers
Food Chemistry - Tập 314 - Trang 126172 - 2020
Roghayeh Jalili, Alireza Khataee, Mohammad-Reza Rashidi, Amir Razmjou
A study of arsenic speciation in soil, irrigation water and plant tissue: A case study of the broad bean plant, Vicia faba
Food Chemistry - Tập 210 - Trang 362-370 - 2016
Bashdar A. Sadee, Mike E. Foulkes, Steve J. Hill
Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry
Food Chemistry - Tập 96 - Trang 147-155 - 2006
Sophie Guillot, Laurence Peytavi, Sylvie Bureau, Renaud Boulanger, Jean-Paul Lepoutre, Jean Crouzet, Sabine Schorr-Galindo
Comparison of potent odorants in raw and cooked mildly salted large yellow croaker using odor-active value calculation and omission test: Understanding the role of cooking method
Food Chemistry - Tập 402 - Trang 134015 - 2023
Haocheng Wei, Yukun Wei, Xujian Qiu, Shen Yang, Feng Chen, Hui Ni, Qingbiao Li
Distribution of apparent activation energy counterparts during thermo – And thermo-oxidative degradation of Aronia melanocarpa (black chokeberry)
Food Chemistry - Tập 230 - Trang 30-39 - 2017
Bojan Janković, Milena Marinović-Cincović, Marija Janković
Characterization of the key aroma compounds in aged Chinese Xiaoqu Baijiu by means of the sensomics approach
Food Chemistry - Tập 384 - Trang 132452 - 2022
Xizhen Sun, Quanquan Qian, Yaqing Xiong, Qianqian Xie, Xixuan Yue, Jiahuan Liu, Shuxia Wei, Qiang Yang
Factorial design optimization and characterization of poly-lactic acid (PLA) nanoparticle formation for the delivery of grape extracts
Food Chemistry - Tập 207 - Trang 75-85 - 2016
Katherina Fernández, Javiera Aburto, Carlos von Plessing, Marlene Rockel, Estrella Aspé
Novel extraction of polyphenols from sour cherry pomace using natural deep eutectic solvents – Ultrafast microwave-assisted NADES preparation and extraction
Food Chemistry - Tập 366 - Trang 130562 - 2022
Boris M. Popovic, Nikola Micic, Aleksandar Potkonjak, Bojana Blagojevic, Ksenija Pavlovic, Dubravka Milanov, Tatjana Juric
Tổng số: 18,042   
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