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
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
Detection of penicillin G residues in milk based on dual-emission carbon dots and molecularly imprinted polymers
Food Chemistry - Tập 314 - Trang 126172 - 2020
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
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
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
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
Characterization of the key aroma compounds in aged Chinese Xiaoqu Baijiu by means of the sensomics approach
Food Chemistry - Tập 384 - Trang 132452 - 2022
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
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
Tổng số: 18,042
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