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  1. 41
    Production of Extrudate Food with Mango By-Products (<i>Mangifera indica</i>): Analysis of Physical, Chemical, and Sensorial Properties
    Subjects: “...food extrudate...”
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    Article
  2. 42
    Chemical, structural, and thermal characterization of starches from four yellow Arracacha (Arracacia xanthorriza) roots produced in Colombia
    Subjects: “...Food analysis...”
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    Article
  3. 43
    Research of the physical and chemical properties and methods of Red rice (food colour) determination in sausage products
    by N. V. Rudometova, I. S. Kim
    Published 2020-12-01
    Subjects: “...food colours...”
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    Article
  4. 44
    Multi-Criteria Decision Analysis in Food Safety Risk Management: The Case of Dioxins in Baltic Fish
    Subjects: “...chemical...”
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    Article
  5. 45
    Physicochemical analyses, antioxidant, antibacterial, and toxicity of propolis particles produced by stingless bee Heterotrigona itama found in Brunei Darussalam
    Subjects: “...Chemical food analysis...”
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    Article
  6. 46
    Chemical Compositional Changes in Over-Oxidized Fish Oils
    Subjects: “...food analysis...”
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    Article
  7. 47
    Environmental Chemical Contaminants in Food: Review of a Global Problem
    by Lesa A. Thompson, Wageh S. Darwish
    Published 2019-01-01
    “...Contamination by chemicals from the environment is a major global food safety issue, posing a...”
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    Article
  8. 48
    Chemical and Biological Sensors for Food-Quality Monitoring and Smart Packaging
    by Fatima Mustafa, Silvana Andreescu
    Published 2018-10-01
    Subjects: “...food freshness...”
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    Article
  9. 49
    Maintenance Management Systems in the Czech Enterprises of Chemical and Food Industries
    Subjects: “...maintenance, maintenance systems, production equipment, chemical industry, food industry...”
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    Article
  10. 50
    Chemical and nutritional composition of some common foods in Abeokuta, Nigeria
    Subjects: “...Chemical and nutritional composition...”
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    Article
  11. 51
    Chemical composition and in vitro digestibility of fresh sugarcane hydrolysed with calcium oxide (CaO)
    Subjects: “...Alkali treatment; Food analysis; Hydrolysing agent; Hydrolysis; Saccharum officinarum...”
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    Article
  12. 52
    Monitoring oxidation during the storage of pressure-treated cooked ham and impact on technological attributes
    Subjects: “...Chemical food analysis...”
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    Article
  13. 53
    Introduction to the Special Issue: New Frontiers in Acrylamide Study in Foods—Formation, Analysis and Exposure Assessment
    Subjects: “...chemical process contaminants...”
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    Article
  14. 54
    A Perspective on Recent Advances in Piezoelectric Chemical Sensors for Environmental Monitoring and Foodstuffs Analysis
    by Tatyana A. Kuchmenko, Larisa B. Lvova
    Published 2019-08-01
    Subjects: “...chemical sensors...”
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    Article
  15. 55
    Effect of temperature on the formation of acrylamide in cocoa beans during drying treatment: An experimental and computational study
    Subjects: “...Chemical food analysis...”
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    Article
  16. 56
    Portable NMR in food analysis
    Subjects: “...Food science...”
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    Article
  17. 57
    Microbiological and physico-chemical characterization of the Rodriguan chinese sausage
    by V. K. Ah Kang, K. Boodhoo, S. J. Santchurn
    Published 2015-06-01
    Subjects: “...Food processing...”
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    Article
  18. 58
    Effect of Pasteurization on Chemical and Functional Properties of Xoconostle (Opuntia joconostle) Juice
    Subjects: “...food analysis...”
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    Article
  19. 59
    MEDICAL EVALUATION OF THE POTENTIAL BIOLOGICAL AND CHEMICAL DANGERS IN HIGH-RISK FOODS
    Subjects: “...food safety...”
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    Article
  20. 60
    Physicochemical Properties of Chemical Pollutants Available in Food Contact Materials (FCM)
    “...Health and welfare of population are priority reasons to study the toxic effects of chemical...”
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    Article
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