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  1. 1
    Book Review: Food: The Chemistry of Its Components: 6th Edition
    by Sushilkumar A. Jadhav, Sushilkumar A. Jadhav
    Published 2017-09-01
    “...Frontiers in Chemistry...”
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    Article
  2. 2
    T. P. COULTATE. Food: the chemistry of its components. [London] : The Royal Society of Chemistry, 1996. 360 p.
    by Chong, Miguel
    Published 2013
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  3. 3
    Applications of permanganate chemiluminescence to the analysis of food components
    by Agater, Irena Barbara
    Published 1999
    Subjects: “...QD Chemistry...”
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  4. 4
    Application of Analytical Chemistry to Foods and Food Technology
    by Daniele Naviglio, Monica Gallo
    Published 2020-09-01
    Subjects: “...functional foods...”
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    Article
  5. 5
    Analysis of Fats and Fat-Soluble Components in Foods Using Supercritical Fluid Extraction and Chromatographic Techniques
    by Patel, Sneha
    Published 1999
    Subjects: “...Chemistry...”
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  6. 6
    Effect of water chemistry on the planktonic communities and relationships among food web components across a freshwater ecotone
    by Mieczan T., Adamczuk Małgorzata, Nawrot Dorota
    Published 2013-01-01
    Subjects: “...food web...”
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    Article
  7. 7
    Bioactive Components in Fermented Foods and Food By-Products
    Subjects: “...food fermentation...”
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    Article
  8. 8
    Influence of Physical States (Crystalized Versus Solubilized) of Bioactive Components And Oil Composition on Bioaccessibility And Bioavailability
    by Xia, Ziyuan
    Published 2014
    Subjects: “...Food Chemistry...”
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  9. 9
    Food. The Chemistry of its Components, 6th edition. – T. Coultate.– The Royal Society of Chemistry, Cambridge, UK, 2016.– XX + 599 pages.– ISBN 978-1-84973-880-4
    by R. Zamora
    Published 2017-12-01
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    Article
  10. 10
    Development of a hyperspectral imaging technique with internal scene scan for analysing the chemistry of food degradation
    by Guo Hsuan Chen, Jung Y. Huang
    Published 2018-10-01
    Subjects: “...food quality control...”
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    Article
  11. 11
    Nutraceuticals: Recent Advances of Bioactive Food Components
    “...Journal of Chemistry...”
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    Article
  12. 12
    Extraction technology, component analysis, antioxidant, antibacterial, analgesic and anti-inflammatory activities of flavonoids fraction from Tribulus terrestris L. leaves
    Subjects: “...Food chemistry...”
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    Article
  13. 13
    Effects of Ripening Processes on Chemistry of Tomato Volatiles
    by Shah, Bharat Manu
    Published 1968
    Subjects: “...Food Chemistry...”
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  14. 14
    Chemistry and Application of Pulses as Value-Added Ingredients in Processed Foods
    by Holliday, Darryl
    Published 2014
    Subjects: “...Nutrition and Food Science...”
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  15. 15
    Application of Mass Spectrometry Imaging for Visualizing Food Components
    by Yoshimura Yukihiro, Nobuhiro Zaima
    Published 2020-05-01
    “...Foods...”
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    Article
  16. 16
    Applications of supercritical fluid technologies to the analysis of food components
    by Calvey, Elizabeth Madigan
    Published 2015
    Subjects: “...Food -- Analysis...”
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  17. 17
    Green tea extract: Chemistry, antioxidant properties and food applications – A review
    by S.P.J. Namal Senanayake
    Published 2013-10-01
    Subjects: “...Food application...”
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    Article
  18. 18
    Development of Food Chemistry, Natural Products, and Nutrition Research: Targeting New Frontiers
    by Antonello Santini, Nicola Cicero
    Published 2020-04-01
    Subjects: “...foods...”
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    Article
  19. 19
    Liquid Chromatography Analysis of Common Nutritional Components, in Feed and Food
    Subjects: “...food and feed analysis...”
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    Article
  20. 20
    Oxidative flavour chemistry and biochemistry in parsley
    by Channell, Guy Andrew
    Published 1996
    Subjects: “...TP 368 Food processing and manufacture : TX Home economics...”
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