Challenges in Food Chemistry

by Michael eRychlik
Published 2015-04-01

Application of Analytical Chemistry to Foods and Food Technology

by Daniele Naviglio, Monica Gallo
Published 2020-09-01

Food Chemistry: Food Quality and New Analytical Approaches

by Nivia M. M. Coelho, César R. T. Tarley, Claudia Ruiz-Capillas, Luciana M. Coelho, Miguel de la Guardia
Published 2016-01-01

Chemistry of Food Contaminants and Their Remediation or Mitigation

by Alberto Fiore, Photis Papademas, Vlasios Goulas
Published 2019-01-01

Development of Functional Food Project Learning Tools for Food Chemistry Course

by Nova Kurnia, Liliasari Liliasari, Dede Robiatul Adawiyah, Florentina Maria Titin Supriyanti
Published 2021-06-01

Societal view on chemistry teaching, food as example

by Sakari Tolppanen, Maija Aksela
Published 2013-12-01

Chemistry of Medicinal Plants, Foods, and Natural Products

by Shixin Deng, Shao-Nong Chen, Jian Yang
Published 2014-01-01

Pyrrolizidine Alkaloids: Chemistry, Pharmacology, Toxicology and Food Safety

by Rute Moreira, David M. Pereira, Patrícia Valentão, Paula B. Andrade
Published 2018-06-01

Chemistry of Medicinal Plants, Foods, and Natural Products 2015

by Shixin Deng, Shao-Nong Chen, Jian Yang
Published 2015-01-01

Editorial: Supramolecular Chemistry at the Interface of Environmental and Food Science

by Cheuk-Fai Chow, D. Amilan Jose, Pauraj Mosae Selvakumar
Published 2021-04-01

Chemistry of Tropical Eucheumatoids: Potential for Food and Feed Applications

by Andrea Ariano, Nadia Musco, Lorella Severino, Anna De Maio, Annabella Tramice, Giuseppina Tommonaro, Sara Damiano, Angelo Genovese, Oladokun Sulaiman Olanrewaju, Fulvia Bovera, Giulia Guerriero
Published 2021-05-01

Food Chemistry: a Kazakhstan Perspective on the Maillard Reaction and Acrylamide Formation in Common Foods

by Zh. Kudiyarova, Zh. Lesova, T.Y. Curtis, N. Muttucumaru, J. Postles, N. G. Halford
Published 2013-01-01

The Role of Aryldiazonium Chemistry in Designing Electrochemical Aptasensors for the Detection of Food Contaminants

by Matei Raicopol, Luisa Pilan
Published 2021-07-01

Use of Polyphenols as Modulators of Food Allergies. From Chemistry to Biological Implications

by Catarina Bessa, Telmo Francisco, Ricardo Dias, Nuno Mateus, Victor de Freitas, Rosa Pérez-Gregorio
Published 2021-07-01

Book Review: Food: The Chemistry of Its Components: 6th Edition

by Sushilkumar A. Jadhav, Sushilkumar A. Jadhav
Published 2017-09-01

Chemistry of Secondary Polyphenols Produced during Processing of Tea and Selected Foods

by Takashi Tanaka, Yosuke Matsuo, Isao Kouno
Published 2009-12-01

Development of Food Chemistry, Natural Products, and Nutrition Research: Targeting New Frontiers

by Antonello Santini, Nicola Cicero
Published 2020-04-01

The Versatility of Antioxidant Assays in Food Science and Safety—Chemistry, Applications, Strengths, and Limitations

by Nabeelah Bibi Sadeer, Domenico Montesano, Stefania Albrizio, Gokhan Zengin, Mohamad Fawzi Mahomoodally
Published 2020-08-01

Green tea extract: Chemistry, antioxidant properties and food applications – A review

by S.P.J. Namal Senanayake
Published 2013-10-01

Hydrothermal Liquefaction of Food Waste: Effect of Process Parameters on Product Yields and Chemistry

by Hengameh Bayat, Mostafa Dehghanizadeh, Jacqueline M. Jarvis, Catherine E. Brewer, Umakanta Jena
Published 2021-05-01