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  1. 61
    Modifications produced in food proteins following Interactions with oxidizing lipids. I. Radical chemistry of polyunsaturated fatty acids
    by F. J. Hidalgo, R Zamora, M. Alaiz
    Published 1991-10-01
    Subjects: “...food...”
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    Article
  2. 62
    Spatial differences in East Scotia Ridge hydrothermal vent food webs: influences of chemistry, microbiology and predation on trophodynamics
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    Article
  3. 63
    The Chemical Reactivity of Anthocyanins and Its Consequences in Food Science and Nutrition
    by Olivier Dangles, Julie-Anne Fenger
    Published 2018-08-01
    Subjects: “...chemistry...”
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    Article
  4. 64
    NMR analysis of aldehydes in Sicilian extra-virgin olive oils by DPFGSE techniques
    Subjects: “...Food chemistry...”
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    Article
  5. 65
    Fiano, Greco and Falanghina grape cultivars differentiation by volatiles fingerprinting, a case study
    Subjects: “...Analytical chemistry...”
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    Article
  6. 66
    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
  7. 67
    Chemical investigation on wheat proteins
    by Rao, Koduri Sreenivasa
    Published 2007
    Subjects: “...Food Chemistry...”
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  8. 68
    Synthetic studies on organosulphur compounds
    by Kanth, Rajani B
    Published 2007
    Subjects: “...Food Chemistry...”
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  9. 69
    Utilization of Modified Lecithin to Control Lipid Oxidation in Bulk Oils
    by Shanbhag, Anuj
    Published 2018
    Subjects: “...Food Chemistry...”
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  10. 70
    Ferric-bipyridine assay: A novel spectrophotometric method for measurement of antioxidant capacity
    Subjects: “...Food chemistry...”
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    Article
  11. 71
    Gas chromatographic determination of styrene and other volatile organic compounds in polystyrene food packaging
    by Lu, Susie Ling
    Published 2008
    Subjects: “...QD Chemistry...”
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    Thesis
  12. 72
    Molecularly imprinted polymer solid phase extraction for the analysis of organophosphorus pesticides in food samples
    by Salleh, Syairah
    Published 2012
    Subjects: “...QD Chemistry...”
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    Thesis
  13. 73
    The role of cholecystokinin (CCK) in the control of food intake in the rat
    by Romans, Katherine Nieves
    Published 1999
    Subjects: “...Pharmacology & pharmacy & pharmaceutical chemistry...”
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  14. 74
    The effects of opioids on central regulation of food and water intake
    by Jackson, H. C.
    Published 1986
    Subjects: “...Pharmacology & pharmacy & pharmaceutical chemistry...”
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  15. 75
    Comparative study between chemical, physical and enzymatic methods for Jatropha curcas kernel meal phorbol ester detoxification
    Subjects: “...Food science...”
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    Article
  16. 76
    Voltammetric and spectroscopic determination of polyphenols and antioxidants in ginger (Zingiber officinale Roscoe)
    Subjects: “...Food science...”
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    Article
  17. 77
    Analysis of Volatiles in Food Products
    by Małgorzata Starowicz
    Published 2021-09-01
    Subjects: “...food chemistry...”
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    Article
  18. 78
    Green Chemistry in Protected Horticulture: The Use of Peroxyacetic Acid as a Sustainable Strategy
    by Gilda Carrasco, Miguel Urrestarazu
    Published 2010-05-01
    Subjects: “...green chemistry...”
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    Article
  19. 79
    Chemical composition and antioxidant-prooxidant potential of a polyphenolic extract and a proanthocyanidin-rich fraction of apple skin
    Subjects: “...Food chemistry...”
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    Article
  20. 80
    Reactive Carbonyl Compounds: Their Control and Consequences in Foods
    by Freund, Michael
    Published 2018
    Subjects: “...Food Chemistry...”
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