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  1. 81
    Linearity assessment according to IUPAC guidelines for the determination of plasticizers in plasters food packaging by gas chromatography
    Subjects: “...QD Chemistry...”
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    Article
  2. 82
    GC-MS olfactometric characterization of odor active compounds in cooked red kidney beans (Phaseolus vulgaris)
    Subjects: “...Food chemistry...”
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    Article
  3. 83
    Synthesis and characterization of a (+)-catechin and L-(+)-ascorbic acid cocrystal as a new functional ingredient for tea drinks
    Subjects: “...Coordination chemistry...”
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    Article
  4. 84
    Interactions between polyols and wheat biopolymers in a bread model system fortified with inulin: A Fourier transform infrared study
    Subjects: “...Food science...”
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    Article
  5. 85
    Evaluation of Xanthan/Enzymatically Modified Guar Gum Mixtures in Oil-in-Water Emulsions
    by Chityala, Pavan Kumar
    Published 2015
    Subjects: “...Food Chemistry...”
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  6. 86
    Nutraceuticals, functional foods and their production
    Subjects: “...Chemistry...”
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  7. 87
    EFFECT OF pH AND TEMPERATURE ON THE BINDING INTERACTIONS OF CAFFEINE AND CHLOROGENIC ACID WITH SODIUM CASEINATE
    by Kong, Emily S.
    Published 2013
    Subjects: “...Food Chemistry...”
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  8. 88
    Reduction of pesticide residues from teff (Eragrostis tef) flour spiked with selected pesticides using household food processing steps
    by Seblework Mekonen, Argaw Ambelu, Pieter Spanoghe
    Published 2019-05-01
    Subjects: “...Food science...”
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    Article
  9. 89
    Effects of domestic cooking on flavonoids in broccoli and calculation of retention factors
    Subjects: “...Food science...”
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    Article
  10. 90
    Effect of vacuum thermoxidation on sunflower oil
    by Nadia Segura, Jimena Lázaro, Bruno Irigaray
    Published 2019-03-01
    Subjects: “...Chemistry...”
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    Article
  11. 91
    Extractable And Non-Extractable Polyphenols From Mango
    by Ma, Yuchao
    Published 2018
    Subjects: “...Food Chemistry...”
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  12. 92
    Element-specific atomic emission chromatographic detection for food and environmental analysis
    by Cai, Xiaojia
    Published 1996
    Subjects: “...Analytical chemistry|Food science|Nutrition...”
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  13. 93
    Comparative analysis of the proximate and elemental composition of the blue crab Callinectes sapidus, the warty crab Eriphia verrucosa, and the edible crab Cancer pagurus
    Subjects: “...Food chemistry...”
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    Article
  14. 94
    Determination of Select Metal Ions in Commercially Available Conventional and Organic Baby Foods.
    by Winters, Neva S
    Published 2011
    Subjects: “...Organic Foods...”
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  15. 95
    Honey: Single food stuff comprises many drugs
    Subjects: “...Chemistry...”
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    Article
  16. 96
    Nutritional value, micronutrient and antioxidant capacity of some green leafy vegetables commonly used by southern coastal people of Bangladesh
    Subjects: “...Food chemistry...”
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    Article
  17. 97
    Improved basis for cancer risk assessment of acrylamide from food : Determination of glycidamide in vivo doses
    by Vikström, Anna
    Published 2010
    Subjects: “...Environmental chemistry...”
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    Doctoral Thesis
  18. 98
    Spray drying of violet pigment from Chromobacterium violaceum UTM 5 and its application in food model systems
    Subjects: “...QD Chemistry...”
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    Article
  19. 99
    A Lesson Learnt from Food Chemistry—Elevated Temperature Triggers the Antioxidant Action of Two Edible Isothiocyanates: Erucin and Sulforaphane
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    Article
  20. 100
    Probabilistic estimation of future emissions of isoprene and surface oxidant chemistry associated with land-use change in response to growing food needs
    “...Atmospheric Chemistry and Physics...”
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    Article
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