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  1. 141
    Walnut paste: oxidative stability and effect of grape skin extract addition
    by Roberta Dordoni, Silvia Cantaboni, Giorgia Spigno
    Published 2019-09-01
    Subjects: “...Food chemistry...”
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    Article
  2. 142
    Antioxidant capacity and hepatoprotective activity of myristic acid acylated derivative of phloridzin
    Subjects: “...Food safety...”
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    Article
  3. 143
    The “Bitul B’shishim (one part in sixty)”: is a Jewish conditional prohibition of the Talmud the oldest-known testimony of quantitative analytical chemistry?
    by Federico Maria Rubino
    Published 2018-03-01
    Subjects: “...food contamination...”
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    Article
  4. 144
    Advances in Organic Solvent Nanofiltration Rely on Physical Chemistry and Polymer Chemistry
    by Michele Galizia, Kelly P. Bye
    Published 2018-10-01
    “...Frontiers in Chemistry...”
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    Article
  5. 145
    Isolation of allithiamine from Hungarian red sweet pepper seed (Capsicum annuum L.)
    Subjects: “...Analytical chemistry...”
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    Article
  6. 146
    Light exclusion influence on grape anthocyanin
    by Jungmin Lee
    Published 2017-02-01
    Subjects: “...Analytical chemistry...”
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    Article
  7. 147
    Effect of domestic cooking methods on the anthocyanins and antioxidant activity of deeply purple-fleshed sweetpotato GZ9
    Subjects: “...Food science...”
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    Article
  8. 148
    Quantification of lead in cooking utensils and vegetables using square wave anodic stripping voltammetry
    Subjects: “...Food science...”
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    Article
  9. 149
    Antioxidant activity of Vitis vinifera, Punica granatum, Citrus aurantium and Opuntia ficus indica fruits cultivated in Algeria
    Subjects: “...Food analysis...”
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    Article
  10. 150
    Energy dispersive X-ray fluorescence detection of heavy metals in Bangladesh cows’ milk
    Subjects: “...Food science...”
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    Article
  11. 151
    An examination of the principle of non-destructive flesh firmness measurement of peach fruit by using VIS-NIR spectroscopy
    Subjects: “...Food science...”
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    Article
  12. 152
    Solute-solvent interactions as interpreted by nuclear magnetic resonance spectrometry : a contribution to taste science
    by Grigor, John M. V.
    Published 1990
    Subjects: “...Food taste chemistry...”
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  13. 153
    Electrospinning of nanofibers in the presence of surfactants and surfactant aggregates
    by Kriegel, Christina
    Published 2008
    Subjects: “...Food Science|Polymer chemistry...”
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  14. 154
    A comparative study on chemical composition, antibiofilm and biological activities of leaves extracts of four Tunisian olive cultivars
    Subjects: “...Food science...”
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    Article
  15. 155
    Effectiveness of Different Molecular Weights and Concentrations of Chitosan on Enteric Viral Surrogates
    by Davis, Robert Hamilton
    Published 2011
    Subjects: “...Food Chemistry...”
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  16. 156
    Characterization and Determination of Nanoparticles in Commercial Processed Foods
    Subjects: “...nano-labeled processed foods...”
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    Article
  17. 157
    Optimisation and evaluation of zinc in food samples by cloud point extraction and spectrophotometric detection / Nurul Azwa Mohd Azizi ... [et al.]
    Subjects: “...Organic chemistry...”
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    Article
  18. 158
    Investigations Into Flavor Chemistry With Special Reference to Synthesis of Volatiles in Developing Tomato Fruit (Lycopersicon Esculentum Mill.) Under Field and Glas_s Greenhouse Grown.,G
    by Dalal, K. B.
    Published 1965
    Subjects: “...Food Chemistry...”
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  19. 159
    Ulvan, a Polysaccharide from Microalga<i> Ulva </i>sp.: A Review of Chemistry, Biological Activities and Potential for Food and Biomedical Applications
    Subjects: “...food applications...”
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    Article
  20. 160
    Analysis of Acrylamide and Anthocyanins in Foods : Extraction Optimization for Challenging Analytes
    by Petersson, Erik V.
    Published 2009
    Subjects: “...Foods...”
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    Doctoral Thesis
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