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  1. 1
    Introduction to the 1st Molecules Medicinal Chemistry Symposium (MMCS), Barcelona, 8 September 2017
    by Diego Muñoz-Torrero, Kelly Chibale
    Published 2017-12-01
    “...The Medicinal Chemistry section of the MDPI journal Molecules organized, for the first time, the [...]...”
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    Article
  2. 2
    Introduction to the Special Issue: New Frontiers in Acrylamide Study in Foods—Formation, Analysis and Exposure Assessment
    Subjects: “...food safety...”
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    Article
  3. 3
    Determination of selenium in infant foods using electrothermal atomic absorption spectrometry with direct slurry sample introduction
    Subjects: “...infant foods...”
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    Article
  4. 4
    Peer-teaching in the food chemistry laboratory: student-produced experiments, peer and audio feedback, and integration of employability skills
    by Julie Lisa Dunne
    Published 2014-10-01
    Subjects: “...Food chemistry, laboratory, feedback, peer-teaching, group work, self-directed learning, peer...”
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    Article
  5. 5
    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
  6. 6
    Changes in body fatty acid composition of rats undergoing different modes of food restriction.
    Published 2001
    Subjects: “...Fatty Acids--chemistry...”
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  7. 7
    Chemical characterization, antioxidant, cytotoxicity, Anti-Toxoplasma gondii and antimicrobial potentials of the Citrus sinensis seed oil for sustainable cosmeceutical production
    Subjects: “...Food science...”
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    Article
  8. 8
    The Impact of Formulation on the Content of Phenolic Compounds in Snacks Enriched with <i>Dracocephalum moldavica </i>L. Seeds: Introduction to Receiving a New Functional Food Product
    Subjects: “...functional food...”
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    Article
  9. 9
    Effects of thermal processing conditions on mushroom antioxidants.
    Published 2006
    Subjects: “...Food handling...”
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  10. 10
    Chiroptical Sensing: A Conceptual Introduction
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    Article
  11. 11
    Introduction to molecular gastronomy and to its applications in science education
    by Jenni Vartiainen, Maija Aksela, Anu Hopia
    Published 2013-05-01
    “... chemistry and home economics, in cooperation with teachers. ...”
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    Article
  12. 12
    Milk and dairy product analyses at the Dairy Chemistry Division in Mauritius: an overview
    by S. A. Neeliah, S. Buldewo, B. R. Kureemun
    Published 2015-06-01
    “..., the Acting President pointed out that the implementation of schemes under the Food Security Fund strategic...”
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    Article
  13. 13
    Isolation and characterization of alginate from Hong Kong brown seaweed: an evaluation of the potential use of the extracted alginate as food ingredient.
    Published 2000
    Subjects: “...Marine algae as food...”
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  14. 14
    Introduction to the Toxins Special Issue on Toxicological Effects of Mycotoxin on Target Cells
    by Ana Juan-García
    Published 2020-07-01
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    Article
  15. 15
    The development and assessment of the effectiveness of a multimedia introduction to plant secondary metabolism
    by Looney, Michael Bradley
    Published 2009
    “.... The program was field-tested on thirty second-year organic chemistry students. Both quantitative...”
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  16. 16
    Analysis of plasticisers in food by GC/MS.
    Published 1996
    Subjects: “...Food contamination...”
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  17. 17
    Detection of genetically modified foods (GMFs).
    Published 2001
    Subjects: “...Genetically modified foods...”
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  18. 18
    Analysis of perfluoroalkyl substances in food and evironmental matrices
    by Llorca-Casamayor, Marta
    Published 2012
    “... applications including: electronics, textiles, food packaging, flame retardant formulae and laboratory tools...”
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    Doctoral Thesis
  19. 19
    Introduction: The Pan-Eurasian Experiment (PEEX) – multidisciplinary, multiscale and multicomponent research and capacity-building initiative
    “...Atmospheric Chemistry and Physics...”
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    Article
  20. 20
    Determination of formaldehyde in food by spectrophotometry and ion interaction chromatography.
    Published 1993
    “... INTRODUCTION --- p.1 === REFERENCES --- p.8 === Chapter CHAPTER 2 --- BRIEF REVIEW OF THE ANALYTICAL METHOD...”
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