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  1. 101
    Chemometrical analysis of fingerprints for the detection of counterfeit and falsified medicines
    “...Reviews in Analytical Chemistry...”
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    Article
  2. 102
    THE STUDY OF FISH SUPPLEMENT AND BUTTERFAT SUBSTITUTE EFFECT ON EXPIRY DATE OF PROCESSED CHEESE PRODUCT
    by NATALIYA LOTYSH, TAMARA ARSENEVA
    Published 2015-02-01
    “...Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry...”
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    Article
  3. 103
    Instant tea from Condonopsis javanica L. root extract via spray drying
    “...Foods and Raw Materials...”
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    Article
  4. 104
    In vitro digestibility and prebiotic activities of a sulfated polysaccharide from Gracilaria Lemaneiformis
    “...Journal of Functional Foods...”
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    Article
  5. 105
    EFFECT OF BAKING ON THE PHYSICAL-CHEMICAL CHARACTERISTICS AND THE HYGIENICAL QUALITY OF BISCUITS / EFFET DE LA CUISSON SUR LES CARACTERISTIQUES PHYSICO-CHIMIQUES ET LA QUALITE SANITAIRE DES BISCUITS
    “...Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry...”
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    Article
  6. 106
    Synthesis, Characterization, and Bioactivity of Schiff Bases and Their Cd2+, Zn2+, Cu2+, and Ni2+ Complexes Derived from Chloroacetophenone Isomers with S-Benzyldithiocarbazate and the X-Ray Crystal Structure of S-Benzyl-β-N-(4-chlorophenyl)methylenedithiocarbazate
    “...Bioinorganic Chemistry and Applications...”
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    Article
  7. 107
    A new approach to predict the fish fillet shelf-life in presence of natural preservative agents
    “...Italian Journal of Food Safety...”
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    Article
  8. 108
    Curcumin as a novel reducing and stabilizing agent for the green synthesis of metallic nanoparticles
    by Digambara Patra, Riham El Kurdi
    Published 2021-07-01
    “...Green Chemistry Letters and Reviews...”
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    Article
  9. 109
    Preparation of Monodisperse Enrofloxacin Molecularly Imprinted Polymer Microspheres and Their Recognition Characteristics
    “...International Journal of Analytical Chemistry...”
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    Article
  10. 110
    Adsorption and foaming properties of edible egg yolk peptide nanoparticles: Effect of particle aggregation
    “...Current Research in Food Science...”
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    Article
  11. 111
    Asaia spp., acetic acid bacteria causing the spoilage of non-alcoholic beverages
    “...After a general introduction and introduction to acetic acid bacteria, this work focuses...”
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    Article
  12. 112
    Comparison of chemical composition of the essential oils from different parts of Thuja occidentalis L. ‘Brabant’ and T. occidentalis L. ‘Smaragd’
    “...Introduction:Thuja occidentalis ‘Brabant’ and T. occidentalis ‘Smaragd’ are widely planted...”
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    Article
  13. 113
    Formation of Short-Chain Fatty Acids, Excretion of Anthocyanins, and Microbial Diversity in Rats Fed Blackcurrants, Blackberries, and Raspberries
    “...Introduction. Berries contain high amounts of dietary fibre and flavonoids and have been associated...”
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    Article
  14. 114
    Studies on the Enantioselective Synthesis of <i>E</i>-Ethylidene-bearing Spiro[indolizidine-1,3′-oxindole] Alkaloids
    “... of the hydroxymethyl group, and the stereoselective introduction of the <i>E</i>-ethylidene substituent by acetylation...”
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    Article
  15. 115
    Longitudinal Profiles of Dietary and Microbial Metabolites in Formula- and Breastfed Infants
    “.... Nevertheless, metabolite profiles converged at the end of the first year, coinciding with solid food...”
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  16. 116
    Prospect on Rare Earth Elements and Metals Fingerprint for the Geographical Discrimination of Commercial Spanish Wines
    “... was determined by a high-temperature torch integrated sample introduction system (hTISIS) coupled to inductively...”
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    Article
  17. 117
    Total polyphenol content and minimum inhibitory concentration of pomegranate (Punica granatum Linn) extracts against oral microorganisms
    by Janani J., Lydia Esther D.
    Published 2013-01-01
    “...Introduction. The prevalence of dental diseases in India is increasing. Antibiotic resistance...”
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    Article
  18. 118
    Evaluation of the Most Current and Effective Methods in the Analysis of Chlorinated Dioxins in Ground Beef
    “... easily biomagnify in the food chain, hence posing a serious threat to human health. The daily consumption...”
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    Article
  19. 119
    Longitudinal Study of the Bulk Tank Milk Microbiota Reveals Major Temporal Shifts in Composition
    “...Introduction of microbial contaminations in the dairy value chain starts at the farm level...”
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    Article
  20. 120
    Classification and substrate head-group specificity of membrane fatty acid desaturases
    “...Membrane fatty acid desaturases are a diverse superfamily of enzymes that catalyze the introduction...”
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    Article
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