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Journal of Agricultural and Food Chemistry
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June 26, 2007
Mechanism of deactivation of triplet-excited riboflavin by ascorbate, carotenoids, and tocopherols in homogeneous and heterogeneous aqueous food model systems
Daniel R Cardoso, Karsten Olsen, Leif H Skibsted
Journal of Agricultural and Food Chemistry
|
March 27, 2007
Profiles of polycyclic aromatic hydrocarbons in Brazilian sugar cane spirits: discrimination between Cachaças produced from nonburned and burned sugar cane crops
Carlos A Galinaro, Daniel R Cardoso, Douglas W Franco
Food & Function
|
March 13, 2012
Riboflavin as a photosensitizer. Effects on human health and food quality
Daniel R Cardoso, Silvia H Libardi, Leif H Skibsted
Journal of Agricultural and Food Chemistry
|
February 11, 2014
Oxidation of carbon monoxide by perferrylmyoglobin
Silvia H Libardi, Leif H Skibsted, Daniel R Cardoso
Journal of Agricultural and Food Chemistry
|
June 24, 2008
Quantitative ester analysis in cachaca and distilled spirits by gas chromatography-mass spectrometry (GC-MS)
Eduardo S P Nascimento, Daniel R Cardoso, Douglas W Franco
Photochemistry and Photobiology
|
March 8, 2011
Photodegradation of folate sensitized by riboflavin
Regina S Scurachio, Leif H Skibsted, Gustavo Metzker, et al.
Journal of Agricultural and Food Chemistry
|
February 22, 2013
Reduction of ferrylmyoglobin by hydrogen sulfide. Kinetics in relation to meat greening
Silvia H Libardi, Helene Pindstrup, Daniel R Cardoso, et al.
Journal of Agricultural and Food Chemistry
|
July 20, 2006
Phenol and terpene quenching of singlet- and triplet-excited states of riboflavin in relation to light-struck flavor formation in beer
Daniel R Cardoso, Karsten Olsen, Jens K S Møller, et al.
Journal of Agricultural and Food Chemistry
|
May 12, 2011
Deactivation of ferrylmyoglobin by vanillin as affected by vanillin binding to β-lactoglobulin
Silvia Helena Libardi, Júlio C Borges, Leif H Skibsted, et al.
Food Chemistry
|
June 11, 2015
Amino acids profile of sugar cane spirit (cachaça), rum, and whisky
Francisco W B Aquino, Lisangela M Boso, Daniel R Cardoso, et al.
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Search research articles
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Showing results (1-10 of 39) with videos related to
Sort By:
Page
of 4
Journal of Agricultural and Food Chemistry
|
June 26, 2007
Mechanism of deactivation of triplet-excited riboflavin by ascorbate, carotenoids, and tocopherols in homogeneous and heterogeneous aqueous food model systems
Daniel R Cardoso, Karsten Olsen, Leif H Skibsted
Journal of Agricultural and Food Chemistry
|
March 27, 2007
Profiles of polycyclic aromatic hydrocarbons in Brazilian sugar cane spirits: discrimination between Cachaças produced from nonburned and burned sugar cane crops
Carlos A Galinaro, Daniel R Cardoso, Douglas W Franco
Food & Function
|
March 13, 2012
Riboflavin as a photosensitizer. Effects on human health and food quality
Daniel R Cardoso, Silvia H Libardi, Leif H Skibsted
Journal of Agricultural and Food Chemistry
|
February 11, 2014
Oxidation of carbon monoxide by perferrylmyoglobin
Silvia H Libardi, Leif H Skibsted, Daniel R Cardoso
Journal of Agricultural and Food Chemistry
|
June 24, 2008
Quantitative ester analysis in cachaca and distilled spirits by gas chromatography-mass spectrometry (GC-MS)
Eduardo S P Nascimento, Daniel R Cardoso, Douglas W Franco
Photochemistry and Photobiology
|
March 8, 2011
Photodegradation of folate sensitized by riboflavin
Regina S Scurachio, Leif H Skibsted, Gustavo Metzker, et al.
Journal of Agricultural and Food Chemistry
|
February 22, 2013
Reduction of ferrylmyoglobin by hydrogen sulfide. Kinetics in relation to meat greening
Silvia H Libardi, Helene Pindstrup, Daniel R Cardoso, et al.
Journal of Agricultural and Food Chemistry
|
July 20, 2006
Phenol and terpene quenching of singlet- and triplet-excited states of riboflavin in relation to light-struck flavor formation in beer
Daniel R Cardoso, Karsten Olsen, Jens K S Møller, et al.
Journal of Agricultural and Food Chemistry
|
May 12, 2011
Deactivation of ferrylmyoglobin by vanillin as affected by vanillin binding to β-lactoglobulin
Silvia Helena Libardi, Júlio C Borges, Leif H Skibsted, et al.
Food Chemistry
|
June 11, 2015
Amino acids profile of sugar cane spirit (cachaça), rum, and whisky
Francisco W B Aquino, Lisangela M Boso, Daniel R Cardoso, et al.
Page
of 4