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Journal of AOAC International
|
April 30, 2005
Liquid chromatographic method for quantitation of patulin at 10 ng/mL in apple-based products intended for infants: interlaboratory study
Isabel Arranz, Michelle Derbyshire, Katy Kroeger, et al.
Journal of Agricultural and Food Chemistry
|
February 2, 2006
Investigation of the correlation of the acrylamide content and the antioxidant activity of model cookies
Carmelina Summa, Thomas Wenzl, Marcel Brohee, et al.
Journal of Separation Science
|
July 15, 2005
Composition and analysis of liquid smoke flavouring primary products
Rupert Simon, Beatriz de la Calle, Sonja Palme, et al.
Analytical and Bioanalytical Chemistry
|
December 25, 2007
Results of a European inter-laboratory comparison study on the determination of EU priority polycyclic aromatic hydrocarbons (PAHs) in edible vegetable oils
Rupert Simon, José Angel Gomez Ruiz, Christoph von Holst, et al.
Journal of AOAC International
|
March 12, 2005
Results from two interlaboratory comparison tests organized in Germany and at the EU level for analysis of acrylamide in food
Horst Klaffke, Carsten Fauhl, Wolfgang Mathar, et al.
Analytical and Bioanalytical Chemistry
|
April 9, 2004
Evaluation of the results from an inter-laboratory comparison study of the determination of acrylamide in crispbread and butter cookies
Thomas Wenzl, Beatriz de la Calle, R Gatermann, et al.
Analytical and Bioanalytical Chemistry
|
May 7, 2003
In-house validation of an improved sample extraction and clean-up method for GC determination of isomers of nervonic acid in meat products
Marie-Elisabeth Agazzi, Andrea Bau, Robertino Barcarolo, et al.
Journal of AOAC International
|
March 12, 2005
Overview of acrylamide monitoring databases
David Lineback, Thomas Wenzl, Ole P Ostermann, et al.
Journal of Chromatography. A
|
August 11, 2006
Collaborative trial validation study of two methods, one based on high performance liquid chromatography-tandem mass spectrometry and on gas chromatography-mass spectrometry for the determination of acrylamide in bakery and potato products
Thomas Wenzl, Lubomir Karasek, Johan Rosen, et al.
Molecular Nutrition & Food Research
|
February 23, 2008
Radical scavenging activity, anti-bacterial and mutagenic effects of cocoa bean Maillard reaction products with degree of roasting
Carmelina Summa, Josephine McCourt, Bettina Cämmerer, et al.
Page
of 5
Search research articles
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Showing results (31-40 of 48) with videos related to
Sort By:
Page
of 5
Journal of AOAC International
|
April 30, 2005
Liquid chromatographic method for quantitation of patulin at 10 ng/mL in apple-based products intended for infants: interlaboratory study
Isabel Arranz, Michelle Derbyshire, Katy Kroeger, et al.
Journal of Agricultural and Food Chemistry
|
February 2, 2006
Investigation of the correlation of the acrylamide content and the antioxidant activity of model cookies
Carmelina Summa, Thomas Wenzl, Marcel Brohee, et al.
Journal of Separation Science
|
July 15, 2005
Composition and analysis of liquid smoke flavouring primary products
Rupert Simon, Beatriz de la Calle, Sonja Palme, et al.
Analytical and Bioanalytical Chemistry
|
December 25, 2007
Results of a European inter-laboratory comparison study on the determination of EU priority polycyclic aromatic hydrocarbons (PAHs) in edible vegetable oils
Rupert Simon, José Angel Gomez Ruiz, Christoph von Holst, et al.
Journal of AOAC International
|
March 12, 2005
Results from two interlaboratory comparison tests organized in Germany and at the EU level for analysis of acrylamide in food
Horst Klaffke, Carsten Fauhl, Wolfgang Mathar, et al.
Analytical and Bioanalytical Chemistry
|
April 9, 2004
Evaluation of the results from an inter-laboratory comparison study of the determination of acrylamide in crispbread and butter cookies
Thomas Wenzl, Beatriz de la Calle, R Gatermann, et al.
Analytical and Bioanalytical Chemistry
|
May 7, 2003
In-house validation of an improved sample extraction and clean-up method for GC determination of isomers of nervonic acid in meat products
Marie-Elisabeth Agazzi, Andrea Bau, Robertino Barcarolo, et al.
Journal of AOAC International
|
March 12, 2005
Overview of acrylamide monitoring databases
David Lineback, Thomas Wenzl, Ole P Ostermann, et al.
Journal of Chromatography. A
|
August 11, 2006
Collaborative trial validation study of two methods, one based on high performance liquid chromatography-tandem mass spectrometry and on gas chromatography-mass spectrometry for the determination of acrylamide in bakery and potato products
Thomas Wenzl, Lubomir Karasek, Johan Rosen, et al.
Molecular Nutrition & Food Research
|
February 23, 2008
Radical scavenging activity, anti-bacterial and mutagenic effects of cocoa bean Maillard reaction products with degree of roasting
Carmelina Summa, Josephine McCourt, Bettina Cämmerer, et al.
Page
of 5