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Journal of Agricultural and Food Chemistry|June 5, 2008
Electron spin resonance (ESR) studies on the formation of roasting-induced antioxidative structures in coffee brews at different degrees of roastE Koen Bekedam, Henk A Schols, Bettina Cämmerer, et al.Analytical Biochemistry|July 23, 2013
A derivatization method for the simultaneous detection of glucosinolates and isothiocyanates in biological samplesJulia Budnowski, Franziska S Hanschen, Carsten Lehmann, et al.Food Research International (Ottawa, Ont.)|July 18, 2018
Influence of cultivar and origin on the flavonol profile of fruits and cladodes from cactus Opuntia ficus-indicaTamer E Moussa-Ayoub, El-Sayed A Abd El-Hady, Helmy T Omran, et al.Pageof 7