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Food Chemistry|July 23, 2013
Qualitative and quantitative analysis of anthraquinones in rhubarbs by high performance liquid chromatography with diode array detector and mass spectrometryShao-yin Wei, Wen-xin Yao, Wen-yuan Ji, et al.Food Chemistry|July 23, 2013
Sacha inchi (Plukenetia volubilis): a seed source of polyunsaturated fatty acids, tocopherols, phytosterols, phenolic compounds and antioxidant capacityRosana Chirinos, Gledy Zuloeta, Romina Pedreschi, et al.Food Chemistry|July 23, 2013
Carotenoid contents of extruded and non-extruded sweetpotato flours from Papua New Guinea and AustraliaJoel G Waramboi, Michael J Gidley, Peter A SopadeFood Chemistry|July 23, 2013
Phenolic composition and inhibitory effect against oxidative DNA damage of cooked cowpeas as affected by simulated in vitro gastrointestinal digestionAlice M Nderitu, Linda Dykes, Joseph M Awika, et al.Food Chemistry|July 23, 2013
Comparison of LFA with PCR and RPLA in detecting SEB from isolated clinical strains of Staphylococcus aureus and its application in food samplesDer-Jiang Chiao, Jiunn-Jye Wey, Pei-Yi Tsui, et al.Food Chemistry|July 23, 2013
Simultaneous determination of eighteen steroid hormones in antler velvet by gas chromatography-tandem mass spectrometryChunmei Lu, Mingtai Wang, Jun Mu, et al.Food Chemistry|July 23, 2013
A green and effective approach for characterisation and quality control of chrysanthemum by pressurized hot water extraction in combination with HPLC with UV absorbance detectionFeng Liu, Eng Shi Ong, Sam Fong Yau LiFood Chemistry|July 23, 2013
Determination of heterocyclic amines in braised sauce beefY Yao, Z Q Peng, K H Wan, et al.Food Chemistry|July 23, 2013
ESR spectroscopic properties of irradiated gum ArabicS J Leonor, J A Gómez, A Kinoshita, et al.Food Chemistry|July 23, 2013
Comparison of a silver nanoparticle-based method and the modified spectrophotometric methods for assessing antioxidant capacity of rapeseed varietiesAleksandra Szydłowska-Czerniak, Agnieszka TułodzieckaPageof 3,679