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Food Chemistry|February 28, 2013
Quantification of hesperidin in citrus-based foods using a fungal diglycosidaseLaura S Mazzaferro, Javier D Breccia
Food Chemistry|February 28, 2013
Pitfalls in the desulphation of glucosinolates in a high-throughput assayK Hennig, R Verkerk, G Bonnema, et al.
Food Chemistry|February 28, 2013
Rapid analysis of cyclamate in foods and beverages by gas chromatography-electron capture detector (GC-ECD)Shengbing Yu, Binghui Zhu, Fen Lv, et al.
Food Chemistry|February 28, 2013
Dynamic headspace solid-phase microextraction combined with one-dimensional gas chromatography-mass spectrometry as a powerful tool to differentiate banana cultivars based on their volatile metabolite profileMarisela Pontes, Jorge Pereira, José S Câmara
Food Chemistry|February 28, 2013
Fractal colour: a new approach for evaluation of acrylamide contents in biscuitsHongfei Lu, Hong Zheng
Food Chemistry|February 28, 2013
Establishment of magnetic beads-based enzyme immunoassay for detection of chloramphenicol in milkJing Xu, Weiwei Yin, Yuanyang Zhang, et al.
Food Chemistry|February 16, 2013
Electrochemical determination of Sudan I in food samples at graphene modified glassy carbon electrode based on the enhancement effect of sodium dodecyl sulphonateXinying Ma, Mingyong Chao, Zhaoxia Wang
Food Chemistry|February 16, 2013
Comparison of extraction induced by emulsion breaking, ultrasonic extraction and wet digestion procedures for determination of metals in edible oil samples in Turkey using ICP-OESDilek Bakircioglu, Yasemin Bakircioglu Kurtulus, Selcuk Yurtsever
Food Chemistry|February 16, 2013
Interaction and digestibility of phaseolin/polyphenol in the common beanNataly Maria Viva de Toledo, Larissa Catelli Rocha, Ariane Gomes da Silva, et al.
Food Chemistry|February 16, 2013
Quantification of organic acids using voltammetric tonguesJuan David Escobar, Miguel Alcaniz, Rafael Masot, et al.
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