Showing results (241-250 of 36,641) with videos related to

Sort By:
Pageof 3,665
Food Chemistry|June 7, 2022
In-depth profiling, nontargeted metabolomic and selective ion monitoring of eight chemical markers for simultaneous identification of different part of Eucommia ulmoides in 12 commercial products by UPLC/QDaXing Liu, Jianqing Zhang, Yun Li, et al.
Food Chemistry|June 21, 2022
Influence of red propolis on the physicochemical, microbiological and sensory characteristics of tilapia (Oreochromis niloticus) salamiJéssica Ferreira Mafra, Tiago Sampaio de Santana, Alexsandra Iarlen Cabral Cruz, et al.
Food Chemistry|December 2, 2022
An analytical platform for the screening and identification of pyrrolizidine alkaloids in food matrices with high risk of contaminationSerena Rizzo, Rita Celano, Anna Lisa Piccinelli, et al.
Food Chemistry|December 2, 2022
Effects of hydroxylation at C3' on the B ring and diglycosylation at C3 on the C ring on flavonols inhibition of α-glucosidase activityYajuan Qin, Xiaoai Chen, Fei Xu, et al.
Food Chemistry|December 2, 2022
The impact of the soluble protein fraction and kernel hardness on wheat flour starch digestibilityJia Wu, Frederick J Warren
Food Chemistry|December 3, 2022
Rapid and sensitive quantification of cyclamate in beverages by miniature microplasma optical emission spectrometryJiang Jing, Siyu He, Jiahui Yang, et al.
Food Chemistry|December 3, 2022
Supercritical CO2 extraction of spices: A systematic study with focus on terpenes and piperamides from black pepper (Piper nigrum L.)Simon Vlad Luca, Thomas Kittl, Mirjana Minceva
Food Chemistry|December 3, 2022
Kinetic modeling of the reversal of antioxidant potency of α-, β-, γ- and δ-tocopherols in methyl linoleate peroxidationLevon Tavadyan, Sona Martoyan, Gaspar Kocharyan, et al.
Food Chemistry|December 4, 2022
A fast stop-flow two-dimensional liquid chromatography tandem mass spectrometry and its application in food-derived protein hydrolysatesWu Li, Junhong Huang, Lin Zheng, et al.
Food Chemistry|December 5, 2022
Inhibition mechanism of trans-resveratrol on thermally induced trans fatty acids in peanut oilTian Li, Qin Guo, Yang Qu, et al.
Pageof 3,665