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Food Chemistry|October 14, 2014
Biogenic amines--a possible source for nicotine in mushrooms? A discussion of published literature dataB K Schindler, S Bruns, G Lach
Food Chemistry|October 14, 2014
Binding of dietary polyphenols to cellulose: structural and nutritional aspectsAnh Dao T Phan, Gabriele Netzel, Dongjie Wang, et al.
Food Chemistry|October 14, 2014
Chemical fingerprint analysis for quality control and identification of Ziyang green tea by HPLCXiaoye He, Jianke Li, Wei Zhao, et al.
Food Chemistry|October 14, 2014
Study of the principal constituents of tropical angico (Anadenanthera sp.) honey from the atlantic forestA Santos, R F A Moreira, C A B De Maria
Food Chemistry|September 20, 2014
Oxidative stability of DHA phenolic esterMohamed H H Roby, Vanessa C De Castro, Brenda N Targino, et al.
Food Chemistry|September 20, 2014
Flavonol profiles in berries of wild Vitis accessions using liquid chromatography coupled to mass spectrometry and nuclear magnetic resonance spectrometryGhislaine Hilbert, Hamza Temsamani, Louis Bordenave, et al.
Food Chemistry|September 20, 2014
Rapid analysis of malachite green and leucomalachite green in fish muscles with surface-enhanced resonance Raman scatteringYuanyuan Zhang, Wansong Yu, Lu Pei, et al.
Food Chemistry|September 20, 2014
Determination of validamycin A in agricultural food samples by solid-phase extraction combined with liquid chromatography-atmospheric pressure chemical ionisation-tandem mass spectrometryChuanxian Wang, Zhigang Zhang, Yan Shen, et al.
Food Chemistry|September 20, 2014
Determination of artificial sweeteners in beverages with green mobile phases and high temperature liquid chromatography-tandem mass spectrometryEdgar Y Ordoñez, Rosario Rodil, José Benito Quintana, et al.
Food Chemistry|September 20, 2014
Determination of sotolon content in South African white wines by two novel HPLC-UV and UPLC-MS methodsMario Gabrielli, Astrid Buica, Daniela Fracassetti, et al.
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