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Food Chemistry|June 24, 2018
LC-MS study of the heat degradation of veterinary antibiotics in raw milk after boilingNoémi László, Katalin Lányi, Péter Laczay
Food Chemistry|June 24, 2018
Glycosylated simple phenolic profiling of food tannins using high resolution mass spectrometry (Q-Orbitrap)C Barnaba, R Larcher, T Nardin, et al.
Food Chemistry|June 24, 2018
Botanical origin characterisation of tannins using infrared spectroscopyMario Malacarne, Giampaolo Antoniolli, Daniela Bertoldi, et al.
Food Chemistry|June 24, 2018
Defining gu-soo perception in Doenjang (fermented soybean paste) using consumer tests with limited sensory modality and instrumental analysisMina K Kim, Kwang-Geun Lee
Food Chemistry|June 24, 2018
Isotopic and elemental markers for geographical origin and organically grown carrots discriminationDana Alina Magdas, Ioana Feher, Adriana Dehelean, et al.
Food Chemistry|June 24, 2018
HPTLC fingerprint profile analysis of cocoa proanthocyanidins depending on origin and genotypeVasilisa Pedan, Carlo Weber, Tiên Do, et al.
Food Chemistry|June 24, 2018
Development and characterization of a high quality plum tomato essenceYaozhou Zhu, Harry J Klee, Paul J Sarnoski
Food Chemistry|June 24, 2018
New approach: Chemical and fluorescence profiling of NZ honeysJessie Bong, Kerry M Loomes, Bin Lin, et al.
Food Chemistry|June 24, 2018
Computational intelligence applied to discriminate bee pollen quality and botanical originPaulo J S Gonçalves, Letícia M Estevinho, Ana Paula Pereira, et al.
Food Chemistry|June 24, 2018
Natural diversity of hydroxycinnamic acid derivatives, flavonoid glycosides, carotenoids and chlorophylls in leaves of six different amaranth speciesDavid Schröter, Susanne Baldermann, Monika Schreiner, et al.
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