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  1. 21
    Liquid Chromatography Analysis of Common Nutritional Components, in Feed and Food
    Subjects: “...food and feed analysis...”
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    Article
  2. 22
    Oxidative flavour chemistry and biochemistry in parsley
    by Channell, Guy Andrew
    Published 1996
    Subjects: “...TP 368 Food processing and manufacture : TX Home economics...”
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  3. 23
    Effects of Alkaline Hydrogen Peroxide Pre-Extraction on Bamboo Lignin Chemistry and Other Bamboo Chemical Components
    Subjects: “...Chemical components...”
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    Article
  4. 24
    UTILIZATION OF EMULSION CHEMISTRIES FOR DELIVERY AND ANTIVIRAL APPLICATION OF CARVACROL
    by Hsu, Hao-yuan
    Published 2020
    Subjects: “...Food Chemistry...”
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    Others
  5. 25
    New spectral resolution techniques for resolving and determining the components in binary fixed-dose combinations
    Subjects: “...Analytical chemistry...”
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    Article
  6. 26
    Profiling of mineral contents of typical Malaysian muslim foods
    by Salau, Rasaq Bolakale
    Published 2015
    Subjects: “...QD Chemistry...”
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    Thesis
  7. 27
    Impact of coffee components on inflammatory markers: A review
    by Nancy J. Frost-Meyer, John V. Logomarsino
    Published 2012-10-01
    Subjects: “...Coffee chemistry...”
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    Article
  8. 28
    Migration Studies of Two Common Components of UV-curing Inks into Food Simulants
    “...The Rapid Alert System for Food and Feed (RASFF) has reported many cases of different UV curing...”
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    Article
  9. 29
    Investigation effects of extracted compounds from shell and cluster of pistachio nut on the inactivation of free radicals
    Subjects: “...Food chemistry...”
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    Article
  10. 30
    The relationship of metals and soil organic components with particular reference to copper
    by Cross, Christine Hazel
    Published 2010
    Subjects: “...Soil chemistry...”
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  11. 31
    The chemistry and sources of fructose and their effect on its utility and health implications
    Subjects: “...health food...”
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    Article
  12. 32
    Classification of Malaysian honey using fourier transform infrared spectrroscopy and principal component analysis
    Subjects: “...QD Chemistry...”
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    Article
  13. 33
    Free Radical Scavenging and Antioxidant Activities of Silymarin Components
    by Kevin P. Anthony, Mahmoud A. Saleh
    Published 2013-12-01
    Subjects: “...food supplements...”
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    Article
  14. 34
    COMPARATIVE STUDY ON THE CONSERVATION OF NUTRITIONAL ELEMENTS OF PEAS FOR STORAGE AND FOOD PROCESSING I. NUTRITIONAL CHARACTERIZATION
    by CAMELIA VIZIREANU, FELICIA DIMA, MARIA GARNAI
    Published 2014-01-01
    Subjects: “...nutritional components...”
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    Article
  15. 35
    Bio-funcional components in mushrooms, a health opportunity: Ergothionine and huitlacohe as recent trends
    Subjects: “...Food source...”
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    Article
  16. 36
    NMR analysis of aldehydes in Sicilian extra-virgin olive oils by DPFGSE techniques
    Subjects: “...Food chemistry...”
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    Article
  17. 37
    Phytochemical components and biological activities of Artemisia argyi
    Subjects: “...Functional food...”
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    Article
  18. 38
    Voltammetric and spectroscopic determination of polyphenols and antioxidants in ginger (Zingiber officinale Roscoe)
    Subjects: “...Food science...”
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    Article
  19. 39
    Analysis of Volatiles in Food Products
    by Małgorzata Starowicz
    Published 2021-09-01
    Subjects: “...food chemistry...”
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    Article
  20. 40
    Chemical composition and antioxidant-prooxidant potential of a polyphenolic extract and a proanthocyanidin-rich fraction of apple skin
    Subjects: “...Food chemistry...”
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    Article
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