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  1. 81
    Advances of Accurate Quantification Methods in Food Analysis
    Published 2022
    Subjects: “...Analytical chemistry bicssc...”
    Open Access: DOAB: description of the publication
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    eBook
  2. 82
    Preliminary studies on growth, nutrition and blood chemistry of beavers
    by Stephenson, Arthur Bruce
    Published 2012
    “... components. The caloric requirements necessary for maintenance were established for several beavers...”
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  3. 83
    Recent Advances of Spectrometric and Spectroscopic Techniques in Food Quality and Safety
    Published 2023
    Subjects: “...Analytical chemistry bicssc...”
    Open Access: DOAB: description of the publication
    Open Access: DOAB, download the publication
    eBook
  4. 84
    The chemistry and sources of fructose and their effect on its utility and health implications
    “...Journal of Excipients and Food Chemicals...”
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    Article
  5. 85
    The Effects of Wort Oxygenation Scenarios on Fermentation Performance, Volatile Flavor Compound Development, and Flavor Stability in High Gravity Brewing
    by Jabson, Ben
    Published 2021
    Subjects: “...Food Chemistry...”
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  6. 86
    Structure Identification and Functional Mechanism of Natural Active Components
    Published 2022
    Subjects: “...Industrial chemistry and chemical engineering bicssc...”
    Open Access: DOAB: description of the publication
    Open Access: DOAB, download the publication
    eBook
  7. 87
    Physicochemical impacts of soluble metals on bacterial lipid chemistry and function
    by French, Shawn
    Published 2011
    “...Bacterial membranes are dynamic structures, and contain lipid components that are individually...”
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  8. 88
    <i>Fusarium</i> Cyclodepsipeptide Mycotoxins: Chemistry, Biosynthesis, and Occurrence
    “... and the products of their secondary metabolism mycotoxins may accumulate in foods and feeds. Non-ribosomal...”
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    Article
  9. 89
    The Study of Antioxidant Components in Grape Seeds
    “..., and epicatechin) were studied. The results of the study show the high content of antioxidant components in grape...”
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    Article
  10. 90
    Development and Application of A SERS Needle for One-step Multi-phase Analysis
    by Chen, Haoxin
    Published 2018
    Subjects: “...Food Chemistry...”
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  11. 91
    Volatile Components from Old Plum Brandies
    “...Food Technology and Biotechnology...”
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    Article
  12. 92
    Optimisation of ultrasound-assisted extraction of phenolic antioxidants from Ilex guayusa Loes. leaves using response surface methodology
    Subjects: “...Chemistry...”
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    Article
  13. 93
    ANTI-INFLAMMATORY EFFECT OF RED SEAWEED EXTRACTS
    by YANG, YINGYING
    Published 2020
    Subjects: “...Food Chemistry...”
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  14. 94
    Antimicrobial Nanomaterials in the Food Industry
    Subjects: “...food industry...”
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    Article
  15. 95
    Enterocytes in Food Hypersensitivity Reactions
    Subjects: “...food hypersensitivity...”
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    Article
  16. 96
    Allergenic Proteins in Foods and Beverages
    by Fernanda Cosme, Ana Barros
    Published 2013-01-01
    Subjects: “...food allergy...”
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    Article
  17. 97
    Risk‐Benefit Assessment of Foods
    Subjects: “...food...”
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    Article
  18. 98
    Speciation of selenium in food supplements
    by Matni, Gisèle.
    Published 1996
    “... spectroscopy (AAS) detection were developed and optimized for Se speciation in food supplements, including...”
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  19. 99
    Soybean Biochemistry, Chemistry and Physiology
    Published 2011
    Open Access: DOAB: description of the publication
    Open Access: DOAB, download the publication
    eBook
  20. 100
    Analytical chemistry of organoselenium compounds by gas chromatography atomic emission detection
    by Nolibos, Paula B
    Published 2001
    Subjects: “...Analytical chemistry...”
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