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  1. 41
    the Determination of Certain Antioxidants in Fats and their Behaviour in Food Products.
    by Mahon, John Harold.
    Published 1953
    Subjects: “...Agricultural Chemistry....”
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    Others
  2. 42
    Profiling of mineral contents of typical Malaysian muslim foods
    by Salau, Rasaq Bolakale
    Published 2015
    Subjects: “...QD Chemistry...”
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    Thesis
  3. 43
    Properties of low molecular weight food surfactants
    by Hoogland, J. S.
    Published 1992
    Subjects: “...Physical chemistry...”
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  4. 44
    Monoglyceride food surfactants and their interaction with whey proteins
    by Gray, Jason
    Published 1999
    Subjects: “...Organic chemistry...”
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  5. 45
    Degradation studies of synthetic food colouring matters
    by Whetstone, Michael R.
    Published 1982
    Subjects: “...Physical chemistry...”
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  6. 46
    Applications of permanganate chemiluminescence to the analysis of food components
    by Agater, Irena Barbara
    Published 1999
    Subjects: “...QD Chemistry...”
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  7. 47
    Development of a hyperspectral imaging technique with internal scene scan for analysing the chemistry of food degradation
    by Guo Hsuan Chen, Jung Y. Huang
    Published 2018-10-01
    Subjects: “...food quality control...”
    Get full text
    Article
  8. 48
    Trans-free fats and oils: chemistry and consumer acceptance
    by Brekke, Sarah
    Published 2013
    Subjects: “...Food Science (0359)...”
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  9. 49
    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. 50
    Studies on transformations mediated by beta-cyclodextrin and its derivatives for the production of food additives.
    by Pattekhan, Hajimalang H
    Published 2007
    Subjects: “...Chemistry...”
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    Others
  11. 51
    Studies in some physico-chemical changes during processing and storage of food materials
    by Arya, Sada Singh
    Published 2007
    Subjects: “...Chemistry...”
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    Others
  12. 52
    Glycation of Plant Proteins Via Maillard Reaction: Reaction Chemistry, Technofunctional Properties, and Potential Food Application
    by Ines Kutzli, Jochen Weiss, Monika Gibis
    Published 2021-02-01
    “...Foods...”
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    Article
  13. 53
    Trends and Innovations in Food Science
    Published 2022
    Subjects: “...Food and beverage technology bicssc...”
    Open Access: DOAB: description of the publication
    Open Access: DOAB, download the publication
    eBook
  14. 54
    The chemistry and sources of fructose and their effect on its utility and health implications
    Subjects: “...health food...”
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    Article
  15. 55
    Controlling lipid oxidation of food by non-migratory metal-chelating active packaging films
    by Tian, Fang
    Published 2013
    Subjects: “...Food Science|Chemistry|Polymer chemistry...”
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  16. 56
    Studies on the Amino Acid Composition and Food Value of Certain Pakistani Pulses.
    by Khan, Noor Ahmad.
    Published 1956
    Subjects: “...Agricultural Chemistry....”
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    Others
  17. 57
    Chromatographic speciation of organometallic compounds in the marine food web
    by Storton, Mark Lee
    Published 2001
    Subjects: “...Analytical chemistry|Oceanography|Ecology...”
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  18. 58
    Click Chemistry Approach to Analyze Curcumin-Protein Interactions in vitro and in vivo
    by Zhou, Jingyi
    Published 2019
    Subjects: “...Click Chemistry...”
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    Get full text
    Others
  19. 59
    Mechanism of formation of thermally generated potential toxicants in food-related model systems
    by Perez Locas, Carolina
    Published 2008
    Subjects: “...Chemistry - General...”
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    Others
  20. 60
    Development of method for simultaneous determination of plasticizers in plastic food packaging by gas chromatography
    by Nasir, Zalilah
    Published 2008
    Subjects: “...QD Chemistry...”
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    Thesis
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