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  1. 81
    The role of cholecystokinin (CCK) in the control of food intake in the rat
    by Romans, Katherine Nieves
    Published 1999
    Subjects: “...Pharmacology & pharmacy & pharmaceutical chemistry...”
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  2. 82
    The effects of opioids on central regulation of food and water intake
    by Jackson, H. C.
    Published 1986
    Subjects: “...Pharmacology & pharmacy & pharmaceutical chemistry...”
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  3. 83
    Comparative study between chemical, physical and enzymatic methods for Jatropha curcas kernel meal phorbol ester detoxification
    Subjects: “...Food science...”
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    Article
  4. 84
    Voltammetric and spectroscopic determination of polyphenols and antioxidants in ginger (Zingiber officinale Roscoe)
    Subjects: “...Food science...”
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    Article
  5. 85
    Analysis of Volatiles in Food Products
    by Małgorzata Starowicz
    Published 2021-09-01
    Subjects: “...food chemistry...”
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    Article
  6. 86
    Green Chemistry in Protected Horticulture: The Use of Peroxyacetic Acid as a Sustainable Strategy
    by Gilda Carrasco, Miguel Urrestarazu
    Published 2010-05-01
    Subjects: “...green chemistry...”
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    Article
  7. 87
    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
  8. 88
    Reactive Carbonyl Compounds: Their Control and Consequences in Foods
    by Freund, Michael
    Published 2018
    Subjects: “...Food Chemistry...”
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  9. 89
    Linearity assessment according to IUPAC guidelines for the determination of plasticizers in plasters food packaging by gas chromatography
    Subjects: “...QD Chemistry...”
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    Article
  10. 90
    GC-MS olfactometric characterization of odor active compounds in cooked red kidney beans (Phaseolus vulgaris)
    Subjects: “...Food chemistry...”
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    Article
  11. 91
    Synthesis and characterization of a (+)-catechin and L-(+)-ascorbic acid cocrystal as a new functional ingredient for tea drinks
    Subjects: “...Coordination chemistry...”
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    Article
  12. 92
    Interactions between polyols and wheat biopolymers in a bread model system fortified with inulin: A Fourier transform infrared study
    Subjects: “...Food science...”
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    Article
  13. 93
    Evaluation of Xanthan/Enzymatically Modified Guar Gum Mixtures in Oil-in-Water Emulsions
    by Chityala, Pavan Kumar
    Published 2015
    Subjects: “...Food Chemistry...”
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  14. 94
    Nutraceuticals, functional foods and their production
    Subjects: “...Chemistry...”
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  15. 95
    EFFECT OF pH AND TEMPERATURE ON THE BINDING INTERACTIONS OF CAFFEINE AND CHLOROGENIC ACID WITH SODIUM CASEINATE
    by Kong, Emily S.
    Published 2013
    Subjects: “...Food Chemistry...”
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  16. 96
    Reduction of pesticide residues from teff (Eragrostis tef) flour spiked with selected pesticides using household food processing steps
    by Seblework Mekonen, Argaw Ambelu, Pieter Spanoghe
    Published 2019-05-01
    Subjects: “...Food science...”
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    Article
  17. 97
    Effects of domestic cooking on flavonoids in broccoli and calculation of retention factors
    Subjects: “...Food science...”
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    Article
  18. 98
    Effect of vacuum thermoxidation on sunflower oil
    by Nadia Segura, Jimena Lázaro, Bruno Irigaray
    Published 2019-03-01
    Subjects: “...Chemistry...”
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    Article
  19. 99
    Extractable And Non-Extractable Polyphenols From Mango
    by Ma, Yuchao
    Published 2018
    Subjects: “...Food Chemistry...”
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  20. 100
    Food Packaging Based on Nanomaterials
    Published 2018
    Subjects: “...Chemistry bicssc...”
    Open Access: DOAB: description of the publication
    Open Access: DOAB, download the publication
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