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  1. 161
    Energy dispersive X-ray fluorescence detection of heavy metals in Bangladesh cows’ milk
    Subjects: “...Food science...”
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    Article
  2. 162
    An examination of the principle of non-destructive flesh firmness measurement of peach fruit by using VIS-NIR spectroscopy
    Subjects: “...Food science...”
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    Article
  3. 163
    Solute-solvent interactions as interpreted by nuclear magnetic resonance spectrometry : a contribution to taste science
    by Grigor, John M. V.
    Published 1990
    Subjects: “...Food taste chemistry...”
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  4. 164
    Electrospinning of nanofibers in the presence of surfactants and surfactant aggregates
    by Kriegel, Christina
    Published 2008
    Subjects: “...Food Science|Polymer chemistry...”
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  5. 165
    Characterization and Determination of Nanoparticles in Commercial Processed Foods
    Subjects: “...nano-labeled processed foods...”
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    Article
  6. 166
    Advances in Organic Solvent Nanofiltration Rely on Physical Chemistry and Polymer Chemistry
    by Michele Galizia, Kelly P. Bye
    Published 2018-10-01
    “...Frontiers in Chemistry...”
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    Article
  7. 167
    Optimisation and evaluation of zinc in food samples by cloud point extraction and spectrophotometric detection / Nurul Azwa Mohd Azizi ... [et al.]
    Subjects: “...Organic chemistry...”
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    Article
  8. 168
    Investigations Into Flavor Chemistry With Special Reference to Synthesis of Volatiles in Developing Tomato Fruit (Lycopersicon Esculentum Mill.) Under Field and Glas_s Greenhouse Grown.,G
    by Dalal, K. B.
    Published 1965
    Subjects: “...Food Chemistry...”
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    Others
  9. 169
    Ulvan, a Polysaccharide from Microalga<i> Ulva </i>sp.: A Review of Chemistry, Biological Activities and Potential for Food and Biomedical Applications
    Subjects: “...food applications...”
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    Article
  10. 170
    Analysis of Acrylamide and Anthocyanins in Foods : Extraction Optimization for Challenging Analytes
    by Petersson, Erik V.
    Published 2009
    Subjects: “...Foods...”
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    Doctoral Thesis
  11. 171
    Use of contact angle analysis for the measurement of the relative hydrophilicity of food contact surfaces
    by Kirtley, Sidney A.
    Published 2012
    Subjects: “...Surface chemistry...”
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  12. 172
    Structural transitions of sword bean canavalin in response to different salt concentrations
    by Kaho Nishizawa, Yasuhiro Arii
    Published 2019-12-01
    Subjects: “...Food chemistry...”
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    Article
  13. 173
    Nano based lutein extraction from marigold petals: optimization using different surfactants and co-surfactants
    by Mehdi Jalali Jivan, Soliman Abbasi
    Published 2019-04-01
    Subjects: “...Natural product chemistry...”
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    Article
  14. 174
    The Poison Squad: One Chemist’s Single-Minded Crusade for Food Safety at the Turn of the Twentieth Century
    by Michael C. Bazaco
    Published 2020-07-01
    Subjects: “...chemistry...”
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    Article
  15. 175
    Effects of feed withdrawal duration on animal behaviour, rumen microbiota and blood chemistry in feedlot cattle: implications for rumen acidosis
    Subjects: “...food restriction...”
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    Article
  16. 176
    Development and Validation of Capillary Electrophoresis Method for Simultaneous Determination of Six Pharmaceuticals in Different Food Samples Combining On-line and Off-line Sample Enrichment Techniques
    Subjects: “...QD Chemistry...”
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    Article
  17. 177
    A computational exploration into the structure, antioxidant capacity, toxicity and drug-like activity of the anthocyanidin “Petunidin”
    by Vijisha K. Rajan, C. Ragi, K. Muraleedharan
    Published 2019-07-01
    Subjects: “...Food chemistry...”
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    Article
  18. 178
    The Beginning of Systems Chemistry
    by Peter Strazewski
    Published 2019-01-01
    “...Systems Chemistry has its roots in the research on the autocatalytic self-replication of biological...”
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    Article
  19. 179
    The Role of High-Resolution Analytical Techniques in the Development of Functional Foods
    Subjects: “...analytical chemistry...”
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    Article
  20. 180
    Constituents of flavonol O-glycosides and antioxidant activities of extracts from seeds, sprouts, and aerial parts of Polygonum tinctorium Lour.
    Subjects: “...Food technology...”
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    Article
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