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1
Total Polar Compounds and Acid Values of Repeatedly Used Frying Oils Measured by Standard and Rapid Methods
Total Polar Compounds and Acid Values of Repeatedly Used Frying Oils Measured by Standard and Rapid Methods
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Total Polar Compounds and Acid Values of Repeatedly Used Frying Oils Measured by Standard and Rapid Methods

Chen, Wei-an ; Chiu, Chih-wei P ; Cheng, Wei-chih ; Hsu, Chao-kai ; Kuo, Meng-i

藥物食品分析, 2013-03, Vol.21 (1), p.058-065 [Periódico revisado por pares]

台灣: 衛生福利部食品藥物管理署

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2
Nutraceuticals, Functional Foods and Dietary Supplements in Health and Disease
Nutraceuticals, Functional Foods and Dietary Supplements in Health and Disease
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Nutraceuticals, Functional Foods and Dietary Supplements in Health and Disease

Shahidi, F

Yàowu shi͡p︡in fenxi, 2012-04, Vol.20 (1), p.226-230 [Periódico revisado por pares]

衛生福利部食品藥物管理署

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3
DPPH Free-Radical Scavenging Activity, Total Phenolic Contents and Chemical Composition Analysis of Forty-Two Kinds of Essential Oils
DPPH Free-Radical Scavenging Activity, Total Phenolic Contents and Chemical Composition Analysis of Forty-Two Kinds of Essential Oils
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DPPH Free-Radical Scavenging Activity, Total Phenolic Contents and Chemical Composition Analysis of Forty-Two Kinds of Essential Oils

Lin, Chia-wen ; Yu, Chia-wen ; Wu, Sung-Chuan ; Yih, Kuang-hway

藥物食品分析, 2009-10, Vol.17 (5), p.386-395 [Periódico revisado por pares]

台灣: 衛生福利部食品藥物管理署

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4
Preparation and Physicochemical Properties of Fiber-Rich Fraction from Pineapple Peels as a Potential Ingredient
Preparation and Physicochemical Properties of Fiber-Rich Fraction from Pineapple Peels as a Potential Ingredient
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Preparation and Physicochemical Properties of Fiber-Rich Fraction from Pineapple Peels as a Potential Ingredient

黃雅玲(Ya-Ling Huang) ; 周照仁(Chau-Jen Chow) ; 方永建(Yong-Jian Fang)

藥物食品分析, 2011-09, Vol.19 (3), p.318-323 [Periódico revisado por pares]

台灣: 衛生福利部食品藥物管理署

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5
HPTLC Method Development and Validation: Strategy to Minimize Methodological Failures
HPTLC Method Development and Validation: Strategy to Minimize Methodological Failures
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HPTLC Method Development and Validation: Strategy to Minimize Methodological Failures

RASHMIN, PATEL ; MRUNALI, PATEL ; NITIN, DUBEY ; NIDHI, DUBEY ; BHARAT, PATEL

Yàowu shi͡p︡in fenxi, 2012-12, Vol.20 (4), p.794-804 [Periódico revisado por pares]

台灣: 衛生福利部食品藥物管理署

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6
Effect of Ordinary Cooking Procedures on Tetracycline Residues in Chicken Meat
Effect of Ordinary Cooking Procedures on Tetracycline Residues in Chicken Meat
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Effect of Ordinary Cooking Procedures on Tetracycline Residues in Chicken Meat

Salah H. Abou-Raya ; Ali R. Shalaby ; Nadia A. Salama ; Wafaa H. Emam ; Fathy M. Mehaya

藥物食品分析, 2013-03, Vol.21 (1), p.080-086 [Periódico revisado por pares]

台灣: 衛生福利部食品藥物管理署

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7
Resveratrol: An Active Natural Compound in Red Wines for Health
Resveratrol: An Active Natural Compound in Red Wines for Health
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Resveratrol: An Active Natural Compound in Red Wines for Health

Ghulam, Murtaza ; Usman, Latif ; Muhammad Najam-ul-haq ; Ashif, Sajjad ; Sabiha, Karim ; Muhammad, Akhtar ; Izhar, Hussain

藥物食品分析, 2013-03, Vol.21 (1), p.001-012 [Periódico revisado por pares]

台灣: 衛生福利部食品藥物管理署

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8
Comparative Study of Antioxidant Activity of Grape (Vitis vinifera) Seed Powder Assessed by Different Methods
Comparative Study of Antioxidant Activity of Grape (Vitis vinifera) Seed Powder Assessed by Different Methods
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Comparative Study of Antioxidant Activity of Grape (Vitis vinifera) Seed Powder Assessed by Different Methods

李華(Hua Li) ; 王曉宇(Xiao-Yu Wang) ; 李佩洪(Pei-Hong Li) ; 李勇(Yong Li) ; 王華(Hua Wang)

Yàowu shi͡p︡in fenxi, 2008-12, Vol.16 (6), p.67-73 [Periódico revisado por pares]

台灣: 衛生福利部食品藥物管理署

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9
Critical Evaluation of Methods for the Measurement of Oxidative Rancidity in Vegetable Oils
Critical Evaluation of Methods for the Measurement of Oxidative Rancidity in Vegetable Oils
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Critical Evaluation of Methods for the Measurement of Oxidative Rancidity in Vegetable Oils

Pignitter, Marc ; Somoza, Veronika

Yàowu shi͡p︡in fenxi, 2012-12, Vol.20 (4), p.772-777 [Periódico revisado por pares]

台灣: 衛生福利部食品藥物管理署

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10
Comparative Antioxidant Properties of Water Extracts from Different Parts of Beefsteak Plant (Perilla frutescens)
Comparative Antioxidant Properties of Water Extracts from Different Parts of Beefsteak Plant (Perilla frutescens)
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Comparative Antioxidant Properties of Water Extracts from Different Parts of Beefsteak Plant (Perilla frutescens)

Chou, Hung-ju ; Kuo, Jong-tar ; Lin, En-shyh

藥物食品分析, 2009-12, Vol.17 (6), p.489-496 [Periódico revisado por pares]

台灣: 衛生福利部食品藥物管理署

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