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1
Nutrient composition of hazelnut ( Corylus avellana L.) varieties cultivated in Turkey
Nutrient composition of hazelnut ( Corylus avellana L.) varieties cultivated in Turkey
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Nutrient composition of hazelnut ( Corylus avellana L.) varieties cultivated in Turkey

Köksal, A. İlhami ; Artik, Nevzat ; Şimşek, Atilla ; Güneş, Nurdan

Food chemistry, 2006, Vol.99 (3), p.509-515 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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2
The effects of silage feeding on some sensory and health attributes of cow’s milk: A review
The effects of silage feeding on some sensory and health attributes of cow’s milk: A review
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The effects of silage feeding on some sensory and health attributes of cow’s milk: A review

KALAC, Pavel

Food chemistry, 2011-03, Vol.125 (2), p.307-317 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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3
Nutritional characteristics of emu ( Dromaius novaehollandiae) meat and its value-added products
Nutritional characteristics of emu ( Dromaius novaehollandiae) meat and its value-added products
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Nutritional characteristics of emu ( Dromaius novaehollandiae) meat and its value-added products

Pegg, Ronald B. ; Amarowicz, Ryszard ; Code, William E.

Food chemistry, 2006-07, Vol.97 (2), p.193-202 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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4
Inhibition of acrylamide formation by vitamins in model reactions and fried potato strips
Inhibition of acrylamide formation by vitamins in model reactions and fried potato strips
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Inhibition of acrylamide formation by vitamins in model reactions and fried potato strips

Zeng, Xiaohui ; Cheng, Ka-Wing ; Jiang, Yue ; Lin, Zhi-Xiu ; Shi, Jian-Jun ; Ou, Shi-Yi ; Chen, Feng ; Wang, Mingfu

Food chemistry, 2009-09, Vol.116 (1), p.34-39 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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5
Optimisation of the determination of thiamin, 2-(1-hydroxyethyl)thiamin, and riboflavin in food samples by use of HPLC
Optimisation of the determination of thiamin, 2-(1-hydroxyethyl)thiamin, and riboflavin in food samples by use of HPLC
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Optimisation of the determination of thiamin, 2-(1-hydroxyethyl)thiamin, and riboflavin in food samples by use of HPLC

Jakobsen, Jette

Food chemistry, 2008-02, Vol.106 (3), p.1209-1217 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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6
The influence of storage time on micronutrients in bottled tomato pulp
The influence of storage time on micronutrients in bottled tomato pulp
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The influence of storage time on micronutrients in bottled tomato pulp

Ordóñez-Santos, Luis Eduardo ; Vázquez-Odériz, Lourdes ; Arbones-Maciñeira, Enrique ; Romero-Rodríguez, Mª Ángeles

Food chemistry, 2009, Vol.112 (1), p.146-149 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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7
Variation in essential, trace and toxic elemental contents in Murraya koenigii – A spice and medicinal herb from different Indian states
Variation in essential, trace and toxic elemental contents in Murraya koenigii – A spice and medicinal herb from different Indian states
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Variation in essential, trace and toxic elemental contents in Murraya koenigii – A spice and medicinal herb from different Indian states

Choudhury, R. Paul ; Garg, A.N.

Food chemistry, 2007, Vol.104 (4), p.1454-1463 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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8
Esterification of insoluble fibres using high-pressure homogenisation and their potential vitamin carrying and releasing abilities
Esterification of insoluble fibres using high-pressure homogenisation and their potential vitamin carrying and releasing abilities
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Esterification of insoluble fibres using high-pressure homogenisation and their potential vitamin carrying and releasing abilities

Hsu, Pang-Kuei ; Lin, Kuo-Min ; Chau, Chi-Fai

Food chemistry, 2009-04, Vol.113 (4), p.1015-1019 [Periódico revisado por pares]

Elsevier Ltd

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9
Development of vegetable composition databases based on available data for probabilistic nutrient and contaminant intake assessments
Development of vegetable composition databases based on available data for probabilistic nutrient and contaminant intake assessments
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Development of vegetable composition databases based on available data for probabilistic nutrient and contaminant intake assessments

Hoefkens, Christine ; Sioen, Isabelle ; De Henauw, Stefaan ; Vandekinderen, Isabelle ; Baert, Katleen ; De Meulenaer, Bruno ; Devlieghere, Frank ; Van Camp, John

Food chemistry, 2009-04, Vol.113 (3), p.799-803 [Periódico revisado por pares]

Elsevier Ltd

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10
The influence of formulation and processing on stability of thiamin in three styles of Asian noodles
The influence of formulation and processing on stability of thiamin in three styles of Asian noodles
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The influence of formulation and processing on stability of thiamin in three styles of Asian noodles

Bui, Lan T.T. ; Small, Darryl M.

Food chemistry, 2007, Vol.102 (4), p.1394-1399 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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