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1
Phenol Antioxidant Quantity and Quality in Foods:  Vegetables
Phenol Antioxidant Quantity and Quality in Foods:  Vegetables
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Phenol Antioxidant Quantity and Quality in Foods:  Vegetables

Vinson, Joe A ; Hao, Yong ; Su, Xuehui ; Zubik, Ligia

Journal of agricultural and food chemistry, 1998-09, Vol.46 (9), p.3630-3634 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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2
Evaluation of the Character Impact Odorants in Fresh Strawberry Juice by Quantitative Measurements and Sensory Studies on Model Mixtures
Evaluation of the Character Impact Odorants in Fresh Strawberry Juice by Quantitative Measurements and Sensory Studies on Model Mixtures
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Evaluation of the Character Impact Odorants in Fresh Strawberry Juice by Quantitative Measurements and Sensory Studies on Model Mixtures

Schieberle, P ; Hofmann, T

Journal of agricultural and food chemistry, 1997-01, Vol.45 (1), p.227-232 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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3
Quantitative Analysis of the Flavonoid Content of Commercial Tomatoes, Onions, Lettuce, and Celery
Quantitative Analysis of the Flavonoid Content of Commercial Tomatoes, Onions, Lettuce, and Celery
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Quantitative Analysis of the Flavonoid Content of Commercial Tomatoes, Onions, Lettuce, and Celery

Crozier, Alan ; Lean, Michael E. J ; McDonald, Morag S ; Black, Christine

Journal of agricultural and food chemistry, 1997-03, Vol.45 (3), p.590-595 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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4
Reversed-Phase HPLC following Thiolysis for Quantitative Estimation and Characterization of the Four Main Classes of Phenolic Compounds in Different Tissue Zones of a French Cider Apple Variety (Malus domestica Var. Kermerrien)
Reversed-Phase HPLC following Thiolysis for Quantitative Estimation and Characterization of the Four Main Classes of Phenolic Compounds in Different Tissue Zones of a French Cider Apple Variety (Malus domestica Var. Kermerrien)
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Reversed-Phase HPLC following Thiolysis for Quantitative Estimation and Characterization of the Four Main Classes of Phenolic Compounds in Different Tissue Zones of a French Cider Apple Variety (Malus domestica Var. Kermerrien)

Guyot, Sylvain ; Marnet, Nathalie ; Laraba, Djamel ; Sanoner, Philippe ; Drilleau, Jean-François

Journal of agricultural and food chemistry, 1998-05, Vol.46 (5), p.1698-1705 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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5
Resveratrol:  Isomeric Molar Absorptivities and Stability
Resveratrol:  Isomeric Molar Absorptivities and Stability
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Resveratrol:  Isomeric Molar Absorptivities and Stability

Trela, Brent C ; Waterhouse, Andrew L

Journal of agricultural and food chemistry, 1996-05, Vol.44 (5), p.1253-1257 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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6
Measurement of total starch in cereal products by amyloglucosidase-alpha-amylase method: collaborative study
Measurement of total starch in cereal products by amyloglucosidase-alpha-amylase method: collaborative study
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Measurement of total starch in cereal products by amyloglucosidase-alpha-amylase method: collaborative study

McCleary, B.V. (Megazyme International Ireland Ltd., Bray, County Wicklow, Ireland.) ; Gibson, T.S ; Mugford, D.C

Journal of AOAC International, 1997-05, Vol.80 (3), p.571-579 [Periódico revisado por pares]

Gaithersburg, MD: AOAC International

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7
Quantitative risk assessment for Escherichia coli O157:H7 in ground beef hamburgers
Quantitative risk assessment for Escherichia coli O157:H7 in ground beef hamburgers
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Quantitative risk assessment for Escherichia coli O157:H7 in ground beef hamburgers

Cassin, Michael H. ; Lammerding, Anna M. ; Todd, Ewen C.D. ; Ross, William ; McColl, R.Stephen

International journal of food microbiology, 1998-05, Vol.41 (1), p.21-44 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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8
Simple and hydrolyzable phenolic compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLC
Simple and hydrolyzable phenolic compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLC
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Simple and hydrolyzable phenolic compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLC

Montedoro, Gianfrancesco ; Servili, Maurizio ; Baldioli, Maura ; Miniati, Enrico

Journal of agricultural and food chemistry, 1992-09, Vol.40 (9), p.1571-1576 [Periódico revisado por pares]

WASHINGTON: American Chemical Society

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9
Analysis of Flavor Volatiles Using Headspace Solid-Phase Microextraction
Analysis of Flavor Volatiles Using Headspace Solid-Phase Microextraction
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Analysis of Flavor Volatiles Using Headspace Solid-Phase Microextraction

Steffen, Alexandra ; Pawliszyn, Janusz

Journal of agricultural and food chemistry, 1996-08, Vol.44 (8), p.2187-2193 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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10
Multiresidue method for determination of pesticide residues in processed foods by GC/MS
Multiresidue method for determination of pesticide residues in processed foods by GC/MS
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Multiresidue method for determination of pesticide residues in processed foods by GC/MS

Kitagawa, Y., Osaka-fu. Inst. of Public Health (Japan) ; Okihashi, M ; Takatori, S ; Okamoto, Y ; Fukui, N ; Murata, H ; Sumimoto, T ; Obana, H

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 2009/10/25, Vol.50(5), pp.198-207 [Periódico revisado por pares]

Japanese Society for Food Hygiene and Safety

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