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1
Identification of polyphenolic compounds in the flesh of Argan (Morocco) fruits
Identification of polyphenolic compounds in the flesh of Argan (Morocco) fruits
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Identification of polyphenolic compounds in the flesh of Argan (Morocco) fruits

Khallouki, Farid ; Haubner, Roswitha ; Ricarte, Irvila ; Erben, Gerhard ; Klika, Karel ; Ulrich, Cornelia M. ; Owen, Robert W.

Food chemistry, 2015-07, Vol.179, p.191-198 [Periódico revisado por pares]

England: Elsevier Ltd

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2
Debittering of bitter gourd juice using β-cyclodextrin: Mechanism and effect on antidiabetic potential
Debittering of bitter gourd juice using β-cyclodextrin: Mechanism and effect on antidiabetic potential
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Debittering of bitter gourd juice using β-cyclodextrin: Mechanism and effect on antidiabetic potential

Deshaware, Shweta ; Gupta, Sumit ; Singhal, Rekha S. ; Joshi, Mamata ; Variyar, Prasad S.

Food chemistry, 2018-10, Vol.262, p.78-85 [Periódico revisado por pares]

England: Elsevier Ltd

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3
Adsorption and convenient ELISA detection of sulfamethazine in milk based on MOFs pretreatment
Adsorption and convenient ELISA detection of sulfamethazine in milk based on MOFs pretreatment
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Adsorption and convenient ELISA detection of sulfamethazine in milk based on MOFs pretreatment

Wang, Sihan ; Wang, Zile ; Zhang, Liang ; Xu, Yuliang ; Xiong, Jincheng ; Zhang, Huixia ; He, Zhiwei ; Zheng, Yongjun ; Jiang, Haiyang ; Shen, Jianzhong

Food chemistry, 2022-04, Vol.374, p.131712-131712, Article 131712 [Periódico revisado por pares]

England: Elsevier Ltd

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4
Impact of cooking temperature on the quality of quick cooking brown rice
Impact of cooking temperature on the quality of quick cooking brown rice
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Impact of cooking temperature on the quality of quick cooking brown rice

Batista, Cristian de Souza ; dos Santos, Jaqueline Pozzada ; Dittgen, Caroline Lambrecht ; Colussi, Rosana ; Bassinello, Priscila Zaczuk ; Elias, Moacir Cardoso ; Vanier, Nathan Levien

Food chemistry, 2019-07, Vol.286, p.98-105 [Periódico revisado por pares]

England: Elsevier Ltd

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5
Antitumour and antioxidant potential of some selected Pakistani honeys
Antitumour and antioxidant potential of some selected Pakistani honeys
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Antitumour and antioxidant potential of some selected Pakistani honeys

Noor, Nadia ; Sarfraz, Raja Adil ; Ali, Shaukat ; Shahid, Muhammad

Food chemistry, 2014-01, Vol.143, p.362-366 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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6
The fate of quinolizidine alkaloids during the processing of lupins (Lupinus spp.) for human consumption
The fate of quinolizidine alkaloids during the processing of lupins (Lupinus spp.) for human consumption
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The fate of quinolizidine alkaloids during the processing of lupins (Lupinus spp.) for human consumption

Schryvers, Sofie ; Arinzechukwu, Chinaza ; Miserez, Bram ; Eeckhout, Mia ; Jacxsens, Liesbeth

Food chemistry, 2023-12, Vol.429, p.136847-136847, Article 136847 [Periódico revisado por pares]

England: Elsevier Ltd

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7
Potency testing of up to sixteen cannabinoids in hemp-infused edibles using liquid chromatography diode array detector with optional confirmation of identity by electrospray ionization time-of-flight mass spectrometry
Potency testing of up to sixteen cannabinoids in hemp-infused edibles using liquid chromatography diode array detector with optional confirmation of identity by electrospray ionization time-of-flight mass spectrometry
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Potency testing of up to sixteen cannabinoids in hemp-infused edibles using liquid chromatography diode array detector with optional confirmation of identity by electrospray ionization time-of-flight mass spectrometry

Song, Liguo ; Meyer, Grant ; Adejumo, Emmanuel ; Jovanovich, Emily ; LeBlanc, Lindsey ; Provis, Jake

Food chemistry, 2023-08, Vol.417, p.135819-135819, Article 135819 [Periódico revisado por pares]

England: Elsevier Ltd

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8
Colour stabilization of red wines by microoxygenation treatment before malolactic fermentation
Colour stabilization of red wines by microoxygenation treatment before malolactic fermentation
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Colour stabilization of red wines by microoxygenation treatment before malolactic fermentation

Pérez-Magariño, Silvia ; Sánchez-Iglesias, Montserrat ; Ortega-Heras, Miriam ; González-Huerta, Carlos ; González-Sanjosé, M a Luisa

Food chemistry, 2007, Vol.101 (3), p.881-893 [Periódico revisado por pares]

Elsevier Ltd

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9
Micro-oxygenation and oak chip treatments of red wines: Effects on colour-related phenolics, volatile composition and sensory characteristics. Part II: Merlot wines
Micro-oxygenation and oak chip treatments of red wines: Effects on colour-related phenolics, volatile composition and sensory characteristics. Part II: Merlot wines
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Micro-oxygenation and oak chip treatments of red wines: Effects on colour-related phenolics, volatile composition and sensory characteristics. Part II: Merlot wines

Cejudo-Bastante, María Jesús ; Hermosín-Gutiérrez, Isidro ; Pérez-Coello, María Soledad

Food chemistry, 2011-02, Vol.124 (3), p.738-748 [Periódico revisado por pares]

Elsevier Ltd

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10
Antioxidant activity prediction and classification of some teas using artificial neural networks
Antioxidant activity prediction and classification of some teas using artificial neural networks
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Antioxidant activity prediction and classification of some teas using artificial neural networks

Cimpoiu, Claudia ; Cristea, Vasile-Mircea ; Hosu, Anamaria ; Sandru, Mihaela ; Seserman, Liana

Food chemistry, 2011-08, Vol.127 (3), p.1323-1328 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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