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Development of a lateral flow test strip for simultaneous detection of BT-Cry1Ab, BT-Cry1Ac and CP4 EPSPS proteins in genetically modified crops JOURNAL ARTICLE published January 2021 in Food Chemistry Research funded by Shanghai Natural Science Foundation (19ZR1436800) |
Training grapevines generates a metabolomic signature of wine JOURNAL ARTICLE published January 2022 in Food Chemistry |
Bioactive phytonutrients (omega fatty acids, tocopherols, polyphenols), in vitro inhibition of nitric oxide production and free radical scavenging activity of non-cultivated Mediterranean vegetables JOURNAL ARTICLE published December 2011 in Food Chemistry |
Effect of aflatoxin B1 detoxification on the physicochemical properties and quality of ground nut meal JOURNAL ARTICLE published September 2000 in Food Chemistry |
Analysis of volatile fraction, fixed oil and tegumental waxes of the seeds of two different cultivars of Helianthus annuus JOURNAL ARTICLE published May 2005 in Food Chemistry |
Determining the amount of potentially bioavailable phenolic compounds and bioelements in edible mushroom mycelia of Agaricus bisporus, Cantharellus cibarius, and Lentinula edodes JOURNAL ARTICLE published August 2021 in Food Chemistry Research funded by Narodowe Centrum Nauki (2017/25/N/NZ7/00554) |
Satiety in rats following blueberry extract consumption induced by appetite-suppressing mechanisms unrelated to in vitro or in vivo antioxidant capacity JOURNAL ARTICLE published 1 April 2008 in Food Chemistry |
Paper-based electrochemiluminescence device for the rapid estimation of trimethylamine in fish via the quenching effect of thioglycolic acid-capped cadmium selenide quantum dots JOURNAL ARTICLE published January 2022 in Food Chemistry |
Antioxidant activity of sugarcane molasses against 2,2′-azobis(2-amidinopropane) dihydrochloride-induced peroxyl radicals JOURNAL ARTICLE published November 2013 in Food Chemistry |
Preparation of antioxidants from sugarcane molasses JOURNAL ARTICLE published June 2014 in Food Chemistry Research funded by National Science Foundation of China (31071564,31271889) | Science and Technology Plan Foundation of Guangdong Province of China (2012B040304005,2013GB23600669) |
Wine production using yeast immobilized on quince biocatalyst at temperatures between 30 and 0 °C JOURNAL ARTICLE published August 2003 in Food Chemistry |
Tryptic fragments of phaseolin from protein isolates of Phaseolus beans JOURNAL ARTICLE published November 1999 in Food Chemistry |
Wholeness and primary and secondary food structure effects on in vitro digestion patterns determine nutritionally distinct carbohydrate fractions in cereal foods JOURNAL ARTICLE published December 2012 in Food Chemistry |
Chemical variation in the essential oil of Satureja sahendica from Iran JOURNAL ARTICLE published December 2004 in Food Chemistry |
Quantitative analysis of Alaska pollock in seafood products by droplet digital PCR JOURNAL ARTICLE published March 2019 in Food Chemistry Research funded by National Institute of Fisheries Science (R2017036) |
A review of composition studies of Cameroon traditional dishes: Macronutrients and minerals JOURNAL ARTICLE published October 2013 in Food Chemistry |
Isomaltulose production by free cells of Serratia plymuthica in a batch process JOURNAL ARTICLE published June 2010 in Food Chemistry |
Effects of physico-chemical parameters of a model wine on the binding of γ-decalactone on bovine serum albumin JOURNAL ARTICLE published January 1995 in Food Chemistry |
Separation and determination of carotenoids, retinol, retinal, and their dehydro forms by isocratic reversed-phase HPLC JOURNAL ARTICLE published January 1993 in Food Chemistry |
Missing association between nutrient concentrations in leaves and edible parts of food crops – A neglected food security issue JOURNAL ARTICLE published May 2021 in Food Chemistry |