food analytical methods سال:2018 - دوره:11

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food analytical methods
سال:2018 - دوره:11 - شماره:6

a core-shell column approach to fast determination of synthetic dyes in foodstuffs by high-performance liquid chromatography - صفحه:1581-1590 a critical review of the factors available for the identification and determination of mānuka honey - صفحه:1561-1567 a simple and reliable method to determine 16 trace elements by icp oes in ready to drink beverages - صفحه:1763-1772 an extraction method for determination of 6-benzyladenine in bean sprout by graphene oxide/polypyrrole composite adsorbent - صفحه:1832-1839 chemometric evaluation of discrimination of aromatic plants by using nirs, libs - صفحه:1656-1667 colorimetric aptasensor for detection of malachite green in fish sample based on rna and gold nanoparticles - صفحه:1668-1676 comparison of spme versus safe processes for the analysis of flavor compounds in watermelon juice - صفحه:1677-1689 comparisons of fish morphology for fresh and frozen-thawed crucian carp quality assessment by hyperspectral imaging technology - صفحه:1701-1710 determination of perfluorocarboxylic acids and perfluorosulfonic acids in aquatic products by quick, easy, cheap, effective, rugged, and safe sample preparation with liquid chromatography-tandem mass spectrometry - صفحه:1627-1635 development and validation of an electrochemical screening methodology for sulfonamide residue control in milk samples using a graphene quantum dots@nafion modified glassy carbon electrode - صفحه:1711-1721 development of a suspect screening strategy for pesticide metabolites in fruit and vegetables by uplc-q-tof-ms - صفحه:1591-1607 development of spectrophotometric quantification method of iron-polyphenol complex in iron-fortified black tea at relevant ph levels - صفحه:1645-1655 hlb/pdms-coated stir bar sorptive extraction of microcystins in shellfish followed by high-performance liquid chromatography and mass spectrometry analysis - صفحه:1748-1756 isothermal amplification technologies for the detection of foodborne pathogens - صفحه:1543-1560 method development and validation for the analysis of emerging and traditional fusarium mycotoxins in pepper, potato, tomato, and cucumber by uplc-ms/ms - صفحه:1780-1788 microsatellite analysis of saccharomyces cerevisiae in cooked bread - صفحه:1757-1762 modified quechers approach for analysis of synthetic food dyes in jellies and smarties - صفحه:1619-1626 multi-residue determination of veterinary drugs in fishery products using liquid chromatography-tandem mass spectrometry - صفحه:1815-1831 multicommutated flow system for the determination of glyphosate based on its quenching effect on cdte-quantum dots fluorescence - صفحه:1840-1848 multicommuted flow injection analysis using chemiluminescence detection (mcfia-cl) for olive oil analysis - صفحه:1804-1814 multivariate data analysis of the physicochemical and phenolic properties of not from concentrate apple juices to explore the alternative cultivars in juice production - صفحه:1735-1747 non-destructive detection and screening of non-uniformity in microwave sterilization using hyperspectral imaging analysis - صفحه:1568-1580 sensitive simultaneous determination of synthetic food colorants in preserved fruit samples by capillary electrophoresis with contactless conductivity detection - صفحه:1608-1618 simultaneous determination of aminoglycoside residues in food animal muscles by mixed-mode liquid chromatography-tandem mass spectrometry - صفحه:1690-1700 simultaneous determination of foramsulfuron and orthosulfamuron in four common grains using ultra-performance liquid chromatography-tandem mass spectrometry - صفحه:1789-1796 two frequently used ph determination methods showed clearly different ph slopes during early post mortem ageing of pork - صفحه:1773-1779 ultrasonic-assisted liquid-liquid microextraction based on natural deep eutectic solvent for the hplc-uv determination of tert-butylhydroquinone from soybean oils - صفحه:1797-1803 use of 2-naphthalenethiol for derivatization and determination of acrylamide in potato crisps by high-performance liquid chromatographic with fluorescence detection - صفحه:1636-1644 using density measurement on semispinalis capitis as a tool to determinate the composition of pork meat - صفحه:1728-1734 x-ray fluorescence analysis of antimony content in extruded polyethylene terephthalate food packaging below the infinite thickness - صفحه:1722-1727