food analytical methods سال:2017 - دوره:10

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food analytical methods
سال:2017 - دوره:10 - شماره:4

a biomimetic sensor with signal enhancement of ferriferrous oxide-reduced graphene oxide nanocomposites for ultratrace levels quantification of methamidophos or omethoate in vegetables - صفحه:910-920 a novel staphylococcal enterotoxin q immunosensor prepared with self-assembly method based on horseradish peroxidase and double-layer gold nanoparticles - صفحه:892-899 a rapid and sensitive method for simultaneous screening of nine foodborne pathogens using high-performance liquid chromatography assay - صفحه:1117-1127 a simple and fast method for the determination of 20 veterinary drug residues in bovine kidney and liver by ultra-high-performance liquid chromatography tandem mass spectrometry - صفحه:854-864 a simple and rapid extraction method to evaluate the fatty acid composition and nutritional value of goji berry lipid - صفحه:970-979 advanced spectrophotometric analysis of sunset yellow dye e110 in commercial food samples - صفحه:865-875 application of curve fitting and wavelength selection methods for determination of chlorogenic acid concentration in coffee aqueous solution by vis/nir spectroscopy - صفحه:999-1006 automated single-phase liquid-liquid extraction for determination of cr(vi) using graphite furnace atomic absorption spectrophotometry without wet digestion of samples - صفحه:921-930 chemometric discrimination between smoked and non-smoked paprika samples. quantification of pahs in smoked paprika by fluorescence-u-pls/rbl - صفحه:1128-1137 detailed profiling of the volatile oxygenated fraction of mandarin essential oils by using the off-line combination of high-performance liquid chromatography and comprehensive two-dimensional gas chromatography-mass spectrometry - صفحه:1106-1116 determination of antioxidant activity of brandy and other aged beverages by electrochemical and photochemiluminescence methods - صفحه:1045-1053 determination of arsenic in fruit juices using inductively coupled plasma tandem mass spectrometry (icp-ms/ms) - صفحه:992-998 determination of geographical origin and anthocyanin content of black goji berry (lycium ruthenicum murr.) using near-infrared spectroscopy and chemometrics - صفحه:1034-1044 determination of rice storage time with colorimetric sensor array - صفحه:1054-1062 development and validation of a multiclass method for the analysis of veterinary drug residues in eggs using liquid chromatography-tandem mass spectrometry - صفحه:1063-1077 development of a flavor fingerprint by gc-ms with chemometric method for volatile compounds of yak and yellow cattle bone soup - صفحه:943-954 electrophoretic analysis of natural antioxidants in plant and beverage samples using dynamically coated capillaries with chitosan and multiwall carbon nanotubes - صفحه:980-991 extraction of oleoresin from dao-kou roasted chicken flavor spice blends using supercritical carbon dioxide - صفحه:900-909 fat-soluble vitamin and carotenoid analysis in cooking oils by ultra-performance convergence chromatography - صفحه:1087-1096 improved extraction and sample cleanup of tri-glycoalkaloids α-solanine and α-chaconine in non-denatured potato protein isolates - صفحه:845-853 method validation and determination of polycyclic aromatic hydrocarbons in vegetable oils by hplc-fld - صفحه:1078-1086 microwave-assisted digestion using diluted nitric acid for multi-element determination in rice by icp oes and icp-ms - صفحه:1007-1015 novel dispersed sorbent sorptive extraction method for the chromatography profiling of active substances in ginger - صفحه:1016-1023 partial least squares analysis of the relationship between chemical composition and phenolic compounds in blueberry cultivars - صفحه:1024-1033 polypyrrole as an efficient solid-phase extraction sorbent for determination of chloramphenicol residue in chicken liver, kidney, and meat - صفحه:955-963 reducing the influence of the thermally induced reactions on the determination of aroma-active compounds in soy sauce using sde and gc-ms/o - صفحه:931-942 simultaneous determination of 23 azo dyes in paprika by gas chromatography-mass spectrometry - صفحه:876-884 the simultaneous analysis of amadori and heyns compounds in dried fruits by high performance liquid chromatography tandem mass spectrometry - صفحه:1097-1105 the use of qualitative analysis in food research and technology: considerations and reflections from an applied point of view - صفحه:964-969 ultrasound-assisted extraction followed by solid-phase extraction followed by dispersive liquid–liquid microextraction for the sensitive determination of diazinon and chlorpyrifos in rice - صفحه:885-891