food analytical methods سال:2020 - دوره:13

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food analytical methods
سال:2020 - دوره:13 - شماره:12

analysis of barrel-aged kentucky bourbon whiskey by ultrahigh resolution mass spectrometry - صفحه:2301-2311 correction to: development of an lc-ms method for the identification of β-casein genetic variants in bovine milk - صفحه:2188-2191 determination of organic acids in honey by liquid chromatography with tandem mass spectrometry - صفحه:2249-2257 development of an lc-ms method for the identification of β-casein genetic variants in bovine milk - صفحه:2177-2187 development of colorimetric detection of 2,4,5-trimethyloxazole in volatile organic compounds based on porphyrin complexes for vinegar storage time discrimination - صفحه:2192-2203 direct classification of volatile organic compounds in heat-treated glutathione-enriched yeast extract by headspace-gas chromatography-ion mobility spectrometry (hs-gc-ims) - صفحه:2279-2289 fluorescence determination of acrylamide in snack, seasoning, and refreshment food samples with an ios gadget–based digital imaging colorimeter - صفحه:2290-2300 highly specific anti-tylosin monoclonal antibody and its application in the quantum dot bead-based immunochromatographic assay - صفحه:2258-2268 investigation of biogenic amines in dried bonito flakes from different countries using high-performance liquid chromatography - صفحه:2213-2221 magnetic nanoparticle-based fluorescence immunoassay for determination of ochratoxin a in milk - صفحه:2238-2248 metal ion–enhanced quantification of chloramphenicol in milk using imipramine hydrochloride as diazo-coupling agent - صفحه:2321-2329 nmr approach for monitoring caranha fish meat alterations due to the freezing-thawing cycles - صفحه:2330-2340 predicting the electric conductivity and potassium leaching of coffee by nir spectroscopy technique - صفحه:2312-2320 quality assessment and classification of goji berry by an hplc-based analytical platform coupled with multivariate statistical analysis - صفحه:2222-2237 separation and determination of d-allose in presence of process-related impurities by capillary electrophoresis - صفحه:2269-2278 spectroscopic and chromatographic fingerprints for discrimination of specialty and traditional coffees by integrated chemometric methods - صفحه:2204-2212