food analytical methods سال:2020 - دوره:13

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food analytical methods
سال:2020 - دوره:13 - شماره:11

a highly sensitive and selective electrochemical sensor for pentachlorophenol based on reduced graphite oxide-silver nanocomposites - صفحه:2050-2058 a novel technique to characterize and quantify crystalline and amorphous matter in complex sugar mixtures - صفحه:2087-2101 an ultrasensitive fluorescence immunoassay based on magnetic separation and upconversion nanoparticles as labels for the detection of chloramphenicol in animal-derived foods - صفحه:2039-2049 analysis of anabolic agents in whey protein by gas chromatography coupled to triple quadrupole mass spectrometry - صفحه:2003-2013 detection of melamine adulteration in milk powder by using optical spectroscopy technologies in the last decade—a review - صفحه:2059-2069 determination of antimony speciation in cow milk using dispersive micro-solid phase extraction based on fibrous tio2@g-c3n4 nanocomposites and icp-ms after sample pretreatment by artificial gastric juice - صفحه:2102-2110 determination of carvacrol and thymol in honey by using a simple and efficient headspace-gas chromatography-mass spectrometry method - صفحه:2138-2146 electrochemical nanozyme sensor based on mos2-cooh-mwcnt nanohybrid for a new plant growth regulator 5-nitroguaiacol - صفحه:2028-2038 experimental and computational studies of a laccase immobilized znonps/go-based electrochemical enzymatic biosensor for the detection of sucralose in food samples - صفحه:2014-2027 fluorescent turn-on aptasensor of staphylococcus aureus based on the fret between green carbon quantum dot and gold nanoparticle - صفحه:2070-2079 new spectral classification index for rapid identification of fusarium infection in wheat kernel - صفحه:2165-2175 rancidity matrix: development of biochemical indicators for analysing the keeping quality of pearl millet flour - صفحه:2147-2164 rapid assessment of total polar material in used frying oils using manganese tetraphenylporphyrin fluorescent sensor with enhanced sensitivity - صفحه:2080-2086 rapid determination of saffron grade and adulteration by thin-layer chromatography coupled with raman spectroscopy - صفحه:2128-2137 selection of histological parameters for the development of an analytical method for discriminating fresh and frozen/thawed common octopus (octopus vulgaris) and preventing frauds along the seafood chain - صفحه:2111-2127