food analytical methods سال:2019 - دوره:12

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food analytical methods
سال:2019 - دوره:12 - شماره:4

a reproducible surface plasmon resonance immunochip for the label-free detection of amantadine in animal-derived foods - صفحه:1007-1016 aptamer-based detection methodology studies in food safety - صفحه:966-990 construction of a novel fluorescent probe for on-site measuring hydrogen sulfide levels in food samples - صفحه:852-858 determination of free amino acids in stingless bee (meliponinae) honey - صفحه:902-907 development of a multiresidue method for the determination of 24 pharmaceuticals in clams by quechers and liquid chromatography-triple quadrupole tandem mass spectrometry - صفحه:838-851 employment of laser beam self-phase modulation for detecting adulterations in light-absorbing commercial fluids - صفحه:908-913 fabrication of a structure-specific molecular imprinted polymer–based electrochemical sensor based on cunp-decorated vinyl-functionalized graphene for the detection of parathion methyl in vegetable and fruit samples - صفحه:1028-1039 impedimetric approach for estimating the presence of metanil yellow in turmeric powder from tunable capacitance measurement - صفحه:1017-1027 mass spectrometry determination of fining-related allergen proteins in chilean wines - صفحه:827-837 methods of authentication of food grown in organic and conventional systems using chemometrics and data mining algorithms: a review - صفحه:887-901 multiplex flow cytometric immunoassays for high-throughput screening of multiple mycotoxin residues in milk - صفحه:877-886 near-infrared hyperspectral imaging rapidly detects the decay of postharvest strawberry based on water-soluble sugar analysis - صفحه:936-946 new potentials in the extraction of trace metal using natural deep eutectic solvents (nades) - صفحه:926-935 nondestructive detection of postharvest quality of cherry tomatoes using a portable nir spectrometer and chemometric algorithms - صفحه:914-925 quantitative determination of fatty acid compositions in edible oils using j-selective 13c qdept - صفحه:991-997 significance of thermal isomerisation on the quantitation of total vitamin d3 in foods - صفحه:998-1006 simultaneous determination of isoflavones and equol in egg yolk using uplc-ms/ms - صفحه:859-868 strong enhancement of the chemiluminescence of hydrogen sulfite-oxidant systems in the presence of n,s-doped graphene quantum dots, and its application to the determination of folic acid in spinach and kiwifruit samples - صفحه:869-876 tracing of chemical components of odor in peels and flesh from ripe banana on a daily basis using gc-ms characterization and statistical analysis for quality monitoring during storage - صفحه:947-955 wine authenticity by quantitative 1h nmr versus multitechnique analysis: a case study - صفحه:956-965