food analytical methods سال:2019 - دوره:12

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food analytical methods
سال:2019 - دوره:12 - شماره:10

a β-cd/mwcnt-modified-microelectrode array for rapid determination of imidacloprid in vegetables - صفحه:2326-2333 advances in electronic nose development for application to agricultural products - صفحه:2226-2240 an ultrasensitive sensing of carbaryl by changing catalytic activity of aunps on fehling reaction-resonance scattering spectroscopy - صفحه:2161-2171 classification of grain maize (zea mays l.) from different geographical origins with ftir spectroscopy—a suitable analytical tool for feed authentication? - صفحه:2172-2184 detection of peanut oil adulteration mixed with rapeseed oil using gas chromatography and gas chromatography–ion mobility spectrometry - صفحه:2282-2292 determination of iodine species in seafood by ionic liquid–based in-line solid-phase extraction-capillary electrophoresis - صفحه:2139-2149 developing an excitation-emission matrix fluorescence spectroscopy method coupled with multi-way classification algorithms for the identification of the adulteration of shanxi aged vinegars - صفحه:2306-2313 development of a vortex-assisted dispersive liquid-liquid microextraction (va-dllme) and lc-ms/ms procedure for simultaneous determination of fipronil and its metabolite fipronil sulfone in tomato fruits - صفحه:2314-2325 development of an analytical method for the simultaneous measurement of 10 biogenic amines in meat: application to beninese grilled pork samples - صفحه:2392-2400 disposable pipette extraction (dpx) coupled with liquid chromatography–tandem mass spectrometry for the simultaneous determination of pesticide residues in wine samples - صفحه:2262-2272 dual-mode aptasensor for sers and chiral detection of campylobacter jejuni - صفحه:2185-2193 dummy molecularly imprinted matrix solid-phase dispersion for selective extraction of seven estrogens in aquatic products - صفحه:2241-2249 hyperspectral imaging for a rapid detection and visualization of duck meat adulteration in beef - صفحه:2205-2215 investigation of curcumin water solubility through emulsifying with biocompatible polyethylene glycol–based polymers - صفحه:2129-2138 measuring primary lipid oxidation in food products enriched with colored microalgae - صفحه:2150-2160 mid-infrared spectroscopy as a probe for caramelization in dispersed systems - صفحه:2121-2128 modular method for the determination of polycyclic aromatic hydrocarbons in spices and dried herbs by gas chromatography–tandem mass spectrometry - صفحه:2383-2391 optimization of headspace solid-phase microextraction for the analysis of volatile compounds of high-fat dairy powders - صفحه:2216-2225 quantification of the mycotoxin deoxynivalenol (don) in sorghum using gc-ms and a stable isotope dilution assay (sida) - صفحه:2334-2343 rapid extraction of polycyclic aromatic hydrocarbons in apple: ultrasound-assisted solvent extraction followed by microextraction by packed sorbent - صفحه:2194-2204 rapid visco analyser (rva) as a tool for measuring starch-related physiochemical properties in cereals: a review - صفحه:2344-2360 recent progress in rapid analyses of vitamins, phenolic, and volatile compounds in foods using vibrational spectroscopy combined with chemometrics: a review - صفحه:2361-2382 simultaneous determination of aflatoxins in bread by in-syringe dispersive micro-solid phase extraction using magnetic three-dimensional graphene followed by hplc-fld - صفحه:2273-2281 simultaneous voltammetric determination of gallic and ellagic acids in cognac and brandy using electrode modified with functionalized swnt and poly(pyrocatechol violet) - صفحه:2250-2261 volatile compound profiling in czech and spanish lager beers in relation to used production technology - صفحه:2293-2305