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Influence of cultivar and harvest time on the amounts of isoalliin and methiin in leek (Allium ampeloprasum var. porrum)
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Malondialdehyde measurement in oxidized foods: evaluation of the spectrophotometric thiobarbituric acid reactive substances (TBARS) test in various foods
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Flavonoid deactivation of excited state flavins: reaction monitoring by mass spectrometry
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Can the use of coccidiostats in poultry breeding lead to residues in vegetables?: an experimental study
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U-HPLC-MS/MS to quantify liposoluble antioxidants in red-ripe tomatoes, grown under different salt stress levels
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Isolation and identification of a potent radical scavenger (canolol) from roasted high erucic mustard seed oil from Nepal and its formation during roasting
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Amino acid catalysis of 2-alkylfuran formation from lipid oxidation-derived α,β-unsaturated aldehydes
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Ultrahigh-performance liquid chromatographic-tandem mass spectrometric multimycotoxin method for quantitating 26 mycotoxins in maize silage
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Factors influencing benzene formation from the decarboxylation of benzoate in liquid model systems
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Quantitative detection of hazelnut (Corylus avellana) in cookies: ELISA versus real-time PCR