Journal of Food Composition and Analysis Volume 76
Xem mô tả
0
Xem & Tải
0
Tóm tắt
2 Characterization and quantification of individual betalain and phenolic compounds in Mexican and Spanish prickly pear (Opuntia ficus-indica L. Mill) tissues: A comparative study; 3 Application of ultrasound-assisted cloud point extraction for preconcentration of antimony, tin and thallium in food and water samples prior to ICP-OES determination; 4 Nutritional composition of insects Gryllus assimilis and Zophobas morio: Potential foods harvested in Brazil; 5 Altitudinal effect on sugar contents and sugar profiles in dried apricot (Prunus armeniaca L.) fruit; 6 The landscape of circular RNAs and mRNAs in bovine milk exosomes; 7 Revisiting the caffeine-free status of rooibos and honeybush herbal teas using specific MRM and high resolution LC-MS methods; 8 Chemometric methods for classification of clonal varieties of green coffee using Raman spectroscopy and direct sample analysis; 9 Metabolic and proteomic analysis of morel fruiting body (Morchella importuna); 10 Impact of cooking methods and malting on amino acids content in amaranth, buckwheat and quinoa; 11 The commercial history of Cape herbal teas and the analysis of phenolic compounds in historic teas from a depository of 1933.
Mô tả
Năm xuất bản
2019
Tác giả
Nhà xuất bản
Elsevier
