Journal of Food Composition and Analysis Volume 77
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2 Combining multielement analysis and chemometrics to trace the geographical origin of Rocha pear; 3 Dynamic change in amino acids, catechins, alkaloids, and gallic acid in six types of tea processed from the same batch of fresh tea (Camellia sinensis L.) leaves; 4 The potential of the underutilized pulse bambara groundnut (Vigna subterranea (L.) Verdc.) for nutritional food security; 5 Rapid classification and quantification of marine oil omega-3 supplements using ATR-FTIR, FT-NIR and chemometrics; 6 Rapid and non-destructive prediction of methylxanthine and cocoa solid contents in dark chocolate by synchronous front-face fluorescence spectroscopy and PLSR; 7 Removal of pomace residues is critical in quantification of element concentrations in extra virgin olive oil; 8 Determination of total concentration and bioaccessible fraction of metals in infant cereals by MIP OES; 9 Phytochemical and bioactivity alterations of Curcuma species harvested at different growth stages by NMR-based metabolomics; 10 Daily intake of total and inorganic arsenic, lead, and aluminum of the Japanese: Duplicate diet study; 11 Predicting the physicochemical properties and geographical ORIGIN of lentils using near infrared spectroscopy; 12 Food compositional analysis of Indigenous foods consumed by the Khasi of Meghalaya, North-East India; 13 Food composition database reliability in calculations of diet offers; 14 Identification of non-protein nitrogen compounds separated by CZE without derivatization from TCA extract from salted herring meat; 15 Nutritional composition and dietary intake of composite dishes traditionally consumed in Italy.
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Năm xuất bản
2019
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Elsevier
