Journal of Food Composition and Analysis Volume 82
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17 Novel database of declared low- and no-calorie sweeteners from foods and beverages available in Spain; 18 Aluminum in infant formulas commercialized in Brazil: Occurrence and exposure assessment; 19 A capillary electrophoresis method to determine aliphatic organic acids in bracatinga honeydew honey and floral honey; 20 Patulin in apple and apple juice: Method development, validation by liquid chromatography-tandem mass spectrometry and survey in Brazilian south supermarkets; 21 Copper, manganese, iron and zinc contents of Nigerian foods and estimates of adult dietary intakes; 22 Nutritional composition of pot-pollen produced by stingless bees (Tetragonula biroi Friese) from the Philippines; 23 Microwave assisted extraction for the determination of antineoplastic compounds in marine fish; 24 Study of new sources of six chlorogenic acids and caffeic acid; 25 Dietary fibers, starch fractions and nutritional composition of finger millet varieties cultivated in Sri Lanka; 26 Detection of sulfadimethoxine in meat samples using a novel electrochemical biosensor as a rapid analysis method; 27 Different versions of the German nutrient database affect energy and nutrient intake among adolescents; 28 Elements characterization of Chinese tea with different fermentation degrees and its use for geographical origins by liner discriminant analysis; 29 Determination of butyltin compounds in fish and mussel samples at trace levels by vortex assisted dispersive liquid-liquid microextraction-gas chromatography mass spectrometry; 30 Analysis of free malondialdehyde in edible oils using gas-diffusion microextraction; 31 A novel, green and safe ultrasound-assisted emulsification liquid phase microextraction based on alcohol-based deep eutectic solvent for determination of patulin in fruit juices by spectrophotometry;
2 Riboflavin, niacin, folate and vitamin B12 in commercial microalgae powders; 3 Determination of mycotoxins in nuts by ultra high-performance liquid chromatography-tandem mass spectrometry: Looking for a representative matrix; 4 The selenium content of Tempeh in Indonesia and its potential contribution to the dietary selenium requirements for adults; 5 Fast and simple method using DLLME and FAAS for the determination of trace cadmium in honey; 6 Development of surrogate standards approach for the determination of polyphenols in Vernonia amygdalina Del.; 7 Multivariate statistical analysis of the polyphenols content for the discrimination of honey produced in Sicily (Southern Italy); 8 Boiling and steaming induced changes in secondary metabolites in three different cultivars of pak choi (Brassica rapa subsp. chinensis); 9 Authentication of “Avola almonds” by near infrared (NIR) spectroscopy and chemometrics; 10 Development of a database for estimation of the nut content of Australian single-ingredient and multi-ingredient foods; 11 Proximate composition and anti-nutritional factors of fava-bean (Vicia faba), green-pea and yellow-pea (Pisum sativum) flour; 12 Nutritional data management of food losses and waste under a life cycle approach: Case study of the Spanish agri-food system; 13 Mercury in raw mushrooms and in stir-fried in deep oil mushroom meals; 14 Production of n-3-rich insects by bioaccumulation of fishery waste; 15 Mineral profiles of legumes and fruits through partial least squares energy dispersive X-ray fluorescence; 16 Determination of heavy metals and health risk assessment of cheese products consumed in Greece;
32 Bioactive phytochemicals of tree nuts. Determination of the melatonin and sphingolipid content in almonds and pistachios.
2 Riboflavin, niacin, folate and vitamin B12 in commercial microalgae powders; 3 Determination of mycotoxins in nuts by ultra high-performance liquid chromatography-tandem mass spectrometry: Looking for a representative matrix; 4 The selenium content of Tempeh in Indonesia and its potential contribution to the dietary selenium requirements for adults; 5 Fast and simple method using DLLME and FAAS for the determination of trace cadmium in honey; 6 Development of surrogate standards approach for the determination of polyphenols in Vernonia amygdalina Del.; 7 Multivariate statistical analysis of the polyphenols content for the discrimination of honey produced in Sicily (Southern Italy); 8 Boiling and steaming induced changes in secondary metabolites in three different cultivars of pak choi (Brassica rapa subsp. chinensis); 9 Authentication of “Avola almonds” by near infrared (NIR) spectroscopy and chemometrics; 10 Development of a database for estimation of the nut content of Australian single-ingredient and multi-ingredient foods; 11 Proximate composition and anti-nutritional factors of fava-bean (Vicia faba), green-pea and yellow-pea (Pisum sativum) flour; 12 Nutritional data management of food losses and waste under a life cycle approach: Case study of the Spanish agri-food system; 13 Mercury in raw mushrooms and in stir-fried in deep oil mushroom meals; 14 Production of n-3-rich insects by bioaccumulation of fishery waste; 15 Mineral profiles of legumes and fruits through partial least squares energy dispersive X-ray fluorescence; 16 Determination of heavy metals and health risk assessment of cheese products consumed in Greece;
32 Bioactive phytochemicals of tree nuts. Determination of the melatonin and sphingolipid content in almonds and pistachios.
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Năm xuất bản
2019
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Elsevier
