Journal of Food Composition and Analysis Volume 84
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16 Element content in ten Croatian honey types from different geographical regions during three seasons; 17 Determination of seven illegal dyes in Egyptian spices by HPLC with gel permeation chromatography clean up; 18 Nutritional, physico-chemical and functional characterization of a global chickpea collection; 19 Lactose hydrolysis and protein fortification pose an increased risk for the formation of Maillard reaction products in UHT treated milk products; 20 Mercury and selenium in the Brazilian subtropical marine products: Food composition and safety; 21 Green coffee infusion as a source of caffeine and chlorogenic acid; 22 An expert system based on 1H NMR spectroscopy for quality evaluation and adulteration identification of edible oils; 23 12th IFDC Special Issue – Prioritizing commonly consumed traditional dishes of southeast Nigeria for comprehensive analyses and inclusion in food composition database; 24 Thermal and in vitro digestion stability of folic acid in bread; 25 An analytical strategy for propoxur determination in raisin samples with matrix matching method after dispersive liquid-liquid microextraction; 26 Fatty acid profile of fruits (pulp and peel) and cladodes (young and old) of prickly pear [Opuntia ficus-indica (L.) Mill.] from six Spanish cultivars; 27 Discriminating geographic origin of sesame oils and determining lignans by near-infrared spectroscopy combined with chemometric methods; 28 Juice composition, physicochemistry, and efficacy of ultraviolet radiation against Cryptococcus albidus; 29 Nondestructive prediction of the overall quality of cow milk yogurt by correlating a biogenic amine index with traditional quality parameters using validated nonlinear models; 30 Molecular identification of Lutjanus species by PCR-RFLP analysis of mitochondrial 12S rRNA region.
2 12th IFDC 2017 special issue – Brazilian Food Composition Table (TBCA): Development and functionalities of the online version; 3 12th IFDC 2017 Special Issue – Influence of germination of quinoa (Chenopodium quinoa) and amaranth (Amaranthus) grains on nutritional and techno-functional properties of their flours; 4 12th IFDC 2017 Special Issue – Challenges facing the establishment and management of a national food composition database in Argentina; 5 Availability and quality of published data on the purine content of foods, alcoholic beverages, and dietary supplements; 6 Measured cup weights of ten raw leafy vegetables are lower than weights previously reported; 7 Items designated as fortified: Food and Nutrient Database for Dietary Studies (FNDDS), 2015–2016; 8 Recent developments and applications of QuEChERS based techniques on food samples during pesticide analysis; 9 Construction of effective electrochemical sensor for the determination of quinoline yellow based on different morphologies of manganese dioxide functionalized graphene; 10 Determination by HPLC-DAD-ESI/MSn of phenolic compounds in Andean tubers grown in Ecuador; 11 Determination of heavy metal content in whey protein samples from markets in Giza, Egypt, using inductively coupled plasma optical emission spectrometry and graphite furnace atomic absorption spectrometry: A probabilistic risk assessment study; 12 Implications of two different methods for analyzing total dietary fiber in foods for food composition databases; 13 Compositional analysis and structural characterization of raffinose family oligosaccharides from Eupatorium; 14 Trace elements in vegetables and fruits cultivated in Southern Italy; 15 Nutritional composition of farm chinchilla (Chinchilla lanigera) meat;
2 12th IFDC 2017 special issue – Brazilian Food Composition Table (TBCA): Development and functionalities of the online version; 3 12th IFDC 2017 Special Issue – Influence of germination of quinoa (Chenopodium quinoa) and amaranth (Amaranthus) grains on nutritional and techno-functional properties of their flours; 4 12th IFDC 2017 Special Issue – Challenges facing the establishment and management of a national food composition database in Argentina; 5 Availability and quality of published data on the purine content of foods, alcoholic beverages, and dietary supplements; 6 Measured cup weights of ten raw leafy vegetables are lower than weights previously reported; 7 Items designated as fortified: Food and Nutrient Database for Dietary Studies (FNDDS), 2015–2016; 8 Recent developments and applications of QuEChERS based techniques on food samples during pesticide analysis; 9 Construction of effective electrochemical sensor for the determination of quinoline yellow based on different morphologies of manganese dioxide functionalized graphene; 10 Determination by HPLC-DAD-ESI/MSn of phenolic compounds in Andean tubers grown in Ecuador; 11 Determination of heavy metal content in whey protein samples from markets in Giza, Egypt, using inductively coupled plasma optical emission spectrometry and graphite furnace atomic absorption spectrometry: A probabilistic risk assessment study; 12 Implications of two different methods for analyzing total dietary fiber in foods for food composition databases; 13 Compositional analysis and structural characterization of raffinose family oligosaccharides from Eupatorium; 14 Trace elements in vegetables and fruits cultivated in Southern Italy; 15 Nutritional composition of farm chinchilla (Chinchilla lanigera) meat;
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Năm xuất bản
2019
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Nhà xuất bản
Elsevier
