Journal of Food Composition and Analysis Volume 78
Đang tải...
Xem mô tả
0
Xem & Tải
0
Tóm tắt
2. Estimation of dietary flavonoid intake of the Brazilian population: A comparison between the USDA and Phenol-Explorer databases; 3 Methods of producing new nutrient data for popularly consumed multi ethnic foods in the UK 4 Eggs as a source of selenium in the human diet; 5 Bioaccessibility of carotenoids, vitamin A and α-tocopherol, from commercial milk-fruit juice beverages: Contribution to the recommended daily intake; 6 Evaluation of bioactive constituents in European bladdernut (Staphylea pinnata L.) seed kernels; 7 Development of the FAO/INFOODS/IZINCG Global Food Composition Database for Phytate; 8 Non-targeted detection of milk powder adulteration by 1H NMR spectroscopy and conformity index analysis; 9 Characterization and quantification of tannins, flavonols, anthocyanins and matrix-bound polyphenols from jaboticaba fruit peel: A comparison between Myrciaria trunciflora and M. jaboticaba; 10 METHYLXANTHINES IN STIMULANT FOODS AND BEVERAGES COMMONLY CONSUMED IN BRAZIL; 11 Elemental chemical composition of products derived from kefir fermented milk; 12 Determination of ellagic acid in rose matrix by spectrofluorimetry; 13 Characterization of sugar composition in Chinese royal jelly by ion chromatography with pulsed amperometric detection; 14 Trace element contents in foods from the first French total diet study on infants and toddlers; 15 Green tea: Authentication of geographic origin based on UHPLC-HRMS fingerprints; 16 Genotypic variation in phenolic composition of Cyclopia pubescens (honeybush tea) seedling plants; 17 Determination of glucosinolates in broccoli-based dietary supplements by cyclodextrin-mediated capillary zone electrophoresis.
Mô tả
Năm xuất bản
2019
Tác giả
Nhà xuất bản
Elsevier
