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Progress in authentication of food and wine
Progress in authentication of food and wine
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Progress in authentication of food and wine

American Chemical Society. Division of Agricultural and Food Chemistry Takeoka, Gary R. ; Winterhalter, Peter ; Ebeler, Susan E.

Washington, DC: American Chemical Society 2011

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2
Method development for the control determination of mercury in seafood by solid-sampling thermal decomposition amalgamation atomic absorption spectrometry (TDA AAS)
Method development for the control determination of mercury in seafood by solid-sampling thermal decomposition amalgamation atomic absorption spectrometry (TDA AAS)
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Method development for the control determination of mercury in seafood by solid-sampling thermal decomposition amalgamation atomic absorption spectrometry (TDA AAS)

Torres, D.P ; Martins-Teixeira, M.B ; Silva, E.F ; Queiroz, H.M

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2012-04, Vol.29 (4), p.625-632 [Periódico revisado por pares]

England: Taylor & Francis Group

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3
Validation of an analytical method for the determination of cadmium (Cd) in fish by atomic absorption spectrometry with electrothermal atomisation
Validation of an analytical method for the determination of cadmium (Cd) in fish by atomic absorption spectrometry with electrothermal atomisation
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Validation of an analytical method for the determination of cadmium (Cd) in fish by atomic absorption spectrometry with electrothermal atomisation

Costa, L.C.S.M ; Neto, A.P.N ; Araújo, M.Q ; Melo, M.C.C ; Furtado, D.M.S ; Kijuchi, A.N.S

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2012-04, Vol.29 (4), p.633-640 [Periódico revisado por pares]

England: Taylor & Francis Group

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4
Effects of a high-pressure treatment on bovine gamma globulin and its reduction in allergenicity
Effects of a high-pressure treatment on bovine gamma globulin and its reduction in allergenicity
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Effects of a high-pressure treatment on bovine gamma globulin and its reduction in allergenicity

Yamamoto, S., Niigata Univ. (Japan) ; Mikami, N ; Matsuno, M ; Hara, T ; Odani, S ; Suzuki, A ; Nishiumi, T

Bioscience, biotechnology, and biochemistry, 2010, Vol.74 (3), p.525-530 [Periódico revisado por pares]

Tokyo: Japan Society for Bioscience, Biotechnology, and Agrochemistry

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5
Chemical properties, microbiological quality and sensory evaluation of chicken and duck liver paste (foie gras)
Chemical properties, microbiological quality and sensory evaluation of chicken and duck liver paste (foie gras)
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Chemical properties, microbiological quality and sensory evaluation of chicken and duck liver paste (foie gras)

abu Salem, F.M ; abou Arab, E.A

Grasas y aceites (Sevilla), 2010-06, Vol.61 (2), p.126-135 [Periódico revisado por pares]

Consejo Superior de Investigaciones Científicas

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6
Effects on thresholds for sweet and umami [flavor] tastants in soy sauce
Effects on thresholds for sweet and umami [flavor] tastants in soy sauce
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Effects on thresholds for sweet and umami [flavor] tastants in soy sauce

Imamura, M.(Kikkoman Corp., Noda, Chiba (Japan)) ; Sato, T ; Hatamoto, O

Nippon Shokuhin Kagaku Kogaku Kaishi, 2009/07/15, Vol.56(7), pp.384-393 [Periódico revisado por pares]

Japanese Society for Food Science and Technology

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