Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
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1 |
Material Type: Artigo
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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.MFood 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 GroupTexto completo disponível |
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2 |
Material Type: Artigo
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Tea chemistryHarbowy, Matthew E. ; Balentine, Douglas A. ; Davies, Alan P. ; Cai, YaCritical reviews in plant sciences, 1997, Vol.16 (5), p.415-480 [Periódico revisado por pares]Colchester: Taylor & Francis GroupTexto completo disponível |
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3 |
Material Type: Artigo
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Validation of an analytical method for the determination of cadmium (Cd) in fish by atomic absorption spectrometry with electrothermal atomisationCosta, L.C.S.M ; Neto, A.P.N ; Araújo, M.Q ; Melo, M.C.C ; Furtado, D.M.S ; Kijuchi, A.N.SFood 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 GroupTexto completo disponível |
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4 |
Material Type: Artigo
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Beyond water activity: recent advances based on an alternative approach to the assessment of food quality and safetySlade, L. (Nabisco Brands, Inc., East Hanover, NJ) ; Levine, HCritical reviews in food science and nutrition, 1991-01, Vol.30 (2/3), p.115-360 [Periódico revisado por pares]Colchester: Taylor & Francis GroupTexto completo disponível |
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5 |
Material Type: Artigo
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Selenium in health and disease: a reviewFoster, L. H. ; Sumar, S.Critical reviews in food science and nutrition, 1997-04, Vol.37 (3), p.211-228 [Periódico revisado por pares]Colchester: Taylor & Francis GroupTexto completo disponível |
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6 |
Material Type: Artigo
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An integrated approach to the development of reduced-fat food emulsionsMcClements, D.J. (University of Massachusetts, Amherst, MA.) ; Demetriades, KCritical reviews in food science and nutrition, 1998-08, Vol.38 (6), p.511-536 [Periódico revisado por pares]Colchester: TAYLOR & FRANCISTexto completo disponível |
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7 |
Material Type: Artigo
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Nutritional and toxicological aspects of the Maillard browning reaction in foodsO'Brien, J. (University of Strathclyde, Glasgow, Scotland) ; Morrissey, P.ACritical reviews in food science and nutrition, 1989, Vol.28 (3), p.211-248 [Periódico revisado por pares]United States: Taylor & Francis GroupTexto completo disponível |
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8 |
Material Type: Artigo
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Starch retrogradationHoover, R. (Memorial University of Newfoundland, St. John's, Newfoundland, Canada.)Food reviews international, 1995-05, Vol.11 (2), p.331-346 [Periódico revisado por pares]Taylor & Francis GroupTexto completo disponível |
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9 |
Material Type: Artigo
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The chemistry and biological significance of saponins in foods and feedingstuffsPrice, K.R ; Johnson, I.T ; Fenwick, G.RCRC critical reviews in food science and nutrition, 1987, Vol.26 (1), p.27-135 [Periódico revisado por pares]United StatesSem texto completo |
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10 |
Material Type: Artigo
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Pea proteins: a review of chemistry, technology of production, and utilizationOwusu-Ansah, Y.J. (POS Pilot Plant Corporation, Saskatoon, SK, Canada) ; Mc Curdy, S.MFood reviews international, 1991, Vol.7 (1), p.103-134 [Periódico revisado por pares]Taylor & Francis GroupTexto completo disponível |