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Refinado por: Nome da Publicação: Food chemistry remover Provenance remover tipo de recurso: Artigos remover
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1
The determination of the authenticity of wine from its trace element composition
The determination of the authenticity of wine from its trace element composition
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The determination of the authenticity of wine from its trace element composition

J. Baxter, Malcolm ; M. Crews, Helen ; John Dennis, M. ; Goodall, Ian ; Anderson, Dorothy

Food chemistry, 1997-11, Vol.60 (3), p.443-450 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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2
Primary amino acid profiles of Greek white wines and their use in classification according to variety, origin and vintage
Primary amino acid profiles of Greek white wines and their use in classification according to variety, origin and vintage
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Primary amino acid profiles of Greek white wines and their use in classification according to variety, origin and vintage

Soufleros, E.H ; Bouloumpasi, E ; Tsarchopoulos, C ; Biliaderis, C.G

Food chemistry, 2003-02, Vol.80 (2), p.261-273 [Periódico revisado por pares]

Oxford: Elsevier

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3
Chemometric studies of fresh and semi-hard goats' cheeses produced in Tenerife (Canary Islands)
Chemometric studies of fresh and semi-hard goats' cheeses produced in Tenerife (Canary Islands)
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Chemometric studies of fresh and semi-hard goats' cheeses produced in Tenerife (Canary Islands)

Peláez Puerto, P ; Fresno Baquero, M ; Rodrı́guez Rodrı́guez, E.M ; Darı́as Martı́n, J ; Dı́az Romero, C

Food chemistry, 2004-12, Vol.88 (3), p.361-366 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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4
Chemometric classification of Basque and French ciders based on their total polyphenol contents and CIELab parameters
Chemometric classification of Basque and French ciders based on their total polyphenol contents and CIELab parameters
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Artigo 		Adicionar ao Meu Espaço

Chemometric classification of Basque and French ciders based on their total polyphenol contents and CIELab parameters

Alonso-Salces, Rosa M ; Guyot, Sylvain ; Herrero, Carlos ; Berrueta, Luis A. ; Drilleau, Jean-François ; Gallo, Blanca ; Vicente, Francisca

Food chemistry, 2005-06, Vol.91 (1), p.91-98 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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5
A tentative characterization of white dry-cured hams from Teruel (Spain) by SPME-GC
A tentative characterization of white dry-cured hams from Teruel (Spain) by SPME-GC
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A tentative characterization of white dry-cured hams from Teruel (Spain) by SPME-GC

Luna, Guadalupe ; Aparicio, Ramón ; García-González, Diego L.

Food chemistry, 2006-08, Vol.97 (4), p.621-630 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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6
Multivariate determination of the geographical origin of wines from four different countries
Multivariate determination of the geographical origin of wines from four different countries
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Multivariate determination of the geographical origin of wines from four different countries

Capron, X. ; Smeyers-Verbeke, J. ; Massart, D.L.

Food chemistry, 2007, Vol.101 (4), p.1585-1597 [Periódico revisado por pares]

Elsevier Ltd

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7
Pattern of pH and electrical conductivity upon honey dilution as a complementary tool for discriminating geographical origin of honeys
Pattern of pH and electrical conductivity upon honey dilution as a complementary tool for discriminating geographical origin of honeys
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Pattern of pH and electrical conductivity upon honey dilution as a complementary tool for discriminating geographical origin of honeys

Acquarone, Carolina ; Buera, Pilar ; Elizalde, Beatriz

Food chemistry, 2007, Vol.101 (2), p.695-703 [Periódico revisado por pares]

Elsevier Ltd

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8
Utilisation of mid-infrared spectroscopy for determination of the geographic origin of Gruyère PDO and L’Etivaz PDO Swiss cheeses
Utilisation of mid-infrared spectroscopy for determination of the geographic origin of Gruyère PDO and L’Etivaz PDO Swiss cheeses
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Utilisation of mid-infrared spectroscopy for determination of the geographic origin of Gruyère PDO and L’Etivaz PDO Swiss cheeses

Karoui, Romdhane ; Mazerolles, Gérard ; Bosset, Jacques-Olivier ; de Baerdemaeker, Josse ; Dufour, Eric

Food chemistry, 2007, Vol.105 (2), p.847-854 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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9
Identification of the flavonoid fraction in saffron spice by LC/DAD/MS/MS: Comparative study of samples from different geographical origins
Identification of the flavonoid fraction in saffron spice by LC/DAD/MS/MS: Comparative study of samples from different geographical origins
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Identification of the flavonoid fraction in saffron spice by LC/DAD/MS/MS: Comparative study of samples from different geographical origins

Carmona, Manuel ; Sánchez, Ana M a ; Ferreres, Federico ; Zalacain, Amaya ; Tomás-Barberán, Francisco ; Alonso, Gonzalo Luis

Food chemistry, 2007, Vol.100 (2), p.445-450 [Periódico revisado por pares]

Elsevier Ltd

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10
A review of the analytical methods coupled with chemometric tools for the determination of the quality and identity of dairy products
A review of the analytical methods coupled with chemometric tools for the determination of the quality and identity of dairy products
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Artigo 		Adicionar ao Meu Espaço

A review of the analytical methods coupled with chemometric tools for the determination of the quality and identity of dairy products

Karoui, Romdhane ; De Baerdemaeker, Josse

Food chemistry, 2007, Vol.102 (3), p.621-640 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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