Methods in food analysis / by Cruz, Rui M. S., editor, Khmelinskii, Igor, editor, Vieira, Maria Margarida Cortez, editor

Subjects: “…Food Analysis…”

A new creep model for studying the non-linear viscoelastic behavior of cooked white, brown and germinated brown Thai jasmine rice by large deformation testing by Panmanas Sirisomboon, Jetsada Posom

Subjects: “…Food analysis…”
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Distinguishing glutamic acid in foodstuffs and monosodium glutamate used as seasoning by stable carbon and nitrogen isotope ratios by Kazuhiro Kobayashi, Masaharu Tanaka, Soichi Tanabe, Yoichi Yatsukawa, Mitsuru Tanaka, Takuya Suzuki

Subjects: “…Food analysis…”
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Electrochemical impedance spectroscopy measurements for determination of derivatized aldehydes in several matrices by W. Boumya, F. Laghrib, S. Lahrich, A. Farahi, M. Achak, M. Bakasse, M.A. El Mhammedi

Subjects: “…Food analysis…”
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Separation of viable lactic acid bacteria from fermented milk by Tomohiko Nishino, Yusuke Matsuda, Yuna Yamazaki

Subjects: “…Food analysis…”
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Principle component analysis of equilibrium headspace concentration of beverage emulsion as function of main emulsion components. by Mirhosseini, Hamed, Tan, Chin Ping, Kostadinović, Sanja, Naghshineh, Mahsa

Subjects: “…Food analysis.…”
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Evaluation of microcystin contamination in blue-green algal dietary supplements using a protein phosphatase inhibition-based test kit by David W. Marsan, Stephen M. Conrad, Whitney L. Stutts, Christine H. Parker, Jonathan R. Deeds

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Applying multivariate analysis to characterize waragi spirits from Acoli, Uganda, by their metal contents by Eric Oloya Otim, I Ru Chen, Ochan Otim

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Determination methods for dry matter of lamb meat by Mariana Thimotheo, Uly Carneiro Bragiato, Eric Haydt Castello Branco Van Cleef, Jane Maria Bertocco Ezequiel, Leonardo Dimas do Carmo Vieira, Hirasilva Borba

Subjects: “…food analysis…”
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Establishment of a method for determining the origin of glutamic acid in processed food based on carbon and nitrogen stable isotope ratios by Kazuhiro Kobayashi, Yoichi Yatsukawa, Masaharu Tanaka, Soichi Tanabe, Mitsuru Tanaka, Takuya Suzuki

Subjects: “…Food analysis…”
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Determination methods for dry matter of lamb meat by Mariana Thimotheo, Uly Carneiro Bragiato, Eric Haydt Castello Branco Van Cleef, Jane Maria Bertocco Ezequiel, Leonardo Dimas do Carmo Vieira, Hirasilva Borba

Subjects: “…food analysis…”
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In vitro approach for evaluation of carob by-products as source bioactive ingredients with potential to attenuate metabolic syndrome (MetS) by D. Rico, A.B. Martín-Diana, C. Martínez-Villaluenga, L. Aguirre, J.M. Silván, M. Dueñas, D.A. De Luis, A. Lasa

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Determination methods for dry matter of lamb meat by Mariana Thimotheo, Uly Carneiro Bragiato, Eric Haydt Castello Branco Van Cleef, Jane Maria Bertocco Ezequiel, Leonardo Dimas do Carmo Vieira, Hirasilva Borba

Subjects: “…food analysis…”
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Determination methods for dry matter of lamb meat by Mariana Thimotheo, Uly Carneiro Bragiato, Eric Haydt Castello Branco Van Cleef, Jane Maria Bertocco Ezequiel, Leonardo Dimas do Carmo Vieira, Hirasilva Borba

Subjects: “…food analysis…”
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Nutritional and functional properties of fishmeal produced from fresh by-products of cod (Gadus morhua L.) and saithe (Pollachius virens) by Ola Ween, Janne K. Stangeland, Turid S. Fylling, Grete Hansen Aas

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Determination methods for dry matter of lamb meat by Mariana Thimotheo, Uly Carneiro Bragiato, Eric Haydt Castello Branco Van Cleef, Jane Maria Bertocco Ezequiel, Leonardo Dimas do Carmo Vieira, Hirasilva Borba

Subjects: “…food analysis…”
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The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil by Chiara Sanmartin, Francesca Venturi, Cristina Sgherri, Anita Nari, Monica Macaluso, Guido Flamini, Mike Frank Quartacci, Isabella Taglieri, Gianpaolo Andrich, Angela Zinnai

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Kinetics of temperature effect on antioxidant activity, phenolic compounds and color of Iranian jujube honey by Mohammad Molaveisi, Adel Beigbabaei, Ehsan Akbari, Mostafa Shahidi Noghabi, Morteza Mohamadi

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A comparative study on foliage and peels of Hylocereus undatus (white dragon fruit) regarding their antioxidant activity and phenolic content by Ayub Md Som, Norizan Ahmat, Hairul Amani Abdul Hamid, NurMardhiyyah Azizuddin

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Amino acid composition and antioxidant properties of Moringa oleifera seed protein isolate and enzymatic hydrolysates by Taiwo Ayodele Aderinola, Tayo Nathaniel Fagbemi, Victor Ndigwe Enujiugha, Adeola Monisola Alashi, Rotimi Emmanuel Aluko

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