Ion-exchange HPLC analysis of a broad spectrum of organic acids from matured Cheddar cheese and assessment of extraction methods

By Lues J.F.R.   Botha W.C.   Smit E.J.  

Food Research International, Vol. 31, Iss. 6, 1998-08 ,pp. : 441-447

Elsevier

Access to resources Recommend Favorite

Flavonoids, phenolic acids and abscisic acid in Australian and New Zealand Leptospermum honeys

By Yao L.   Datta N.   Tomas-Barberan F.A.   Ferreres F.   Martos I.   Singanusong R.  

Food Chemistry, Vol. 81, Iss. 2, 2003-05 ,pp. : 159-168

Elsevier

Access to resources Recommend Favorite

Screening of selected flavonoids and phenolic acids in 19 berries - a cohort study

By Hakkinen S.   Heinonen M.   Karenlampi S.   Mykkanen H.   Ruuskanen J.   Torronen R.  

Food Research International, Vol. 32, Iss. 5, 1999-06 ,pp. : 345-353

Elsevier

Access to resources Recommend Favorite

Detection of bound phenolic acids: prevention by ascorbic acid and ethylenediaminetetraacetic acid of degradation of phenolic acids during alkaline hydrolysis

By Nardini M.   Cirillo E.   Natella F.   Mencarelli D.   Comisso A.   Scaccini C.  

Food Chemistry, Vol. 79, Iss. 1, 2002-10 ,pp. : 119-124

Elsevier

Access to resources Recommend Favorite

Analytical determination of phosphatidylcholine: comparison of HPLC and enzymatic methods

By Montanes A.B.   Fabregas J.J.P.  

Food Chemistry, Vol. 60, Iss. 4, 1997-12 ,pp. : 675-679

Elsevier

Access to resources Recommend Favorite