Detection of honey adulteration with beet sugar using stable isotope methodology

By Gonzalez Martn I.   Marques Macas E.   Sanchez Sanchez J.   Gonzalez Rivera B.  

Food Chemistry, Vol. 61, Iss. 3, 1998-03 ,pp. : 281-286

Elsevier

Access to resources Recommend Favorite

Sensory and physico-chemical properties of commercial samples of honey

By Anupama D.   Bhat K.K.   Sapna V.K.  

Food Research International, Vol. 36, Iss. 2, 2003-01 ,pp. : 183-191

Elsevier

Access to resources Recommend Favorite

Investigation into the use of carbon isotope ratios ( 13 C/ 12 C) of Scotch whisky congeners to establish brand authenticity using gas chromatography--combustion--isotope ratio mass spectrometry

By Parker I.G.   Kelly S.D.   Sharman M.   Dennis M.J.   Howie D.  

Food Chemistry, Vol. 63, Iss. 3, 1998-11 ,pp. : 423-428

Elsevier

Access to resources Recommend Favorite

Evaluation of a commercial automated ELISA and PCR-method for rapid detection and identification of Campylobacter jejuni and C. coli in poultry products

By Lilja L.   Hanninen M.-L.  

Food Microbiology, Vol. 18, Iss. 2, 2001-04 ,pp. : 205-209

Elsevier

Access to resources Recommend Favorite

Assessing the authenticity of single seed vegetable oils using fatty acid stable carbon isotope ratios ( 13 C/ 12 C)

By Kelly S.   Parker I.   Sharman M.   Dennis J.   Goodall I.  

Food Chemistry, Vol. 59, Iss. 2, 1997-06 ,pp. : 181-186

Elsevier

Access to resources Recommend Favorite