Related content

Geographical Differentiation of Rosemary Based on GC/MS and Fast HPLC Analyses

By Meziane-Assami Dalila  

Food Analytical Methods, Vol. 6, Iss. 1, 2013-02 ,pp. : 282-288

Springer Publishing Company

Access to resources Recommend Favorite

Analysis of acrylamide by LC-MS/MS and GC-MS in processed Japanese foods

By Ono H.  

Food Additives and Contaminants, Vol. 20, Iss. 3, 2003-01 ,pp. : 215-220

Taylor & Francis Ltd

Access to resources Recommend Favorite

Comparative Detection of Fumonisin by HPLC, ELISA, and Immunocytochemical Localization in Fusarium Cultures

By Tejada-Simon Maria Victoria   Marovatsanga Lilian T.   Pestka James J.  

Journal of Food Protection, Vol. 58, Iss. 6, 1995-06 ,pp. : 666-672

International Association for Food Protection

Access to resources Recommend Favorite

Determination of epoxidized soy bean oil (ESBO) in oily foods by GC–FID or GC–MS analysis of the methyl diepoxy linoleate

By Biedermann-Brem Sandra   Biedermann Maurus   Fankhauser-Noti Anja   Grob Koni   Helling Rüdiger  

European Food Research and Technology A, Vol. 224, Iss. 3, 2007-01 ,pp. : 309-314

Springer Publishing Company

Access to resources Recommend Favorite

Phytochemical Characterization of Phagnalon graecum Boiss. by HPLC and GC-MS with its Enzyme Inhibitory and Antioxidant Activity Profiling by Spectrophotometric Methods

By Erdogan Orhan Ilkay  

Food Analytical Methods, Vol. 6, Iss. 1, 2013-02 ,pp. : 1-9

Springer Publishing Company

Access to resources Recommend Favorite