Determination of non-volatile compounds of different botanical origin Brazilian honeys

By Costa L.S.M.   Albuquerque M.L.S.   Trugo L.C.   Quinteiro L.M.C.   Barth O.M.   Ribeiro M.   De Maria C.A.B.  

Food Chemistry, Vol. 65, Iss. 3, 1999-05 ,pp. : 347-352

Elsevier

Access to resources Recommend Favorite

Analysis of non-coloured phenolic compounds in red wines. A comparison of high-performance liquid chromatography and capillary zone electrophoresis

By Garcia-Viguera C.   Bridle P.  

Food Chemistry, Vol. 54, Iss. 4, 1995-01 ,pp. : 349-352

Elsevier

Access to resources Recommend Favorite

Determination of oligosaccharides in Brazilian honeys of different botanical origin

By Da Costa Leite J.M.   Trugo L.C.   Costa L.S.M.   Quinteiro L.M.C.   Barth O.M.   Dutra V.M.L.   De Maria C.A.B.  

Food Chemistry, Vol. 70, Iss. 1, 2000-07 ,pp. : 93-98

Elsevier

Access to resources Recommend Favorite

Floral origin markers of heather honeys: Calluna vulgaris and Erica arborea

By Guyot C.   Scheirman V.   Collin S.  

Food Chemistry, Vol. 64, Iss. 1, 1999-01 ,pp. : 3-11

Elsevier

Access to resources Recommend Favorite

Determination of synthetic dyes in ice-cream by capillary electrophoresis

By Del Giovine L.   Piccioli Bocca A.  

Food Control, Vol. 14, Iss. 3, 2003-04 ,pp. : 131-135

Elsevier

Access to resources Recommend Favorite