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

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Determination of phenolic compounds in honeys with different floral origin by capillary zone electrophoresis

By Andrade P.   Ferreres F.   Gil M.I.   Tomas-Barberan F.A.  

Food Chemistry, Vol. 60, Iss. 1, 1997-09 ,pp. : 79-84

Elsevier

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Stable carbon isotopic analysis and the botanical origin of ethanol in Brazilian brandies

By Pissinatto L.   Martinelli L.A.   Victoria R.L.   Camargo P.B.d.  

Food Research International, Vol. 32, Iss. 10, 1999-12 ,pp. : 665-668

Elsevier

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Interactions between non-volatile water-soluble molecules and aroma compounds in Camembert cheese

By Pionnier E.   Engel E.   Salles C.   Le Quere J.L.  

Food Chemistry, Vol. 76, Iss. 1, 2002-01 ,pp. : 13-20

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Determination of Volatile Organohalogen Compounds in Human Urine

By Polkowska Zaneta   Gorecki Tadeusz   Namiesnik Jacek  

Applied Occupational and Environmental Hygiene, Vol. 14, Iss. 4, 1999-04 ,pp. : 240-245

Taylor & Francis Ltd

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