A simplified method for the determination of several fish drugs in edible fish and shrimp by high-performance liquid chromatography

By Ueno R.R.   Sangrungruang K.K.   Miyakawa M.M.  

Food Research International, Vol. 32, Iss. 9, 1999-11 ,pp. : 629-633

Elsevier

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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

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Extraction of lycopene from tomato sauce with mushrooms (Agaricus brasiliensis), determined by high-performance liquid chromatography

By Monteiro Cristiane Schuler   Miguel Obdulio   Eugenia Balbi Maria   Padilha Da Silva Penteado Patricia   Chaves Haracemiv Sonia  

International Journal of Food Sciences and Nutrition, Vol. 60, Iss. 1, 2008-06 ,pp. : 72-78

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Trans-resveratrol in wines from the Canary Islands (Spain). Analysis by high performance liquid chromatography

By Rodrguez-Delgado M.A.   Gonzalez G.   Perez-Trujillo J.P.   Garca-Montelongo F.J.  

Food Chemistry, Vol. 76, Iss. 3, 2002-03 ,pp. : 371-375

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Collaborative study: determination of retinol and carotene by high-performance liquid chromatography

By Bueno M.P.  

Food Chemistry, Vol. 59, Iss. 1, 1997-05 ,pp. : 165-170

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