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The Food Safety Hazard Guidebook (2), Chapter 2.2 Non-biological Chemical Contaminants
, 2012
, Pages 339-414
The Maillard Reaction: Interface between Aging, Activation of Cellular Antioxidative Defense Mechanisms by Carboxymethyl-lysine-receptor for Advanced Glycation End-products (RAGE) Interaction . Merlin C Thomas, Josephine Forbes
, 2010
, Pages 12-20
Imidazole Dipeptides: Chemistry, Analysis, Function and Effects, CHAPTER 8 Carnosine and Derivatives as Inhibitors of Protein Covalent Modifications Induced by Reactive Carbonyl Species . Mara Colzani, Davide Garzon, Giancarlo Aldini
, 2015
, Pages 139-169
Quantitative Proteomics, CHAPTER 15 Mass Spectrometry-based Quantification of Proteins and Peptides in Food . Phil E. Johnson, Justin T. Marsh, E. N. Clare Mills
, 2014
, Pages 329-348
Mass Spectrometry and Nutrition Research, Chapter 4 Mass Spectrometry in Protein, Peptide and Amino Acid Analysis . Claudio Corradini, Lisa Elviri, Antonella Cavazza
, 2010
, Pages 78-101
Coffee: Production, Quality and Chemistry, CHAPTER 29 Melanoidins . Ana S. P. Moreira, Joana Simões, Cláudia P. Passos, Fernando M. Nunes, M. Rosário M. Domingues, Manuel A. Coimbra
, 2019
, Pages 662-678
Molecularly Imprinted Polymers for Analytical Chemistry Applications, CHAPTER 8 Molecularly Imprinted Polymer-based Optical Chemosensors for Selective Chemical Determinations . M. C. Moreno-Bondi, E. Benito-Peña, S. Carrasco, J. L. Urraca
, 2018
, Pages 227-281
Isoflavones: Chemistry, Analysis, Function and Effects, CHAPTER 18 Puerariae radix Isoflavones . Lei Wan, Chia-Hung Lin
, 2013
, Pages 294-315
Imidazole Dipeptides: Chemistry, Analysis, Function and Effects, Subject Index
, 2015
, Pages 566-602
Amino Acids and Peptides: Volume 21, Amino acids . J. H. Jones, G. C. Barrett
, 1990
, Volume 21
, Pages 1-73