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- NMR Spectroscopy in Food Analysis, CHAPTER 7 Fats and Oils
, 2013
, Pages 149-201
- Chemical Biotechnology and Bioengineering, CHAPTER 2 Chemical Modulators for Enzymatic Reactions. Jian-He Xu, Gao-Wei Zheng, Xiao-Jing Luo
, 2015
, Pages 11-52
- Magnetic Resonance in Food Science: Defining Food by Magnetic Resonance, A New Ultra Rapid Screening Method for Olive Oil Health Claim Evaluation Using Selective Pulse NMR Spectroscopy. E. Melliou, P. Magiatis, K. B. Killday
, 2015
, Pages 84-92
- Nutrition, Functional and Sensory Properties of Foods, Oil and Phytochemicals from Small Fruit Seeds. Fereidoon Shahidi, Nishani Perera
, 2013
, Pages 224-230
- Carbon-based Nanomaterials in Analytical Chemistry, Chapter 6 Carbon Nanomaterials for Advanced Analytical Micro- and Nanotechnologies. Aida Martin, Diana Vilela, Alberto Escarpa
, 2019
, Pages 200-240
- Food Irradiation Technologies: Concepts, Applications and Outcomes, Chapter 8 Packaging for Food Irradiation. Majid Jamshidian, Monique Lacroix
, 2018
, Pages 123-168
- Green Synthetic Processes and Procedures, CHAPTER 11 Advances in Catalysis for More Sustainable Synthesis of Phenolics. T. Tabanelli, F. Cavani
, 2019
, Pages 245-267
- Green Synthetic Processes and Procedures, CHAPTER 7 Green Synthetic Procedures under Hydrodynamic and Acoustic Cavitation. Giancarlo Cravotto, Silvia Tagliapietra, Zhilin Wu
, 2019
, Pages 141-174
- NMR Spectroscopy in Food Analysis, CHAPTER 8 Wine and Beverages
, 2013
, Pages 202-240
- Food Flavors and Chemistry: Advances of the New Millennium, Changes in antioxidant concentration of virgin olive oil during thermal oxidation. A. M. Spanier, F. Shahidi, T. H. Parliment, C. Mussinan, C.-T. Ho, E. Tratras Contis, M. E. Nissiotis, M. Tasioula-Margari
, 2001
, Pages 578-582