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- NMR Spectroscopy in Food Analysis, CHAPTER 7 Fats and Oils
, 2013
, Pages 149-201
- Fats and Associated Compounds, Chapter 9 Human Health and the Consumption of Fat-associated Compounds: Tyrosol, Hydroxytyrosol, Oleuropein, Oleacein, and Oleocanthal. Inés Domínguez-López, Maria Pérez, Anallely López-Yerena, Julián Lozano-Castellón, Alexandra Olmo-Cunillera, Anna Vallverdú-Queralt, Rosa M. Lamuela-Raventós
, 2022
, Pages 216-241
- Fats and Associated Compounds, Chapter 14 Conclusion and Future Trends in Fat Consumption. A. Cepeda, A. Lamas, L. Sinisterra-Lozaia, A. Lopez-Santamarina, P. Regal, C. M. Franco
, 2022
, Pages 332-350
- Chemical Biotechnology and Bioengineering, CHAPTER 2 Chemical Modulators for Enzymatic Reactions. Jian-He Xu, Gao-Wei Zheng, Xiao-Jing Luo
, 2015
, Pages 11-52
- Advanced Spectroscopic Techniques for Food Quality, CHAPTER 7 Application of FTIR Spectroscopy and Chromatography in Combination With Chemometrics for the Quality Control of Olive Oil. Gunawan Indrayanto, Abdul Rohman
, 2022
, Pages 133-180
- 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
- Fats and Associated Compounds, Chapter 2 Dietary Fat Requirements in Adults. A. Pollyanna Patriota, B. Pedro Marques-Vidal
, 2022
, Pages 28-50
- Handbook of Antioxidant Methodology: Approaches to Activity Determination, Chapter 1 Introduction to Basic Principles of Antioxidant Activity. Paul D. Prenzler, Danielle Ryan, Kevin Robards
, 2021
, Pages 1-62