Food Analytical Methods
A Capillary Electrophoresis Method for the Determination of Hydroxyproline as a Collagen Content Index in Meat Products
Analysis of Intracellular pH in Escherichia coli O157:H7 to Determine the Effect of Chlorine Dioxide Decontamination
Antioxidant and Cholinesterase Inhibition Activities of Three Tricholoma Species with Total Phenolic and Flavonoid Contents: The Edible Mushrooms from Anatolia
Application of a Handheld Infrared Sensor for Monitoring the Mineral Fortification in Whole Grain Cornmeal
Application of Catalytic Hydrogen Evolution in the Presence of Neonicotinoid Insecticide Clothianidin
Application of Competitive Adaptive Reweighted Sampling Method to Determine Effective Wavelengths for Prediction of Total Acid of Vinegar
Automatic Aluminum Chloride Method for Routine Estimation of Total Flavonoids in Red Wines and Teas
Characterization of Essential Oil in Pine Nut Shells from Commodity Waste in China by Steam Distillation and GC-MS
Chemiluminescence Detection of 2,4,5-Trichlorophenoxy Acetic Acid in Apple Juice by Digital Image Analysis
Combined Use of Liquid–Liquid Microextraction and Carbon Nanotube Reinforced Hollow Fiber Microporous Membrane Solid-Phase Microextraction for the Determination of Triazine Herbicides in Water and Milk Samples by High-Performance Liquid Chromatography
Detection of Clostridium botulinum neurotoxins A and B in milk by ELISA and immuno-PCR at higher sensitivity than mouse bio-assay
Detection of Raw Pork Targeting Porcine-Specific Mitochondrial Cytochrome B Gene by Molecular Beacon Probe Real-Time Polymerase Chain Reaction
Determination of Amoxicillin Stability in Chicken Meat by Liquid Chromatography–Tandem Mass Spectrometry
Determination of Ascorbic Acid in Commercial Juices, on a Modified Carbon Paste Electrode, by Using a Taguchi Experimental Design
Determination of Vanadium in Food Samples by Cloud Point Extraction and Graphite Furnace Atomic Absorption Spectroscopy
Development of a Green Chromatographic Method for Simultaneous Determination of Food Colorants
Development of an Analytical Method Based in the Slurry Sampling for Iron Determination in Fortified Milk Powder by HR-CS FAAS
Dissipation of Fungicides, Insecticides, and Acaricide in Tomato Using HPLC-DAD and QuEChERS Methodology
Effect of Extraction Techniques and Solvents on Antioxidant Activity of Pomegranate (Punica granatum L.) Leaf and Stem
Electrochemical Determination of Ascorbigen in Sauerkrauts
Evaluation and Improvement of Extraction Methods for the Analysis of Aflatoxins B1, B2, G1 and G2 from Naturally Contaminated Maize
Evaluation of a Microwave-Assisted Extraction Method for Lignan Quantification in Flaxseed Cultivars and Selected Oil Seeds
Experimental and Computational Studies on the Electrochemical Oxidation of Caffeine at Pseudo Carbon Paste Electrode and Its Voltammetric Determination in Different Real Samples
High-Performance Liquid Chromatography Analysis and Assessment of Benzoic Acid in Yogurt, Ayran, and Cheese in Turkey
Influence of Different Extraction Media on Phenolic Contents and Antioxidant Capacity of Defatted Dabai (Canarium odontophyllum) Fruit
Kinetic Investigation of Rosemary Essential Oil by Two Methods: Solvent-Free Microwave Extraction and Hydrodistillation
Micelle-Mediated Extraction and Flame Atomic Absorption Spectrometric Method for Determination of Trace Cobalt Ions in Beverage Samples
Optimization of Conditions for the Extraction of Antioxidants from Leaves of Syzygium cumini L. Using Different Solvents
Optimized Dispersive Liquid–Liquid Microextraction and Determination of Sorbic Acid and Benzoic Acid in Beverage Samples by Gas Chromatography
Prediction of Total Antioxidant Capacity of Fruit Juices Using FTIR Spectroscopy and PLS Regression
Retention Characteristics of Four Different HILIC Stationary Phases in the Analysis of Meat Polar Compounds
Study of Xanthophyll Concentration in Spinach Leaves by Means of HPLC Coupled with UV–VIS and Corona CAD Detectors
Swine-Specific PCR-RFLP Assay Targeting Mitochondrial Cytochrome B Gene for Semiquantitative Detection of Pork in Commercial Meat Products
Total Mercury, Inorganic Mercury and Methyl Mercury Determination in Red Wine
Use of the Attenuation of Luminol-Perborate Chemiluminescence with Flow Injection Analysis for the Total Antioxidant Activity in Tea Infusions, Wines, and Grape Seeds
Validation by a Collaborative Interlaboratory Study of an ELISA Method for the Detection of Caseinate Used as a Fining Agent in Wine
Validation of a Fast Sample Preparation Procedure for Quantification of Sodium in Bread by Flame Photometry
Validation of the Determination of Chloramphenicol Residues in Animal Feed by Liquid Chromatography with an Ion Trap Detector Based on European Decision 2002/657/EC
Varietal Differentiation of Grape Juice Based on the Analysis of Near- and Mid-infrared Spectral Data