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Impact of Chlorine Dioxide Slow-releasing Preservative on Quality and Key Anthocyanins of Litchi during Low Temperature Storage.
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- Science & Technology of Food Industry, 2024, v. 45, n. 6, p. 297, doi. 10.13386/j.issn1002-0306.2023050122
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- Article
Metabolic Profiling and Potential Taste Biomarkers of Two Rambutans during Maturation.
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- Molecules, 2023, v. 28, n. 3, p. 1390, doi. 10.3390/molecules28031390
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- Article
Risk Assessment of Triflumezopyrim and Imidacloprid in Rice through an Evaluation of Residual Data.
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- Molecules, 2022, v. 27, n. 17, p. 5685, doi. 10.3390/molecules27175685
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- Article
Comparative Metabolomics Analysis Reveals the Taste Variations among Three Selected Wampee Cultivars.
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- Plant Foods for Human Nutrition, 2022, v. 77, n. 2, p. 250, doi. 10.1007/s11130-022-00973-4
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- Article
Development of a High-throughput Detection Assay and Dietary Exposure Risk Assessment for 44 Mycotoxins in Longan and Its Products.
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- Modern Food Science & Technology, 2024, v. 40, n. 7, p. 254, doi. 10.13982/j.mfst.1673-9078.2024.7.0695
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- Article
Detection and Degradation Characterization of 16 Quinolones in Soybean Sprouts by Ultra-High Performance Liquid Chromatography-Tandem Mass Spectrometry.
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- Foods, 2022, v. 11, n. 16, p. 2500, doi. 10.3390/foods11162500
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- Article
A Chemiluminescence Enzyme Immunoassay Based on Biotinylated Nanobody and Streptavidin Amplification for Diazinon Sensitive Quantification.
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- Biosensors (2079-6374), 2023, v. 13, n. 6, p. 577, doi. 10.3390/bios13060577
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- Article