194 related articles for article (PubMed ID: 16536571)
1. Front-face fluorescence spectroscopy as a rapid and nondestructive tool for differentiating various cereal products: a preliminary investigation.
Karoui R; Cartaud G; Dufour E
J Agric Food Chem; 2006 Mar; 54(6):2027-34. PubMed ID: 16536571
[TBL] [Abstract][Full Text] [Related]
2. Direct fluorometric determination of fluorescent substances in powders: the case of riboflavin in cereal flours.
Zandomeneghi M; Carbonaro L; Calucci L; Pinzino C; Galleschi L; Ghiringhelli S
J Agric Food Chem; 2003 May; 51(10):2888-95. PubMed ID: 12720367
[TBL] [Abstract][Full Text] [Related]
3. Classification of cereal flours by chemometric analysis of MIR spectra.
Cocchi M; Foca G; Lucisano M; Marchetti A; Pagani MA; Tassi L; Ulrici A
J Agric Food Chem; 2004 Mar; 52(5):1062-7. PubMed ID: 14995098
[TBL] [Abstract][Full Text] [Related]
4. Authentication of the botanical origin of honey by front-face fluorescence spectroscopy. A preliminary study.
Ruoff K; Karoui R; Dufour E; Luginbühl W; Bosset JO; Bogdanov S; Amado R
J Agric Food Chem; 2005 Mar; 53(5):1343-7. PubMed ID: 15740004
[TBL] [Abstract][Full Text] [Related]
5. [Cereal products as a source of iron and manganese].
Kot A; Zareba S
Rocz Panstw Zakl Hig; 2005; 56(1):91-6. PubMed ID: 16080449
[TBL] [Abstract][Full Text] [Related]
6. Oxalate content of cereals and cereal products.
Siener R; Hönow R; Voss S; Seidler A; Hesse A
J Agric Food Chem; 2006 Apr; 54(8):3008-11. PubMed ID: 16608223
[TBL] [Abstract][Full Text] [Related]
7. Characterization of cereal flours by fluorescence spectroscopy coupled with PARAFAC.
Lenhardt L; Zeković I; Dramićanin T; Milićević B; Burojević J; Dramićanin MD
Food Chem; 2017 Aug; 229():165-171. PubMed ID: 28372160
[TBL] [Abstract][Full Text] [Related]
8. Alkylresorcinols in selected Polish rye and wheat cereals and whole-grain cereal products.
Kulawinek M; Jaromin A; Kozubek A; Zarnowski R
J Agric Food Chem; 2008 Aug; 56(16):7236-42. PubMed ID: 18666777
[TBL] [Abstract][Full Text] [Related]
9. Quantitative measurement of betaine and free choline in plasma, cereals and cereal products by isotope dilution LC-MS/MS.
Bruce SJ; Guy PA; Rezzi S; Ross AB
J Agric Food Chem; 2010 Feb; 58(4):2055-61. PubMed ID: 20102202
[TBL] [Abstract][Full Text] [Related]
10. Front face fluorescence spectroscopy as a tool for the assessment of egg freshness during storage at a temperature of 12.2 degrees C and 87% relative humidity.
Karoui R; Schoonheydt R; Decuypere E; Nicolaï B; De Baerdemaeker J
Anal Chim Acta; 2007 Jan; 582(1):83-91. PubMed ID: 17386478
[TBL] [Abstract][Full Text] [Related]
11. Classification of wheat varieties based on structural features of arabinoxylans as revealed by endoxylanase treatment of flour and grain.
Ordaz-Ortiz JJ; Devaux MF; Saulnier L
J Agric Food Chem; 2005 Oct; 53(21):8349-56. PubMed ID: 16218687
[TBL] [Abstract][Full Text] [Related]
12. Authentication of the botanical and geographical origin of honey by front-face fluorescence spectroscopy.
Ruoff K; Luginbühl W; Künzli R; Bogdanov S; Bosset JO; von der Ohe K; von der Ohe W; Amado R
J Agric Food Chem; 2006 Sep; 54(18):6858-66. PubMed ID: 16939350
[TBL] [Abstract][Full Text] [Related]
13. High-performance liquid chromatographic method for the simultaneous detection of the adulteration of cereal flours with melamine and related triazine by-products ammeline, ammelide, and cyanuric acid.
Ehling S; Tefera S; Ho IP
Food Addit Contam; 2007 Dec; 24(12):1319-25. PubMed ID: 18027188
[TBL] [Abstract][Full Text] [Related]
14. Spelt (Triticum aestivum ssp. spelta) as a source of breadmaking flours and bran naturally enriched in oleic acid and minerals but not phytic acid.
Ruibal-Mendieta NL; Delacroix DL; Mignolet E; Pycke JM; Marques C; Rozenberg R; Petitjean G; Habib-Jiwan JL; Meurens M; Quetin-Leclercq J; Delzenne NM; Larondelle Y
J Agric Food Chem; 2005 Apr; 53(7):2751-9. PubMed ID: 15796621
[TBL] [Abstract][Full Text] [Related]
15. Alkylresorcinol content and homologue composition in durum wheat (Triticum durum) kernels and pasta products.
Landberg R; Kamal-Eldin A; Andersson R; Aman P
J Agric Food Chem; 2006 Apr; 54(8):3012-4. PubMed ID: 16608224
[TBL] [Abstract][Full Text] [Related]
16. Wheat flour confectionery products as a source of inorganic nutrients: zinc and copper contents in hard biscuits.
Sebecić B; Vedrina-Dragojević I
Nahrung; 2004 Apr; 48(2):141-4. PubMed ID: 15146972
[TBL] [Abstract][Full Text] [Related]
17. Front-face fluorescence spectroscopy allows the characterization of mild heat treatments applied to milk. Relations with the denaturation of milk proteins.
Kulmyrzaev AA; Levieux D; Dufour E
J Agric Food Chem; 2005 Feb; 53(3):502-7. PubMed ID: 15686393
[TBL] [Abstract][Full Text] [Related]
18. Wheat flour enzymatic amylolysis monitored by in situ (1)H NMR spectroscopy.
Amato ME; Ansanelli G; Fisichella S; Lamanna R; Scarlata G; Sobolev AP; Segre A
J Agric Food Chem; 2004 Feb; 52(4):823-31. PubMed ID: 14969537
[TBL] [Abstract][Full Text] [Related]
19. Dough rheology and wet milling of hard waxy wheat flours.
Guan L; Seib PA; Graybosch RA; Bean S; Shi YC
J Agric Food Chem; 2009 Aug; 57(15):7030-8. PubMed ID: 19594158
[TBL] [Abstract][Full Text] [Related]
20. Lead and cadmium in some cereal products on the Finnish market 1990-91.
Tahvonen R; Kumpulainen J
Food Addit Contam; 1993; 10(2):245-55. PubMed ID: 8314400
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
