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Journal Abstract Search

198 related items for PubMed ID: 17407322

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  • 2. Influence of processing conditions on acrylamide content in black ripe olives.
    Casado FJ, Montaño A.
    J Agric Food Chem; 2008 Mar 26; 56(6):2021-7. PubMed ID: 18303816
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  • 7. Multivariate analysis for the evaluation of fiber, sugars, and organic acids in commercial presentations of table olives.
    López-López A, Jiménez-Araujo A, García-García P, Garrido-Fernández A.
    J Agric Food Chem; 2007 Dec 26; 55(26):10803-11. PubMed ID: 18052035
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  • 8. Some considerations regarding the use of amino acid racemization in human dentine as an indicator of age at death.
    Carolan VA, Gardner ML, Lucy D, Pollard AM.
    J Forensic Sci; 1997 Jan 26; 42(1):10-6. PubMed ID: 8988569
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  • 11. [Simultaneous determination of 18 amino acids by reversed-phase high performance liquid chromatography with precolumn phenylisothiocyanate derivatization].
    Yang J, Sun LG, Bai XZ, Zhou HT.
    Se Pu; 2002 Jul 26; 20(4):369-71. PubMed ID: 12541928
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  • 14. Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria.
    Panagou EZ, Schillinger U, Franz CM, Nychas GJ.
    Food Microbiol; 2008 Apr 26; 25(2):348-58. PubMed ID: 18206777
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  • 17. Analysis of carbohydrates and amino acids in vegetable waste waters by ion chromatography.
    Arienzo M, De Martino A, Capasso R, Di Maro A, Parente A.
    Phytochem Anal; 2003 Apr 26; 14(2):74-82. PubMed ID: 12693630
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