Identification of Cooked Tuna by Peptide Mapping of SDS Soluble Proteins (Englisch)
- Neue Suche nach: Sotelo, C. G.
- Neue Suche nach: Medina, I.
- Neue Suche nach: Pineiro, C.
- Neue Suche nach: Perez-Testa, M.
- Neue Suche nach: Federation of European Chemical Societies
- Neue Suche nach: Working Party on Food Chemistry
- Neue Suche nach: Sotelo, C. G.
- Neue Suche nach: Medina, I.
- Neue Suche nach: Pineiro, C.
- Neue Suche nach: Perez-Testa, M.
- Neue Suche nach: Sontag, G.
- Neue Suche nach: Pfannhauser, W.
- Neue Suche nach: Federation of European Chemical Societies
- Neue Suche nach: Working Party on Food Chemistry
In:
Current status and future trends in analytical food chemistry
;
498-503
;
1995
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ISBN:
- Aufsatz (Konferenz) / Print
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Titel:Identification of Cooked Tuna by Peptide Mapping of SDS Soluble Proteins
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Beteiligte:Sotelo, C. G. ( Autor:in ) / Medina, I. ( Autor:in ) / Pineiro, C. ( Autor:in ) / Perez-Testa, M. ( Autor:in ) / Sontag, G. / Pfannhauser, W. / Federation of European Chemical Societies / Working Party on Food Chemistry
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Kongress:8th European conference on food chemistry, Current status and future trends in analytical food chemistry ; 1995 ; Vienna
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Erschienen in:FECS -UTRECHT- ; 2 ; 498-503
-
Verlag:
- Neue Suche nach: Austrian Chemical Society
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Erscheinungsdatum:01.01.1995
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Format / Umfang:6 pages
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Anmerkungen:3; v; Also known as Euro food chem VIII
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ISBN:
-
Medientyp:Aufsatz (Konferenz)
-
Format:Print
-
Sprache:Englisch
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Schlagwörter:
-
Datenquelle:
© Metadata Copyright the British Library Board and other contributors. All rights reserved.
Inhaltsverzeichnis Konferenzband
Die Inhaltsverzeichnisse werden automatisch erzeugt und basieren auf den im Index des TIB-Portals verfügbaren Einzelnachweisen der enthaltenen Beiträge. Die Anzeige der Inhaltsverzeichnisse kann daher unvollständig oder lückenhaft sein.
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Yield or Recovery: A World of DifferenceStephany, R. W. / Van Ginkel, L. A. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 10
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Sampling and Sampling PlansDe Koe, W. J. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 18
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Optimization of the Analytical Conditions Dealing with the Volatile Fraction of Cheese Using Dynamic Headspace and Trap Desorption by Means of Microwave EnergyBarroso, M. / Barron, L. J. R. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 26
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Methods for Residue Analysis : Improvement of Sample ThroughputDe Brabander, H. F. / Batjoens, P. / Smets, F. / Pottie, G. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 30
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Dense Gas Extraction as a Preparation Method in Food AnalysisKallio, H. / Kerrola, K. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 38
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Heterocyclic Aromatic Amines in Commercial BouillonsMurkovic, M. / Loew, H. / Sontag, G. / Pfannhauser, W. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 42
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Determination of Cholesterol Content in Foods by Flow Injection AnalysisToemoeskoezi, S. / Berecz, I. / Mendi, R. / Kovacs, T. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 47
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Analysis of Chiral Organic Molecules by ChromatographyKleinschnitz, M. / Schmitt, M. / Waldmann, D. / Schreier, P. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 62
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Application of Multidimensional Detection MethodsMangia, A. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 70
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The Amino Acid Analyzer - Still Powerful in Food Analysis and ResearchHenle, T. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 74
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A Gas Chromatography-Mass Spectrometry Method for the Analysis of Tocopherol and Low - Molecular Weight Phenol Contents in Foods of Vegetable OriginDe Luca, C. / Quattrucci, E. / Passi, S. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 79
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Authenticity Assessment of Flavours and FragrancesMosandi, A. / Dietrich, A. / Faber, B. / Frank, C. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 85
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Application of Capillary ElectrophoresisSteinhart, H. / Koers, M. / Besler, M. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 93
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Development of GC and LC - MS/MS Methods for the Multiresidue Detection of - Agonists in Urine and LiverVan Vyncht, G. / Preece, S. / Gaspar, P. / Depauw, E. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 97
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Determination of Nitropolycyclic Aromatic Hydrocarbons in Food using GC and HPLC MethodsSchlemitz, S. / Pfannnauser, W. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 102
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Analysis of Post-parturition Changes in the Colostrum Triacylglycerols by Chromatographic and Mass Spectrometric MethodsMaekinen, J. / Laakso, P. / Manninen, P. / Kallio, H. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 106
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Exploratory Linear Discriminant Analysis for Climatic Differentiation of Umbrian Extra-Virgin Olive Oils by Means of Stereospecific Analysis of the Triacylglycerol FractionCossignani, L. / Santinelli, F. / Simonetti, M. S. / Damiani, P. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 111
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Optical Sensor Techniques and ApplicationsWolfbeis, O. S. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 120
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New Trends in Application of Multigas SensorsTalou, T. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 121
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Total Phenols Analysis in Olive Oil and Derivatives Using a Biosensor Working in Organic SolventsCampanella, L. / Favero, G. / Sammartino, M. P. / Tomassetti, M. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 127
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Chiral Analysis as a Quality Control Tool in Food Chemistry : From GC and HPLC to BiosensorsLabadini, L. / Marchelli, R. / Dossena, A. / Palla, G. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 131
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Metal Oxide Semiconductor Gas Sensors Array as a Tool for the Analysis of Wine VapoursDi Natale, C. / Davide, F. / Amico, A. D. / Sberveglieri, G. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 131
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Metal oxide semiconductor gas sensor array as a tool for the analysis of wine vapoursNatale, C. Di / Davide, F. / D'Amico, A. / Sberveglieri, G. / Nelli, P. / Faglia, G. et al. | 1995
- 136
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NIR Applications and Statistical EvaluationNaes, T. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 143
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Spectroscopy in Direct Mixture AnalysisTas, A. C. / Vogels, J. T. W. E. / Venekamp, J. / Van Der Greef, J. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 150
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On line/At line Fluorescence Screening MethodsMunck, L. / Norgaard, L. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 154
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Identification of irradiated FoodsBoegl, K. W. / Schreiber, G. A. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 158
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Hydration State of Gelantin Studied by Time Domain Nuclear Magnetic Resonance (TD-NMR): A Preliminary StudyVachier, M. C. / Rutledge, D. N. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 164
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Infrared Emission Spectroscopy for the Analysis of Heated Food MaterialsBelton, P. S. / Kemsley, E. K. / Potter, J. / Wilson, R. H. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 168
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Analytical Methods for the Characterisation of Sanitation Product Residues on Working Surfaces in the Meat IndustryBiberauer, C. / Garry, P. / Vendeuvre, J. L. / Bauer, F. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 174
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Experiences with a Total-Reflection x-Ray Fluorescence (TXRF) System in Routine Food ControlZahlbruckner, R. / Krapfenbauer, C. / Vojir, F. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 179
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Real-Time Methods in Veterinary Drug Residue AnalysisVan Peteghem, C. / Vanoosthuyze, K. / De Saeger, S. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 185
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Immunological Clean - up ProceduresMorgan, M. R. A. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 192
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Applications of Nucleic Acids Amplification Methods in Food AnalysisCandrian, U. / Meyer, R. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 200
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Detection of Food Modified by the Use of Genetic EngineeringSchreiber, G. A. / Engel, K.-H. / Schulzki, G. / Boegl, K. W. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 202
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Specific and Rapid Detection of Foodborne Bacteria with Genetic TechnologyHerman, L. / Van Renterghem, R. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 206
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Immuno - analytical Method for Determination of Juice Content of Citrus Juice ProductsSass-Kiss, A. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 211
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A Rapid Microwave Hydrolysis Method for the Furosine Determination in Cereal Based FoodsAcquistucci, R. / Marconi, E. / Panfili, G. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 215
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Application of SFE (Supercritical Fluid Extraction) as Sample Preparation Method for Food AnalysisAnklam, E. / Lienert, D. / Mueller, A. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 219
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Characterisation of Sardine Oil Extracted by Supercritical Carbon Dioxide and Classical MethodsBandarra, N. M. / Fontan, I. / Esquivel, M. M. / Bernardo-Gil, M. G. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 224
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Determination of Calcium, Magnesium and Iron in Milled Grain Samples after Digestion in Sealed PTFE VesselsBasic, Z. / Maksimovic, M. Z. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 227
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Influence of Particle Size and Solvents on Anthocyanin Extraction of Black Chokeberry (Aronia Melanocarpa)Fuchs, H. / Kraemer-Schafhalter, A. / Silhar, S. / Pfannhauser, W. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 231
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Comparison of Precipitation Methods for Determination of Nitrogen Distribution in CheeseJaros, D. / Rohm, H. / Riedler-Hellrigi, M. / Rockenbauer, C. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
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Detection of Irradiation Treatment of Foods in Official Control in AustriaLusser, M. / Froihofer, I. / Kraeutler, O. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
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Application of Some Extraction Techniques in Analysis of Aflatoxins (B~1, B~2, G~1 and G~2) in Animal Feed by RP-HPLCMaksimovic, M. Z. / Vuksanovic, M. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
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Elisa Determination of Four Mycotoxines in CerealsMayer, W. / Schwaiger, I. / Hoertner, H. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
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Pesticides (N, P-Compounds) in Cereals: Intercomparison StudiesNicholls, S. M. / Suett, D. L. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
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Mobilization and Analytical Availability of Drug Residues in FoodPomp, J. / Buening-Pfaue, H. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
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Optimalization of the Extraction of Anthocyanine Form Black Chokeberry (Aronia Melanocarpa Elliot)Silhar, S. / Marjawnoyova, M. / Kintlerova, A. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
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Analysis of Polycyclic Aromatic Hydrocarbons (PAHs) from Grilled Fish by Supercritical Fluid Extraction (SFE) and Off-Line HPLCTapanainen, P. / Jaervenpaeae, E. / Huopalahti, R. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
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Migration of Dioctyladipate and Acetyltributyl Citrate Plasticizers from Food Grade PVC and PVDC (Saran) Film, Respectively, into Olive Oil during Microwave CookingBadeka, A. B. / Kontominas, M. G. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 269
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Formation of Coloured Compounds in Maillard Model SystemsBailey, R. G. / Monti, S. M. / Ames, J. M. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
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Determination of Polycyclic Aromatic Hydrocarbons in Vegetable OilBalenovic, J. / Petrovic, I. / Perkovac, M. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
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Methods for the Determination of Biogenic Amine Content in Food ProcuctsBarath, A. / Sawinsky, J. / Halasz, A. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
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GC-MS Determination of the Fatty Acid Composition of Sardine (Sardina Pilchardus W.)Braz, N. R. / Almeida, V. R. / Pereira, H. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 291
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Determination of Synthetic Food Colorants in Water Soluble Foods by TLC and UV-VIS SpectrophotometerBueyuekpamukcu, E. / Saldamli, I. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
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HPLC Separation and Structural Analysis of sn- 1,2, sn-2,3 and sn-1,3 Diacylglycerols from Natural SourcesCossignani, L. / Santinelli, F. / Simonetti, M. S. / Damiani, P. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
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Microbore Liquid Chromatography and Capillary Electrophoresis in Food AnalysisCorradini, C. / Nicoletti, I. / Cannarsa, G. / Corradini, D. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
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High-Performance Anion-Exchange Chromatographic Separation of Fructans in a Durum WheatCorradini, C. / Canali, G. / Donini, V. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
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Determination of Sugars and Sugar Alcohols in Dietetic Sweeteners and Food by High-Performance Anion-Exchange Chromatography (HPAEC) Coupled with Pulsed Amperometric Detection (PAD)Corradini, C. / Canali, G. / Cogliandro, E. / Nicoletti, I. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
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Determination of Ochratoxin a in Cereal Foods by HPLCCzerwiecki, L. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
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FPLC and HPLC to Study Procyanidins in Wine - Like Model Solutions-Influence of Acetaldehyde, pH, TemperatureDallas, C. / Hipolito-Reis, P. / Mossevelde, B. / Ricardo-Da-Silva, J. M. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
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Antifungal and Antimycotoxigenic Properties of Newly Synthesized Deriveztives of TetraketoneDurakovic, S. / Pavlakovic, Z. / Filipovic-Kovacevic, Z. / Durakovic, L. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 324
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Low Molecular Weight Dextrins Content in Bread Crumb as Related to Bread StalingDuran, E. / Barber, B. / Benedito de Barber, C. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
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Flavour Impact Compounds of Fermented Elder Flowers MacerateFarkas, P. / Sadecka, J. / Kintlerova, A. / Kovac, M. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
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Comparative Flavour Release Profiles from Oregano (Origanum Virens) Formulated into Powdered MaterialsFerreira, P. M. / Empis, J. A. / Bernardo-Gil, M. G. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
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Simultaneous Determination of Orotic, Lactic, Citric and Uric Acids in Yoghurt by HPLC/UVPena Ferreira, M. R. / Ferreira, M. A. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
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Valorization of Arbutus DistillateGalego, L. R. / Almeida, V. R. / Martins, A. A. N. / Versini, G. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
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Determination of Total Vitamin C as Ascorbic Acid in Foods Using HPLCGoekmen, V. / Acar, J. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
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Effect of Gamma-Radiation on Migration Behaviour of Dioctyladipate Plasticizer from Food-Grade PVC Film into Chicken MeatGoulas, A. / Kontominas, M. G. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
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Determination of Biogenic Amines Produced by Some Strains of BacteriaGreif, G. / Drdak, M. / Greifova, M. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
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Efficiency Control of Extruded Product Aromatization with Emmental Cheese Aroma by GC Head Space Technique ApplicationHardi, J. / Ugarcic-Hardi, Z. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
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GC Head Space Determination of the Quality of Edam Cheese Concentrated Aroma Obtained from a Model SystemHardi, J. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
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Determination of Biogenic Amines in Meat Products by a Liquid Chromatographic MethodHernandez-Jover, T. / Izquierdo-Pulido, M. / Marine-Font, A. / Vidal-Carou, M. C. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 382
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Determination of Benzimidazole Fungicides in Crop Samples by Various Detection TechniquesHiemstra, M. / Joosten, J. A. / De Kok, A. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
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The Comparison of Methods for Determination of Organic Acids by ITP and HPLC in Lactic Acid Fermented Vegetable JuicesHybenova, E. / Drdak, M. / Greif, G. / Karovicova, J. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
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Evaluation of Protein Hydrolysates in Dietetic Food Using Gel Chromatography on Bio Gel P-2Iliev, I. / Tchorbanov, B. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
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Quantification of Vitamin E Content in Some Oil Plant Seeds and Corn Products by HPLC TechniqueJakovljevic, L. J. / Basic, Z. / Slavic, M. / Kis, M. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
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Odor Compounds of Walnut (Juglans Regia L.) PeelsJirovetz, L. / Buchbauer, G. / Nikiforov, A. / Remberg, G. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
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Glucosinolates and Their Degradation Products in Cooked CabbageKassahun, B. W. / Velisek, J. / Davidek, J. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
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Application of Gel Chromatography in Food Allergens AnalysisKrkoskova, B. / Paulen, A. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
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Application of HPTLC and GLC/MS for Analysis of Thermal Degradation Products from - GlucansKroh, L. W. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
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Evaluation, Validation and Practical Application of GC-ITD (Varian Saturn) for Routine Pesticide Residue Analysis in Fruits and VegetablesDe Kok, A. / Vreeker, C. P. / Besamusca, E. W. / Toonen, A. A. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
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Capillary Electrophoresis in Quantitative Food Analysis- A SurveyLindeberg, J. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
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Optimization of the HPLC Elution Gradient for Measurement Chlorophyllase ActivityGandul Rojas, B. / Minguez Mosquera, M. I. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
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Proteolysis of Bovine K-, ~s and -Casein by a Vegetal Milk-Clotting Enzyme. Influence on Cheese QualityMacedo, I. Q. / Pires, E. V. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
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Electrophoretic Methods to Control Variable Conditions During the Manufacture of Emmental CheeseRockenbauer, C. / Mayer, H. K. / Jaros, D. / Rohm, H. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
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Determination of Biogenic Amines in Food Using Amino Acid AnalyzerSimon-Sarkadi, L. / Hodosi, E. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
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Characterisation of Flavour Compounds in Roasted TurkeySiegl, H. / Leitner, E. / Pfannhauser, W. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
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Identification of Cooked Tuna by Peptide Mapping of SDS Soluble ProteinsSotelo, C. G. / Medina, I. / Pineiro, C. / Perez-Testa, M. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
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On-Line Coupled LC-GC: Detection of Radiation-Induced Hydrocarbons in Irradiated FishSchulzki, G. / Spiegelberg, A. / Boegl, K. W. / Schreiber, G. A. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
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Qualitative and Quantitative Analysis of Anthocyans in Black Chokeberries (Aronia Melanocarpa Michx.Ell.) by TLC, HPLC and UV/VIS-SpectrometryStrigl, A. W. / Leitner, E. / Pfannhauser, W. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
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Detection of Biogenic Amines Formed During Manufacture and Storage of Semi-Preserved Anchovy ProductsVeciana-Nogues, M. T. / Albala-Hurtado, S. / Marine-Font, A. / Vidal-Carou, M. C. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
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Wheat from Organic Agriculture: An Improved Analytical Description of Gluten QualityWirries, F.-M. / Buening-Pfaue, H. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 531
-
A GC-MS Study of Volatiles Profile of Normal and Microbiologically Attacked CorkRocha, S. / Delgadillo, I. / Ferrer Correia, A. J. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 535
-
Modification of Amino Acids on Treatment of Green Coffee BeansLudwig, E. / Arnold, U. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 544
-
Sulphite Analysis of Wines Using a New Enzyme SensorCampanella, L. / Martini, T. M. / Sammartino, M. P. / Tomassetti, M. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 550
-
Selective Detection of Salicylate in Food - An Amperometric Biosensor Coupled with a FIA - SystemEhrendorfer, M. / Sontag, G. / Pittner, F. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 555
-
Microbiological Analysis of Food Preservatives by a New Impedance MethodKroyer, G. / Futschik, K. / Gschwandtner, A. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 562
-
Thermogravimetric Analysis of Canned TunaTomassetti, M. / Campanella, L. / Massucci, P. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 568
-
A Biosensor for Rapid Determination of Flatulence Causing Oligosaccharides in PEAVoldrich, M. / Marek, M. / Kvasnicka, F. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 573
-
A Phosphate Sensor for Soft-Drinks Based on IR-SpectroscopyVonach, R. / Kellner, R. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 579
-
Fluorescent Compound Formation in Sardine Muscle During Refrigeration and Frozen StorageAubourg, S. / Gallardo, J. M. / Medina, I. / Perez-Martin, R. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 584
-
Fourier Transform Infrared Photoacoustic and Raman Spectroscopy of Extruded StarchMarigheto, N. A. / Belton, P. S. / Delgadillo, I. / Guy, R. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 588
-
The Analysis of Fruit Juices and Other Fluid Foods Using Very High Field NMRBelton, P. S. / Delgadillo, I. / Nicholson, J. / Spraul, M. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 592
-
Spectrophotometry Applied to Clarified Milk for the Evaluation of Milk Sample HeatingBermond, A. / Dugast, D. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 597
-
Investigation of the Influence of Reaction Conditions on the Polymer Composition of Model MelanoidinsCaemmerer, B. / Kroh, L. W. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 603
-
Discrimination of Different Olive Oils by Geographical Origin Using Time Domain NMRDe Chaldee, M. / Nicolas, C. / Rutledge, D. N. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 608
-
Determination of Daily Dietary Silicon Intake in BelgiumDeelstra, H. / Van Dijck, K. / Van Cauwenbergh, R. / Robberecht, H. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 612
-
Fourier Transform Infrared Spectroscopy and Chemometrics for the Detection of Adulteration in Fruit PureesDefernez, M. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 616
-
NIR Techniques in Yeast IdentificationHalasz, A. / Hassan, A. / Toth, A. / Varadi, M. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 622
-
Quick Spectrophotometric Identification of Synthetic Food Colorants by Linear Regression AnalysisHofer, K. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 626
-
Bromine Amount in Strawberry Fields as a Consequence of Soil Desinfection with Methyl BromideGrego, J. / Justino, J. / Freitas, M. C. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 631
-
Infrared Spectroscopy of -D-Xylan Type StructuresKacurakova, M. / Ebringerova, A. / Hromadkova, Z. / Hirsch, J. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 635
-
NIR-Spectrometric Examinations of Potatoes, Fast Description of Organically Fertilized QualitiesLapczynski, S. / Buening-Pfaue, H. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 639
-
Characterization of Scavenging Activity of Natural Polyphenols by Chemiluminescence TechniqueLugasi, A. / Dworschak, E. / Hovari, J. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 644
-
^3^1 P NMR Spectra of Myo-Inositol Phosphates in Model Systems and FoodsPizzoferrato, L. / Brosio, E. / Delfini, M. / Veglia, G. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 648
-
Aluminium Levels in Baby Foods Determined by Electrothermal Atomic Absorption SpectrometryPlessi, M. / Monzani, A. / Bertelli, D. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 652
-
Determination of Nitrate and Nitrite in Plant Materials by Flow-Injection SpectrophotometryRajniakova, A. / Drdak, M. / Hajselova, M. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 657
-
Differentiation Between Pure and Mixed Olive Oils by Principal Component Analysis and Fast Atom Bombardment Mass Spectrometry of TriacylglycerolsSaitta, M. / Lamberto, M. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 665
-
Determination of the Trace Element Chromium in Various FoodstuffsSchoensleben, I. / Wilplinger, M. / Pfannhauser, W. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 670
-
NIR Reflectance and Transmittance Measurements of Fats, Oils and Derived ProductsUrban, C. / Buening-Pfaue, H. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 674
-
Identification of Free Radicals in Heated Lipid Methyl EstersVicente, M. L. / Deighton, N. / Glidewell, S. M. / Goodman, B. A. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 679
-
Chromium in Selected FoodsWilplinger, M. / Schoensleben, I. / Pfannhauser, W. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 684
-
Lactulose Content and UV-Absorbance Measurement. Two Parameters to Differentiate Heated Commercial MilksGuingamp, M.-F. / Humbert, G. / Midon, P. / Linden, G. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 689
-
Presence and Detection of Benzodiazepine-Like Compounds in FoodsAvallone, R. / Corsi, L. / Zanoli, P. / Baraldi, M. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 693
-
ELISA for the Detection of Gliadin (Gluten) in FoodBaudner, S. / Guenther, H. O. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 697
-
Enzyme-Linked Immunosorbent Assay for Quantitation of the Fungicide Tetraconazole in FoodCairoli, S. / Pagani, S. / Arnoldi, A. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 701
-
Three Commercial ELISA-Test-Kits for the Detection of Proteins in TestVan Eckert, R. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 707
-
Luminescent Techniques Applied to Milk Component AnalysisGirotti, S. / Ferri, E. / Carrea, G. / Roda, A. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 711
-
ELISA for Detection of Salmonella in FoodstuffsHochel, I. / Malkova, K. / Demnerova, K. / Fukal, L. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 715
-
Enzymatic Determination of D-Malic Acid in Wine and Fruit JuicesHunger, C. / Schuch, R. / Hoertner, H. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 719
-
Rapid Microbiological Screening Method for the Detection of Irradiation Treatment of PoultryKoller, H. / Lapan, G. / Petranyi, G. / Poetzelberger, D. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 723
-
Biochemical Procedure for Determining Opioid Activity in Peptide Extracts from Cheeses Peptide ExtractKostyra, H. / Kostyra, E. / Krawczuk, S. / Jarmolowska, B. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 727
-
TLC/Bioautographic Analysis of Antibiotic Residues in Poultry Meat and MilkSchwaiger, I. / Schuch, R. / Hoertner, H. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 732
-
Application of the ELISA Method for Determining the Effect of Strains and Starters Used in Dairy Industry on the Content of Allergenic Fractions of Cow's MilkWroblewska, B. / Jedrychowski, L. / Mierzejewska, D. / Fetlinski, A. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 737
-
Elemental Composition of Daily Diet Samples from Some Old Peoples' HomesDermelj, M. / Stibilj, V. / Franko, M. / Stupar, J. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 738
-
Applicability of Neutron Activation Analysis (NAA) in Quantitative Determination of Some Essential and Toxic Trace Elements in Food ArticlesDermelj, M. / Stibilj, V. / Byrne, A. R. / Benedik, L. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 739
-
Detection of Food Irradiation with Luminescence Methods: Thermoluminescence and Radiolyoluminescence of Irradiated Poultry Bones and Seafood ShellsAnderle, H. / Steffan, I. / Wild, E. / Hille, P. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 741
-
Process Analytical Chemistry in the Distilled Industry Using Near-Infrared-SpectroscopyVan den Berg, F. W. J. / Van Osenbruggen, W. A. / Schouten, A. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 742
-
Water Content of -Cyclodextrin during a Hydration-Dehydration Cycle: A Raman Spectroscopic StudyDa Silva, A. M. G. M. / Empis, J. M. A. / Teixeira-Dias, J. J. C. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 743
-
Epifluorescence Microscopy Coupled to Image Analysis as a Rapid Method to Monitor Wine FloraVan den Elzen, H. A. M. / Meinders, J. / Teixeira, J. A. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 744
-
Ion Exchange Purification and HPLC Analysis of Folate Monoglutamates in Foods Containing LiverVahteristo, L. / Ollilainen, V. / Varo, P. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 745
-
Characterisation and Identification of Flavour of Durian (Durio Zibethinus Murr.) Fruit Using GC; GC-MS and GC-OlfactometryApriyantono, A. / Septiana, E. E. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 746
-
Hydrolysis of Bovine -Lactoglobulin with Different Enzymes and Identification of Peptides by HPLC/FRIT FAB MSPihlanto-Leppaelae, A. / Heinaenen, M. / Tuominen, J. / Leinonen, E. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 747
-
Combination of HPLC and IEC Methods for the Determination of Heat Induced Damage of Lysine in Processed FoodRuttkat, A. / Kayser, H. / Erbersdobler, H. F. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 748
-
Determination of Total Pentosan Content in Wheat Flour by Anion-Exchange Chromatography/Pulsed-Amperometric DetectionHouben, R. / De Ruijter, C. F. / Brunt, K. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 749
-
Supercritical Fluid Chromatography of Supercritical Fluid Extracts of Spices with Mass Spectrometric IdentificationBlum, C. / Kubeczka, K.-H. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 750
-
Analysis of Edible Oil Flavours by Large Volume Head Space and Purge and Trap GC/MS AnalysisPigozzo, F. / Guidugli, F. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 751
-
Rapid Method for Wine Aroma Analysis by Capillary GC with Automatic Large Sample Volume InjectionMagni, P. / Pigozzo, F. / Versini, G. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 752
-
Nitrogen/Protein Determination in Beer, Wort and Malt by Combustion Method as the Alternative to Kjeldahl MethodKrotz, L. / Ragaglia, L. / Andreolini, F. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 753
-
Analysis of Methylisothiazolones in Cosmetics, an Additional Method to the EU-Draft MethodSchouten, A. / Verhoef, A. / Verhagen, H. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 754
-
Red Meat and White Meat Freshness: Quantitative Determination of Biogenic Amines by Liquid ChromatographyVinci, G. / Ruggieri, A. / Iannucci, E. / D'Alessandro, M. C. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 756
-
High Resolution Profiling of Sugars and Maltose Oligomers in Beer and WortJekot, J. / Hauffe, D. / Umile, C. / Henshall, A. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 759
-
An Improved Mehtod for the Determination of Lactose and Lactulose in MilkJekot, J. / Hauffe, D. / Henshall, A. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 762
-
Determination of Iodide in Milk and Baby FormulaJekot, J. / Hauffe, D. / Henshall, A. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 765
-
Whole Sample Handling for Mycotoxin AnalysisScholten, J. M. / Spanjer, M. C. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 766
-
The Application of Accelerated Solvent Extraction (ASE) to Food SamplesHauffe, D. / Hoefler, F. / Knowles, D. E. / Clark, J. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 768
-
Capillary Electrophoresis - A Powerful and Versatile Tool for the Analysis of Foods and BeveragesHauffe, D. / Divan, K. / Broothaerts, L. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 774
-
Distribution of Iron Proteins in Meat and Milk Samples by Electrophoretic MehtodsSzerdahelyi, E. / Hajos, G. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 775
-
Quality Assurance of Alcoholic Beverages According to EU Regulations in an Official Alcohol LaboratoryLehtonen, P. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 776
-
Investigation of Functional Properties of the Enzymatically Modificated Soy Protein IsolateSuele, E. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 777
-
The Effect of Methodology on the Evaluation of Permeability and Diffusion Coefficients through Permeation ExperimentsGavara, R. / Catala, R. / Hernandez, P. M. / Hernandez, R. J. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 778
-
Microwave Assisted Moisture/Solids Determination in Sugar Based SamplesCurtis, N. / Allen, C. / Bytheway, C. / River Mills, H. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 779
-
Presenting NettoxRosner, H. / Rosa, E. / Strigl, A. W. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 780
-
Volatile Binding to BiopolymersHau, M. Y. M. / Gray, D. A. / Taylor, A. J. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 781
-
Atomic Absorption Spectrophotometric Determination of Pricnipal Minerals of Yucatan Peninsula (Mexico) Beehoney and their Characterization by Discriminant AnalysisSauri-Duch, E. / Hernandez-Chavez, J. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 782
-
Automatic Characterization of Edible Oil Using On-Line LC-GC in a Single ConfigurationTrisciani, A. / Andreolini, F. / Mariani, C. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 783
-
Correlation between Solid Fat Content and Sensory Properties Using NMR Technique and QDA Method in ChocolateKujundzic, D. / Sagovac, N. / Caric, M. / Tomicic, V. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 784
-
Microwave Hydrolysis of Proteins in Foods and Diets by the Vapor Phase MethodCappelloni, M. / Aguzzi, A. / Carnovale, E. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 785
-
Flair Flow Europe (FF-E) A Continous Sucess StoryFederation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995
- 787
-
Fluoride Contamination of Food Chain in SlovakiaSuhaj, M. / Skoumalova, O. / Bartalska, A. / Federation of European Chemical Societies / Working Party on Food Chemistry et al. | 1995