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Thermal decarboxylation of 2-furoic acid and its implication for the formation of furan in foods
- Varelis, Peter, Hucker, Barry
- Joshi, Matina, Adhikari, Benu, Aldred, Peter, Panozzo, Joe, Kasapis, Stefan
Critique of the article "Preparation and application of 2,4,6-tribromo-[13C6]-anisole for the quantitative determination of 2,4,6-tribromoanisole in wine" by Giannikopoulos and Whitfield
- Haque, M. Amdadul, Chen, Jie, Aldred, Peter, Adhikari, Benu
- Jayasundera, Mithila, Adhikari, Benu, Howes, Tony, Aldred, Peter
- Savadkoohi, Sobhan, Bannikova, Anna, Kasapis, Stefan, Adhikari, Benu
Thiamin analysis in red wine by fluorescence reverse phase-HPLC
- Liddicoat, Callum, Hucker, Barry, Liang, Hao, Vriesekoop, Frank
- Haque, M. Amdadul, Aldred, Peter, Chen, Jie, Barrow, Colin, Adhikari, Benu
Interfacial and emulsifying properties of lentil protein isolate
- Joshi, Matina, Adhikari, Benu, Aldred, Peter, Panozzo, Joe, Kasapis, Stefan, Barrow, Colin
- Eratte, Divya, Dowling, Kim, Barrow, Colin, Adhikari, Benu
Effects of cyclodextrins on the antimicrobial activity of plant-derived essential oil compounds
- Liang, Hao, Yuan, Qipeng, Vriesekoop, Frank, Lv, Fei
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