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Santos, J., Nunes, A., Oliveira, M. B. P. P.

Food security and wild fruits: kiwiberry a proved source of bioactive compounds

Erim, F. B., Kalaycioğlu, Z., Kaygusuz, H., Döker, S., Tezcan, F., Yldız, O., Şahin, H., Can Z., Kolayli, S.

Bioactive components, antioxidant activities, and principal component analysis of two health benefit food groups from Anatolia: Monofloral honeys and honey-bee pollens

Popovici, C., Baerle, A., Tatarov, P.

Innovation strategies for creating advantage of walnuts (Juglans regia L.) bioactive compounds in foods

Kouřimská, L., Čítek, J., Dvořáková, B., Zadinová, K., Okrouhlá, M., Stupka, R.

Sensory Evaluation of Boar Taint Compounds

Khomenko, I., Cappellin, L., Pedrotti, M., Farneti, B., Capozzi, V., Biasioli, F.

High-throughput analysis of food volatilome by direct injection mass spectrometry

Ogrinc, N., Zappa, G., Zoani C.

Development of new Multipurpose-RMs of rice grains and rice flour

Smeu, I., Cucu, M. E., Dobre, A. A.

Validation of ELISA method to support detection and quantification of total aflatoxins for the traditional Romanian sponge cake "cozonac"

Ozer, H., Oktay, Basegmez, H. I., Whitaker, T. B., Slate, A. B.

Uncertainty associated with sampling and effect of sampling plan in aflatoxin analysis of dried figs

Kogia F., Andronikopoulos K., Sapalidou G., Angelidis P., Angelidis G.

Using least squares method for minimizing the total energy value measurements error for olive oil and alcoholic beverages with bomb calorimeter

Çekiç, S. D., Uzunboy, S., Apak, R.

Development of novel DNA-CUPRAC colorimetric probe for determination of hydroxyl radical damage and related antioxidant activity

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