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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

Nenadis, N., Stavra, K.

Effect of dehydrogenation or dihydrogenation of Cα-Cβ Bond of hydroxystilbenes to their hydrogen atom donating activity: A DFT approach

Karageorgou, I., Grigorakis, S., Lalas, S., Makris, D. P.

Enhanced extraction of antioxidant polyphenols from Moringa oleifera Lam. leaves using a biomolecule-based low-transition temperature mixture

Mantzouridou, F.

How the Design of Experiments (DOE) can reduce the systematic and random sources of variation during the extraction of labile bioactive constituent

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