A comparison of solid-phase microextraction (SPME) fibres for measurement of hexanal and pentanal in cooked turkey
Nigel P. Brunton(Teagasc - The Irish Agriculture and Food Development Authority)
Cited by 195
Related Papers
Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation
|Trends in Food Science & Technology|2009|1.3k
Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées
|Innovative Food Science & Emerging Technologies|2009|586
Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances
|Food Research International|2011|492
Characterization of Phenolic Composition in Lamiaceae Spices by LC-ESI-MS/MS
|Journal of Agricultural and Food Chemistry|2010|441