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Domestic cooking methods affect nutrient, phytochemicals, and flavor content in mushroom soup

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Anserine/Carnosine Supplementation Suppresses the Expression of the Inflammatory Chemokine CCL24 in Peripheral Blood Mononuclear Cells from Elderly People

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New polymer for removal of wine phenolics: Poly(N-(3-(N-isobutyrylisobutyramido)-3-oxopropyl)acrylamide) (P-NIOA)

(2016) Ricardo I. Castro et al.   FOOD CHEMISTRY

Changes in taste compounds, breaking properties, and sensory attributes during dry aging of beef from Japanese black cattle

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The Determination of Food Dyes in Vitamins by RP-HPLC

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Gas chromatography determination of fatty acids in the human erythrocyte membranes – A review

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The Kjeldahl Method as a Primary Reference Procedure for Total Protein in Certified Reference Materials Used in Clinical Chemistry. I. A Review of Kjeldahl Methods Adopted by Laboratory Medicine

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Evaluation of Beef by Electronic Tongue System TS-5000Z: Flavor Assessment, Recognition and Chemical Compositions According to Its Correlation with Flavor

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Nitroxidative chemistry interferes with fluorescent probe chemistry: Implications for nitric oxide detection using 2,3-diaminonaphthalene

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Physiology and Pathophysiology of Carnosine

(2013) Alexander A. Boldyrev et al.   PHYSIOLOGICAL REVIEWS

Japanese consumer categorisation of beef into quality grades, based on Meat Standards Australia methodology

(2011) Rod J. POLKINGHORNE et al.   ANIMAL SCIENCE JOURNAL

Genesis and development of DPPH method of antioxidant assay

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Soxhlet extraction: Past and present panacea

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Anserine and carnosine determination in meat samples by pure micellar liquid chromatography

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