Current Protocols in Food Analytical Chemistry
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21
(FIVE YEARS 0)

H-INDEX

4
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Published By Wiley (John Wiley & Sons)

2572-5599
Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Introduction

2003 ◽  
Vol 9 (1) ◽  
pp. 1-1
Author(s):  
Charles F. Shoemaker

Introduction

2003 ◽  
Vol 9 (1) ◽  
pp. 1-1
Author(s):  
Eric A. Decker

Infrared Spectroscopic Determination of TotalTransFatty Acids

2003 ◽  
Vol 9 (1) ◽  
pp. D1.7.1-D1.7.7
Author(s):  
Magdi M. Mossoba ◽  
Richard E. McDonald
Keyword(s):  
Spectroscopic Determination ◽  
Infrared Spectroscopic

Creep and Stress Relaxation: Step-Change Experiments

2003 ◽  
Vol 9 (1) ◽  
pp. H3.3.1-H3.3.8
Author(s):  
Peter Whittingstall
Keyword(s):  
Stress Relaxation ◽  
Step Change ◽  
Creep And Stress Relaxation

Measurement of Protein Hydrophobicity

2003 ◽  
Vol 9 (1) ◽  
pp. B5.2.1-B5.2.13 ◽  
Author(s):  
Shuryo Nakai

Determining the Fluorescence Spectrum of a Protein

2003 ◽  
Vol 9 (1) ◽  
pp. B3.6.1-B3.6.21
Author(s):  
Roger H. Pain
Keyword(s):  
Fluorescence Spectrum

Characterization of Anthocyanins by NMR

2003 ◽  
Vol 9 (1) ◽  
pp. F1.4.1-F1.4.23 ◽  
Author(s):  
Øyvind M. Andersen ◽  
Torgils Fossen

Introduction

2003 ◽  
Vol 9 (1) ◽  
pp. 1-1
Author(s):  
Steven J. Schwartz

Overview of Conventional Chromatography

2002 ◽  
Vol 3 (1) ◽  
pp. B4.2.1-B4.2.9
Author(s):  
Alan Williams

Overview of Protein Purification and Characterization

2002 ◽  
Vol 3 (1) ◽  
pp. B4.1.1-B4.1.9
Author(s):  
R.K. Scopes
Keyword(s):  
Protein Purification ◽  
Purification And Characterization
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