Liquid Chromatographic Analysis of Food and Beverages
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Published By Elsevier

9780121690021

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ESTIMATION OF DEXTROSE EQUIVALENT VALUE OF STARCH HYDROLYSATES FROM LIQUID CHROMATOGRAPHIC PROFILES

Liquid Chromatographic Analysis of Food and Beverages ◽

10.1016/b978-0-12-169002-1.50011-3 ◽

1979 ◽

pp. 363-378 ◽

Cited By ~ 3

Author(s):

Donald L. Kiser ◽

Robert L. Hagy

Keyword(s):

Dextrose Equivalent ◽

Liquid Chromatographic ◽

Chromatographic Profiles

CONCURRENT ANALYSIS OF VITAMIN A AND VITAMIN E BY REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY

Liquid Chromatographic Analysis of Food and Beverages ◽

10.1016/b978-0-12-169002-1.50016-2 ◽

1979 ◽

pp. 477-497 ◽

Cited By ~ 6

Author(s):

Jonathan W. DeVries ◽

David C. Egberg ◽

John C. Heroff

Keyword(s):

High Performance Liquid Chromatography ◽

Liquid Chromatography ◽

Vitamin E ◽

Vitamin A ◽

High Performance ◽

Reversed Phase ◽

Concurrent Analysis

THE ADVANTAGES OF REVERSED-PHASE HPLC IN THE QUANTITATIVE ANALYSIS OF FOODS AND BEVERAGES

Liquid Chromatographic Analysis of Food and Beverages ◽

10.1016/b978-0-12-169002-1.50014-9 ◽

1979 ◽

pp. 411-439

Author(s):

Daniel Popovich ◽

Derek Southern

Keyword(s):

Quantitative Analysis ◽

Reversed Phase ◽

Reversed Phase Hplc

Contents of Volume 1

Liquid Chromatographic Analysis of Food and Beverages ◽

10.1016/b978-0-12-169002-1.50005-8 ◽

1979 ◽

pp. xi-xii

Foreword

Liquid Chromatographic Analysis of Food and Beverages ◽

10.1016/b978-0-12-169002-1.50004-6 ◽

1979 ◽

pp. ix-x

Author(s):

Martin Gurkin

NEW APPROACHES TO THE ANALYSIS OF LOW MOLECULAR WEIGHT POLYMERS

Liquid Chromatographic Analysis of Food and Beverages ◽

10.1016/b978-0-12-169002-1.50018-6 ◽

1979 ◽

pp. 509-535

Author(s):

G. Dallas ◽

S.D. Abbott

Keyword(s):

Molecular Weight ◽

Low Molecular Weight ◽

New Approaches

REDUCING SUGAR DERIVATIZATION FOR ULTRAVIOLET ABSORPTION DETECTION IN HPLC ANALYSES

Liquid Chromatographic Analysis of Food and Beverages ◽

10.1016/b978-0-12-169002-1.50012-5 ◽

1979 ◽

pp. 379-395 ◽

Cited By ~ 1

Author(s):

M.A. Lawson ◽

G.R. Takeoka ◽

G.F. Russell

Keyword(s):

Reducing Sugar ◽

Ultraviolet Absorption ◽

Hplc Analyses

HPLC OF CARBOHYDRATE PRODUCTS

Liquid Chromatographic Analysis of Food and Beverages ◽

10.1016/b978-0-12-169002-1.50010-1 ◽

1979 ◽

pp. 353-362 ◽

Cited By ~ 2

Author(s):

William A. Davis ◽

Clark G. Hartford

STUDY OF FLAVOR CONSTITUENTS PRODUCED FROM -RHAMNOSE-H2S-NH3 MODEL SYSTEM USING HPLC

Liquid Chromatographic Analysis of Food and Beverages ◽

10.1016/b978-0-12-169002-1.50008-3 ◽

1979 ◽

pp. 303-330 ◽

Cited By ~ 8

Author(s):

Kenji Yamaguchi ◽

Satoru Mihara ◽

Akiyoshi Aitoku ◽

Takayuki Shibamoto

Keyword(s):

Model System

A GUIDE TO HPLC INSTRUMENT SELECTION IN THE FOOD SCIENCE LABORATORY

Liquid Chromatographic Analysis of Food and Beverages ◽

10.1016/b978-0-12-169002-1.50007-1 ◽

1979 ◽

pp. 255-301

Author(s):

P.Y. Howard ◽

J.C. Hodgin

Keyword(s):

Food Science ◽

Science Laboratory ◽

Instrument Selection

Liquid Chromatographic Analysis of Food and BeveragesLatest Publications

TOTAL DOCUMENTS

H-INDEX

Published By Elsevier

ESTIMATION OF DEXTROSE EQUIVALENT VALUE OF STARCH HYDROLYSATES FROM LIQUID CHROMATOGRAPHIC PROFILES

CONCURRENT ANALYSIS OF VITAMIN A AND VITAMIN E BY REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY

THE ADVANTAGES OF REVERSED-PHASE HPLC IN THE QUANTITATIVE ANALYSIS OF FOODS AND BEVERAGES

Contents of Volume 1

Foreword

NEW APPROACHES TO THE ANALYSIS OF LOW MOLECULAR WEIGHT POLYMERS

REDUCING SUGAR DERIVATIZATION FOR ULTRAVIOLET ABSORPTION DETECTION IN HPLC ANALYSES

HPLC OF CARBOHYDRATE PRODUCTS

STUDY OF FLAVOR CONSTITUENTS PRODUCED FROM -RHAMNOSE-H2S-NH3 MODEL SYSTEM USING HPLC

A GUIDE TO HPLC INSTRUMENT SELECTION IN THE FOOD SCIENCE LABORATORY

Liquid Chromatographic Analysis of Food and Beverages
Latest Publications