Results 271 to 280 of about 7,926 (299)

Comparison of two methods to assess the intake of flavouring substances

Food Additives and Contaminants, 1999
Richard L Hall, R A Ford, R L Hall
exaly  

Development and validation of a gas chromatographic method by solid-phase microextraction for the determination of surface flavouring content in encapsulated flavouring

Food Chemistry, 2015
Jorge A Pino
exaly  

Comparison of estimated daily per capita intakes of flavouring substances with no-observed-effect levels from animal studies

Food and Chemical Toxicology, 2001
I C Munro
exaly  

Characterisation of volatile compounds in a smoke flavouring from rice husk

Food Chemistry, 2014
Jorge A Pino
exaly  

Effects of various oils on volatile compounds of deep-fried shallot flavouring

Food Chemistry, 2001
Charng-Cherng Chyau, Jeng-Leun Mau
exaly  

Comprehensive determination of flavouring additives and nicotine in e-cigarette refill solutions. Part II: Gas-chromatography–mass spectrometry analysis

Journal of Chromatography A, 2017
Justyna Aszyk, Mateusz Kacper Wozniak, Paweł Kubica   +2 more
exaly  

Quality evaluation and discrimination of flavouring process of garlic-flavoured vegetable oils

International Journal of Food Properties, 2017
Daniela A Locatelli, Alejandra B Camargo
exaly  

A straightforward method to determine flavouring substances in food by GC–MS

Food Chemistry, 2015
Ad Jekel, Monique De Nijs, Hans G J Mol   +2 more
exaly  

Modelling framework for assessment of dietary exposure to added flavouring substances within the FACET (Flavours, Additives, and Food Contact Material Exposure Task) project

Food and Chemical Toxicology, 2013
Lorenza Mistura, Stefania Sette, Cian O'Mahony   +2 more
exaly  

Establishing the tolerability to broiler chickens and laying hens of nonanoic acid at practical levels of use as a feed flavouring

British Poultry Science, 2022
exaly