Results 151 to 160 of about 2,792 (173)

Poisoning from non-food grade poppy seeds

Clinical Toxicology, 2023
openaire   +2 more sources

Thermooxidative stability of poppy seeds studied by non-isothermal DSC measurements

Food Chemistry, 2014
Zuzana Cibulkova, Tibor Dubaj
exaly  

Changes in quality, bioactive compounds, fatty acids, tocopherols, and phenolic composition in oven- and microwave-roasted poppy seeds and oil

LWT - Food Science and Technology, 2019
Kashif Ghafoor, Elfadıl E Babiker, Gbemisola J Fadimu   +2 more
exaly  

Poppy Seeds

2017
openaire   +1 more source

Chemical composition and oxidative stability of flax, safflower and poppy seed and seed oils

Bioresource Technology, 2008
Feral Temelli
exaly  

Poppy Seeds

2013
openaire   +1 more source

Comparison of direct analysis in real-time mass spectrometry, atmospheric solids analysis probe–mass spectrometry, and ion mobility spectrometry for ensuring food safety by rapid screening of poppy seeds

Analytical and Bioanalytical Chemistry, 2023
exaly  

Extraction and Determination of Morphine Present on the Surface of Australian Food Grade Poppy Seeds Using Acidic Potassium Permanganate Chemiluminescence Detection

Food Analytical Methods, 2020
Mitchell Montgomery, Xavier A Conlan, Ashton G Theakstone   +2 more
exaly  

Immediate‐type allergy caused by poppy seed

Allergy, 2000
B, Frantzen, E B, Bröcker, A, Trautmann
openaire   +2 more sources

Straightforward analytical method to determine opium alkaloids in poppy seeds and bakery products

Food Chemistry, 2018
Hans G J Mol
exaly