Lv31
370 积分 2025-01-08 加入
Principles that could be applicable to the safety assessment of the use of mixtures of natural origin to manufacture food contact materials
1小时前
已完结
Crude glycerine purification by solvent extraction
3个月前
已完结
Rapid detection of synthetic pigments in black tea using hyperspectral imaging technology and machine learning
7个月前
已完结
Development of a ratiometric fluorescence sensor based on blue- and orange-emissive carbon dots for the determination of tartrazine in food products
8个月前
已完结
Effect of group electronegativity on spectroscopic, biological, chromogenic sensing and optical properties of 2-formyl-benzene sulfonic acid sodium salt-based Schiff bases
8个月前
已完结
A new insight on oil penetration of breaded fish nuggets during deep-fat frying based on the surfactant effect
8个月前
已完结
Optimization and validation of a rapid LC-MS/MS method for the detection and quantification of illegal dyes in olive oil from Egyptian markets
8个月前
已完结
Decomposition and decoloration of synthetic dyes using hot/liquid (subcritical) water
8个月前
已完结
Broken into pieces: The challenges of determining sulfonated azo dyes in biological reactor effluents using LC-ESI-MS/MS analysis
8个月前
已完结
Degradation of tartrazine by Oxone® in the presence of cobalt based catalyst supported on pillared montmorillonite - Efficient technology even in extreme conditions
8个月前
已完结
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