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pro vyhledávání: '"Palčić, Marina"'
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In Journal of Electroanalytical Chemistry 15 June 2014 724:103-110
Autor:
Palčić, Marina
Zbog strogih zahtjeva u osiguranju kvalitete hrane, analitičke metode koje se primjenjuju za njenu kontrolu moraju moraju pokrivati cijeli niz aspekata kontrole kvalitete u proizvodnji, preradi i distribuciji hrane. Istovremeno moraju biti brze, to
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https://www.bib.irb.hr/753210
https://www.bib.irb.hr/753210
A self assembled monolayer (SAM) of cysteamine (CA) was prepared on the surface of gold disc electrode and further modified with nitrilotriacetic acid (NTA). Characterization of prepared Au/CA/NTA electrode was done with cyclic voltammetry (CV) and e
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https://www.bib.irb.hr/675562
https://www.bib.irb.hr/675562
Introduction: Tetracyclines are traditionally used for the treatment of infectious diseases in animals and may contaminate animal derived food such as honey, milk, meat and dairy product. This work describes flow injection method for determination of
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https://www.bib.irb.hr/675750
https://www.bib.irb.hr/675750
A self assembled monolayer (SAM) of cysteamine (CA) was prepared on the surface of gold disc electrode and further modified with nitrilotriacetic acid (NTA). Characterization of prepared Au/CA/NTA electrode was done with cyclic voltammetry (CV) and e
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https://www.bib.irb.hr/650844
https://www.bib.irb.hr/650844
Recently, we have developed a chemically modified gold electrode by using nitrilotriacetic acid (NTA) functionalized thiol monolayers prepared by soaking a cysteamine attached gold electrode in an aqueous solution of NTA.Thiol monolayers prepared on
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https://www.bib.irb.hr/650889
https://www.bib.irb.hr/650889
Market today is overflowed with variety of food products and competition for consumers is high. As products need to be more attractive, appearance of food, especially colour, for consumers is the most important of all sensory properties that reflects
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https://www.bib.irb.hr/503733
https://www.bib.irb.hr/503733
For resolution of overlapping signals there are methods based on purely mathematical curve resolution techniques using logarithmic, Fourier or derivative transformations, the last one being improved using measurement at selected “zero-crossings”
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https://www.bib.irb.hr/457955
https://www.bib.irb.hr/457955
Various dyes are used as food additives to enhance visual effect or to make the product more appealing. Commonly used synthetic azo dyes are potentially toxic, carcinogenic and mutagenic so their application is governmentally regulated, and amount us
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https://www.bib.irb.hr/418641
https://www.bib.irb.hr/418641
The use and development of new analytical techniques in food science runs parallel with the increased consumers concern what is in their food and the safety of food they eat. Analytical techniques must address an important number of problems providin
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https://www.bib.irb.hr/457930
https://www.bib.irb.hr/457930