Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Zeev Wies"'
Autor:
Shlomi Zilberman, Garry Berkovic, Zeev Wies, Roger Alimi, Yossef Ben-Hemo, Ilan Shmueli, Ehud Shafir
Publikováno v:
Seventh European Workshop on Optical Fibre Sensors.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2be9d4817e25dc638321792abfb3f564
https://doi.org/10.1117/12.2539676
https://doi.org/10.1117/12.2539676
Publikováno v:
Molecules, Vol 27, Iss 24, p 8831 (2022)
In the past two decades, there have been remarkable changes in the way we analyze the physical, chemical, and sensory properties of fresh and processed food products, with the progressive replacement of traditional wet analytical methods (destructive
Externí odkaz:
https://doaj.org/article/9c423a91d65941fe9ab584a4f55127b6
Publikováno v:
Molecules, Vol 27, Iss 18, p 6064 (2022)
The food quality of edible oils is dependent on basic chemical and structural changes that can occur by oxidation during preparation and storage. A rapid and efficient analytical method of the different steps of oil oxidation is described using a tim
Externí odkaz:
https://doaj.org/article/c87bf2dfc21646218d9bd66b4ce9d73c
Publikováno v:
Biosensors, Vol 12, Iss 4, p 230 (2022)
Food safety monitoring is highly important due to the generation of unhealthy components within many food products during harvesting, processing, storage, transportation and cooking. Current technologies for food safety analysis often require sample
Externí odkaz:
https://doaj.org/article/23551d932928487289da7ce45e3e134c
Publikováno v:
Foods, Vol 10, Iss 6, p 1385 (2021)
The nutritional characteristics of fatty acid (FA) containing foods are strongly dependent on the FA’s chemical/morphological arrangements. Paradoxically the nutritional, health enhancing FA polyunsaturated fatty acids (PUFAs) are highly susceptibl
Externí odkaz:
https://doaj.org/article/446c74dd66934abdb9714060cf737a6f