| Issue |
Section |
Title |
File |
| Vol 52, No 1 (2016) |
Article |
Antiradical properties of essential oils and extracts from coriander, cardamom, white, red, and black peppers |
|
| Vol 52, No 2 (2016) |
Article |
Binding of Volatile Organic Compounds to Food Biopolymers |
|
| Vol 52, No 3 (2016) |
Article |
Inhibition of oxidation of unsaturated fatty acid methyl esters by essential oils |
|
| Vol 53, No 5 (2017) |
Article |
Determination of volatile organic compounds by solid-phase microextraction |
|
| Vol 54, No 1 (2018) |
Article |
Effect of the Compositions of Sample and Polymer Sorbents on the Extraction of Volatile Compounds by Solid-Phase Microextraction |
|
| Vol 54, No 6 (2018) |
Article |
Method for Evaluation of the Antioxidant Properties of Preparations in Model System Based on Paprika Carotenoids |
|
| Vol 55, No 1 (2019) |
Article |
Inhibition of Autoxidation of Polyunsaturated Fatty Acids by Clove and Oregano Essential Oils |
|
| Vol 55, No 2 (2019) |
Article |
Inhibition of Autoxidation of Paprika Carotenoids by Plant Antioxidants |
|
