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Comparison of external calibration and isotope dilution methods for iodine determination in foods by inductively coupled plasma mass spectrometry by Juntima Photi, Premmin Srisakda, Tiyanun Jurkvon, Christophe Zeder, Kunchit Judprasong

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Research Progress of Bacteriocin Combined with Physical Technology in the Prevention and Control of Foodborne Pathogens and Spoilage Microorganisms by Mingzhu WANG, Zihao TIAN, Zhongmei TAN, Jie REN, Gaoyun WU, Jinqi GUO, Yuchang YAO, Yuan YIN, Bailiang LI, Jiage MA, Wei YU

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Analytical methods for nanomaterials investigation in food and food-related materials by Daniele Passeri, Pierfrancesco Atanasio, Anacleto Proietti, Chiara Mancini, Flavio Cognigni, Giancarlo La Penna, Luca Buccini, Marco Rossi, Anna Chiara Turco, Marilena D'Amato, Angela Sorbo, Simone Dinarelli, Giulia D'Ettorre, Federica Aureli

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The Effect of β-Glucan on the Release and Antiradical Activity of Phenolic Compounds from Apples in Simulated Digestion by Lidija Jakobek, Daniela Kenjerić, Lidija Šoher, Petra Matić

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