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Carbohydrate Polymers, ISSN 0144-8617, 2008, Volume 74, Issue 3, pp. 691 - 703
Journal Article
Scientometrics, ISSN 0138-9130, 7/2006, Volume 68, Issue 1, pp. 109 - 133
Among the many statistics on science, called scientometrics, bibliometrics holds a privileged place. Bibliometrics is one of the few subfields concerned with... 
Library Science | Interdisciplinary Studies | Computer Science | Information Storage and Retrieval | UNITED-STATES | NUMBER | COMPUTER SCIENCE, INTERDISCIPLINARY APPLICATIONS | DIFFERENT LANGUAGES | AMERICAN-PSYCHOLOGICAL-ASSOCIATION | SCIENTIFIC PRODUCTIVITY | PERFORMANCE | VITAL-STATISTICS | INFORMATION SCIENCE & LIBRARY SCIENCE | SCIENCE | ARTICLES | AGE
Journal Article
Comprehensive Reviews in Food Science and Food Safety, ISSN 1541-4337, 01/2016, Volume 15, Issue 1, pp. 219 - 233
Honey is a popular natural food product with a very complex composition mainly consisting of both organic and inorganic constituents. The composition of honey... 
minerals | trace elements | composition | heavy metals | honey | Honey | Composition | Trace elements | Minerals | Heavy metals | DIFFERENT REGIONS | POLYCYCLIC AROMATIC-HYDROCARBONS | FOOD SCIENCE & TECHNOLOGY | ELECTRICAL-CONDUCTIVITY | BOTANICAL ORIGIN | ANTIOXIDANT PROPERTIES | TOTAL-REFLECTION | ACID-COMPOSITION | POLYPHENOL CONTENT | QUALITY EVALUATION | ATOMIC-ABSORPTION
Journal Article
Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, ISSN 1386-1425, 11/2019, Volume 222, p. 117243
Root-knot nematode is a common plant-parasitic pest with a highly destructive that infects more than 2000 plant species. ( ) is one of the most susceptible... 
Panax notoginseng | Root-knot nematode | Geographical origin | Multi-label classification | PROTEIN | ATR-FTIR | DIFFERENT GRADES | INFRARED-SPECTROSCOPY | VARIABLE SELECTION | TRACEABILITY | CHEMOMETRICS | RAPID DISCRIMINATION | SPECTROSCOPY | ATTENUATED TOTAL REFLECTANCE | MIR
Journal Article
Food Research International, ISSN 0963-9969, 09/2018, Volume 111, pp. 361 - 370
Fermentation and drying are the two crucial processing steps required to produce cocoa beans with desired properties, especially taste and flavor. To... 
Origin | Soft butter | Triacylglycerol | Fermentation | Cocoa | Lipid | Profile | Drying | CRYSTALLIZATION | H-1-NMR | QUALITY | DIFFERENT GEOGRAPHICAL ORIGINS | THEOBROMA-CACAO L | FOOD SCIENCE & TECHNOLOGY | CHOCOLATE | COMPONENTS | PHYSICOCHEMICAL PROPERTIES | PART | BUTTER EQUIVALENTS | Analysis | Triglycerides | Hardness | Mass spectrometry | High performance liquid chromatography
Journal Article
Geochimica et Cosmochimica Acta, ISSN 0016-7037, 11/2013, Volume 120, pp. 109 - 120
This study investigates the origin and evolution of adamantanes and diamantanes in petroleum, based on the results of pyrolysis experiments on different group... 
DIFFERENT GENOTYPES | GEOCHEMISTRY & GEOPHYSICS | BIODEGRADATION | INDICATORS | SEDIMENTS | HYDROUS PYROLYSIS | GENERATION | DIAMONDOID HYDROCARBON RATIOS | MATURITY | CRUDE OILS | THERMAL-CRACKING | Pyrolysis | Isomerization | Analysis | Origins | Fracture mechanics | Destruction | Crude oil | Diamonds | Evolution | Assessments
Journal Article