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rdfs:label	Article-Compos of Foods/Feeds article-Compos of Foods/Feeds
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is Subject of	Comparison of the Volatile Composition in Thyme Honeys from Several Origins in Greece Lactobacillus rhamnosus as Additive for Maize and Sorghum Ensiling Genetic Identification of Squids (Families Ommastrephidae and Loliginidae) by PCR-RFLP and FINS Methodologies Monovarietal Extra Virgin Olive Oils: Correlation Between Thermal Properties and Chemical Composition Effects of Growing Conditions on Purple Corncob (Zea mays L.) Anthocyanins Correlation Analysis of Mineral Element Contents and Quality Traits in Milled Rice (Oryza stavia L.) Antioxidant Profiling of Native Andean Potato Tubers (Solanum tuberosum L.) Reveals Cultivars with High Levels of β-Carotene, α-Tocopherol, Chlorogenic Acid, and Petanin Evaluation of Methods Used To Determine OchratoxinA in Coffee Beans Free Galactose Content in Selected Fresh Fruits and Vegetables and Soy Beverages Antioxidant Activity, Polyphenol Content, and Related Compounds in Different Fruit Juices and Homogenates Prepared from 29 Different Pomegranate Accessions Effect of Water Deficit Irrigation and Inoculation with Botrytis cinerea on Strawberry (Fragaria x ananassa) Fruit Quality Determination of Origin of Atlantic Salmon (Salmo salar): The Use of Multiprobe and Multielement Isotopic Analyses in Combination with Fatty Acid Composition To Assess Wild or Farmed Origin Free Hydroxycinnamic Acids, Lycopene, and Color Parameters in Tomato Cultivars HPLC-PDA-MS/MS of Anthocyanins and Carotenoids from Dovyalis and Tamarillo Fruits Analysis of Anthocyanin Variation in Wild Populations of Bilberry (Vaccinium myrtillus L.) in Finland Monovarietal Extra Virgin Olive Oils. Correlation between Thermal Properties and Chemical Composition: Heating Thermograms Effects of Increased Nitrogen Supply on the Lignification of Poplar Wood Changes in Red Wine Soluble Polysaccharide Composition Induced by Malolactic Fermentation Interspecific Rice Hybrid of Oryza sativa × Oryza nivara Reveals a Significant Increase in Seed Protein Content Carotenoids in White- and Red-Fleshed Loquat Fruits Mammillarinin: A New Malonylated Betacyanin from Fruits of Mammillaria Relevance of Isotopic and Molecular Biomarkers for the Authentication of Milk According to Production Zone and Type of Feeding of the Cow Inter- and Intraspecific Variations of Cadmium Accumulation of 13 Leafy Vegetable Species in a Greenhouse Experiment Chemical Composition of the Volatile Extract and Antioxidant Activities of the Volatile and Nonvolatile Extracts of Egyptian Corn Silk (Zea mays L.) Multivariate Analysis for the Evaluation of Fiber, Sugars, and Organic Acids in Commercial Presentations of Table Olives Changes in the Fatty Acid Profile of the Subcutaneous Fat of Swine throughout Fattening As Affected by Dietary Conjugated Linoleic Acid and Monounsaturated Fatty Acids Saskatoon and Wild Blueberries Have Higher Anthocyanin Contents than Other Manitoba Berries Optimizing Sampling of Tomato Fruit for Carotenoid Content with Application To Assessing the Impact of Ripening Disorders Chemical Composition and Antioxidant Property of Holy Basil (Ocimum sanctum L.) Leaves, Stems, and Inflorescence and Their in Vitro Callus Cultures Geographical Classification of Honey Samples by Near-Infrared Spectroscopy: A Feasibility Study Novel Galactolipids from the Leaves of Ipomoea batatas L.: Characterization by Liquid Chromatography Coupled with Electrospray Ionization-Quadrupole Time-of-Flight Tandem Mass Spectrometry Optimization of Lipase-Catalyzed Synthesis of Acetylated Tyrosol by Response Surface Methodology Polyphenols Distribution in Juices from Citrus Allotetraploid Somatic Hybrids and Their Sexual Hybrids Prediction of Japanese Green Tea Ranking by Fourier Transform Near-Infrared Reflectance Spectroscopy Distribution of Flavonoids and Furocoumarins in Juices from Cultivars of Citrus bergamia Risso Strong Increase of Foliar Inulin Occurs in Transgenic Lettuce Plants (Lactuca sativa L.) Overexpressing the Asparagine Synthetase A Gene from Escherichia coli Influence of Olive Maturity Stage and Geographical Origin on Some Minor Components in Virgin Olive Oil of the Chemlali Variety A High-throughput Method for the Quantification of Proanthocyanidins in Forage Crops and its Application in Assessing Variation in Condensed Tannin Content in Breeding Programmes for Lotus corniculatus and Lotus uliginosus Biochemical Composition and Immunological Comparison of Select Pecan [Carya illinoinensis (Wangenh.) K. Koch] Cultivars Effect of Gelatinization and Hydrolysis Conditions on the Selectivity of Starch Hydrolysis with α-Amylase from Bacillus licheniformis Assessment of Selected Antioxidants in Tomato Pomace Subsequent to Treatment with the Edible Oyster Mushroom, Pleurotus ostreatus, under Solid-State Fermentation Structural Identification of Anthocyanins and Analysis of Concentrations during Growth and Flowering in Buckwheat (Fagopyrum esculentum Moench) Petals Antioxidative Properties of Press Juice From Herring (Clupea harengus) Against Hemoglobin (Hb) Mediated Oxidation of Washed Cod Mince Free and Conjugated Phytosterols in Cured Tobacco Leaves: Influence of Genotype, Growing Region, and Stalk Position Effects of Agricultural Practices on Color, Carotenoids Composition, and Minerals Contents of Sweet Peppers, cv. Almuden Analysis of Phenolic Compounds in Two Blackberry Species (Rubus glaucus and Rubus adenotrichus) by High-Performance Liquid Chromatography with Diode Array Detection and Electrospray Ion Trap Mass Spectrometry Fatty Acid, Triacylglycerol, Phytosterol, and Tocopherol Variations in Kernel Oil of Malatya Apricots from Turkey Apple Peel as a Contributor to Whole Fruit Quantity of Potentially Healthful Bioactive Compounds. Cultivar and Year Implication Antioxidant Activity of Tartary (Fagopyrum tataricum (L.) Gaertn.) and Common (Fagopyrum esculentum Moench) Buckwheat Sprouts

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