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  1. Decrease of cholesterol content in milk by sorption onto β-cyclodextrin crosslinked with tartaric acid; considerations and implications
  2. Determination of Cholesterol Content in Butter by HPLC: Up-to-Date Optimization, and In-House Validation Using Reference Materials
  3. The comparison of HPLC and spectrophotometric method for cholesterol determination
  4. Effect of sweet potato starch on the quality and resistant starch content in pasta
  5. Formation, Analysis, Occurrence and Mitigation of Acrylamide Content in Foods
  6. Application of milk thistle (Silybum marianum) in functional biscuits formulation