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Food Chemistry|March 13, 2019
Curdlan conformation change during its hydrolysis by multi-domain β-1,3-glucanasesPeixuan Yu, Feng Zhou, Dong Yang
Food Chemistry|March 13, 2019
Changes of the free and bound volatile compounds in Rubus corchorifolius L. f. fruit during ripeningYi-Ni Yang, Fu-Ping Zheng, Ai-Nong Yu, et al.
Food Chemistry|March 13, 2019
Essential oil versus supercritical fluid extracts of winter savory (Satureja montana L.) - Assessment of the oxidative, microbiological and sensory quality of fresh pork sausagesBranislav Šojić, Branimir Pavlić, Vladimir Tomović, et al.
Food Chemistry|March 13, 2019
Esterified carotenoids as new food components in cyanobacteriaMariana Manzoni Maroneze, Eduardo Jacob-Lopes, Leila Queiroz Zepka, et al.
Food Chemistry|March 13, 2019
Peptides derived from food sources: Antioxidative activities and interactions with model lipid membranesAna Gluvić, Nataša Poklar Ulrih
Food Chemistry|March 13, 2019
Statistical comparative study between the conventional DPPH spectrophotometric and dropping DPPH analytical method without spectrophotometer: Evaluation for the advancement of antioxidant activity analysisSridhar Kandi, Albert Linton Charles
Food Chemistry|March 13, 2019
Effect of morin on the degradation of water-soluble polysaccharides in banana during softeningJiali Yang, Jun Zeng, Lingrong Wen, et al.
Food Chemistry|March 13, 2019
Hydrophobic paper-based SERS platform for direct-droplet quantitative determination of melamineChenmeng Zhang, Tingting You, Nan Yang, et al.
Food Chemistry|March 13, 2019
Rapid evaluation of quality deterioration and freshness of beef during low temperature storage using three-dimensional fluorescence spectroscopyHuan Liu, Yoshito Saito, Dimas Firmanda Al Riza, et al.
Food Chemistry|March 13, 2019
Fabrication of CuO nanoparticles-decorated 3D N-doped porous carbon as electrochemical sensing platform for the detection of Sudan IQiumin Ye, Xiaohui Chen, Jing Yang, et al.
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