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Food Chemistry|March 13, 2019
Magnetic solid-phase extraction and determination of ultra-trace amounts of antimony in aqueous solutions using maghemite nanoparticlesSanaz Narimani-Sabegh, Ebrahim Noroozian
Food Chemistry|March 13, 2019
Mild oxidation promotes myosin S2 cross-linking by microbial transglutaminaseChunqiang Li, Youling L Xiong
Food Chemistry|March 13, 2019
1H NMR combined with PLS for the rapid determination of squalene and sterols in vegetable oilsTing Shi, MengTing Zhu, XingYu Zhou, et al.
Food Chemistry|March 13, 2019
Application of iron oxide nanoparticles @ polydopamine-nisin composites to the inactivation of Alicyclobacillus acidoterrestris in apple juiceZihan Song, Hao Wu, Chen Niu, et al.
Food Chemistry|March 13, 2019
Structural and biochemical properties of silver carp surimi as affected by comminution methodTao Yin, Yating He, Lulu Liu, et al.
Food Chemistry|February 25, 2019
Simultaneous determination of twelve dyes in meat products: Development and validation of an analytical method based on HPLC-UV-diode array detectionMarco Iammarino, Annalisa Mentana, Diego Centonze, et al.
Food Chemistry|February 25, 2019
Influence of different pasteurization techniques on antidiabetic, antioxidant and sensory quality of debittered bitter gourd juice during storageS Deshaware, S Gupta, R Singhal, et al.
Food Chemistry|February 25, 2019
Amperometric biosensors based on oxidases and PtRu nanoparticles as artificial peroxidaseNataliya Stasyuk, Galina Gayda, Andriy Zakalskiy, et al.
Food Chemistry|February 25, 2019
Effects of high pressure processing on the interaction of α-lactalbumin and pelargonidin-3-glucosideHui Zou, Zhenzhen Xu, Liang Zhao, et al.
Food Chemistry|February 25, 2019
Enhanced viability of layer-by-layer encapsulated Lactobacillus pentosus using chitosan and sodium phytateMengwei Wang, Jie Yang, Man Li, et al.
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