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Food Chemistry|February 19, 2021
Non-targeted analysis and risk assessment of non-volatile compounds in polyamide food contact materialsYajing Hu, Zhenxia Du, Xuechun Sun, et al.
Food Chemistry|February 19, 2021
Complementarity of FT-IR and Raman spectroscopies for the species discrimination of meat and bone meals related to lipid molecular profilesFei Gao, Dor Ben-Amotz, Zengling Yang, et al.
Food Chemistry|February 19, 2021
Non-chromatographic arsenic speciation analyses in wild shrimp (Farfantepenaeus brasiliensis) using functionalized magnetic iron-nanoparticlesFrancisco L F da Silva, Davino M Andrade Neto, Fernando L de Menezes, et al.
Food Chemistry|February 19, 2021
A comparison of the physicochemical properties of chestnut and highland honey: The case of Senoz Valley in the Rize province of TurkeyEsra Demir Kanbur, Turan Yuksek, Vagif Atamov, et al.
Food Chemistry|February 19, 2021
A sensitive sandwich ELISA using a modified biotin-streptavidin amplified system for histamine detection in fish, prawn and crabFanfan Yang, Long Xu, Alberto C P Dias, et al.
Food Chemistry|February 19, 2021
Phenolic profiles and antioxidant activities of free, esterified and bound phenolic compounds in walnut kernelShutian Wu, Danyu Shen, Ruohui Wang, et al.
Food Chemistry|February 23, 2021
Bioaccessibility of folate in faba bean, oat, rye and wheat matricesFengyuan Liu, Susanna Kariluoto, Minnamari Edelmann, et al.
Food Chemistry|February 25, 2021
Effect of irradiation treatment on the lipid composition and nutritional quality of goat meatWei Jia, Qingyun Shi, Lin Shi
Food Chemistry|February 8, 2021
Structural changes in cell wall of Japanese radish accompanied by release of rhamnogalacturonan during pressure cooker heatingMitose Tsuchida, Hideyuki Yamaguchi, Norihisa Katayama, et al.
Food Chemistry|February 8, 2021
Effects of 1-MCP treatment on sprouting and preservation of ginger rhizomes during storage at room temperatureJingyi Lv, Lin Bai, Xuzhou Han, et al.
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