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Food Chemistry|February 8, 2021
Protective effects of three structurally similar polyphenolic compounds against oxidative damage and their binding properties to human serum albuminChuanying Zhang, Jiao Guan, Jiaxing Zhang, et al.
Food Chemistry|February 8, 2021
Comparison of antioxidant activities of selected phenolic compounds in O/W emulsions and bulk oilJoseph R Hyatt, Siyu Zhang, Casimir C Akoh
Food Chemistry|March 1, 2021
Response surface optimization of microfluidic formulations of nanobilosomes for enhancement of aqueous solubility, digestive stability, and cellular antioxidant activity of mangiferinP Thiengkaew, S Thanitwatthanasak, S Srisala, et al.
Food Chemistry|March 1, 2021
Effect of moist and dry-heat treatment processes on the structure, physicochemical properties, and in vitro digestibility of wheat starch-lauric acid complexesXuemin Kang, Wei Gao, Bin Wang, et al.
Food Chemistry|March 1, 2021
A novel phase change coolant promoted quality attributes and glutamate accumulation in postharvest shiitake mushrooms involved in energy metabolismDong Li, Di Wang, Yida Fang, et al.
Food Chemistry|March 2, 2021
Detection of acacia honey adulteration with high fructose corn syrup through determination of targeted α‑Dicarbonyl compound using ion mobility-mass spectrometry coupled with UHPLC-MS/MSSha Yan, Meijie Song, Kai Wang, et al.
Food Chemistry|March 2, 2021
A density-tunable liquid-phase microextraction system based on deep eutectic solvents for the determination of polycyclic aromatic hydrocarbons in tea, medicinal herbs and liquid foodsWenwen Deng, Anqi Huang, Qutong Zheng, et al.
Food Chemistry|February 21, 2021
Screening out important substances for distinguishing Chinese indigenous pork and hybrid pork and identifying different pork muscles by analyzing the fatty acid and nucleotide contentsTing Tu, Weida Wu, Xiaoyan Tang, et al.
Food Chemistry|February 22, 2021
Simultaneous quantification of chemical constituents in matcha with visible-near infrared hyperspectral imaging technologyQin Ouyang, Li Wang, Bosoon Park, et al.
Food Chemistry|February 22, 2021
The impact of caseinate oligochitosan-glycation by transglutaminase on amino acid compositions and immune-promoting activity in BALB/c mice of the tryptic caseinate hydrolysateJia Shi, Qiang Zhang, Xin-Huai Zhao, et al.
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