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Food Chemistry|February 22, 2021
Ionic hydrophobic deep eutectic solvents in developing air-assisted liquid-phase microextraction based on experimental design: Application to flame atomic absorption spectrometry determination of cobalt in liquid and solid samplesAdil Elik, Deniz Bingöl, Nail Altunay
Food Chemistry|February 22, 2021
Effects of freeze-thaw pretreatment on the structural properties and digestibility of lotus seed starch-glycerin monostearin complexesYixin Zheng, Chong Zhang, Yuting Tian, et al.
Food Chemistry|February 22, 2021
Combined application of ascorbic and oxalic acids delays postharvest browning of litchi fruits under controlled atmosphere conditionsSajid Ali, Ahmad Sattar Khan, Aman Ullah Malik, et al.
Food Chemistry|February 22, 2021
Detection of tartrazine in fake saffron containing products by a sensitive optical nanosensorSheida Zoughi, Farnoush Faridbod, Amir Amiri, et al.
Food Chemistry|March 10, 2017
Global volatile profile of virgin olive oils flavoured by aromatic/medicinal plantsR Perestrelo, C Silva, P Silva, et al.
Food Chemistry|March 10, 2017
Alternative natural seasoning to improve the microbial stability of low-salt beef pattiesJavier García-Lomillo, M A Luisa González-SanJosé, Raquel Del Pino-García, et al.
Food Chemistry|March 10, 2017
Solid cation exchange phase to remove interfering anthocyanins in the analysis of other bioactive phenols in red wineLetícia Flores da Silva, Celito Crivellaro Guerra, Diandra Klein, et al.
Food Chemistry|March 10, 2017
Potentiometric perchlorate determination at nanomolar concentrations in vegetablesDilmo M S Leoterio, Ana Paula S Paim, Mônica F Belian, et al.
Food Chemistry|March 10, 2017
Evolution of volatile compounds in gluten-free bread: From dough to crumbJoana Pico, Mario M Martínez, José Bernal, et al.
Food Chemistry|March 10, 2017
Changes in the myosin secondary structure and shrimp surimi gel strength induced by dense phase carbon dioxideMinghui Guo, Shucheng Liu, Marliya Ismail, et al.
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