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Food Chemistry|February 5, 2017
The miscibility of milk sphingomyelin and cholesterol is affected by temperature and surface pressure in mixed Langmuir monolayersKen Cheng, Marie-Hélène Ropers, Christelle Lopez
Food Chemistry|February 5, 2017
Low concentration of sodium bicarbonate improves the bioactive compound levels and antioxidant and α-glucosidase inhibitory activities of tartary buckwheat sproutsPeiyou Qin, Aichun Wei, Degang Zhao, et al.
Food Chemistry|February 5, 2017
Fabric phase sorptive extraction of selected penicillin antibiotic residues from intact milk followed by high performance liquid chromatography with diode array detectionVictoria Samanidou, Katia Michaelidou, Abuzar Kabir, et al.
Food Chemistry|February 5, 2017
A process to preserve valuable compounds and acquire essential oils from pomelo flavedo using a microwave irradiation treatmentZaizhi Liu, Yuangang Zu, Lei Yang
Food Chemistry|February 5, 2017
Shelf life assessment of industrial durum wheat bread as a function of packaging systemFabio Licciardello, Virgilio Giannone, Matteo Alessandro Del Nobile, et al.
Food Chemistry|February 5, 2017
Variability in spectrophotometric pyruvate analyses for predicting onion pungency and nutraceutical valueVanesa H Beretta, Florencia Bannoud, Marina Insani, et al.
Food Chemistry|February 5, 2017
Influences of convective and vacuum drying on the quality attributes of osmo-dried pequi (Caryocar brasiliense Camb.) slicesKamilla Soares de Mendonça, Jefferson L G Corrêa, João Renato de Jesus Junqueira, et al.
Food Chemistry|February 5, 2017
Rapid analysis of tetracycline hydrochloride solution by attenuated total reflection terahertz time-domain spectroscopyJianyuan Qin, Lijuan Xie, Yibin Ying
Food Chemistry|February 5, 2017
Unravelling the nanostructure of strawberry fruit pectins by endo-polygalacturonase digestion and atomic force microscopyCandelas Paniagua, Andrew R Kirby, A Patrick Gunning, et al.
Food Chemistry|February 5, 2017
Characterization of Lentinus edodes β-glucan influencing the in vitro starch digestibility of wheat starch gelHaining Zhuang, Zhongqiu Chen, Tao Feng, et al.
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