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Food Chemistry|February 5, 2017
Comparative study of the antioxidant activities of some lipase-catalyzed alkyl dihydrocaffeates synthesized in ionic liquidSomayeh Gholivand, Ola Lasekan, Chin Ping Tan, et al.
Food Chemistry|February 5, 2017
Phytochemical composition of fractions isolated from ten Salvia species by supercritical carbon dioxide and pressurized liquid extraction methodsVaida Šulniūtė, Audrius Pukalskas, Petras Rimantas Venskutonis
Food Chemistry|February 5, 2017
Comparison between titrimetric and spectrophotometric methods for quantification of vitamin CT L da Silva, E Aguiar-Oliveira, M R Mazalli, et al.
Food Chemistry|March 21, 2017
Comparison of binding interaction between β-lactoglobulin and three common polyphenols using multi-spectroscopy and modeling methodsJingjing Jia, Xin Gao, Minghao Hao, et al.
Food Chemistry|March 21, 2017
The use of lactic acid bacteria to reduce mercury bioaccessibilityC Jadán-Piedra, C Alcántara, V Monedero, et al.
Food Chemistry|March 21, 2017
Analysis of cannabinoids by liquid chromatography-mass spectrometry in milk, liver and hemp seed to ensure food safetyÚrsula Escrivá, María Jesús Andrés-Costa, Vicente Andreu, et al.
Food Chemistry|March 21, 2017
Acetic acid pretreatment improves the hardness of cooked potato slicesWenlin Zhao, Hussain Shehzad, Shoulei Yan, et al.
Food Chemistry|March 21, 2017
A nano-delivery system for bioactive ingredients using supercritical carbon dioxide and its release behaviorsWenbei Situ, Xianliang Song, Shucan Luo, et al.
Food Chemistry|March 21, 2017
Aroma compound diacetyl suppresses glucagon-like peptide-1 production and secretion in STC-1 cellsTriona McCarthy, Christine Bruen, Fiona O'Halloran, et al.
Food Chemistry|March 21, 2017
Physicochemical and thermal characteristics of Australian chia seed oilYakindra Prasad Timilsena, Jitraporn Vongsvivut, Raju Adhikari, et al.
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