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Food Chemistry|October 11, 2020
A novel near-infrared fluorescent sensor for zero background nitrite detection via the "covalent-assembly" principleKang-Kang Yu, Sheng-Lin Pan, Kun Li, et al.
Food Chemistry|October 11, 2020
Production of high sensory quality Shiitake mushroom (Lentinus edodes) by pulsed air-impingement jet drying (AID) techniqueDongsheng Luo, Jihong Wu, Zhuo Ma, et al.
Food Chemistry|October 11, 2020
Bioactive flavonoids from Rubus corchorifolius inhibit α-glucosidase and α-amylase to improve postprandial hyperglycemiaJin-Long Tian, Xu Si, Yue-Hua Wang, et al.
Food Chemistry|January 6, 2020
Ethnobotanical, nutritional and medicinal properties of Mexican drylands Cactaceae Fruits: Recent findings and research opportunitiesYadira Ramírez-Rodríguez, Miriam Martínez-Huélamo, José Pedraza-Chaverri, et al.
Food Chemistry|January 6, 2020
Single-nucleotide polymorphism (SNP) genotyping assays for the varietal authentication of 'Nebbiolo' musts and winesPaolo Boccacci, Walter Chitarra, Anna Schneider, et al.
Food Chemistry|January 6, 2020
Characterization of key aroma compounds in aged garlic extractKazuki Abe, Yoji Hori, Takao Myoda
Food Chemistry|January 29, 2020
White pepper-derived ratiometric carbon dots for highly selective detection and imaging of coenzyme ARuiqing Long, Ying Guo, Lianwu Xie, et al.
Food Chemistry|January 29, 2020
Cellular, physiological and molecular approaches to investigate the antifungal and anti-aflatoxigenic effects of thyme essential oil on Aspergillus flavusRodrigo C Oliveira, Magda Carvajal-Moreno, Benedito Correa, et al.
Food Chemistry|July 1, 2022
Sodium caseinate decorating on shellac nanoparticles as a stabilizer for the encapsulation of quercetinHui Zhang, Xinyu Sun, Jiao Wang, et al.
Food Chemistry|July 1, 2022
Effect of pearling on composition, microstructure, water migration and cooking quality of highland barley (Hordeum vulgare var. Coeleste Linnaeus)Meng-Jia Li, Lei Shan, Li-Tao Tong, et al.
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