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Food Chemistry|July 23, 2013
The α-amylase and α-glucosidase inhibitory effects of Irish seaweed extractsSinéad Lordan, Thomas J Smyth, Anna Soler-Vila, et al.Food Chemistry|July 23, 2013
Effects of Salvia officinalis and Thymus vulgaris on oxidant-induced DNA damage and antioxidant status in HepG2 cellsKatarína Kozics, Veronika Klusová, Annamária Srančíková, et al.Food Chemistry|July 23, 2013
Extensive characterisation of bioactive phenolic constituents from globe artichoke (Cynara scolymus L.) by HPLC-DAD-ESI-QTOF-MSIbrahim M Abu-Reidah, David Arráez-Román, Antonio Segura-Carretero, et al.Food Chemistry|July 23, 2013
Oxidative stability of soybean oil in oleosomes as affected by pH and ironVirginie N Kapchie, Linxing Yao, Catherine C Hauck, et al.Food Chemistry|July 23, 2013
Rapid method for quantification of nine sulfonamides in bovine milk using HPLC/MS/MS and without using SPECarolina Nebot, Patricia Regal, Jose Manuel Miranda, et al.Food Chemistry|July 23, 2013
Intracellular proteins of ethanol-treated yeast cells involved in iron sorptionToshikazu Tsuji, Yuki Konoeda, Keiko Kanai, et al.Food Chemistry|July 23, 2013
Temporal trends of PCBs in feed and dietary influence in farmed rainbow trout (Oncorhynchus mykiss)Monia Perugini, Maurizio Manera, Tamara Tavoloni, et al.Food Chemistry|July 23, 2013
Comprehensive assay of flavanones in citrus juices and beverages by UHPLC-ESI-MS/MS and derivatization chemistryLeonardo Di Donna, Domenico Taverna, Fabio Mazzotti, et al.Food Chemistry|July 23, 2013
Frying stability of high oleic sunflower oils as affected by composition of tocopherol isomers and linoleic acid contentFelix Aladedunye, Roman PrzybylskiFood Chemistry|July 23, 2013
In vitro hypoglycaemic and hypolipidemic potential of white tea polyphenolsGian Carlo Tenore, Paola Stiuso, Pietro Campiglia, et al.Pageof 3,679