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Food Chemistry|July 23, 2013
Effect of zinc sulphate on gelling properties of phosphorylated protein isolate from yellow stripe trevallyYasir Ali Arfat, Soottawat Benjakul
Food Chemistry|July 23, 2013
Bound phytophenols from ready-to-eat cereals: comparison with other plant-based foodsM Neacsu, J McMonagle, R J Fletcher, et al.
Food Chemistry|July 23, 2013
Effect of artificial ageing using different wood chips on the antioxidant activity, resveratrol and catechin concentration, sensory properties and colour of two Greek red winesOlga Gortzi, Xenia Metaxa, George Mantanis, et al.
Food Chemistry|July 23, 2013
Regulation of lipid and glucose homeostasis by mango tree leaf extract is mediated by AMPK and PI3K/AKT signaling pathwaysYi Zhang, Xuefeng Liu, Lifeng Han, et al.
Food Chemistry|July 23, 2013
Antioxidant and antiproliferative properties of methylated metabolites of anthocyaninsIva Fernandes, Filipe Marques, Victor de Freitas, et al.
Food Chemistry|July 23, 2013
Simultaneous production of multi-functional peptides by pancreatic hydrolysis of bovine casein in an enzymatic membrane reactor via combinational chromatographyShufen Wu, Wei Qi, Tonghe Li, et al.
Food Chemistry|July 23, 2013
Microstructure characterization of a food-grade U-type microemulsion system by differential scanning calorimetry and electrical conductivity techniquesHui Zhang, Maierhaba Taxipalati, Fei Que, et al.
Food Chemistry|July 23, 2013
Enhanced production of γ-cyclodextrin by optimization of reaction of γ-cyclodextrin glycosyltransferase as well as synchronous use of isoamylaseLei Wang, Dan Wu, Jian Chen, et al.
Food Chemistry|July 23, 2013
Synthesis and characterisation of galactosyl glycerol by β-galactosidase catalysed reverse hydrolysis of galactose and glycerolWei Wei, Danping Qi, Hai-zhen Zhao, et al.
Food Chemistry|July 23, 2013
The decay of ascorbic acid in a model wine system at low oxygen concentrationNadja Wallington, Andrew C Clark, Paul D Prenzler, et al.
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