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Food Chemistry|July 23, 2013
Citron and lemon under the lens of HR-MAS NMR spectroscopyAdele Mucci, Francesca Parenti, Valeria Righi, et al.
Food Chemistry|July 23, 2013
Anti-neuroinflammatory capacity of fresh ginger is attributed mainly to 10-gingerolSu-Chen Ho, Ku-Shang Chang, Chih-Cheng Lin
Food Chemistry|July 23, 2013
The relationship between the structure and biological actions of green tea catechinsCornelia Braicu, Michael R Ladomery, Veronica S Chedea, et al.
Food Chemistry|December 26, 2012
Vicilin and the basic subunit of legumin are putative chickpea allergensShimrit Bar-El Dadon, Cristina Yolanda Pascual, Dani Eshel, et al.
Food Chemistry|December 26, 2012
Rapid detection and quantification of milk adulteration using infrared microspectroscopy and chemometrics analysisP M Santos, E R Pereira-Filho, L E Rodriguez-Saona
Food Chemistry|December 26, 2012
Cashew apple (Anacardium occidentale L.) extract from by-product of juice processing: a focus on carotenoidsFernando Pinto de Abreu, Manuel Dornier, Ana Paula Dionisio, et al.
Food Chemistry|December 26, 2012
The determination of phenolic profiles of Serbian unifloral honeys using ultra-high-performance liquid chromatography/high resolution accurate mass spectrometrySilvio Kečkeš, Uroš Gašić, Tanja Ćirković Veličković, et al.
Food Chemistry|December 26, 2012
Apoptosis during postmortem conditioning and its relationship to duck meat qualityMuhan Zhang, Daoying Wang, Wei Huang, et al.
Food Chemistry|December 26, 2012
Development of novel potentiometric sensors for determination of tartrazine dye concentration in foodstuff productsHazem M Abu Shawish, Nasser Abu Ghalwa, Salman M Saadeh, et al.
Food Chemistry|December 26, 2012
Microwave distillation followed by headspace single drop microextraction coupled to gas chromatography-mass spectrometry (GC-MS) for fast analysis of volatile components of Echinophora platyloba DCMohammad Bagher Gholivand, Mir Mahdi Abolghasemi, Marzieh Piryaei, et al.
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