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Food Chemistry|February 28, 2013
A phenolic antioxidant from the Pacific oyster (Crassostrea gigas) inhibits oxidation of cultured human hepatocytes mediated by diphenyl-1-pyrenylphosphineMitsugu Watanabe, Hirotoshi Fuda, Shigeki Jin, et al.
Food Chemistry|February 28, 2013
Food protein aggregates as vitamin-matrix carriers: impact of processing conditionsPerla Relkin, Rizwan Shukat
Food Chemistry|February 28, 2013
Comparison of dynamic viscoelastic and physicochemical properties of pressurised and pasteurised longan juices with xanthan additionPittaya Chaikham, Arunee Apichartsrangkoon
Food Chemistry|February 28, 2013
Synthesis and evaluation of antioxidant and antifungal activities of novel ricinoleate-based lipoconjugates of phenolic acidsKunduru Konda Reddy, Thumu Ravinder, Sanjit Kanjilal
Food Chemistry|February 28, 2013
Antioxidant and antiinflammatory properties of germinated and hydrolysed Brazilian soybean floursMaria Gabriela Vernaza, Vermont P Dia, Elvira Gonzalez de Mejia, et al.
Food Chemistry|February 28, 2013
Antioxidant activity of phenolic fractions in olive mill wastewaterHassan Azaizeh, Fares Halahlih, Naim Najami, et al.
Food Chemistry|February 28, 2013
The effect of delactosed whey permeate on phytochemical content of canned tomatoesLubna Ahmed, Ankit Patras, Ana B Martin-Diana, et al.
Food Chemistry|February 28, 2013
Isoflavone determination in spontaneous legumes identified by DNA barcodesSara C Cunha, Miguel A Faria, Tiago Sousa, et al.
Food Chemistry|February 28, 2013
Development and validation of a grouping method for pesticides analysed in foodstuffsRicardo J N Bettencourt da Silva, Pedro M V B F Dias, Maria Filomena G F C Camões
Food Chemistry|February 28, 2013
A rapid method to isolate soluble royal jelly proteinsReo Nozaki, Shogo Tamura, Aimi Ito, et al.
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