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Food Chemistry|February 16, 2013
Vitamin D and 25-hydroxyvitamin D determination in meats by LC-IT-MSNorbert Strobel, Saman Buddhadasa, Paul Adorno, et al.
Food Chemistry|February 16, 2013
Non-destructive determination of chemical composition in intact and minced pork using near-infrared hyperspectral imagingDouglas F Barbin, Gamal ElMasry, Da-Wen Sun, et al.
Food Chemistry|February 16, 2013
Simple, fast, and efficient process for producing and purifying trehaluloseYutuo Wei, Jiayuan Liang, Ying Huang, et al.
Food Chemistry|February 16, 2013
Effect of peeling and three cooking methods on the content of selected phytochemicals in potato tubers with various colour of fleshJaromír Lachman, Karel Hamouz, Janette Musilová, et al.
Food Chemistry|February 16, 2013
Purification and characterisation of a novel chitinase from persimmon (Diospyros kaki) with antifungal activityJianzhi Zhang, Narasimha Kumar Kopparapu, Qiaojuan Yan, et al.
Food Chemistry|February 16, 2013
A critical study of use of the Fe(II)/3-hydroxy-4-nitroso-2,7-naphthalenedisulfonic acid complexes in the quantification of polyphenols in medicinal plantsDiego Xavier da Silva, Maryane Woth de Souza, Camila Dos Santos Corrêa, et al.
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