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Food Chemistry|December 1, 2012
A potential practical approach to reduce Ara h 6 allergenicity by gamma irradiationChunping Luo, Chunqiu Hu, Jinyan Gao, et al.
Food Chemistry|December 1, 2012
Analysis of Anabaena vaginicola and Nostoc calcicola from Northern Iran, as rich sources of major carotenoidsMehri Seyed Hashtroudi, Zeinab Shariatmadari, Hossein Riahi, et al.
Food Chemistry|December 1, 2012
Formation of carcinogenic 4(5)-methylimidazole in caramel model systems: a role of sulphiteKwang-Geun Lee, Haewon Jang, Takayuki Shibamoto
Food Chemistry|December 1, 2012
The heat treatment and the gelation are strong determinants of the kinetics of milk proteins digestion and of the peripheral availability of amino acidsFlorence Barbé, Olivia Ménard, Yann Le Gouar, et al.
Food Chemistry|December 1, 2012
Development and characterisation of composite films made of kefiran and starchAli Akbar Motedayen, Faramarz Khodaiyan, Esmail Atai Salehi
Food Chemistry|December 1, 2012
Binding affinity between dietary polyphenols and β-lactoglobulin negatively correlates with the protein susceptibility to digestion and total antioxidant activity of complexes formedMarija Stojadinovic, Jelena Radosavljevic, Jana Ognjenovic, et al.
Food Chemistry|December 1, 2012
Determination of herb authenticity by low-field NMRM S M Preto, M I B Tavares, P J O Sebastião, et al.
Food Chemistry|December 1, 2012
Monitoring of Escherichia coli O157:H7 in food samples using lectin based surface plasmon resonance biosensorYixian Wang, Zunzhong Ye, Chengyan Si, et al.
Food Chemistry|December 1, 2012
The in vivo antioxidant and antifibrotic properties of green tea (Camellia sinensis, Theaceae)Chia-Fang Tsai, Yu-Wen Hsu, Hung-Chih Ting, et al.
Food Chemistry|December 1, 2012
Production of medium chain saturated fatty acids with enhanced antimicrobial activity from crude coconut fat by solid state cultivation of Yarrowia lipolyticaGeorgiana Parfene, Vicentiu Horincar, Amit Kumar Tyagi, et al.
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