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Food Chemistry|June 18, 2013
Temperature-dependent quality characteristics of pre-dehydrated cookies: structure, browning, texture, in vitro starch digestibility, and the effect on blood glucose levels in miceKiyoshi Kawai, Keiko Matsusaki, Kana Hando, et al.
Food Chemistry|June 18, 2013
Crude palm oil from interspecific hybrid Elaeis oleifera×Elaeis guineensis: fatty acid regiodistribution and molecular species of glyceridesMassimo Mozzon, Deborah Pacetti, Paolo Lucci, et al.
Food Chemistry|June 18, 2013
Enzymatic de-glycosylation of rutin improves its antioxidant and antiproliferative activitiesMaria Elisa Melo Branco de Araújo, Yollanda E Moreira Franco, Thiago Grando Alberto, et al.
Food Chemistry|June 18, 2013
Isolation and characterization of a cyanidin-catechin pigment from adzuki bean (Vigna angularis)Umeo Takahama, Ryo Yamauchi, Sachiko Hirota
Food Chemistry|June 18, 2013
Sensorially important aldehyde production from amino acids in model wine systems: impact of ascorbic acid, erythorbic acid, glutathione and sulphur dioxideParis Grant-Preece, Hongjuan Fang, Leigh M Schmidtke, et al.
Food Chemistry|June 18, 2013
Effects of starch on nitrous acid-induced oxidation of kaempferol and inhibition of α-amylase-catalysed digestion of starch by kaempferol under conditions simulating the stomach and the intestineUmeo Takahama, Sachiko Hirota
Food Chemistry|June 18, 2013
Artificial neural network modeling and optimization of ultrahigh pressure extraction of green tea polyphenolsJun Xi, Yujing Xue, Yinxiang Xu, et al.
Food Chemistry|June 18, 2013
Promising interaction between nanoencapsulated lutein with low molecular weight chitosan: characterization and bioavailability of lutein in vitro and in vivoRanganathan Arunkumar, Keelara Veerappa Harish Prashanth, Vallikannan Baskaran
Food Chemistry|June 18, 2013
Development of a cell-based antioxidant activity assay using dietary fatty acid as oxidative stressorDi Zhang, Liyang Xie, Ying Wei, et al.
Food Chemistry|June 18, 2013
Validation and comparison of a sandwich ELISA, two competitive ELISAs and a real-time PCR method for the detection of lupine in foodChristina Ecker, Anna Ertl, Walter Pulverer, et al.
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