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Food Chemistry|June 18, 2013
Lactones 42. Stereoselective enzymatic/microbial synthesis of optically active isomers of whisky lactoneFilip Boratyński, Małgorzata Smuga, Czesław Wawrzeńczyk
Food Chemistry|June 18, 2013
Antioxidant activity of sugarcane molasses against 2,2'-azobis(2-amidinopropane) dihydrochloride-induced peroxyl radicalsYonathan Asikin, Makoto Takahashi, Takashi Mishima, et al.
Food Chemistry|June 18, 2013
Matrix metalloproteinases (MMPs) inhibitory effects of an octameric oligopeptide isolated from abalone Haliotis discus hannaiVan-Tinh Nguyen, Zhong-Ji Qian, Bomi Ryu, et al.
Food Chemistry|June 18, 2013
Enrichment and antioxidant properties of flavone C-glycosides from trollflowers using macroporous resinYan Sun, Hongyan Yuan, Lili Hao, et al.
Food Chemistry|June 18, 2013
Monitoring of biogenic amines in cheeses manufactured at small-scale farms and in fermented dairy products in the Czech RepublicLeona Buňková, Gabriela Adamcová, Kateřina Hudcová, et al.
Food Chemistry|June 18, 2013
Effect of α-lactalbumin and β-lactoglobulin on the oxidative stability of 10% fish oil-in-water emulsions depends on pHAnna Frisenfeldt Horn, Tune Wulff, Nina Skall Nielsen, et al.
Food Chemistry|April 9, 2013
Antioxidant capacity of anthocyanins from Rhodomyrtus tomentosa (Ait.) and identification of the major anthocyaninsChun Cui, Shaomin Zhang, Lijun You, et al.
Food Chemistry|April 9, 2013
Dummy-template molecularly imprinted solid phase extraction for selective analysis of ractopamine in porkWei Du, Qiang Fu, Gang Zhao, et al.
Food Chemistry|April 9, 2013
Proanthocyanidin profile of cowpea (Vigna unguiculata) reveals catechin-O-glucoside as the dominant compoundLeonnard O Ojwang, Liyi Yang, Linda Dykes, et al.
Food Chemistry|April 9, 2013
Active films based on cocoa extract with antioxidant, antimicrobial and biological applicationsMarta Calatayud, Carolina López-de-Dicastillo, Gracia López-Carballo, et al.
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