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Food Chemistry|April 9, 2013
In vivo and in vitro antioxidant activity and α-glucosidase, α-amylase inhibitory effects of flavonoids from Cichorium glandulosum seedsXincheng Yao, Ling Zhu, Yuxin Chen, et al.Food Chemistry|April 9, 2013
Microencapsulation of aspartame by double emulsion followed by complex coacervation to provide protection and prolong sweetnessGlaucia A Rocha-Selmi, Fernanda T Bozza, Marcelo Thomazini, et al.Food Chemistry|April 9, 2013
Antioxidant activity-guided separation of coumarins and lignan from Melicope glabra (Rutaceae)Nur Kartinee Kassim, Mawardi Rahmani, Amin Ismail, et al.Food Chemistry|April 9, 2013
Distribution, antioxidant and characterisation of phenolic compounds in soybeans, flaxseed and olivesMuhammad H Alu'datt, Taha Rababah, Khalil Ereifej, et al.Food Chemistry|April 9, 2013
Free phenolics and polyphenol oxidase (PPO): the factors affecting post-cut browning in eggplant (Solanum melongena)Bibhuti Bhusan Mishra, Satyendra Gautam, Arun SharmaFood Chemistry|April 9, 2013
Flavonoids from the capitula of Eriocaulon australeQiaolin Xu, Haihui Xie, Ping Wu, et al.Food Chemistry|April 9, 2013
An integrated approach for flavour quality evaluation in muskmelon (Cucumis melo L. reticulatus group) during ripeningSimona Vallone, Hanne Sivertsen, Gordon E Anthon, et al.Food Chemistry|April 9, 2013
Studies of isothermal crystallisation kinetics of sunflower hard stearin-based confectionery fatsMiguel A Bootello, Richard W Hartel, Madeline Levin, et al.Food Chemistry|April 9, 2013
Simulated digestion of proanthocyanidins in grape skin and seed extracts and the effects of digestion on the angiotensin I-converting enzyme (ACE) inhibitory activityKatherina Fernández, Javiera LabraFood Chemistry|April 9, 2013
Transport across Caco-2 monolayers of peptides arising from in vitro digestion of bovine milk proteinsGianluca Picariello, Giuseppe Iacomino, Gianfranco Mamone, et al.Pageof 3,681