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Food Chemistry|April 9, 2013
Interlocking of β-carotene in beta-lactoglobulin aggregates produced under high pressureAzza Mensi, Yvan Choiset, Thomas Haertlé, et al.
Food Chemistry|April 9, 2013
A sensitive and selective imprinted solid phase extraction coupled to HPLC for simultaneous detection of trace quinoxaline-2-carboxylic acid and methyl-3-quinoxaline-2-carboxylic acid in animal musclesZhenjuan Duan, Jianghua Yi, Guozhen Fang, et al.
Food Chemistry|April 9, 2013
Changes in urocanic acid, histamine, putrescine and cadaverine levels in Indian mackerel (Rastrelliger kanagurta) during storage at different temperaturesDavood Zare, Kharidah Muhammad, Mohd Hair Bejo, et al.
Food Chemistry|April 9, 2013
Synthesis of amino acid conjugates of tetrahydrocurcumin and evaluation of their antibacterial and anti-mutagenic propertiesJ R Manjunatha, B K Bettadaiah, P S Negi, et al.
Food Chemistry|April 9, 2013
Alternanthera paronychioides protects pancreatic β-cells from glucotoxicity by its antioxidant, antiapoptotic and insulin secretagogue actionsChi-Hao Wu, Hsin-Tzu Hsieh, Jer-An Lin, et al.
Food Chemistry|April 9, 2013
μ-Calpain is involved in the postmortem proteolysis of gizzard smooth muscleYa-Shiou Chang, Marvin H Stromer, Rong-Ghi R Chou
Food Chemistry|April 9, 2013
In vitro antioxidant capacity and anti-inflammatory activity of seven common oatsYi-Fang Chu, Mitchell L Wise, Apeksha A Gulvady, et al.
Food Chemistry|April 9, 2013
4-Methyl-7-hydroxycoumarin antifungal and antioxidant activity enhancement by substitution with thiosemicarbazide and thiazolidinone moietiesBojan Šarkanj, Maja Molnar, Milan Čačić, et al.
Food Chemistry|April 9, 2013
Anti-inflammatory and anticancer activities of extracts and compounds from the mushroom Inonotus obliquusLishuai Ma, Haixia Chen, Peng Dong, et al.
Food Chemistry|April 9, 2013
Anthocyanins in the ripe fruits of Rubus coreanus Miquel and their protective effect on neuronal PC-12 cellsSung-Eun Im, Tae-Gyu Nam, Hyungjae Lee, et al.
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