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Food Chemistry|April 9, 2013
Effect of recovery methods on the oxidative and physical stability of oil body emulsionsOlga A Karkani, Nikolaos Nenadis, Constantinos V Nikiforidis, et al.
Food Chemistry|April 9, 2013
Distribution of carotenoids in endosperm, germ, and aleurone fractions of cereal grain kernelsVictoria U Ndolo, Trust Beta
Food Chemistry|April 9, 2013
Effect of calcium on the kinetics of free fatty acid release during in vitro lipid digestion in model emulsionsAiqian Ye, Jian Cui, Xiangqian Zhu, et al.
Food Chemistry|April 9, 2013
Monitoring green leaf tea quality parameters of different TV clones grown in northeast India using satellite dataRishiraj Dutta
Food Chemistry|April 9, 2013
Congeners in sugar cane spirits aged in casks of different woodsAline M Bortoletto, André R Alcarde
Food Chemistry|April 9, 2013
Aluminium and other elements in selected herbal tea plant species and their infusionsJan Malik, Adela Frankova, Ondrej Drabek, et al.
Food Chemistry|April 9, 2013
Carotenoids and tocopherols in yellow and red raspberriesElisabete Carvalho, Paul D Fraser, Stefan Martens
Food Chemistry|April 9, 2013
Effect of flavonoid structure on the fluidity of model lipid membranesVeronika Abram, Barbara Berlec, Ajda Ota, et al.
Food Chemistry|April 9, 2013
Effects of industrial processing on folate content in green vegetablesNicolas Delchier, Christiane Ringling, Julie Le Grandois, et al.
Food Chemistry|April 9, 2013
Inhibition kinetics of lipid oxidation of model foods by using antioxidant extract of fermented soybeansDyah H Wardhani, Pablo Fuciños, José A Vázquez, et al.
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