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Food Chemistry|April 9, 2013
Modulating β-carotene bioaccessibility by controlling oil composition and concentration in edible nanoemulsionsL Salvia-Trujillo, C Qian, O Martín-Belloso, et al.
Food Chemistry|April 9, 2013
Structures and reactions of compounds involved in pink discolouration of onionMasahiro Kato, Takahiro Kamoi, Ryosuke Sasaki, et al.
Food Chemistry|April 9, 2013
Oregon 'Pinot noir' grape anthocyanin enhancement by early leaf removalJungmin Lee, Patricia A Skinkis
Food Chemistry|April 9, 2013
Preparative separation of triterpene alcohol ferulates from rice bran oil using a high performance counter-current chromatographyMan Liu, Fei Yang, Haiming Shi, et al.
Food Chemistry|April 9, 2013
Modifications of Kyoho grape berry quality under long-term NaCl treatmentXiao-Ling Li, Chun-Rong Wang, Xiao-Yang Li, et al.
Food Chemistry|April 9, 2013
Polycyclic aromatic hydrocarbons (PAH) and phenolic substances in meat products smoked with different types of wood and smoking spicesAlexander Hitzel, Margarete Pöhlmann, Fredi Schwägele, et al.
Food Chemistry|April 9, 2013
Antihypertensive effects of lactoferrin hydrolyzates: Inhibition of angiotensin- and endothelin-converting enzymesRicardo Fernández-Musoles, Juan B Salom, Daniel Martínez-Maqueda, et al.
Food Chemistry|April 9, 2013
Curcumin inhibits invasion and metastasis in K1 papillary thyroid cancer cellsChi-Yu Zhang, Li Zhang, Hui-Xin Yu, et al.
Food Chemistry|April 9, 2013
LC-ESI-TOF-MS identification of bioactive secondary metabolites involved in the antioxidant, anti-inflammatory and anticancer activities of the edible halophyte Zygophyllum album DesfWided Megdiche Ksouri, Faten Medini, Khaoula Mkadmini, et al.
Food Chemistry|April 9, 2013
Mechanisms of saccharide protection against epigallocatechin-3-gallate deterioration in aqueous solutionsAvi Shpigelman, Adi Zisapel, Yifat Cohen, et al.
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