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Food Chemistry|April 9, 2013
Flavour profiles of three novel acidic varieties of muskmelon (Cucumis melo L.)Stella Lignou, Jane K Parker, Maria Jose Oruna-Concha, et al.
Food Chemistry|June 25, 2013
Oxidation desensitizes actomyosin to magnesium pyrophosphate-induced dissociationZelong Liu, Youling L Xiong
Food Chemistry|June 25, 2013
Synergistic cytotoxicity induced by α-solanine and α-chaconineShiro Yamashoji, Takako Matsuda
Food Chemistry|June 25, 2013
Metals and other elements in tissues of wild fish from fish farms and comparison with farmed species in sites with oxic and anoxic sedimentsIoanna Kalantzi, Kenneth D Black, Spiros A Pergantis, et al.
Food Chemistry|June 25, 2013
Hollow fibre-based liquid phase microextraction combined with high-performance liquid chromatography for the analysis of flavonoids in Echinophora platyloba DC. and Mentha piperitaMohammadreza Hadjmohammadi, Hanieh Karimiyan, Vahid Sharifi
Food Chemistry|June 25, 2013
The in vitro and in vivo effects of yerba mate (Ilex paraguariensis) extract on adipogenesisDemétrius Paiva Arçari, Juliana Carvalho Santos, Alessandra Gambero, et al.
Food Chemistry|June 25, 2013
Migration of antimony from PET containers into regulated EU food simulantsMaría Sánchez-Martínez, Teresa Pérez-Corona, Carmen Cámara, et al.
Food Chemistry|June 25, 2013
Quantification of 2,4-dichlorophenoxyacetic acid in oranges and mandarins by chemiluminescent ELISAMarina M Vdovenko, Alexandra S Stepanova, Sergei A Eremin, et al.
Food Chemistry|June 25, 2013
Impact of primary amine group from aminophospholipids and amino acids on marine phospholipids stability: non-enzymatic browning and lipid oxidationF S H Lu, N S Nielsen, C P Baron, et al.
Food Chemistry|June 25, 2013
Physicochemical characterisation of β-chitosan from Sepioteuthis lessoniana gladiusNamasivayam Subhapradha, Pasiyappazham Ramasamy, Vairamani Shanmugam, et al.
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