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Food Chemistry|October 18, 2017
Ageing and retail display time in raw beef odour according to the degree of lipid oxidationVirginia C Resconi, Mónica Bueno, Ana Escudero, et al.
Food Chemistry|October 18, 2017
Conducting polymer modified screen-printed carbon electrode coupled with magnetic solid phase microextraction for determination of caffeineHayati Filik, Asiye Aslıhan Avan
Food Chemistry|October 18, 2017
1H NMR combined with chemometrics for the rapid detection of adulteration in camellia oilsTing Shi, MengTing Zhu, Yi Chen, et al.
Food Chemistry|October 18, 2017
Insights into the multi-scale structure and digestibility of heat-moisture treated rice starchHongwei Wang, Yufan Liu, Ling Chen, et al.
Food Chemistry|October 18, 2017
γ-PGA and MTGase improve the formation of ε-(γ-glutamyl) lysine cross-links within hairtail (Trichiurus haumela) surimi proteinYaqin Hu, Ying Shao, Chunhua Wu, et al.
Food Chemistry|October 18, 2017
Comparison of the effect of chemical composition of anthocyanin-rich plant extracts on colon cancer cell proliferation and their potential mechanism of action using in vitro, in silico, and biochemical assaysCandice Mazewski, Katie Liang, Elvira Gonzalez de Mejia
Food Chemistry|October 18, 2017
In vitro digestion and physicochemical characteristics of corn starch mixed with amino acid modified by low pressure treatmentYing Ji
Food Chemistry|October 18, 2017
Cooking quality properties and free and bound phenolics content of brown, black, and red rice grains stored at different temperatures for six monthsValmor Ziegler, Cristiano Dietrich Ferreira, Jessica Fernanda Hoffmann, et al.
Food Chemistry|October 18, 2017
Enhanced CaSO4-induced gelation properties of soy protein isolate emulsion by pre-aggregationXufeng Wang, Maomao Zeng, Fang Qin, et al.
Food Chemistry|October 18, 2017
Mineral composition of durum wheat grain and pasta under increasing atmospheric CO2 concentrationsRomina Beleggia, Mariagiovanna Fragasso, Franco Miglietta, et al.
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