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Food Chemistry|October 18, 2017
Reducing the negative sensory impact of volatile phenols in red wine with different chitosans: Effect of structure on efficiencyLuís Filipe-Ribeiro, Fernanda Cosme, Fernando M Nunes
Food Chemistry|October 18, 2017
Influence of emulsion interfacial membrane characteristics on Ostwald ripening in a model emulsionSung Won Han, Ha Youn Song, Tae Wha Moon, et al.
Food Chemistry|November 18, 2017
Determination of tryptophan derivatives in kynurenine pathway in fermented foods using liquid chromatography tandem mass spectrometryCemile Yılmaz, Vural Gökmen
Food Chemistry|November 18, 2017
Behaviour of Trolox with macromolecule-bound antioxidants in aqueous medium: Inhibition of auto-regeneration mechanismEcem Evrim Çelik, Jose Manuel Amigo Rubio, Vural Gökmen
Food Chemistry|November 18, 2017
Proteomic profiling of oxidized cysteine and methionine residues by hydroxyl radicals in myosin of porkHan Lu, Yongkang Luo, Rene Lametsch
Food Chemistry|November 18, 2017
Effect of the composition of extra virgin olive oils on the differentiation and antioxidant capacities of twelve monovarietalsEdwar Fuentes, Fiorela Paucar, Francisco Tapia, et al.
Food Chemistry|November 18, 2017
Lipid profiles in different parts of two species of scallops (Chlamys farreri and Patinopecten yessoensis)Xiao-Pei Hu, Qing-Da An, Da-Yong Zhou, et al.
Food Chemistry|November 18, 2017
Effect of tea products on the in vitro enzymatic digestibility of starchHaihua Zhang, Yulan Jiang, Junxian Pan, et al.
Food Chemistry|November 10, 2017
High-throughput authentication of edible oils with benchtop Ultrafast 2D NMRB Gouilleux, J Marchand, B Charrier, et al.
Food Chemistry|November 10, 2017
Effects of a combination of elicitation and precursor feeding on grape amino acid composition through foliar applications to Garnacha vineyardGastón Gutiérrez-Gamboa, Javier Portu, Rosa López, et al.
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