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Food Chemistry|December 31, 2017
Development of a LC-MS method for the discrimination between trace level Prunus contaminants of spicesSophie E Inman, Kate Groves, Bryan McCullough, et al.Food Chemistry|December 31, 2017
Matrix-effect free multi-residue analysis of veterinary drugs in food samples of animal origin by nanoflow liquid chromatography high resolution mass spectrometryJaime Alcántara-Durán, David Moreno-González, Bienvenida Gilbert-López, et al.Food Chemistry|December 31, 2017
Fruits from the Brazilian Cerrado region: Physico-chemical characterization, bioactive compounds, antioxidant activities, and sensory evaluationMaria Cecília Evangelista Vasconcelos Schiassi, Vanessa Rios de Souza, Amanda Maria Teixeira Lago, et al.Food Chemistry|December 31, 2017
A micro-plate colorimetric assay for rapid determination of trace zinc in animal feed, pet food and drinking water by ion masking and statistical partitioning correctionJiayi Wang, Yiming Niu, Chi Zhang, et al.Food Chemistry|December 31, 2017
Simple and efficient sustainable semi-synthesis of oleacein [2-(3,4-hydroxyphenyl) ethyl (3S,4E)-4-formyl-3-(2-oxoethyl)hex-4-enoate] as potential additive for edible oilsPaola Costanzo, Sonia Bonacci, Luca Cariati, et al.Food Chemistry|December 31, 2017
Determination of free steroidal compounds in vegetable oils by comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometryBaocheng Xu, Liangxiao Zhang, Fei Ma, et al.Food Chemistry|December 31, 2017
Blackberry anthocyanins: β-Cyclodextrin fortification for thermal and gastrointestinal stabilizationAna Fernandes, Marisa A A Rocha, Luis M N B F Santos, et al.Food Chemistry|December 31, 2017
Covalent immobilization of peanut β-amylase for producing industrial nano-biocatalysts: A comparative study of kinetics, stability and reusability of the immobilized enzymeRanjana Das, Mahe Talat, O N Srivastava, et al.Food Chemistry|December 31, 2017
The effects of dairy ingredients on the pasting, textural, rheological, freeze-thaw properties and swelling behaviour of oat starchLokesh Kumar, Margaret Brennan, Haotian Zheng, et al.Food Chemistry|December 31, 2017
Effects of succinylation on the structure and thermal aggregation of soy protein isolateYangling Wan, Jingyuan Liu, Shuntang GuoPageof 3,683