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Food Chemistry|December 17, 2022
Metabotyping of Andean pseudocereals and characterization of emerging mycotoxinsPedro G Vásquez-Ocmín, Guillaume Marti, Alice Gadea, et al.
Food Chemistry|December 17, 2022
Efficient binding paradigm of protein and polysaccharide: Preparation of isolated soy protein-chitosan quaternary ammonium salt complex system and exploration of its emulsification potentialXiaolu Tian, Yihan Li, Zhe Xu, et al.
Food Chemistry|December 18, 2022
Visual inspection of acidic pH and bisulfite in white wine using a colorimetric and fluorescent probeDan Zhang, Sifan Wang, Fangxi Yang, et al.
Food Chemistry|December 18, 2022
A multiomics integrative analysis of color de-synchronization with softening of 'Hass' avocado fruit: A first insight into a complex physiological disorderGerardo Núñez-Lillo, Excequel Ponce, Camila Arancibia-Guerra, et al.
Food Chemistry|December 18, 2022
Green tea and kombucha characterization: Phenolic composition, antioxidant capacity and enzymatic inhibition potentialJordan Teixeira Oliveira, Fernanda Machado da Costa, Taiciane Gonçalvez da Silva, et al.
Food Chemistry|December 18, 2022
Maillard reaction-based conjugation of Spirulina protein with maltodextrin using wet-heating route and characterisation of conjugatesZijia Zhang, Greg Holden, Bo Wang, et al.
Food Chemistry|January 12, 2023
The formation and structural characteristics of melanoidins from fermenting and distilled grains of Chinese liquor (baijiu)Shiqi Yang, Wenlai Fan, Yao Nie, et al.
Food Chemistry|January 13, 2023
Simple detection of gluten in wheat-containing food samples of celiac diets with a novel fluorescent nanosensor made of folic acid-based carbon dots through molecularly imprinted techniqueSanaz Karamdoust, Mohammad-Reza Milani-Hosseini, Farnoush Faridbod
Food Chemistry|January 13, 2023
Rapidly analyzing of ingredients during chewing and processing of areca nut using feature-based molecular networkingMoying Li, Xin Pang, Zhenghua Gu, et al.
Food Chemistry|January 14, 2023
The effects of wheat cultivar, flour particle size and bran content on the rheology and microstructure of dough and the texture of whole wheat breads and noodlesXinyang Sun, Ziwu Bu, Bingqian Qiao, et al.
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