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Food Chemistry|December 4, 2018
Identification of an immunostimulatory polysaccharide in bananaJiali Yang, Jiaming Tu, Huiling Liu, et al.
Food Chemistry|December 4, 2018
Physico-chemical chlorophyll-a species in aqueous alcohol solutions determine the rate of its discoloration under UV lightMidori Yasuda, Keisuke Oda, Toshihisa Ueda, et al.
Food Chemistry|December 4, 2018
Dietary oils modify lipid molecules and nutritional value of fillet in Nile tilapia: A deep lipidomics analysisYan Liu, Jian-Gang Jiao, Shuang Gao, et al.
Food Chemistry|December 4, 2018
Quality parameters, pollen and volatile profiles of honey from North and Central MozambiqueFernando Tanleque-Alberto, Marisol Juan-Borrás, Isabel Escriche
Food Chemistry|December 4, 2018
Simultaneous extraction and analysis of preservatives and artificial sweeteners in juices by salting out liquid-liquid extraction method prior to ultra-high performance liquid chromatographyAbderrahmane Tighrine, Youcef Amir, Pilar Alfaro, et al.
Food Chemistry|December 4, 2018
Ultrasensitive detection of Sudan I in food samples by a quantitative immunochromatographic assayDiandian Deng, Hong Yang, Chang Liu, et al.
Food Chemistry|December 4, 2018
Behavior of 3-isobutyl-2-methoxypyrazine biosynthesis related to proposed precursor and intermediate in wine grapeYujuan Lei, Sha Xie, Huangzhao Chen, et al.
Food Chemistry|December 4, 2018
A dual-function molecularly imprinted optopolymer based on quantum dots-grafted covalent-organic frameworks for the sensitive detection of tyramine in fermented meat productsDianwei Zhang, Huilin Liu, Weitao Geng, et al.
Food Chemistry|December 4, 2018
Relation between structural, mechanical and sensory properties of gluten-free bread as affected by modified dietary fibersMaryam Kiumarsi, Mahdiyar Shahbazi, Samira Yeganehzad, et al.
Food Chemistry|December 4, 2018
Antioxidant and anti-inflammatory properties of flavonoids from lotus plumuleGui-Lin Chen, Min-Xia Fan, Jian-Lin Wu, et al.
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