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Food Chemistry|December 26, 2018
Controlled freeze-thawing test to determine the degree of deionization required for tartaric stabilization of wines by electrodialysisPatrícia Henriques, Ana Maria Brites Alves, Miguel Rodrigues, et al.
Food Chemistry|December 26, 2018
Soybean seed physiology, quality, and chemical composition under soil moisture stressChathurika Wijewardana, K Raja Reddy, Nacer Bellaloui
Food Chemistry|January 7, 2019
Untargeted metabolite profiling and phytochemical analysis of Micromeria fruticosa L. (Lamiaceae) leavesIbrahim M Abu-Reidah, David Arráez-Román, Mohammed Al-Nuri, et al.
Food Chemistry|January 7, 2019
Highlighting protein fining residues in a model red wineChantal Maury, Pascale Sarni-Manchado, Veronique Cheynier
Food Chemistry|January 7, 2019
Untargeted LC-MS based 13C labelling provides a full mass balance of deoxynivalenol and its degradation products formed during baking of crackers, biscuits and breadDavid Stadler, Francesca Lambertini, Christoph Bueschl, et al.
Food Chemistry|January 7, 2019
Antioxidant and cytoprotective activities of an ancient Mediterranean citrus (Citrus lumia Risso) albedo extract: Microscopic observations and polyphenol characterizationAntonella Smeriglio, Laura Cornara, Marcella Denaro, et al.
Food Chemistry|January 7, 2019
Impact of Nannochloropsis sp. dosage form on the oxidative stability of n-3 LC-PUFA enriched tomato pureesLore Gheysen, Nele Lagae, Jolien Devaere, et al.
Food Chemistry|January 7, 2019
Precision viticulture and advanced analytics. A short reviewLuis G Santesteban
Food Chemistry|January 7, 2019
Dipeptidyl peptidase IV (DPP-IV) inhibitory properties of a camel whey protein enriched hydrolysate preparationAlice B Nongonierma, Cloé Cadamuro, Aurélien Le Gouic, et al.
Food Chemistry|January 7, 2019
Variation patterns in the content of glycosides during green tea manufacturing by a modification-specific metabolomics approach: Enzymatic reaction promoting an increase in the glycosidically bound volatiles at the pan firing stagePengliang Li, Yin Zhu, Meiling Lu, et al.
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