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Food Chemistry|May 8, 2022
A non-enzymatic photoelectrochemical sensor based on g-C3N4@CNT heterojunction for sensitive detection of antioxidant gallic acid in foodJiaodi Li, Chenxi Wang, Xiaoling Chen, et al.
Food Chemistry|May 8, 2022
Effects of extrusion processing on the bioactive constituents, in vitro digestibility, amino acid composition, and antioxidant potential of novel gluten-free extruded snacks fortified with cowpea and whey protein concentrateH N Nadeesha Dilrukshi, Damir D Torrico, Margaret A Brennan, et al.
Food Chemistry|May 8, 2022
Electrochemical detection of aminoglycoside antibiotics residuals in milk based on magnetic molecularly imprinted particles and metal ionsMaosai Zhang, Baojin Zhang, Tianbao Li, et al.
Food Chemistry|May 8, 2022
Simultaneously speciation and determination of manganese (II) and (VII) ions in water, food, and vegetable samples based on immobilization of N-acetylcysteine on multi-walled carbon nanotubesJamshid Rakhtshah, Hamid Shirkhanloo, Mostafa Dehghani Mobarake
Food Chemistry|November 23, 2022
MaMYB13 is involved in response to chilling stress via activating expression of VLCFAs and phenylpropanoids biosynthesis-related genes in postharvest banana fruitZhiwei Li, Yijie Zhou, Hanzhi Liang, et al.
Food Chemistry|November 23, 2022
Development of QuEChERS-based multiresidue analytical methods to determine pesticides in corn, grapes and alfalfaManuel García-Vara, Cristina Postigo, Patricia Palma, et al.
Food Chemistry|July 2, 2022
Assessment of the antioxidant activities of representative optical and geometric isomers of astaxanthin against singlet oxygen in solution by a spectroscopic approachXinxin Zheng, Qing Huang
Food Chemistry|July 2, 2022
Preparation and characterization of lipophilic antioxidative peptides derived from mung bean proteinZhaojun Zheng, Jiaxin Li, Yin Chen, et al.
Food Chemistry|July 2, 2022
Integration of physicochemical, molecular dynamics, and in vitro evaluation of electrosprayed γ-oryzanol-loaded gliadin nanoparticlesNiloufar Sharif, Mohammad-Taghi Golmakani, Mohammad Mahdi Hajjari
Food Chemistry|July 2, 2022
Individual effects of rosemary extract and green tea polyphenols on the physicochemical properties of soybean oil-myosin emulsion with l-arginine or l-lysineYue Hu, Yan Wang, Dongmei Pan, et al.
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