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Food Chemistry|November 17, 2019
Rapid determination of cadmium in rice by portable dielectric barrier discharge-atomic emission spectrometerJie Jiang, Zhaojie Li, Yingying Wang, et al.
Food Chemistry|November 17, 2019
Effective detection and quantification of chemical adulterants in model fat-filled milk powders using NIRS and hierarchical modelling strategiesKizito Kene Ejeahalaka, Stephen L W On
Food Chemistry|November 17, 2019
Comparative study of rosemary extracts and several synthetic and natural food antioxidants. Relevance of carnosic acid/carnosol ratioMaría D Mira-Sánchez, Julián Castillo-Sánchez, Juana María Morillas-Ruiz
Food Chemistry|December 1, 2019
Average molecular weight, degree of hydrolysis and dry-film FTIR fingerprint of milk protein hydrolysates: Intercorrelation and application in process monitoringKenneth Aase Kristoffersen, Nils Kristian Afseth, Ulrike Böcker, et al.
Food Chemistry|December 1, 2019
Chemical composition and selected quality characteristics of new types of precooked wheat and spelt pasta productsAgnieszka Wójtowicz, Anna Oniszczuk, Kamila Kasprzak, et al.
Food Chemistry|December 1, 2019
Multistarter fermentation of glutinous rice with Fu brick tea: Effects on microbial, chemical, and volatile compositionsXiao Xu, Siduo Zhou, David Julian McClements, et al.
Food Chemistry|November 18, 2019
The effectiveness of chemical solutions on the removal of carbaryl residues from cucumber and chili presoaked in carbaryl using the HPLC techniqueSutarnthip Ruengprapavut, Thanet Sophonnithiprasert, Napapan Pongpoungphet
Food Chemistry|November 18, 2019
Phenolic compounds are less degraded in presence of starch than in presence of proteins through processing in model porridgesMario G Ferruzzi, Bruce R Hamaker, Nicolas Bordenave
Food Chemistry|November 18, 2019
Green synthesized carbon dots embedded in silica molecularly imprinted polymers, characterization and application as a rapid and selective fluorimetric sensor for determination of thiabendazole in juicesNafiseh Kazemifard, Ali A Ensafi, Behzad Rezaei
Food Chemistry|November 18, 2019
Dispersive solid-phase extraction and dispersive liquid-liquid microextraction for the determination of flavor enhancers in ready-to-eat seafood by HPLC-PDAYun-Jiao Ma, An-Qi Bi, Xiao-Yuan Wang, et al.
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