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Food Chemistry|November 19, 2019
Anthocyanin and spermidine derivative hexoses coordinately increase in the ripening fruit of Lycium ruthenicumXiaoman Yang, Shuang Lin, Yongxia Jia, et al.
Food Chemistry|November 24, 2019
On-line immobilized trypsin microreactor for evaluating inhibitory activity of phenolic acids by capillary electrophoresis and molecular dockingHao Zhang, Zhao-Yu Wu, Yin-Zhen Wang, et al.
Food Chemistry|November 24, 2019
Efficient solid phase extraction of α-tocopherol and β-sitosterol from sunflower oil waste by improving the mesoporosity of the zeolitic adsorbentOznur Karaoglu, Guzin Alpdogan, Sule Dinc Zor, et al.
Food Chemistry|November 13, 2019
Compounds responsible for off-odors in several samples composed by polypropylene, polyethylene, paper and cardboard used as food packaging materialsPaula Vera, Elena Canellas, Cristina Nerín
Food Chemistry|November 13, 2019
Whole cell FRET immunosensor based on graphene oxide and graphene dot for Campylobacter jejuni detectionZahra Dehghani, Javad Mohammadnejad, Morteza Hosseini, et al.
Food Chemistry|November 13, 2019
The distinct impact of multi-color LED light on nitrate, amino acid, soluble sugar and organic acid contents in red and green leaf lettuce cultivated in controlled environmentAkvilė Viršilė, Aušra Brazaitytė, Viktorija Vaštakaitė-Kairienė, et al.
Food Chemistry|November 13, 2019
Effect of re-acetylation on the acid hydrolysis of chitosan under an induced electric fieldDan-Dan Li, Yang Tao, Ya-Ning Shi, et al.
Food Chemistry|December 27, 2017
Phenolic antioxidants of foxtail and little millet cultivars and their inhibitory effects on α-amylase and α-glucosidase activitiesP M Pradeep, Yadahally N Sreerama
Food Chemistry|November 18, 2017
Sensory, olfactometry and comprehensive two-dimensional gas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aromaKarine P Nicolli, Aline C T Biasoto, Érica A Souza-Silva, et al.
Food Chemistry|November 18, 2017
Aroma release in the oral cavity after wine intake is influenced by wine matrix compositionAdelaida Esteban-Fernández, Carolina Muñoz-González, Ana Jiménez-Girón, et al.
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