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Food Chemistry|February 7, 2019
Method for determination of hydrogen peroxide in adulterated milk using high performance liquid chromatographyAnastasia S Ivanova, Anna D Merkuleva, Sergey V Andreev, et al.
Food Chemistry|February 7, 2019
Effects of microwave treatment of durum wheat kernels on quality characteristics of flour and pastaLucia Padalino, Matteo Alessandro Del Nobile, Barbara la Gatta, et al.
Food Chemistry|February 7, 2019
Investigation of the post mortem zinc protoporphyrin IX fluorescence with respect to its protein-bound and unbound occurrence in aqueous meat extractsAmin Ghadiri Khozroughi, Tess Waldbach Braga, Janine Wagner, et al.
Food Chemistry|February 7, 2019
Species-specific peptide-based liquid chromatography-mass spectrometry monitoring of three poultry species in processed meat productsEmilia Fornal, Magdalena Montowska
Food Chemistry|February 7, 2019
Assessment of phthalate ester residues and distribution patterns in Baijiu raw materials and BaijiuWei Dong, Ruonan Guo, Xiaotao Sun, et al.
Food Chemistry|February 7, 2019
Multielemental + isotopic fingerprint enables linking soil, water, forage and milk composition, assessing the geographical origin of Argentinean milkJulieta Griboff, María V Baroni, Micha Horacek, et al.
Food Chemistry|February 7, 2019
Odor-contributing volatile compounds of wild edible Nordic mushrooms analyzed with HS-SPME-GC-MS and HS-SPME-GC-O/FIDHeikki Aisala, Juha Sola, Anu Hopia, et al.
Food Chemistry|February 7, 2019
Ultrasonic impact on viscosity and extraction efficiency of polyethylene glycol: A greener approach for anthocyanins recovery from purple sweet potatoHao Huang, Qin Xu, Tarun Belwal, et al.
Food Chemistry|February 7, 2019
Multiple quantitative structure-pungency correlations of capsaicinoidsKexian Chen, Ling Feng, Shuyi Feng, et al.
Food Chemistry|February 7, 2019
Variation in Ceratonia siliqua pod metabolome in context of its different geographical origin, ripening stage and roasting processMohamed A Farag, Dina M El-Kersh, Anja Ehrlich, et al.
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