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Food Chemistry|January 13, 2019
Anthocyanin compositions and biological activities from the red petals of Korean edible rose (Rosa hybrida cv. Noblered)Jin Hwan Lee, Hyeon-Jin Lee, Myoung-Gun Choung
Food Chemistry|January 13, 2019
Oleuropein/ligstroside isomers and their derivatives in Portuguese olive mill wastewatersSusana M Cardoso, Soraia I Falcão, António M Peres, et al.
Food Chemistry|January 13, 2019
Polymeric protein formation during pasta-making with barley and semolina mixtures, and prediction of its effect on cooking behaviour and acceptabilityC Lamacchia, A Baiano, S Lamparelli, et al.
Food Chemistry|January 13, 2019
Characterisation of phenolic acid derivatives and flavonoids from different morphological parts of Helichrysum obconicum by a RP-HPLC-DAD-(-)-ESI-MSn methodSandra Gouveia, Paula C Castilho
Food Chemistry|January 13, 2019
Antioxidant capacities and total phenolic contents of 62 fruitsLi Fu, Bo-Tao Xu, Xiang-Rong Xu, et al.
Food Chemistry|January 13, 2019
Polyphenolic antioxidant profiles of yellow camelliaLixia Song, Xiangshe Wang, Xueqin Zheng, et al.
Food Chemistry|January 13, 2019
Production of functional oligosaccharides through limited acid hydrolysis of agave fructansÁngela Ávila-Fernández, Nancy Galicia-Lagunas, María E Rodríguez-Alegría, et al.
Food Chemistry|January 13, 2019
Cold-field fruit extracts exert different antioxidant and antiproliferative activities in vitroZi-Luan Fan, Zhen-Yu Wang, Jia-Ren Liu
Food Chemistry|January 13, 2019
Aqueous two-phase extraction, identification and antioxidant activity of anthocyanins from mulberry (Morus atropurpurea Roxb.)Xiangyang Wu, Linghong Liang, Ye Zou, et al.
Food Chemistry|January 13, 2019
In vitro studies to assess the antidiabetic, anti-cholinesterase and antioxidant potential of Spergularia rubraJuliana Vinholes, Clara Grosso, Paula B Andrade, et al.
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