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Food Chemistry|January 13, 2019
The occurrence of polycyclic aromatic hydrocarbons in Peking duck: Relevance to food safety assessmentGuo-Fang Lin, Stefan Weigel, Billy Tang, et al.
Food Chemistry|January 13, 2019
Thermal decomposition of vitamin C: An evolved gas analysis-ion attachment mass spectrometry studyMárta Juhász, Yuki Kitahara, Toshihiro Fujii
Food Chemistry|January 13, 2019
HPLC-ELSD analysis of 18 platycosides from balloon flower roots (Platycodi Radix) sourced from various regions in Korea and geographical clustering of the cultivation areasDea Seok Yoo, Yeon Hee Choi, Mi Ran Cha, et al.
Food Chemistry|January 13, 2019
Adulterations in Basmati rice detected quantitatively by combined use of microsatellite and fragrance typing with High Resolution Melting (HRM) analysisIoannis Ganopoulos, Anagnostis Argiriou, Athanasios Tsaftaris
Food Chemistry|January 13, 2019
High-efficient column chromatographic extraction of curcumin from Curcuma longaPei-Yin Zhan, Xue-Hua Zeng, He-Ming Zhang, et al.
Food Chemistry|February 4, 2019
Expansin assisted bio-affinity immobilization of endoxylanase from Bacillus subtilis onto corncob residue: Characterization and efficient production of xylooligosaccharidesBin Wu, Qi Yu, Siyuan Chang, et al.
Food Chemistry|February 4, 2019
Determination of acrylamide in brewed coffee by dispersive liquid-liquid microextraction (DLLME) and ultra-performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS)Marília Bellanda Galuch, Thiago Ferreira Santos Magon, Roberta Silveira, et al.
Food Chemistry|February 4, 2019
A simple and sensitive electrochemiluminescence aptasensor for determination of ochratoxin A based on a nicking endonuclease-powered DNA walking machineMin Wei, Chunlei Wang, Ensheng Xu, et al.
Food Chemistry|February 4, 2019
Influence of method validation parameters in the measurement uncertainty estimation by experimental approaches in food preservatives analysisLuciano Molognoni, Heitor Daguer, Iara Regina Dos Santos, et al.
Food Chemistry|February 4, 2019
Characterization of typical potent odorants in raw and cooked Toona sinensis (A. Juss.) M. Roem. by instrumental-sensory analysis techniquesWenxi Yang, Keith R Cadwallader, Yuping Liu, et al.
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