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Food Chemistry|February 27, 2018
Biochemical properties, antibacterial and cellular antioxidant activities of buckwheat honey in comparison to manuka honeyJianling Deng, Rui Liu, Qun Lu, et al.Food Chemistry|February 27, 2018
Influence of controlled deficit irrigation on tomato functional valueRaúl Martí, Mercedes Valcárcel, Miguel Leiva-Brondo, et al.Food Chemistry|February 27, 2018
Lowering greening of cookies made from sunflower butter using acidic ingredients and effect on reducing capacity, tryptophan and protein oxidationSihui Liang, Hanh Lan Tran, Lilian WereFood Chemistry|February 27, 2018
Changes in phenolic profiles of red-colored pellicle walnut and hazelnut kernel during ripeningMartina Persic, Maja Mikulic-Petkovsek, Ana Slatnar, et al.Food Chemistry|February 27, 2018
Interlaboratory comparison of liquid chromatography-tandem mass spectrometry quantification of diarrhetic shellfish toxins in scallop midgut glandsTakashi Yarita, Shinsuke Inagaki, Taichi Yamazaki, et al.Food Chemistry|February 27, 2018
Flavonols and ellagic acid derivatives in peels of different species of jabuticaba (Plinia spp.) identified by HPLC-DAD-ESI/MSnNathália de Andrade Neves, Paulo César Stringheta, Sergio Gómez-Alonso, et al.Food Chemistry|March 6, 2018
Identification of the free phenolic profile of Adlay bran by UPLC-QTOF-MS/MS and inhibitory mechanisms of phenolic acids against xanthine oxidaseLianzhu Lin, Qingyun Yang, Kun Zhao, et al.Food Chemistry|March 6, 2018
Functionality of ovalbumin during Chinese steamed bread-making processingShangyuan Sang, Huang Zhang, Lei Xu, et al.Food Chemistry|March 6, 2018
A comparative study of ultra-sonication and agitation extraction techniques on bioactive metabolites of green tea extractProtiva Rani Das, Jong-Bang EunFood Chemistry|March 6, 2018
Study of the role of bran water binding and the steric hindrance by bran in straight dough bread makingS Hemdane, N A Langenaeken, P J Jacobs, et al.Pageof 3,685