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Food Chemistry|July 26, 2021
Evaluation of the antioxidant capacity, volatile composition and phenolic content of hybrid Vitis vinifera L. varieties sweet sapphire and sweet surpriseGabriela de Freitas Laiber Pascoal, Marta Angela de Almeida Sousa Cruz, Joel Pimentel de Abreu, et al.
Food Chemistry|July 26, 2021
Computational modeling predicts potential effects of the herbal infusion "horchata" against COVID-19Eduardo Tejera, Yunierkis Pérez-Castillo, Gisselle Toscano, et al.
Food Chemistry|July 26, 2021
Different distillation stages Baijiu classification by temperature-programmed headspace-gas chromatography-ion mobility spectrometry and gas chromatography-olfactometry-mass spectrometry combined with chemometric strategiesFei He, Jiawen Duan, Jiwen Zhao, et al.
Food Chemistry|July 29, 2021
Crystallization and melting properties studied by DSC and FTIR spectroscopy of goldenberry (Physalis peruviana) oilHassan Elsayed Embaby, Takuya Miyakawa, Satoshi Hachimura, et al.
Food Chemistry|July 29, 2021
Development and validation of an extraction method using liquid chromatography-tandem mass spectrometry to determine patulin in apple juiceCristiane Rosa da Silva, Cristina Tonial Simões, Juliano Kobs Vidal, et al.
Food Chemistry|July 29, 2021
Gastrointestinal metabolism of monomeric and polymeric polyphenols from mango (Mangifera indica L.) bagasse under simulated conditionsLuz Abril Herrera-Cazares, Aurea K Ramírez-Jiménez, Ivan Luzardo-Ocampo, et al.
Food Chemistry|November 10, 2018
Physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with sodium caseinate and phosphatidylcholine as emulsifiersBetül Yesiltas, Pedro J García-Moreno, Ann-Dorit M Sørensen, et al.
Food Chemistry|November 10, 2018
Industrial scale preparation of pea flour fractions with enhanced nutritive composition by dry fractionationCurtis Rempel, Xin Geng, Yachuan Zhang
Food Chemistry|November 10, 2018
Pulsed electric fields treatment at different pH enhances the antioxidant and anti-inflammatory activity of ovomucin-depleted egg whiteYa-Fei Liu, Indrawati Oey, Phil Bremer, et al.
Food Chemistry|November 10, 2018
Antimicrobial and antioxidant activity of unencapsulated and encapsulated clove (Syzygium aromaticum, L.) essential oilMarjana Radünz, Maria Luiza Martins da Trindade, Taiane Mota Camargo, et al.
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