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Food Chemistry|December 26, 2022
Quick and high-throughput quantification of 22 β-agonists residues in animal-derived foods using enzymatic probe sonicationZhiming Xiao, Jun Wang, Ying Cao, et al.
Food Chemistry|December 26, 2022
Sweeteners in food samples: An update on pretreatment and analysis techniques since 2015Lan Chen, Yuan Zhang, Yu Zhou, et al.
Food Chemistry|December 19, 2022
Mechanistic studies of polyphenols reducing the trypsin inhibitory activity of ovomucoid: Structure, conformation, and interactionsRui Cui, Shengnan Ji, Minquan Xia, et al.
Food Chemistry|December 19, 2022
Structure, stability, and mechanism of dextran-CPP-Ca2+ conjugates: A novel high-efficiency calcium ion delivery systemShuhong Li, Siqi Qiang, Jiake Wang, et al.
Food Chemistry|June 13, 2022
Rhodomyrtus tomentosa (Ait.) Hassk fruit phenolic-rich extract mitigates intestinal barrier dysfunction and inflammation in miceRuimin Wang, Linling Yao, Tingyu Meng, et al.
Food Chemistry|June 13, 2022
Structural, and functional properties of phosphorylated pea protein isolate by simplified co-spray drying processUyory Choe, Yang Lan, Bingcan Chen, et al.
Food Chemistry|June 13, 2022
Interaction between dietary fiber and bifidobacteria in promoting intestinal healthHui Wang, Xiaojun Huang, Huizi Tan, et al.
Food Chemistry|May 31, 2022
Assessment of total concentration and bioaccessible fraction of minerals in peaches from different cultivars by MIP OESAna Renata da Rosa Louzada, Letícia de Oliveira Oliz, Charlie Guimarães Gomes, et al.
Food Chemistry|May 31, 2022
Proanthocyanidin B2 and transglutaminase synergistically improves gel properties of oxidized myofibrillar proteinsDaojiu Zhang, Xu Yang, Yichun Wang, et al.
Food Chemistry|May 31, 2022
Ultra-efficient trimethylamine gas sensor based on Au nanoparticles sensitized WO3 nanosheets for rapid assessment of seafood freshnessCheng Zhao, Jiabin Shen, Shanshan Xu, et al.
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