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Food Chemistry|November 10, 2018
Interaction mechanism of flavonoids and zein in ethanol-water solution based on 3D-QSAR and spectrofluorimetryYike Yue, Sheng Geng, Yue Shi, et al.
Food Chemistry|November 10, 2018
Characterisation and attempted differentiation of European and extra-European olive oils using stable isotope ratio analysisLuana Bontempo, Mauro Paolini, Pietro Franceschi, et al.
Food Chemistry|November 10, 2018
Differential accumulation of specialized metabolite l-theanine in green and albino-induced yellow tea (Camellia sinensis) leavesSihua Cheng, Xiumin Fu, Yinyin Liao, et al.
Food Chemistry|October 31, 2018
Effect of lactic acid bacteria fermentation on tannins removal in Xuan Mugua fruitsYa-Fang Shang, Heng Cao, Yi-Long Ma, et al.
Food Chemistry|October 31, 2018
Quantitative determination and contamination pattern of perchlorate in tea by ultra performance liquid chromatography and tandem mass spectrometryYan Liu, Hezhi Sun, Li Zhou, et al.
Food Chemistry|October 31, 2018
Analytical features of microwave plasma-atomic emission spectrometry (MP-AES) for the quantitation of manganese (Mn) in wild grape (Vitis coignetiae) red wines: Comparison with inductively coupled plasma-optical emission spectrometry (ICP-OES)Mun Yhung Jung, Ju Hui Kang, Yun Seo Choi, et al.
Food Chemistry|October 31, 2018
Fast on-fiber derivatization and GC/MS analysis of phytohormones in wheat based on pencil-type coated carbon fibersYilin Zou, Long-Yue Meng, Meiyu Cui, et al.
Food Chemistry|October 31, 2018
The use of stable isotope ratio analysis to characterise saw palmetto (Serenoa Repens) extractMatteo Perini, Mauro Paolini, Roberto Pace, et al.
Food Chemistry|October 31, 2018
Effects of high hydrostatic pressure on physico-chemical and structural properties of two pumpkin speciesMaria Paciulli, Massimiliano Rinaldi, Margherita Rodolfi, et al.
Food Chemistry|October 31, 2018
High-level expression of Aspergillus niger lipase in Pichia pastoris: Characterization and gastric digestion in vitroXiao-Feng Zhang, Yun-Han Ai, Yan Xu, et al.
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