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Food Chemistry|October 31, 2018
Evaluation studies on effects of pectin with different concentrations on the pasting, rheological and digestibility properties of corn starchYong-Shuai Ma, Yi Pan, Qiu-Tao Xie, et al.
Food Chemistry|October 31, 2018
Conformational changes of proteins and oil molecules in fish oil/water interfaces of fish oil-in-water emulsions stabilized by bovine serum albuminYanling Guo, Wen-Can Huang, Yufan Wu, et al.
Food Chemistry|October 31, 2018
Effect of cooking methods on solubility and nutrition quality of brown rice powderXiguang Qi, Lilin Cheng, Xiaojing Li, et al.
Food Chemistry|October 31, 2018
Analysis of multiple pesticide residues in polyphenol-rich agricultural products by UPLC-MS/MS using a modified QuEChERS extraction and dilution methodJiagang Guo, Mengmeng Tong, Jie Tang, et al.
Food Chemistry|October 31, 2018
Non destructive monitoring of the yoghurt fermentation phase by an image analysis of laser-diffraction patterns: Characterization of cow's, goat's and sheep's milkSamuel Verdú, José M Barat, Raúl Grau
Food Chemistry|October 31, 2018
Effect of roasting and microwave pre-treatments of Nigella sativa L. seeds on lipase activity and the quality of the oilYeganeh Mazaheri, Mohammadali Torbati, Sodeif Azadmard-Damirchi, et al.
Food Chemistry|October 31, 2018
Use of an aminated Amberlite XAD-4 column coupled to flow injection cold vapour generation atomic absorption spectrometry for mercury speciation in water and fish tissue samplesOsman Çaylak, Şükrü Gökhan Elçi, Ayşen Höl, et al.
Food Chemistry|October 31, 2018
Changes of microbial community and metabolite in kimchi inoculated with different microbial community startersSeong-Eun Park, Seung-Ho Seo, Eun-Ju Kim, et al.
Food Chemistry|October 31, 2018
Discrimination of dried sea cucumber (Apostichopus japonicus) products from different geographical origins by sequential windowed acquisition of all theoretical fragment ion mass spectra (SWATH-MS)-based proteomic analysis and chemometricsHongwei Zhang, Xiaomei Zhang, Xue Zhao, et al.
Food Chemistry|October 31, 2018
Pilot-scale produced fermented lentil protects against t-BHP-triggered oxidative stress by activation of Nrf2 dependent on SAPK/JNK phosphorylationSara Bautista-Expósito, Elena Peñas, Juana Frias, et al.
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