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Food Chemistry|October 31, 2018
Effect of low-frequency magnetic field on the gel properties of pork myofibrillar proteinsJuanjuan Guo, Yuanhua Zhou, Kun Yang, et al.
Food Chemistry|October 31, 2018
Lateral flow test for meat authentication with visual detectionMaria Magiati, Vasiliki M Myridaki, Theodore K Christopoulos, et al.
Food Chemistry|October 31, 2018
Combined magnetic resonance imaging and high resolution spectroscopy approaches to study the fertilization effects on metabolome, morphology and yeast community of wine grape berries, cultivar Nero di TroiaAlessandra Ciampa, Maria Teresa Dell'Abate, Alessandro Florio, et al.
Food Chemistry|October 31, 2018
Improvement of phenolic compounds extraction from high-starch lotus (Nelumbo nucifera G.) seed kernels using glycerol: New insights to amylose/amylopectin - Phenolic relationshipsJarukitt Limwachiranon, Lei Jiang, Hao Huang, et al.
Food Chemistry|November 2, 2018
Full inhibition of Whangkeumbae pear polyphenol oxidase enzymatic browning reaction by l-cysteineXiran Zhou, Yanju Xiao, Xianghong Meng, et al.
Food Chemistry|November 2, 2018
Protective effect of β-lactoglobulin against heat induced loss of antioxidant activity of resveratrolYuchen Guo, Paula Jauregi
Food Chemistry|November 2, 2018
Preconcentrations of Ni(II) and Co(II) by using immobilized thermophilic Geobacillus stearothermophilus SO-20 before ICP-OES determinationsM Serkan Yalçın, Sadin Özdemir, Ersin Kılınç
Food Chemistry|November 2, 2018
Extraction and characterization of low molecular weight bioactive carbohydrates from mung bean (Vigna radiata)Cipriano Carrero-Carralero, Drashti Mansukhani, Ana Isabel Ruiz-Matute, et al.
Food Chemistry|November 2, 2018
Effect of processing conditions on water mobility and cooking quality of gluten-free pasta. A Magnetic Resonance Imaging studyAlessandra Marti, Enzio Maria Ragg, Maria Ambrogina Pagani
Food Chemistry|November 2, 2018
Determination of kanamycin using a molecularly imprinted SPR sensorLili Zhang, Cuicui Zhu, Changbao Chen, et al.
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