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Food Chemistry|November 2, 2018
Selective enzymatic lipophilization of anthocyanin glucosides from blackcurrant (Ribes nigrum L.) skin extract and characterization of esterified anthocyaninsLuís Cruz, Meryem Benohoud, Christopher M Rayner, et al.
Food Chemistry|November 2, 2018
Antioxidant capacity of mango fruit (Mangifera indica). An electrochemical study as an approach to the spectrophotometric methodsJorge Hoyos-Arbeláez, Lucas Blandón-Naranjo, Mario Vázquez, et al.
Food Chemistry|November 2, 2018
Properties of encapsulated saffron extracts in maltodextrin using the Büchi B-90 nano spray-dryerAnastasia Kyriakoudi, Maria Z Tsimidou
Food Chemistry|November 2, 2018
Oxidative stability of flaxseed oil: Effect of hydrophilic, hydrophobic and intermediate polarity antioxidantsAthira Mohanan, Michael T Nickerson, Supratim Ghosh
Food Chemistry|November 2, 2018
Visualized phase behavior of binary blends of coconut oil and palm stearinChunhuan Liu, Zong Meng, Peirang Cao, et al.
Food Chemistry|November 2, 2018
Simultaneous determination of aminoglycosides and colistins in foodG Saluti, I Diamanti, D Giusepponi, et al.
Food Chemistry|November 19, 2016
Optimization of continuous and intermittent microwave extraction of pectin from banana peelsGabriela John Swamy, Kasiviswanathan Muthukumarappan
Food Chemistry|November 19, 2016
Front-face fluorescence spectroscopy combined with second-order multivariate algorithms for the quantification of polyphenols in red wine samplesManuel Cabrera-Bañegil, María Del Carmen Hurtado-Sánchez, Teresa Galeano-Díaz, et al.
Food Chemistry|November 19, 2016
Phenolic compounds extracted by acidic aqueous ethanol from berries and leaves of different berry plantsYe Tian, Jaana Liimatainen, Aino-Liisa Alanne, et al.
Food Chemistry|November 19, 2016
Nutritional and chemical characterization of edible petals and corresponding infusions: Valorization as new food ingredientsTânia C S P Pires, Maria Inês Dias, Lillian Barros, et al.
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