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Food Chemistry|November 19, 2016
Lipid domains in the milk fat globule membrane: Dynamics investigated in situ in milk in relation to temperature and timeOumaima Et-Thakafy, Fanny Guyomarc'h, Christelle Lopez
Food Chemistry|November 19, 2016
Soft-deodorization of virgin olive oil: Study of the changes of quality and chemical compositionRamón Aparicio-Ruiz, Inmaculada Romero, Diego L García-González, et al.
Food Chemistry|November 19, 2016
Determination of 5-hydroxymethylfurfural in honey, using headspace-solid-phase microextraction coupled with a polyoxometalate-coated piezoelectric quartz crystalMarta I S Veríssimo, José A F Gamelas, Dmitry V Evtuguin, et al.
Food Chemistry|November 19, 2016
Impact of industrial dry-milling on fumonisin redistribution in non-transgenic corn in BrazilJaqueline Gozzi Bordini, Mario Augusto Ono, Glauco Tironi Garcia, et al.
Food Chemistry|November 19, 2016
Factors that impact the stability of vitamin C at intermediate temperatures in a food matrixAnna-Lena Herbig, Catherine M G C Renard
Food Chemistry|November 19, 2016
Physicochemical properties of nixtamalized corn flours with and without germLineth J Vega Rojas, Isela Rojas Molina, Elsa Gutiérrez Cortez, et al.
Food Chemistry|November 19, 2016
Industrial processing versus home processing of tomato sauce: Effects on phenolics, flavonoids and in vitro bioaccessibility of antioxidantsMerve Tomas, Jules Beekwilder, Robert D Hall, et al.
Food Chemistry|November 19, 2016
Mycotoxin and fungicide residues in wheat grains from fungicide-treated plants measured by a validated LC-MS methodSuzane Rickes da Luz, Paulo Cesar Pazdiora, Leandro José Dallagnol, et al.
Food Chemistry|November 19, 2016
Variation of theanine, phenolic, and methylxanthine compounds in 21 cultivars of Camellia sinensis harvested in different seasonsRui Fang, Sally P Redfern, Don Kirkup, et al.
Food Chemistry|November 19, 2016
Microencapsulation of palm oil by complex coacervation for application in food systemsJosiane K Rutz, Caroline D Borges, Rui C Zambiazi, et al.
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