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Food Chemistry|October 22, 2016
Determination of essential elements in beverages, herbal infusions and dietary supplements using a new straightforward sequential approach based on flame atomic absorption spectrometryBeatriz Gómez-Nieto, Mª Jesús Gismera, Mª Teresa Sevilla, et al.Food Chemistry|October 22, 2016
Combination of micelle collapse and field-amplified sample stacking in capillary electrophoresis for determination of trimethoprim and sulfamethoxazole in animal-originated foodstuffsLihong Liu, Qian Wan, Xiaoying Xu, et al.Food Chemistry|October 22, 2016
Low-temperature conditioning induces chilling tolerance in stored mango fruitZhengke Zhang, Qinggang Zhu, Meijiao Hu, et al.Food Chemistry|October 11, 2016
Intelligent pH indicator film composed of agar/potato starch and anthocyanin extracts from purple sweet potatoInyoung Choi, Jun Young Lee, Monique Lacroix, et al.Food Chemistry|October 11, 2016
Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausagesMarta Laranjo, Ana Gomes, Ana Cristina Agulheiro-Santos, et al.Food Chemistry|October 11, 2016
Subcritical ethanol extraction of flavonoids from Moringa oleifera leaf and evaluation of antioxidant activityYongqiang Wang, Yujie Gao, Hui Ding, et al.Food Chemistry|October 11, 2016
Determination of eight pesticides in Lycium barbarum by LC-MS/MS and dietary risk assessmentYan Fu, Ting Yang, Jian Zhao, et al.Food Chemistry|October 11, 2016
Crystallization and melting properties of mixtures of milk fat stearin and omega-3 rich oilsBing-Zheng Li, Tuyen Truong, Bhesh BhandariFood Chemistry|October 11, 2016
Characterization of polyphenol oxidase from blueberry (Vaccinium corymbosum L.)M Siddiq, K D DolanFood Chemistry|October 11, 2016
Free fatty acids and their esters modulate isothermal crystallization of anhydrous milk fatMathilde Bayard, Fernando Leal-Calderon, Maud CansellPageof 3,686