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Food Chemistry|December 17, 2016
The impact of protein cross-linking induced by alkali on the quality of buckwheat noodlesXiao-Na Guo, Xiao-Ming Wei, Ke-Xue Zhu
Food Chemistry|December 17, 2016
Determination of antioxidant capacity of diverse fruits by electron spin resonance (ESR) and UV-vis spectrometriesShuang Zang, Sizhu Tian, Jia Jiang, et al.
Food Chemistry|December 17, 2016
Comparison of DNA extraction methods for meat analysisBurhanettin Yalçınkaya, Eylem Yumbul, Erkan Mozioğlu, et al.
Food Chemistry|December 17, 2016
A comparison of gas chromatography coupled to tandem quadrupole mass spectrometry and high-resolution sector mass spectrometry for sensitive determination of polycyclic aromatic hydrocarbons (PAHs) in cereal productsIrina Rozentale, Dzintars Zacs, Ingus Perkons, et al.
Food Chemistry|December 17, 2016
Development and validation of a multiclass method for the quantification of veterinary drug residues in honey and royal jelly by liquid chromatography-tandem mass spectrometryYue Jin, Jinzhen Zhang, Wen Zhao, et al.
Food Chemistry|December 17, 2016
Tomato cystine-knot miniproteins possessing anti-angiogenic activity exhibit in vitro gastrointestinal stability, intestinal absorption and resistance to food industrial processingDavide Treggiari, Gianni Zoccatelli, Roberto Chignola, et al.
Food Chemistry|December 17, 2016
Extraction of bioactives from Orthosiphon stamineus using microwave and ultrasound-assisted techniques: Process optimization and scale upChung-Hung Chan, Tiam-You See, Rozita Yusoff, et al.
Food Chemistry|December 17, 2016
Sensitive determination of melamine in milk and powdered infant formula samples by high-performance liquid chromatography using dabsyl chloride derivatization followed by dispersive liquid-liquid microextractionM Faraji, M Adeli
Food Chemistry|December 17, 2016
Sweetness prediction of natural compoundsJean-Baptiste Chéron, Iuri Casciuc, Jérôme Golebiowski, et al.
Food Chemistry|December 17, 2016
Effect of water content on thermal oxidation of oleic acid investigated by combination of EPR spectroscopy and SPME-GC-MS/MSHongjian Chen, Peirang Cao, Bo Li, et al.
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