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Food Chemistry|December 17, 2016
A sensitive high performance liquid chromatography-tandem mass spectrometry method for the detection of microbial transglutaminase in different types of restructured meatWolfgang Jira, Fredi Schwägele
Food Chemistry|December 17, 2016
Determination of neurotoxic agents as markers of common vetch adulteration in lentil by LC-MS/MSNesa Ghasemi, Hasan Secen, Hasibe Yılmaz, et al.
Food Chemistry|December 17, 2016
Phytanic acid consumption and human health, risks, benefits and future trends: A reviewP Roca-Saavedra, P Mariño-Lorenzo, J M Miranda, et al.
Food Chemistry|December 17, 2016
Characterization, classification and authentication of fruit-based extracts by means of HPLC-UV chromatographic fingerprints, polyphenolic profiles and chemometric methodsNaiara Pardo-Mates, Alex Vera, Sergio Barbosa, et al.
Food Chemistry|December 17, 2016
Mashing with unmalted sorghum using a novel low temperature enzyme system: Impacts of sorghum grain composition and microstructureCalum P Holmes, John Casey, David J Cook
Food Chemistry|December 17, 2016
Static headspace analysis of odorants in commercial rice proteinsJing Zhao, William L Boatright
Food Chemistry|December 17, 2016
Differential responses of four biosynthetic pathways of aroma compounds in postharvest strawberry (Fragaria×ananassa Duch.) under interaction of light and temperatureXiumin Fu, Sihua Cheng, Yuqian Zhang, et al.
Food Chemistry|December 17, 2016
Composition of Quillaja saponin extract affects lipid oxidation in oil-in-water emulsionsJanine Tippel, Katharina Gies, Britta Harbaum-Piayda, et al.
Food Chemistry|December 17, 2016
Effect of processing technologies and storage conditions on stability of black currant juices with special focus on phenolic compounds and sensory propertiesLeenamaija Mäkilä, Oskar Laaksonen, Heikki Kallio, et al.
Food Chemistry|December 17, 2016
Fractionation, enzyme inhibitory and cellular antioxidant activity of bioactives from purple sweet potato (Ipomoea batatas)Tuba Esatbeyoglu, Miriam Rodríguez-Werner, Anke Schlösser, et al.
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