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Food Chemistry|February 15, 2017
Physicochemical characterization, antioxidant capacity, total phenolic and proanthocyanidin content of flours prepared from pequi (Caryocar brasilense Camb.) fruit by-productsDaniela P Leão, Adriana S Franca, Leandro S Oliveira, et al.Food Chemistry|February 15, 2017
Development of a traceable molecular hygiene control method (TMHCM) for human DNA content in foodsErgün Şakalar, Şeyma Özçirak Ergün, Çiğdem Pala, et al.Food Chemistry|February 15, 2017
Lepteridine as a unique fluorescent marker for the authentication of manuka honeyBin Lin, Kerry M Loomes, Gordana Prijic, et al.Food Chemistry|February 15, 2017
Criegee mechanism as a safe pathway of color reduction in sugarcane juice by ozonationJuliana Aparecida de Souza Sartori, Célio Fernando Figueiredo Angolini, Marcos Nogueira Eberlin, et al.Food Chemistry|February 15, 2017
Physicochemical characteristics of the cold-pressed oil obtained from seeds of Fagus sylvatica LAleksander Siger, Krzysztof Dwiecki, Wojciech Borzyszkowski, et al.Food Chemistry|February 15, 2017
Effect of extraction pH on techno-functional properties of crude extracts from wild cardoon (Cynara cardunculus L.) flowersAmal Ben Amira, Ines Makhlouf, Raul Flaviu Petrut, et al.Food Chemistry|February 15, 2017
Effects of calcium treatment and low temperature storage on cell wall polysaccharide nanostructures and quality of postharvest apricot (Prunus armeniaca)Hui Liu, Fusheng Chen, Shaojuan Lai, et al.Food Chemistry|January 11, 2017
Metabolism variation and better storability of dark- versus light-coloured soybean (Glycine max L. Merr.) seedsJiang Liu, Wen-Ting Qin, Hai-Jun Wu, et al.Food Chemistry|January 11, 2017
Effect of hydrogen peroxide on improving the heat stability of whey protein isolate solutionsSuresh Sutariya, Hasmukh PatelFood Chemistry|January 11, 2017
Thermolysis kinetics and thermal degradation compounds of alliinZixing Chen, MingJiao Xu, Chao Wang, et al.Pageof 3,686