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Food Chemistry|March 24, 2019
Determination of potassium ferrocyanide in table salt and salted food using a water-soluble fluorescent silicon quantum dotsMin Na, Yonglei Chen, Yangxia Han, et al.
Food Chemistry|March 24, 2019
Bovine whey peptides transit the intestinal barrier to reduce oxidative stress in muscle cellsAlberto R Corrochano, Anita Ferraretto, Elena Arranz, et al.
Food Chemistry|March 24, 2019
Structural changes of chemically modified rice starch by one-step reactive extrusionCanxin Cai, Benxi Wei, Yaoqi Tian, et al.
Food Chemistry|March 24, 2019
Multivariate optimization methods for in-situ growth of LDH/ZIF-8 nanocrystals on anodized aluminium substrate as a nanosorbent for stir bar sorptive extraction in biological and food samplesAsma Khoobi, Masoud Salavati-Niasari, Milad Ghani, et al.
Food Chemistry|March 24, 2019
Composition, antibacterial and antioxidant activities of Pimpinella saxifraga essential oil and application to cheese preservation as coating additiveGhada Ksouda, Sabrine Sellimi, Franck Merlier, et al.
Food Chemistry|March 24, 2019
Assessment of vine-shoots in a model wines as enological additivesCebrián-Tarancón Cristina, Sánchez-Gómez Rosario, Carot José Miguel, et al.
Food Chemistry|March 24, 2019
NMR assessment of European acacia honey origin and composition of EU-blend based on geographical floral markersElisabetta Schievano, Matteo Stocchero, Valentina Zuccato, et al.
Food Chemistry|March 5, 2019
High pullulan biosynthesis from high concentration of glucose by a hyperosmotic resistant, yeast-like fungal strain isolated from a natural comb-honeySi-Jia Xue, Lu Chen, Hong Jiang, et al.
Food Chemistry|February 13, 2014
Polyphenolic, polysaccharide and oligosaccharide composition of Tempranillo red wines and their relationship with the perceived astringencyNatalia Quijada-Morín, Pascale Williams, Julián C Rivas-Gonzalo, et al.
Food Chemistry|February 13, 2014
Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 2. Wine sensory properties and consumer preferenceKeren Bindon, Helen Holt, Patricia O Williamson, et al.
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