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Food Chemistry|February 13, 2014
A reliable and rapid method for soluble sugars and RFO analysis in chickpea using HPAEC-PAD and its comparison with HPLC-RIManu P Gangola, Sarita Jaiswal, Yogendra P Khedikar, et al.
Food Chemistry|February 13, 2014
Prediction of Muscat aroma in table grape by analysis of rose oxideLeonor Ruiz-García, Pilar Hellín, Pilar Flores, et al.
Food Chemistry|February 13, 2014
Purification and characterization of antioxidative peptides from round scad (Decapterus maruadsi) muscle protein hydrolysateHaiping Jiang, Tianzhe Tong, Jianhua Sun, et al.
Food Chemistry|February 13, 2014
Different compounds are extracted with different time courses from fruits during microwave hydrodiffusion: examples and possible causesAurélie Cendres, Mélanie Hoerlé, Farid Chemat, et al.
Food Chemistry|February 13, 2014
Chemical and enzymatic synthesis of a library of 2-phenethyl esters and their sensory attributesCheng Li, Jingcan Sun, Tianhu Li, et al.
Food Chemistry|February 13, 2014
Inactivation of lipoxygenase and cyclooxygenase by natural betalains and semi-synthetic analoguesPedro J Vidal, José M López-Nicolás, Fernando Gandía-Herrero, et al.
Food Chemistry|February 13, 2014
Changes in the metabolome of lettuce leaves due to exposure to mancozeb pesticideSara I Pereira, Patricia I Figueiredo, António S Barros, et al.
Food Chemistry|February 13, 2014
Direct capture of lactoferrin from cheese whey on supermacroporous column of polyacrylamide cryogel with copper ionsB M A Carvalho, L M Carvalho, W F Silva, et al.
Food Chemistry|February 13, 2014
Oxidative conversion of B- to A-type procyanidin trimer: evidence for quinone methide mechanismLiang Chen, Pulong Yuan, Kaixian Chen, et al.
Food Chemistry|February 5, 2014
Fast and robust discrimination of almonds (Prunus amygdalus) with respect to their bitterness by using near infrared and partial least squares-discriminant analysisEva Borràs, José Manuel Amigo, Frans van den Berg, et al.
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