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Food Chemistry|April 5, 2017
Modified QuEChERS combined with ultra high performance liquid chromatography tandem mass spectrometry to determine seven biogenic amines in Chinese traditional condiment soy sauceHao Dong, Kaijun Xiao
Food Chemistry|April 5, 2017
Candida antarctica lipase A effectively concentrates DHA from fish and thraustochytrid oilsTaiwo O Akanbi, Colin J Barrow
Food Chemistry|April 5, 2017
Not-from-concentrate pilot plant 'Wonderful' cultivar pomegranate juice changes: VolatilesJohn C Beaulieu, Javier M Obando-Ulloa
Food Chemistry|April 5, 2017
Continuous-flow electro-assisted acid hydrolysis of granular potato starch via inductive methodologyDandan Li, Na Yang, Yamei Jin, et al.
Food Chemistry|April 5, 2017
Dissipation, residues and risk assessment of metaldehyde and niclosamide ethanolamine in pakchoi after field applicationBizhang Dong, Xingjiao Shao, Hongfang Lin, et al.
Food Chemistry|April 5, 2017
Effect of sweetener combination and storage temperature on physicochemical properties of sucrose free white chocolateLaura T Rodriguez Furlán, Yanina Baracco, Javier Lecot, et al.
Food Chemistry|April 5, 2017
Black bean anthocyanin-rich extracts as food colorants: Physicochemical stability and antidiabetes potentialLuis Mojica, Mark Berhow, Elvira Gonzalez de Mejia
Food Chemistry|April 5, 2017
Lipid digestion, micelle formation and carotenoid bioaccessibility kinetics: Influence of emulsion droplet sizeL Salvia-Trujillo, S H E Verkempinck, L Sun, et al.
Food Chemistry|April 5, 2017
Dynamic rheological, microstructural and physicochemical properties of blend fish protein recovered from kilka (Clupeonella cultriventris) and silver carp (Hypophthalmichthys molitrix) by the pH-shift process or washing-based technologyMehdi Abdollahi, Masoud Rezaei, Ali Jafarpour, et al.
Food Chemistry|April 5, 2017
High resolution melting analysis for identification of commercially-important Mytilus speciesFelipe Jilberto, Cristián Araneda, María Angélica Larraín
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