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Food Chemistry|August 13, 2019
Compliance of declared vs. analysed values with EU tolerance limits for mandatory nutrients in prepacked foodsTânia Gonçalves Albuquerque, M Antónia Nunes, M Beatriz P P Oliveira, et al.
Food Chemistry|September 8, 2019
Impact of enrichment with egg constituents on water status in gluten-free rice pasta - nuclear magnetic resonance and thermogravimetric approachMagdalena Witek, Ireneusz Maciejaszek, Krzysztof Surówka
Food Chemistry|August 30, 2019
Evaluation of the inhibition of mercury absorption by vegetable juices using a red sea bream intestine modelMasashi Ando, Takahiro Yamada, Yoichiro Okinaga, et al.
Food Chemistry|August 30, 2019
The physical and oxidative stabilities of Pickering emulsion stabilized by starch particle and small molecular surfactantXiaoyan Song, Fen Zheng, Fenglian Ma, et al.
Food Chemistry|August 30, 2019
How black tea pigment theaflavin dyes chicken eggs: Binding affinity study of theaflavin with ovalbuminDi Wu, Sen Mei, Ran Duan, et al.
Food Chemistry|August 30, 2019
FTIR spectroscopy coupled with machine learning approaches as a rapid tool for identification and quantification of artificial sweetenersYu-Tang Wang, Bin Li, Xiao-Juan Xu, et al.
Food Chemistry|August 31, 2019
Quantification of PAH4 in roasted cocoa beans using QuEChERS and dispersive liquid-liquid micro-extraction (DLLME) coupled with HPLC-FLDBaizura Aya Putri Agus, Norhayati Hussain, Jinap Selamat
Food Chemistry|August 31, 2019
A reliable and cost-efficient TLC-HPLC method for determining total florfenicol residues in porcine edible tissuesDanNa Zhou, YaChao Li, LingLi Huang, et al.
Food Chemistry|August 31, 2019
Bioactive properties of probiotic set-yogurt supplemented with Siraitia grosvenorii fruit extractMahmoud Abdel-Hamid, Ehab Romeih, Zizhen Huang, et al.
Food Chemistry|September 2, 2019
Hydroxyphenyl thiosemicarbazones as inhibitors of mushroom tyrosinase and antibrowning agentsM Carcelli, D Rogolino, J Bartoli, et al.
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