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Food Chemistry|September 3, 2019
A label-free colorimetric aptasensor based on controllable aggregation of AuNPs for the detection of multiplex antibioticsYang-Yang Wu, Pengcheng Huang, Fang-Ying Wu
Food Chemistry|September 3, 2019
Identification of ceramide 2-aminoethylphosphonate molecular species from different aquatic products by NPLC/Q-Exactive-MSRui Wang, Qinsheng Chen, Yu Song, et al.
Food Chemistry|September 4, 2019
Water sorption and hydration in spray-dried milk protein powders: Selected physicochemical propertiesValentyn Maidannyk, David J McSweeney, Sean A Hogan, et al.
Food Chemistry|September 4, 2019
A highly sensitive competitive immunosensor based on branched polyethyleneimine functionalized reduced graphene oxide and gold nanoparticles modified electrode for detection of melamineQunxiang Ren, Xiaoyan Shen, Yingying Sun, et al.
Food Chemistry|September 4, 2019
The application of an aqueous two-phase system combined with ultrasonic cell disruption extraction and HPLC in the simultaneous separation and analysis of solanine and Solanum nigrum polysaccharide from Solanum nigrum unripe fruitLina Zhu, Yang Lu, Zhuo Sun, et al.
Food Chemistry|August 23, 2019
Development and application of a HPLC-ICP-MS method to determine selenium speciation in muscle of pigs treated with different selenium supplementsKai Zhang, Xiaoqing Guo, Qingyu Zhao, et al.
Food Chemistry|August 24, 2019
Improved detection of key odourants in Arabica coffee using gas chromatography-olfactometry in combination with low energy electron ionisation gas chromatography-quadrupole time-of-flight mass spectrometryAileen Pua, Hazel Lau, Shao Quan Liu, et al.
Food Chemistry|August 24, 2019
Kinetic parameters of thiamine degradation in NASA spaceflight foods determined by the endpoints method for long-term storageTimothy R Goulette, Jiazhi Zhou, William R Dixon, et al.
Food Chemistry|August 24, 2019
Melatonin treatment maintains nutraceutical properties of pomegranate fruits during cold storageMorteza Soleimani Aghdam, Zisheng Luo, Li Li, et al.
Food Chemistry|August 7, 2019
The relationship between degradation of myofibrillar structural proteins and texture of superchilled grass carp (Ctenopharyngodon idella) filletFang Yang, Shengnan Jia, Jixuan Liu, et al.
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