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Food Chemistry|May 9, 2015
Characterisation of free and bound volatile compounds from six different varieties of citrus fruitsJing-Nan Ren, Ya-Nan Tai, Man Dong, et al.
Food Chemistry|May 9, 2015
Optimisation of stir-bar sorptive extraction (SBSE), targeting medium and long-chain free fatty acids in cooked ham exudatesIu Benet, Carles Ibañez, Maria Dolors Guàrdia, et al.
Food Chemistry|May 9, 2015
Exploitation of the complexation reaction of ortho-dihydroxylated anthocyanins with aluminum(III) for their quantitative spectrophotometric determination in edible sourcesFreddy A Bernal, Luisa L Orduz-Diaz, Ericsson Coy-Barrera
Food Chemistry|May 9, 2015
Effects of sprouting and postharvest storage under cool temperature conditions on starch content and antioxidant capacity of green pea, lentil and young mung bean sproutsMichał Świeca, Urszula Gawlik-Dziki
Food Chemistry|May 9, 2015
Optimization of hydrolysis conditions for bovine plasma protein using response surface methodologyHyun-Woo Seo, Eun-Young Jung, Gwang-Woong Go, et al.
Food Chemistry|May 9, 2015
Chlorogenic acid-arabinose hybrid domains in coffee melanoidins: Evidences from a model systemAna S P Moreira, Manuel A Coimbra, Fernando M Nunes, et al.
Food Chemistry|May 9, 2015
Synthesis and antibacterial properties of 2,3-dideoxyglucosides of terpene alcohols and phenolsD James Bound, Pushpa S Murthy, P Srinivas
Food Chemistry|May 9, 2015
The chemistry of sour taste and the strategy to reduce the sour taste of beerHong Li, Fang Liu
Food Chemistry|May 9, 2015
Changes occurring in compositions and antioxidant properties of healthy soybean seeds [Glycine max (L.) Merr.] and soybean seeds diseased by Phomopsis longicolla and Cercospora kikuchii fungal pathogensJin Hwan Lee, Seung-Ryul Hwang, Yeon-Hee Lee, et al.
Food Chemistry|May 9, 2015
Determination of free and bound phenolic compounds in soy isoflavone concentrate using a PFP fused core columnVito Verardo, Ylenia Riciputi, Antonia Garrido-Frenich, et al.
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