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Food Chemistry|August 11, 2016
Effect of polyglycerol esters additive on palm oil crystallization using focused beam reflectance measurement and differential scanning calorimetryM H Saw, E Hishamuddin, C L Chong, et al.
Food Chemistry|August 11, 2016
Study on the metabolites of isoalantolactone in vivo and in vitro by ultra performance liquid chromatography combined with Triple TOF mass spectrometryDonggui Yao, Yufang Wang, Changhong Huo, et al.
Food Chemistry|August 11, 2016
Direct activation of GABAA receptors by substances in the organic acid fraction of Japanese sakeHanae Izu, Kensuke Shigemori, Masaya Eguchi, et al.
Food Chemistry|August 11, 2016
Methylmercury varies more than one order of magnitude in commercial European riceChristoph-Cornelius Brombach, Parinda Manorut, Piumi P P Kolambage-Dona, et al.
Food Chemistry|August 11, 2016
Facile preparation of water soluble curcuminoids extracted from turmeric (Curcuma longa L.) powder by using steviol glucosidesThi Thanh Hanh Nguyen, Jinbeom Si, Choongil Kang, et al.
Food Chemistry|August 11, 2016
Selenium-enriched durum wheat improves the nutritional profile of pasta without altering its organoleptic propertiesPasquale De Vita, Cristiano Platani, Mariagiovanna Fragasso, et al.
Food Chemistry|August 11, 2016
DNA barcoding for identification of consumer-relevant mushrooms: A partial solution for product certification?Huzefa A Raja, Timothy R Baker, Jason G Little, et al.
Food Chemistry|August 11, 2016
Effects of clove essential oil and eugenol on quality and browning control of fresh-cut lettuceXiangning Chen, Lupei Ren, Menglin Li, et al.
Food Chemistry|August 11, 2016
Multi-mycotoxin contamination of couscous semolina commercialized in MoroccoAbdellah Zinedine, Mónica Fernández-Franzón, Jordi Mañes, et al.
Food Chemistry|August 11, 2016
The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestionCarlos Pineda-Vadillo, Françoise Nau, Catherin Guerin-Dubiard, et al.
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