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Food Chemistry|May 19, 2020
Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread bakingRafael Grassi de Alcântara, Rosemary Aparecida de Carvalho, Fernanda Maria VaninFood Chemistry|May 19, 2020
Poly(lactic acid) nanocapsules containing lemongrass essential oil for postharvest decay control: In vitro and in vivo evaluation against phytopathogenic fungiGabriela Antonioli, Gabrielli Fontanella, Sérgio Echeverrigaray, et al.Food Chemistry|May 1, 2020
Quality assessment of licorice (Glycyrrhiza glabra L.) from different sources by multiple fingerprint profiles combined with quantitative analysis, antioxidant activity and chemometric methodsFangliang Yang, Tiantian Chu, Yujing Zhang, et al.Food Chemistry|May 1, 2020
Diversity analysis of starch physicochemical properties in 95 proso millet (Panicum miliaceum L.) accessionsKehu Li, Tongze Zhang, Shwetha Narayanamoorthy, et al.Food Chemistry|May 16, 2020
Green and simple extraction of free seleno-amino acids from powdered and lyophilized milk samples with natural deep eutectic solventsRomina López, Roberto D'Amato, Massimo Trabalza-Marinucci, et al.Food Chemistry|May 16, 2020
A highly sensitive electrochemical sensor containing nitrogen-doped ordered mesoporous carbon (NOMC) for voltammetric determination of l-tryptophanYi Zhang, Geoffrey I N Waterhouse, Zhi-Peng Xiang, et al.Food Chemistry|May 17, 2020
Geographical verification of Slovenian milk using stable isotope ratio, multi-element and multivariate modelling approachesDoris Potočnik, Marijan Nečemer, Igor Perišić, et al.Food Chemistry|May 17, 2020
Effects of induced electric field (IEF) on the reduction of Saccharomyces cerevisiae and quality of fresh apple juiceShilin Wu, Na Yang, Yamei Jin, et al.Food Chemistry|May 20, 2020
Residual characteristics and potential health risk assessment of polychlorinated biphenyls (PCBs) in seafood and surface sediments from Xiangshan Bay, China (2011-2016)Shu Lin, Binfeng Zhao, Zeteng Ying, et al.Food Chemistry|May 20, 2020
New insights into antityrosinase capacity and polyphenols of asparagus during hydrothermal treatmentsQun Yu, Liuping FanPageof 3,688