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Food Chemistry|May 20, 2020
The formation process of green substances in Chrysanthemum morifolium teaYuxiao Wang, Jingming Li, Zhenzhen Xu, et al.
Food Chemistry|May 11, 2020
Proteomic and metabolomic basis for improved textural quality in crisp grass carp (Ctenopharyngodon idellus C.et V) fed with a natural dietary pro-oxidantErmeng Yu, Bing Fu, Guangjun Wang, et al.
Food Chemistry|May 11, 2020
Magnetic dual-template molecularly imprinted polymer based on syringe-to-syringe magnetic solid-phase microextraction for selective enrichment of p-Coumaric acid and ferulic acid from pomegranate, grape, and orange samplesEbrahim Alipanahpour Dil, Mehrorang Ghaedi, Arash Asfaram, et al.
Food Chemistry|May 11, 2020
Evaluation of antioxidant activity of chlorogenic acids and coffee extracts by an electrochemical DNA-based biosensorIvana Tomac, Marijan Šeruga, Jan Labuda
Food Chemistry|May 11, 2020
A data fusion model merging information from near infrared spectroscopy and X-ray fluorescence. Searching for atomic-molecular correlations to predict and characterize the composition of coffee blendsCamila Assis, Ednilton Moreira Gama, Clésia Cristina Nascentes, et al.
Food Chemistry|May 11, 2020
Bright-yellow-emissive nitrogen-doped carbon nanodots as a fluorescent nanoprobe for the straightforward detection of glutathione in food samplesQin Hu, Huijuan Sun, Xiaoyan Zhou, et al.
Food Chemistry|May 11, 2020
Impact of moist cooking methods on colour, anti-nutritive compounds and phenolic metabolites in African nightshade (Solanum retroflexum Dun.)Millicent G Managa, Semagalene Mpai, Fabienne Remize, et al.
Food Chemistry|May 11, 2020
Increased stability and intracellular antioxidant activity of chlorogenic acid depend on its molecular interaction with wheat gluten hydrolysateDong He, Xue Peng, Yi-Fan Xing, et al.
Food Chemistry|May 11, 2020
Heat induced denaturation, aggregation and gelation of almond proteins in skim and full fat almond milkBhanu Devnani, Lydia Ong, Sandra Kentish, et al.
Food Chemistry|May 11, 2020
Bioanalytical method validation for the quantification of the chlorogenic acid in Capsicum baccatum through High Performance Liquid Chromatography (HPLC-DAD)Nathânia S Mendes, Silvia M F Pereira, Mariana B S Arantes, et al.
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